Pumpkin Pecan Cookies
Servings: 36
Calories: 115kcal
old-fashioned pumpkin cookies with soft cake-like texture
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Ingredients
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup butter softened
- 1 ¼ cups packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup canned pumpkin
- 1 cup pecans
- pecan halves for garnish optional
Instructions
- Preheat oven to 350º F. Line cookie sheets with parchment paper
- Combine together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
- In large mixing bowl beat butter and brown sugar until creamy.
- Add eggs, one at a time, beat until combined.
- Beat in vanilla and pumpkin until combined.
- Gradually add in dry ingredients and mix until combined.
- Stir in chopped pecans. I do this by hand to prevent pecans from breaking up too much.
- Drop heaping teaspoon of dough onto prepared cookie sheet. I use two teaspoons to drop dough onto cookie sheet.
- If desired, top with ½ pecan.
- Bake 350º F oven for 11-13 minutes until top of cookies are slightly brown.
- Remove to wire rack to cool completely.
Nutrition
Calories: 115kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 62mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1196IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg