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Pumpkin cookie with bite out of it on copper wire rack.

Pumpkin Pecan Cookies

Course: cookies, Dessert
Cuisine: American
Keyword: pumpkin cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 36
Calories: 115kcal
Author: Laureen King
old-fashioned pumpkin cookies with soft cake-like texture
Print Recipe


  • 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


  • 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.


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