Pumpkin Pecan Cookies
The taste of these scratch made Pumpkin Pecan Cookies embodies everything we love about the flavors of fall. They’re topped with a cream cheese frosting that always seals the deal.
Homemade Pumpkin Pecan Cookies Recipe
Just the mention of Autumn flavors and immediately apple and pumpkin come to mind. These cookies encompass everything we love about the warm and spicy flavors that accompany all things pumpkin. They’re a seasonal goodie that my family looks forward to, well it’s more like expects, when the weather turns cooler.
How to Make the Best Pumpkin Pecan Cookies Recipe
- Ingredients you’ll need to make easy Pumpkin Pecan Cookies recipe: Toasted chopped pecans, all purpose flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, salt, softened butter, vegetable shortening, granulated sugar, light brown sugar, pumpkin puree, vanilla extract and large eggs.
- For the homemade cream cheese frosting you’ll need: Softened cream cheese, softened butter, vanilla extract and powdered sugar.
- Kitchen gadgets you’ll need: A hand mixer or a stand mixer, mixing bowls, a whisk, measuring cups and spoons, a cookie scoop or ice cream scoop and baking sheets.
- When one of my recipes refers to sifting dry ingredients together, I always use a whisk. It works like a charm and there’s no need for one of those old fashioned sifters. You could also sift the dry ingredients using a fine mesh strainer. The purpose is to remove any lumps of flour and evenly distribute the leavening and spices.
- A combination of butter and shortening works best for these cookies. Both react differently to the baking process and the shortening will prevent the cookies from spreading too much.
- Likewise, it’s important to chill the dough prior to baking. Don’t skip it.
- I recommend storing these cookies chilled due to the cream cheese frosting. It’s fine to leave them out at room temperature for serving.
- Store cookies in an airtight container for up to 5 days, don’t stack. If you have to stack, place wax paper between layers.
- You can freeze this Pumpkin Pecan Cookie dough for up to 2 months.
Why Chill the Cookie Dough for Pumpkin Pecan Cookies?
In order for the ingredients for the cookie dough to incorporate, you always start with room temperature, softened butter. These cookies have both butter and vegetable shortening along with pumpkin puree. Due to this, it’s equally important to chill the dough to allow all of those ingredients to firm before baking. This will prevent them from spreading too thin while baking.
More Southern Style Fall Pumpkin Dessert Recipes to Make
Take every opportunity to enjoy pumpkin this time of year, it’s the season for making and baking! Other pumpkin desserts you may like to try:
- Pumpkin Pie Crumble served warm a la mode is irresistible.
- Pumpkin Spice Cream Cheese Pound Cake is a made from scratch cake that everyone will love.
- Pumpkin Spice Snickerdoodles are chewy with a cinnamon spice flavor.
- Pumpkin Whoopie Pies are sandwiched together with a cream cheese filling.
- Pumpkin Cake Roll is an impressive dessert that can be made in advance.
- Pumpkin Spice Chex Mix from The Novice Chef.
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Helpful Kitchen Items:
Pumpkin Pecan Cookies
Ingredients
- 1 1/2 cups chopped pecans toasted and divided
- 2 1/2 cups all purpose flour
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup salted butter softened
- 1/2 cup solid vegetable shortening
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tsp pure vanilla extract
- 2 large eggs
- Frosting:
- 1/2 cup salted butter
- 1/2 cup cream cheese softened
- 1 tsp pure vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Arrange pecans on a sheet pan in a single layer. Toast for 6-8 minutes just until fragrant. Set aside to cool. Line 3 large baking pans with parchment paper. Set aside.
- To make the cookies: Use a whisk to sift together flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
- Use an electric mixer to cream together butter, vegetable shortening, brown sugar and granulated sugar on medium high speed for 2-3 minutes or just until fluffy. Add eggs one at a time, beating well after each addition. Scrape sides of bowl periodically.
- Add pumpkin puree and vanilla beating until fully incorporated. Lower speed of mixer gradually adding sifted dry ingredients. Beat just until fully moistened and combined. Mix in 1 cup pecans by hand. Cover and chill for 1 hour.
- Use a 1 1/2 Tbsp ice cream scoop to divide cookie dough dropping onto prepared pans leaving 2 inches between.
- Bake for 12-15 minutes or just until set. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
- To make frosting: Use an electric mixer to beat together butter, cream cheese and vanilla until fluffy. Lower speed of mixer and gradually add powdered sugar.
- Frost cookies, sprinkling with reserved pecans. May dust tops with additional ground cinnamon or pumpkin pie spice, if desired.
- Store leftovers chilled in an airtight container.