Description
Soft, spiced pumpkin cookies featuring the deep, roasted flavor of toasted pecans. These treats have a tender, cake-like texture and a warm aromatic profile.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree (unsweetened)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup pecans, chopped and toasted
Instructions
- Preheat your oven to 350F (175C) and line two baking sheets with parchment paper.
- Place chopped pecans in a skillet over medium heat for 3-5 minutes until fragrant; remove and set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg and pumpkin puree until the mixture is smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix.
- Fold in the toasted pecans using a spatula.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are set.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American