It wouldn’t be a holiday cookie countdown without some pumpkin something! These pumpkin pecan cookies are a great way to use up that little bit of leftover pumpkin puree and create something really delightful. Here, the pumpkin flavor is enhanced by warm spices and toasted pecans, making for a recipe that makes you wonder if it’s Thanksgiving yet.
I’ve definitely found my favorite base cookie recipe! Same foundation as in my Sweet and Salty Bliss Cookies. No coincidence that it includes brown butter! I’ve realized that, living with this guy, I only get a few chances to cook with butter, so when I do, I better make the most of it! The rich nuttiness the brown butter brings to any recipe is so decadent and adds so much depth of flavor, I use it almost whenever butter is called for (aka whenever I’m not swapping it out for coconut oil to lighten it up a bit).
You can totally trade the pecans for any other nut you prefer (hazelnuts would be yummy!). Or, if you’re not into nuts at all, you can swap them for chocolate chips for a bit of extra indulgence. Hey, we’ve already got butter and sugar going full force here, so I’m all for it. (We just won’t tell Anthony.)
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 6 tablespoons unsalted butter
- 1½ cups raw cane sugar
- 1 egg
- 1 tablespoon vanilla extract
- ½ cup organic pumpkin puree
- 2 cups chopped toasted pecans
- Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper.
- In a large, dry skillet, toast your pecans over medium-low heat. You'll know they're done when you smell them! When done, set aside to fold in later.
- In a large bowl, whisk together the flour, salt, baking soda, and spices. Set aside.
- In a small saucepan over medium-low heat, melt the butter and cook until brown bits begin to form at the bottom of the pan and it smells nutty. Remove from the heat and pour into the bowl of a stand mixer with the sugar. Mix the two together until the mixture is smooth.
- Add to the mixing bowl the egg, vanilla and pumpkin, mixing until everything is well incorporated. Add your dry ingredients gradually, about ⅓ at a time, mixing until just combined.
- Then, with a wooden spoon, fold in the toasted pecan, making sure they are evenly distributed throughout the dough. The dough will be a little wet, but it's ok, I promise!
- Scoop the cookies onto the prepared baking sheet, about 2-3 inches apart. Bake for 15-18 minutes, or until the cookies are golden brown and the edges have set (mine took the full 18 min).
- Remove the baking sheet to a wire rack to allow cookies to cool and set completely. Then, enjoy! Preferably with a cup of coffee or hot chocolate!
Arielle says
November 18, 2014 at 6:08 pmThey look so good!