Buttery Pecan Pumpkin Spice Cookies

I loved this cookie dough so much that it was hard to even bake it because I just kept nibbling on it.

But I’m so glad I did.

Buttery Pecan Pumpkin Spice Cookies - Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

The cookies are super soft, buttery, full of rich pumpkin flavor and there are plenty of pecans in every bite.

I used a dough base I haven’t used since I made Candy Corn Cookies last fall. I’ve also used it for Cranberry and White Chocolate Cookies and Maraschino Cherry White Chocolate Cookies.

MY OTHER RECIPES

 

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It calls for 2 tablespoons of cream or half-and-half. The cream really tenderizes the dough and it just melts in your mouth.

The dough is slightly sweeter, creamier, and tastes more buttery than my trusty chocolate chip cookie dough base and is the perfect contrast to the crunchy, preservative-free Fisher Pecans I used.

Buttery Pecan Pumpkin Spice Cookies - Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

I’m partnering with Fisher Nuts as a Fisher Fresh Thinker and will be sharing several Fisher Nuts recipe posts throughout the year.

Fisher Pecans

Fisher has a fun contest going on from September 9 through October 21, 2014 Entries can be submitted here and must include pecans, walnuts or almonds.

Recipes will be judged on originality, integration of nuts, taste, and visual appeal. Each submission will be featured on myfreshtwist.com where Fisher fans, friends, and families can vote to select the top ten finalists. Chef Alex Guarnaschelli and a panel of judges will choose the winners.

Buttery Pecan Pumpkin Spice Cookies - Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

The Grand Prize Winner gets trip for two to NYC including airfare, dinner and accommodations, will meet Chef Alex Guarnaschelli, and $500 cash.

Fourteen semi-finalists will receive $100 Visa gift card, and a signed copy of Chef Alex’s cookbook. Weekly prizes are also being provided.

FisherFisher My Fresh Twist Recipe Contest

 

Between the pumpkin pie spice and the scent of pecans baking, you’ll be ready for fall in no time.

Salty-and-sweet, soft and chewy, and so hard to resist. I loved these. One of my personal favorites of 2014.

Buttery Pecan Pumpkin Spice Cookies - Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

Buttery Pecan Pumpkin Spice Cookies

The cookies are super soft, buttery, full of rich pumpkin flavor and there are plenty of pecans in every bite. It calls for cream or half-and-half which really tenderizes the dough it just melts in your mouth. The dough is sweet, creamy, buttery and is the perfect contrast to the crunchy pecans. Between the pumpkin pie spice and the scent of pecans baking, you’ll be ready for fall in no time. Salty-and-sweet, soft and chewy, and so hard to resist. One of my personal favorites this year.

Ingredients:

1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons cream or half-and-half
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste (if your nuts are already salted, keep this in mind when adding salt)
2 cups Fisher Pecan Halves (roasted, unsalted), roughly chopped if desired (I hardly chopped them because the mixer breaks some and I wanted big chunky pieces)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl and add the cream, and beat on low speed until well combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl and add the flour, pumpkin pie spice, corn starch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add the pecans, and beat on low speed until just combined, about 30 seconds.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tips – Strategically place a few pecans on top of each mound of dough by taking pecans from the underside and adding them to top. Pecans that bake directly on the baking sheet on the undersides of the cookies could become overly browned; try to shield them with dough or relocate to tops/sides.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Dough base adapted from Candy Corn White Chocolate Softbatch Cookies

Only Eats

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This post was brought to you by Fisher Nuts. Recipe, images, and opinions expressed are my own. #thinkfisher

80 comments on “Buttery Pecan Pumpkin Spice Cookies”

  1. These cookies SOUND AMAZING! Gorgeous photos!

  2. Dude you’re killing me!! I’m making black and whites this weekend, but since the temp this morning is 47…I’m thinking these and fall! Thanks for sharing…my family loves all your cookies!!!

  3. I often pair pumpkin and pecans together. These are unique because they’re just pumpkin spice. Love it! I always leave the pecans in big pieces too.

  4. Yum I love a good cookie with lots of nuts in it! And it’s always nice when the baked dough tastes as good as the raw, because raw cookie dough is just amazing.

  5. I’m having such a pecan moment right now! I want to put them in everything. These sound perfect!

  6. I love all of the flavors here. Do you deliver?

  7. Oh these sound DELISH!! A must try, I’m saving this recipe! :)

  8. Ohhh I just love this! Pecans and pumpkins go so well together! I bet the house smelled amazing while these were baking! yay for fall!

  9. Ooh, the dough does sound amazing to snack on… Love how you used pumpkin pie spice in the cookie instead of pumpkin puree! And I’m sure the small additions of cream and cornstarch really make for an excellent cookie:)

  10. Cookie dough this delicious is dangerous. But I guess you know that better than anyone (lucky you). GREG

  11. What a great combination with pumpkin, these cookies look and sound delicious!!! Going to be on my fall sweet tooth menu most definitely.

  12. Oh wow, my husband, mom and grandma and I all love pecans so I made these this weekend for all of us. Holy cow, they were amazing! I couldn’t stop eating the dough, it was SO good. And those cookies once they were baking, oh wow delicious. I will be making these again very soon, thanks!

  13. I love buttery pecans, perfect fall cookie!

  14. These cookies look dangerously delicious, girl! :) I wouldn’t have been able to stop nibbling on them either! Yum!

  15. Buttery with pumpkin pie spice – delicious! Pinned!

  16. Love the flavor. Perfect cookie. But, I did have bake them longer than written. And then I over baked the second baking sheet…all this to say, watch the cooking time.

    • All ovens, baking sheets, climates, and ingredients vary and with cookies 1-2 minutes can make a difference so yes you do have to find that sweet spot in your own oven. Glad you loved the cookies!

  17. Hello Averie, the buttery pecan recipes are divine. My only regret is that I didn’t triple the batch. They are PERFECT.
    I was wondering if I can use the same recipe minus the pecans for a chewy gingerbread man? will it work?
    Thanks for the delicious recipe. Perfect for the Hoildays… and every day :)

  18. Hello Averie, the buttery pecan recipes are divine. My only regret is that I didn’t triple the batch. They are PERFECT.
    I was wondering if I can use the same recipe minus the pecans for a chewy gingerbread man? will it work?
    Thanks for the delicious recipe. Perfect for the Holidays… and every day :)

    • So glad you like these and that they were perfect for you! If you’re looking for a soft and chewy gingerbread cookie, I just posted these today and they’re amazing. I haven’t tried rolling out the dough and so not sure how they would work as ‘men’ but as cookies, they are amazing! https://www.averiecooks.com/2014/12/soft-chewy-molasses-gingerdoodles.html

      • Hey Averie, I just wanted to tell you that I wanted to play it safe and I made this recipe (minus pecans) for gingerbread man. They turned out AMAZING. I got awesome feedback from my daughter’s school and my colleagues. I made the same exact dough, minus pecans and added1/4 cup molasses. I let the dough stay in the fridge for 2 days, and they turned out heavenly. Soft and tasty, exactly like a gingerbread man cookie should be. I have no issue rolling out the dough and cutting it into shapes. Again, thanks for your wonderful recipes.
        Keep blogging and we’ll keep baking!

      • Glad these came out great for you and rollout molasses gingerbread men cookies! They sound heavenly and thanks for all the details as it will help someone I’m sure who reads the comments! Happy holidays and if you still don’t have enough gingerbread cookies, I posted this recipe a few days ago :) https://www.averiecooks.com/2014/12/soft-chewy-molasses-gingerdoodles.html

      • Oh, I forgot to mention that I tripled the recipe! they made about 70 gingerbread men rolled into 1/4 inch. I put 1/4 cup molasses on the tripled quantity.

        Thanks again!

  19. I hope you don’t mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can’t wait for Autumn :) http://www.frolicinflorida.com

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