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

overhead view of six butter pecan cookies

Easy Fall Cookie Recipe

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.

The butter pecan 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. 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.

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 the year.

 

a tall stack of butter pecan cookies

What’s in Butter Pecan Cookies? 

To make this butter pecan cookie recipe, you’ll need: 

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Cream 
  • All-purpose flour
  • Pumpkin pie spice
  • Cornstarch
  • Baking soda
  • Salt
  • Fisher Pecan Halves 

close up of a butter pecan cookie. more cookies rest in the background.

How to Make Butter Pecan Cookies

Cream together the butter, sugars, egg, and vanilla, then add in the dry ingredients. Fold in the pecans last.

Scoop the cookie dough into balls and chill for at least 3 hours. 

Once the dough has had time to chill, bake until the edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center.

overhead view of bag of Fisher pecan halves

Do I Have to Chill the Cookie Dough? 

Yes! Do not bake with unchilled dough because the pecan cookies will bake thinner, flatter, and be more prone to spreading.

How to Store Butter Pecan Cookies

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.

overhead view of six butter pecan cookies

Tips for Making Butter Pecan Cookies 

Make sure to buy raw pecan halves, not roasted salted pecans. 

When placing the cookie dough onto the baking tray, I recommend strategically placing 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, so try to shield them with dough or relocate to tops/sides.

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

Buttery Pecan Pumpkin Spice Cookies
Yield: 14

Buttery Pecan Pumpkin Spice Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes

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

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

Instructions

  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. ** (see tips below)
  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).
  8. 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.
  9. 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.

Notes

**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.

Storage: 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.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 296Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 34mgSodium: 110mgCarbohydrates: 30gFiber: 2gSugar: 14gProtein: 4g

More Fall Cookie Recipes:

Soft and Puffy Pumpkin Spice Honey Cookies — Super soft cookies that just melt in your mouth! You’re going to love these puffy cuties!

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.

Candy Corn and White Chocolate Softbatch Cookies — These Halloween cookies are PACKED with candy corn and white chocolate chips. They’re easy to make and are always a hit with the kids! 

Sea Salt Browned Butter Chocolate Chip Pecan Cookies – Super soft, perfectly chewy, SALTY-AND-SWEET chocolate chip pecan cookies that are AMAZING!! An EASY, one-bowl, no-mixer recipe!!

Chai Snickerdoodles — The chai spices give the cookies so much depth of flavor. Cozy, comfort-food cookies that warm you up inside. 

Soft and Chewy Brown Sugar Maple Cookies — Dense and not at all cakey, with the perfect balance of chewy edges and soft, tender, pillowy centers! 

Soft & Chewy Molasses Gingerdoodles — These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!

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

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