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.

 

butterypecanpumpkincookies-10

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.

Did you make this recipe?

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. Oh, these cookies look divine, Averie! The pecans with the soft spiced cookies sound so delicious, completely pinned! :D

  2. It’s so creative to use pumpkin spice to give it that flavor without throwing off the dough’s consistency with pumpkin!
    I’m excited to make the candy corn cookies again, too. It’s been a year, but it’s getting to be that time!

    • Enjoy the candy corn cookies again and yes, time flies!

      use pumpkin spice to give it that flavor without throwing off the dough’s consistency with pumpkin! <--- Amen because that happens easily!

  3. OH YUM…my husband loves cookies with nuts and pecans are his favorite so I will have to make these very soon. I love the taste of pecan sandies but they always seem so dry…these look like they have all that pecan flavor while being incredibly soft and moist…genius….

  4. Love all these flavors together and pecans are probably my favorite nut for cookies. These are great for fall and those big pecan chunks look so good. I’m also excited to see what other recipes you’ve come up with using nuts!

  5. Averie, what perfect cookies!! I love all these tasty flavors of fall without the use of pumpkin to mess with the cookies’ texture. And all of those pecans. My favorite little addition. I have to try these cookies!

    • without the use of pumpkin to mess with the cookies’ texture <--- tell me about it. After writing my pumpkin cookbook, it only took me 1 or 20 times to get decent-textured cookies that incorporate actual pumpkin puree. Once you add it, it can turn into a cake-fest. Not exactly how you and I like our cookies. So this was the safe route :) And I know you love nuts in baked goods so I bet you'd dig these!

  6. From the looks of them, those cookies could win ANY contest! I’ve never had a cookie recipe that calls for cream in the dough, that is interesting!

  7. Love the flavor of these cookies, Averie! Pumpkin and pecans sound like the perfect combination! Can’t wait to try these out!

  8. These look delicious Averie! I love how your cookies always looks so thick and soft ;-) your pictures speak a million words! pinned!

  9. I am so nuts about nuts, especially pecans in the fall. I can almost taste how soft and chewy these are just by looking at the pictures. Beautiful Averie!

  10. I didn’t know you’re working with Fisher nuts too! And of course I’m chuckling, because my recipe next week is a Pumpkin Bar with Butter Pecan frosting :) These cookies are lovely, I think I’ll take some off your hands!!

  11. PUMPKIN time has arrived!

    You know my thoughts on pecans, so I’ll not even mention it. That contest needs to include peanuts!

    The first link in the “related” section….soft and pillowing pumpkin spice cookies? YUM. You have too many recipes!

    • That first link, yes, those were super good! These are very similar, but with pecans. Slightly different dough base but overall, similar in taste. And you can always make these and omit the pecans. The dough base of these, with the pumpkin spice, sooo good!

  12. Thank you for another delicious-looking cookie recipe. I’m sending it to my TX aunt who lives where pecans can be picked up in your yard.

  13. These look amazing! I can only imagine how good your kitchen must have smelled while baking these.

  14. These look amazing! Love the combo of pecans and pumpkin spice. I am in fall mode, and these are going on my baking list! Pinned.

  15. I wish my kiddos liked nuts, these look amazing

  16. I would have eaten all the dough too. I would have also eaten all the baked cookies. This is fabulous!! Pinned all over town. :)

  17. I saw these on Pinterest and new it’s your creation! What a perfect cookie! I can see these becoming a favorite! Love love that they are filled with pecans! Pinned of course!

  18. Pumpkins and pecans, how could you go wrong? I’m totally making these to send to my son who’s away at college. Thanks for the great recipe!

  19. i don’t have cornstarch on hand. what can i substitute it for? also, can i use almond milk in place of cream?

    thanks

    • I haven’t tried with almond milk but it will probably be okay, just not as creamy. And you can omit the cornstarch.

      Now, when you start altering a recipe like this, your results will not taste exactly like the amazing tasting cookies I posted about. They could be great cookies, but they won’t be the ones I made. Just putting that little disclaimer out there!

  20. Yum! These cookies look delicious! I heart pecans!!

  21. Such a perfect fall recipe. Pinning :)

    Sydney Sun
    For the Love of Baking
    http://www.forloveofbaking.com

  22. These are such perfect fall cookies! Love it!

  23. I’m loving everything about these cookies Averie! I think about half of the dough would have made it into the oven if I was making these :) Pecans are my favorite! Pinned!

  24. Ahhh, clever use of pumpkin pie spice, I knew they didn’t have that tell-tell orange color of pumpkin. Fisher pecans are the only pecans I buy, always great quality! Don’t you love cookie dough more than when they’re baked? I sure do! Thanks for another great recipe, Averie!

  25. These look amazing, what a fantastic combo of flavors!

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