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Stack of pumpkin pecan thanksgiving cookies
Caleb Cooper

Thanksgiving Cookies (Pumpkin Pecan)

Soft pumpkin pecan thanksgiving cookies with warm cinnamon and toasted pecans. A tested recipe that avoids the common cakey-texture mistake.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Calories: 140
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter, softened 113g
  • 3/4 cup brown sugar, packed 150g
  • 1/3 cup pure pumpkin puree 75g
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour 220g
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup pecans, toasted and chopped 85g

Method
 

  1. Toast the pecans in a dry skillet for 3-4 minutes until fragrant; cool and chop.
  2. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. Cream the butter and brown sugar until light and fluffy.
  4. Beat in the pumpkin puree, egg yolk, and vanilla until smooth.
  5. Whisk together flour, cinnamon, nutmeg, baking soda, and salt in a separate bowl.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Fold in the toasted pecans.
  8. Scoop into balls and place 2 inches apart on the tray.
  9. Bake for 11-13 minutes until edges are set.
  10. Cool on the tray for 5 minutes before transferring to a wire rack.