Pumpkin Spice Pecan Pie Cookies: Easy Autumn Baking Recipe

Introduction

The unmistakable aroma of pumpkin spice drifting through my kitchen on a chilly autumn afternoon—now that’s something you don’t forget. Imagine the sweet, earthy scents mingling with nutty toasted pecans and a hint of buttery dough, all wafting from the oven. The first time I tasted a Pumpkin Spice Pecan Pie Cookie, I swear I paused mid-bite, closed my eyes, and just soaked in the moment. It was the kind of nostalgic comfort that makes you want to curl up with a blanket and watch the leaves tumble outside.

I stumbled onto this recipe years ago during one of those rainy weekends when you just want to bake something cozy. My grandma was famous for her pecan pies, and I always loved the way she’d sneak extra spice into her crust (she called it her “secret autumn trick”). I wanted that same warmth in a treat you could hold in your hand—something dangerously easy to make, but with all the soul of a holiday pie.

Honestly, these cookies have become a staple for family gatherings and gifting. My kids tried sneaking them off the cooling rack before I could even finish icing them (can’t blame them!). Friends have begged for the recipe every time I bring a batch to a potluck. If you’re looking for a sweet treat to brighten up your Pinterest board or a dessert that feels like a warm hug, this is the one. I’ve tested and tweaked this recipe more times than I care to admit—in the name of research, of course—and the result is pure autumn comfort you’re going to want to bookmark.

Why You’ll Love This Recipe

Let’s face it: Pumpkin Spice Pecan Pie Cookies are the kind of treat that gets everybody talking (and reaching for seconds). After dozens of batches and plenty of taste-testing, here’s why you’re going to fall head over heels for this recipe:

• Quick & Easy: Ready in under 45 minutes, making them perfect for busy weeknights or last-minute autumn cravings.
• Simple Ingredients: Everything you need is likely hiding in your pantry right now—no fancy grocery runs required.
• Perfect for Autumn Events: These cookies shine at potlucks, bake sales, or cozy evenings with friends. They also look stunning on a holiday dessert table (seriously, Pinterest-worthy!).
• Crowd-Pleaser: Kids gobble them up, adults ask for the recipe, and even picky eaters say yes to seconds.
• Unbelievably Delicious: The texture is soft, almost cake-like, with a sweet crunch from the pecan pie center and a hint of pumpkin spice in every bite.

What sets these Pumpkin Spice Pecan Pie Cookies apart? It’s the balance: pumpkin pie spice is blended into the dough, and the pecan filling is gooey but not overly sweet. You get all the flavors of classic pecan pie in a cookie you can eat with your hands (no fork required!). I use a touch of molasses for depth and always toast the pecans—trust me, it makes a difference you’ll taste.

This recipe isn’t just another pumpkin spice cookie. It’s been chef-tested in my own kitchen, tweaked for maximum flavor, and approved by a panel of hungry family members. You know what? It’s comfort food made easier, healthier, and a little more fun. Go ahead, impress your guests or just treat yourself—you deserve it!

What Ingredients You Will Need

These Pumpkin Spice Pecan Pie Cookies are all about bringing together simple, seasonal ingredients for bold autumn flavor. Most of what you need is probably already in your kitchen (or easily found at your local store). Here’s everything you’ll need for this autumn baking adventure:

• For the Cookie Dough:
  • 2 cups (250g) all-purpose flour (or use gluten-free blend for allergy-friendly option)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice (I love the McCormick blend for its cinnamon warmth)
  • 1/2 cup (115g) unsalted butter, softened (adds richness)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (real vanilla gives the best aroma)
  • 1/4 cup (60ml) pumpkin puree (not pumpkin pie filling!)
  • 1 tablespoon molasses (optional, but deepens the flavor)
• For the Pecan Pie Filling:
  • 1 cup (110g) chopped pecans (toast for extra nuttiness)
  • 1/3 cup (65g) brown sugar
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 tablespoons (30ml) maple syrup (or use honey)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
• Optional Glaze:
  • 1/2 cup (60g) powdered sugar
  • 1 tablespoon (15ml) milk (dairy or non-dairy)
  • 1/4 teaspoon vanilla extract

Ingredient Tips: For best results, use fresh pumpkin puree. Canned is fine, but homemade makes these cookies extra special. Toasting the pecans before chopping brings out their flavor (just 5 minutes in a dry skillet). If you’re avoiding dairy, swap in plant-based butter and milk. For a nut-free version, sunflower seeds work, though the flavor will be different. I’ve tried both dark and light brown sugar—light keeps the cookies tender and lets the spice shine.

In summer, you can swap the pumpkin puree for mashed sweet potato and use a cinnamon-nutmeg blend for the spice. If you love extra crunch, sprinkle a few whole pecans on top before baking. These ingredients are flexible, so don’t stress if you need to make a few swaps!

Equipment Needed

Baking Pumpkin Spice Pecan Pie Cookies doesn’t require fancy gadgets—just some reliable kitchen basics. Here’s what I use every time:

• Mixing Bowls: Two medium bowls for wet and dry ingredients. I use glass because they’re easy to clean and don’t retain odors.
• Hand Mixer or Stand Mixer: Either works. My old handheld mixer has seen hundreds of batches and still gets the job done.
• Measuring Cups & Spoons: Accurate measurements are key for cookie success. I prefer stainless steel for longevity.
• Baking Sheets: Standard rimmed sheets lined with parchment paper (cleanup is so much easier!).
• Cookie Scoop: Optional, but helps create uniform cookies—mine’s a thrift store find that’s still going strong.
• Spatula: A silicone spatula is perfect for mixing and scraping out every bit of dough.
• Cooling Rack: Helps cookies cool evenly and stay crisp on the edges.

If you don’t have a cookie scoop, a regular tablespoon works fine. For parchment paper, wax paper is not a good substitute (learned that the hard way—cookies stuck everywhere). If your mixer is on the fritz, you can mix by hand, though it’ll take a little more elbow grease. Budget-friendly tip: Invest in quality measuring spoons—they last forever and make baking so much easier.

Preparation Method

1. Prep the Oven & Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. (Trust me, parchment makes cleanup a breeze!)
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (250g) flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice. Set aside.
3. Cream Butter & Sugars: In a separate bowl, beat 1/2 cup (115g) softened butter, 1/2 cup (100g) granulated sugar, and 1/4 cup (55g) brown sugar until light and fluffy (about 2-3 minutes with a mixer). The mix should look pale and creamy.
4. Add Wet Ingredients: Beat in 1 large egg, 1 teaspoon vanilla, 1/4 cup (60ml) pumpkin puree, and the optional 1 tablespoon molasses. Mix until smooth—don’t worry if it looks a bit curdled; it’ll come together.
5. Combine Dry & Wet: Add the dry ingredients to the wet mixture, mixing on low speed just until combined. Scrape down the sides with a spatula. (Don’t overmix or cookies get tough!)
6. Make the Pecan Pie Filling: In a small bowl, stir together 1 cup (110g) chopped toasted pecans, 1/3 cup (65g) brown sugar, 2 tablespoons (30g) melted butter, 2 tablespoons (30ml) maple syrup, 1/2 teaspoon vanilla, and a pinch of salt. The mixture should be sticky but not runny.
7. Shape Cookies: Scoop 2 tablespoons of dough (about 30g each) and flatten slightly on the baking sheet. Use your thumb or the back of a spoon to make a shallow indent in each cookie. Fill the center with about 1 teaspoon of pecan pie filling.
8. Bake: Bake cookies for 12-14 minutes, until edges are golden and centers look set. (Your kitchen will smell amazing at this point!) If cookies spread too much, chill the dough for 15 minutes before shaping.
9. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. The centers may look soft but will firm up as they cool.
10. Optional Glaze: Mix 1/2 cup (60g) powdered sugar, 1 tablespoon (15ml) milk, and 1/4 teaspoon vanilla. Drizzle over cooled cookies for extra sweetness.

Troubleshooting: If cookies are crumbly, double-check your flour measurement (I use the scoop-and-level method). For extra gooey pecan centers, add a tiny splash of milk to the filling. If cookies lose shape, chill dough longer. Efficiency tip: Toast pecans while prepping other ingredients. The dough is a bit sticky, so wet your hands if needed for shaping. Once you’ve made these a few times, you’ll get a feel for the perfect texture—soft centers, crisp edges, and that irresistible pecan topping.

Cooking Tips & Techniques

Baking cookies may seem simple, but there are a few pro tricks that make Pumpkin Spice Pecan Pie Cookies truly outstanding (learned some of these the hard way):

• Toast Your Pecans: Always toast the nuts before chopping. Five minutes in a dry skillet or oven brings out their flavor and gives the filling a deeper, richer taste.
• Chill the Dough: If your kitchen is warm, chill the dough for 15-20 minutes before shaping. This helps keep cookies thick and soft, not flat and crispy.
• Don’t Overmix: When adding dry ingredients to wet, mix just until you don’t see flour streaks. Overmixing leads to tough cookies (been there, regretted that).
• Use a Cookie Scoop: For perfectly uniform cookies, use a scoop. It’s faster, and the cookies bake evenly.
• Glaze While Cool: Let cookies cool before glazing, or the icing will melt and run off. Learned this one after a sticky mess!

Common mistakes? Using pumpkin pie filling instead of puree (adds too much sugar and liquid). Not measuring flour correctly—always spoon and level, never pack. If you’re multitasking, set a timer. I’ve burned more than one batch while distracted by a phone call! For consistent results, bake cookies one sheet at a time in the center of the oven. Rotate sheets halfway through for even browning. Practice makes perfect, and these cookies are worth every batch.

Variations & Adaptations

One of the best things about Pumpkin Spice Pecan Pie Cookies is how easy they are to customize. Whether you’re baking for allergies, different seasons, or just want a twist on tradition, here are some tried-and-true variations:

• Gluten-Free: Use your favorite gluten-free flour blend in place of all-purpose. I’ve had great success with King Arthur’s blend—no gritty texture here.
• Vegan Option: Swap butter for vegan margarine and use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) instead of a regular egg. Maple syrup works perfectly in the filling and glaze.
• Nut-Free: Replace pecans with toasted sunflower or pumpkin seeds. The flavor is milder, but still gives a nice crunch.
• Seasonal Swap: Try mashed sweet potato instead of pumpkin puree, and add extra cinnamon for a winter twist. In spring, use apple butter and chopped walnuts.
• Flavor Boost: Add 1/2 teaspoon orange zest to the dough for a citrusy kick—my personal favorite for holiday parties.

I once made these with dark chocolate chips mixed into the dough, and honestly, the blend of chocolate and pumpkin spice was so good it didn’t last a day. For those who love spice, add an extra dash of cloves or ginger to the pumpkin pie spice. If someone in your family can’t have eggs, the flax version works surprisingly well—no one could tell the difference at our last gathering. Don’t be afraid to tweak and test; these cookies are forgiving and fun to experiment with.

Serving & Storage Suggestions

Pumpkin Spice Pecan Pie Cookies taste best served slightly warm, fresh from the oven. I love piling them on a rustic wooden board for a cozy autumn vibe—perfect for Instagram or Pinterest. Pair with a big mug of chai tea, hot cider, or coffee for a real seasonal treat.

Planning ahead? The cookies keep well in an airtight container at room temperature for up to 4 days. If you want to freeze, lay cookies in a single layer on a baking sheet until firm, then transfer to a zip-top bag (they’ll last for 2 months). To refresh, warm in a 300°F (150°C) oven for 5 minutes—just enough to bring back their soft centers and crisp edges.

Honestly, the flavors deepen overnight, with the spices and molasses mellowing and the pecan filling becoming even gooier. For gifting, stack cookies in parchment-lined boxes—add a handwritten note for extra charm. If you’re serving for a party, drizzle the glaze just before guests arrive for maximum visual impact.

Nutritional Information & Benefits

Each Pumpkin Spice Pecan Pie Cookie (about 40g) offers an estimated:

• Calories: 160
• Fat: 8g
• Carbs: 21g
• Protein: 2g
• Sugar: 12g

Pecans are rich in healthy fats, magnesium, and antioxidants—they add nutrition as well as crunch. Pumpkin puree brings beta-carotene, fiber, and a hit of vitamin A. If you go gluten-free or vegan, these cookies can fit a range of dietary needs. Be aware: contains nuts, eggs, wheat, and dairy (unless you’ve made the swaps above). I like that one cookie satisfies a sweet craving without overdoing it—balance is everything!

Conclusion

Let’s be honest—these Pumpkin Spice Pecan Pie Cookies are the autumn treat you didn’t know you were missing. With cozy spices, gooey pecan centers, and buttery dough, they deliver pure seasonal comfort in every bite. I love how easy they are to adapt and how they fit every occasion (from bake sales to lazy weekend afternoons).

Try them as written, or put your own spin on the recipe—play with spices, swap the filling, or make them gluten-free. This is the kind of cookie you’ll make on repeat, share with friends, and maybe even start a new family tradition. If you bake a batch, share your experience in the comments or tag me on social media. I can’t wait to see what you create! Happy autumn baking—may your kitchen be filled with sweet scents and happy memories.

Frequently Asked Questions

How do I keep the pecan filling from leaking out during baking?

Make a deep enough indent in the dough and don’t overfill. Chilling the shaped cookies before baking also helps the filling stay put.

Can I make these Pumpkin Spice Pecan Pie Cookies ahead of time?

Absolutely! Bake and store in an airtight container for up to four days, or freeze for up to two months. They taste even better after resting overnight.

Is it possible to use store-bought pumpkin pie spice?

Yes, store-bought spice blends work well. If you like more cinnamon or nutmeg, feel free to add a little extra—customize to your taste!

What if I don’t have pecans?

You can substitute walnuts, sunflower seeds, or pumpkin seeds. The flavor changes a bit but the cookies are still delicious.

Can I make these cookies gluten-free?

Yes, just use your favorite gluten-free flour blend instead of all-purpose. I’ve tried several brands and most work well—just avoid blends with strong bean flours for best flavor.

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