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Pumpkin Spice Pecan Pie Cookies

Pumpkin Spice Pecan Pie Cookies - featured image
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Pumpkin Spice Pecan Pie Cookies combine the cozy flavors of pumpkin spice and gooey pecan pie filling in a soft, cake-like cookie. Perfect for autumn gatherings, these easy cookies deliver nostalgic comfort and are simple to adapt for various diets.

Ingredients

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  • 2 cups all-purpose flour (or gluten-free blend)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup pumpkin puree
  • 1 tablespoon molasses (optional)
  • 1 cup chopped pecans, toasted
  • 1/3 cup brown sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons maple syrup (or honey)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup powdered sugar (optional glaze)
  • 1 tablespoon milk (dairy or non-dairy, optional glaze)
  • 1/4 teaspoon vanilla extract (optional glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a separate bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in egg, vanilla extract, pumpkin puree, and molasses (if using) until smooth.
  5. Add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix.
  6. In a small bowl, stir together chopped toasted pecans, brown sugar, melted butter, maple syrup, vanilla extract, and a pinch of salt for the pecan pie filling.
  7. Scoop 2 tablespoons of dough and flatten slightly on the baking sheet. Make a shallow indent in each cookie and fill with about 1 teaspoon of pecan pie filling.
  8. Bake for 12-14 minutes, until edges are golden and centers look set.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. For optional glaze, mix powdered sugar, milk, and vanilla extract. Drizzle over cooled cookies.

Notes

Toast pecans for deeper flavor. Chill dough for thicker cookies. Use gluten-free flour or vegan substitutes as needed. For nut-free, swap pecans with sunflower or pumpkin seeds. Cookies keep well for 4 days at room temperature or 2 months frozen.

Nutrition

Keywords: pumpkin spice, pecan pie, cookies, autumn, fall baking, easy dessert, holiday cookies, Thanksgiving, nutty cookies, pumpkin cookies

Find it online: https://tomyumy.com/pumpkin-spice-pecan-pie-cookies-easy-autumn-baking-recipe/