Fall in love this season with these Pumpkin Pecan Cookies. The warm spices combined with a sweet coffee glaze transform them into a fancy bakery-style treat. And that sea salt sprinkle? It's pure magic!
If you are a fan of pumpkin treats, try my pumpkin snickerdoodles and pumpkin bundt cake.
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Make a Cinderella latte and cozy up with one (or more) of these pumpkin pecan cookies. With soft centers, crunchy pecans, and a sweet drizzle on top, these chewy cookies taste like fall in every bite.
I actually created this recipe a few months ago while visiting my nieces in Texas. They were so excited to learn about baking. So we spent an entire afternoon testing variations of these cookies together. It was a fun day of learning and finding the right combination of ingredients and bake time.
But when I got home and made them again, I couldn't just stop at plain cookies. I just had to add a coffee glaze and a pinch of sea salt. It took them from delicious to absolutely amazing!
Why This Pumpkin Pecan Cookie Recipe Works
- Soft and chewy texture. These cookies stay tender in the center with the right amount of chew, thanks to the pumpkin and oats.
- Filled with warm spices. Every bite has cozy fall flavors from the cinnamon and nutmeg.
- Loaded with crunchy pecans. The chopped nuts add the perfect contrast to the soft cookie.
- Jazzed up bakery-style. A quick drizzle of coffee glaze gives these cookies a rich, cafe-style finish.
What Ingredients You'll Need
These chewy pumpkin pecan cookies come together easily with a handful of simple ingredients. Scroll down to find the recipe card with the complete ingredient list and amounts.
- Unsalted Butter: I use this to control the amount of sodium in every recipe. If all you have is salted butter, use it and reduce the amount of salt.
- Sugar: A combination of granulated and brown sugar sweetens this dough.
- Pumpkin Purée: Adds moisture and pumpkin flavor. Make sure you use the pure pumpkin puree, not the pumpkin pie mix. The two are very different, yet they are sold side by side in the grocery store.
- Oats: Quick oats work the best in this recipe. Old-fashioned oats can be used, but the texture will be firmer and chewier.
- All Purpose Flour: Use a kitchen scale or the spoon-and-sweep method to avoid adding too much flour to the dough.
- Baking Soda: Helps the cookie dough spread while baking.
- Spices: Cinnamon and nutmeg add a warm flavor. You could also use two teaspoons of pumpkin pie spice instead.
- Pecans: To give these cookies a delicious crunch, I used an 8-ounce bag of nuts. Make sure to chop them finely, so they are evenly distributed in the dough.
- Glaze: Mix powdered sugar and instant coffee with warm water. This makes a sweet, caffeinated frosting to drizzle on the cookies. A sprinkle of sea salt really amps up the flavor.
How To Make Pumpkin Pecan Cookies
With this pumpkin cookie recipe, you do not need to chill the dough; you can mix, scoop, and bake right away.
- Beat the butter and sugar in a large mixing bowl until creamy. Add the pumpkin and vanilla extract and mix again.
- Combine the flour, oats, baking soda, and spices in a separate bowl. Gently combine the wet and dry ingredients until a soft dough forms.
- Fold the finely chopped pecans into the pumpkin mixture.
- Scoop the cookie dough into 20 balls. Place eight on a prepared baking sheet, then use the palm of your hand to press them down slightly until they are 2 ½ inches wide.
- Bake until set around the edges. Once the cookies have cooled, drizzle them with the coffee glaze and sprinkle with sea salt. It's totally optional, but trust me, it adds the best taste.
Enjoy these chewy pumpkin cookies with nuts alongside a glass of apple cider tea or a maple latte.
Storing and Freezing
On the Counter - Place the treats in an airtight container and keep at room temperature for 3-4 days.
In the Freezer - Arrange the cookies in a single layer, freeze, then store in a freezer bag for up to 2 months.
BruCrew Tips
- Toast the pecans ahead of time for the best flavor. Let them cool before chopping.
- Use a large cookie scoop to divide the dough evenly.
- Bake the dough balls on parchment paper or a Silpat to prevent sticking.
- Do not overbake! The centers should appear slightly soft.
- Don't skip the extra toppings. Although the glaze and sea salt are completely optional, they really do enhance the flavor.
- Make sure the cookies are completely cool before adding any glaze.
- For extra crunch, sprinkle a few chopped pecans on top while the icing is still wet.
Fun Cookie Variations
- Bake smaller cookies. Divide the dough into 30 balls and bake for 7 minutes.
- Add ½ cup semi-sweet or white chocolate chips to the dough before baking.
- Try adding ½ cup of dried cranberries for a festive and tart twist.
- Drizzle the tops with a maple glaze. Skip the instant coffee and add ¼ teaspoon maple extract to the powdered sugar mixture.
- Dip half the cookie in melted chocolate for a sweet finish.
More Pumpkin Cookies
- Chocolate Pumpkin Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Whoopie Pies
- Frosted Pumpkin Cookie Bars
- Pumpkin Butterscotch Cookies
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Recipe
Pumpkin Pecan Cookies
Fall in love this season with these Pumpkin Pecan Cookies. The warm spices combined with a sweet coffee glaze transform them into a fancy bakery-style treat. And that sea salt sprinkle? It's pure magic!
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ¾ cup pure pumpkin puree
- 1 tablespoon vanilla extract
- 2 cups all purpose flour (240g)
- 2 cups quick oats
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 2 cups pecan chips (8 oz bag)
For the Glaze
- ¾ cup powdered sugar
- 1 teaspoon instant coffee granules
- 1 tablespoon hot water
- 1 tablespoon coarse sea salt
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment or a Silpat.
- Beat the butter and sugars in a large mixing bowl until light and creamy. Add the pumpkin and vanilla and mix again.
- Add the flour, oats, baking soda, spices, and salt, and gently mix until a soft dough forms.
- Fold in the pecan chips. Scoop the dough into 20 dough balls.
- Place 8 balls on the prepared pan, then use the palm of your hand to gently press them down until they are 2 ½ inches wide.
- Bake for 8 minutes. Let the cookies rest on the hot tray for 5 minutes, then gently move them to a sheet of parchment paper on the counter. Let them cool completely.
- Spoon the powdered sugar into a small bowl. In a separate cup, dissolve the coffee granules in the water. Pour the mixture into the sugar and stir until everything is combined. Spoon the glaze into a ziplock baggie and cut one corner off. Drizzle over 3-4 cookies at a time, stopping to add a pinch of coarse sea salt before it sets.
Notes
BruCrew Tips
- Toast the pecans ahead of time for the best flavor. Let them cool before chopping.
- Use a large cookie scoop to divide the dough evenly.
- Bake the dough balls on parchment paper or a Silpat to prevent sticking.
- Do not overbake! The centers should appear slightly soft.
- Don't skip the extra toppings. Although the glaze and sea salt are completely optional, they really do enhance the flavor.
- Make sure the cookies are completely cool before adding any glaze.
- For extra crunch, sprinkle a few chopped pecans on top while the icing is still wet.
Cookie Variations
- Bake smaller cookies. Divide the dough into 30 balls and bake for 7 minutes.
- Add ½ cup semi-sweet or white chocolate chips to the dough before baking.
- Try adding ½ cup of dried cranberries for a festive and tart twist.
- Drizzle the tops with a maple glaze. Skip the instant coffee and add ¼ teaspoon maple extract to the powdered sugar mixture.
- Dip half the cookie in melted chocolate for a sweet finish.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 498Total Fat: 21gSaturated Fat: 8gUnsaturated Fat: 13gCholesterol: 27mgSodium: 676mgCarbohydrates: 72gFiber: 4gSugar: 23gProtein: 8g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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