Pecan Pumpkin Spice Cookies
are very easy to make and are full of delicious fall flavors.
This month’s #fillthecookiejar theme is Fall/Thanksgiving. I always think of pumpkin pie and pecan pie this time of year so I combined the two flavors into one easy cookie.
With lots of hectic schedules easy recipes are what we need and this basic cookie dough is very easy to make. One of my very favorite things about this recipe is that you can add any flavors you wish to this cookie recipe, or just leave it plain.
This cookie recipe is a keeper, it’s so very easy to make, it’s a snickerdoodle type recipe that is a bit crispy on the edges but the middle is soft and tender.
Save it for when you need a sweet treat for a special occasion and make it your own. I actually made half of this recipe with pumpkin spice only, and then I decided to add in the pecans. I do like the crunch of the nuts along with additional flavor. You can do the same, make some with your favorite add-ins and some without. These cookies do not spread so be sure to flatten them using the bottom of a glass. I kept dipping the bottom of the glass in the sugar and it kept the glass from sticking to the cookies.
- ½ cup butter, room temperature
- ¾ cup Monkfruit (you can use your preferred sugar equivalent)
- 1 egg
- 1 tsp. vanilla
- 1⅜ cups AP flour
- 1 tsp. baking powder
- ⅛ tsp. salt
- ½ cup chopped pecans + pecan halves for decorating
- ¼ cup sugar
- 1-2 tsp. pumpkin pie spice
- Mix the sugar and pumpkin pie spice in a shallow dish.
- If using nuts, chop them and add to the sugar mixture. Set aside.
- In a medium bowl add the flour salt and baking powder, whisk gently and set aside.
- In a large bowl, or electric mixer beat the butter and sugar until smooth approx. 2-3 minutes. Add i the room temperature egg and mix well with the butter then add in the vanilla and scrape down the side of the bowl.
- Add in the flour mixture and mix until well blended - approx. 20-30 seconds until the dough is smooth. Stir in half of the chopped pecans if using. If the dough is soft place the bowl in fridge for about 30-45 minutes.
- Using a 1 tablespoon cookie scoop drop the dough into the coating mixture and the remaining chopped pecans.
- Place the dough balls on the prepared cookie sheets - Flatten the dough using the bottom of a glass.
- Bake in preheated oven for 8-11 minutes, until the cookies are lightly browned along the edges. The center of the cookies should be a little soft.
- Remove from the oven and cool on wire racks.
On the first Thursday of each month the #FillTheCookieJar group share our cookie creations. If you enjoy baking and would like to bake with the group each month contact Cynthia at Feeding Big.
You might enjoy these Fall Cookies which I made to #FillTheCookieJar: