These nutty pumpkin cookies mix actual pumpkin, heat spices, and crunchy pecans for a delicate and buttery cookie that melts in your mouth. A easy, cozy recipe you’ll bake all season lengthy.
These nutty pumpkin cookies are full of cozy fall taste, from the nice and cozy spices to the candy, earthy pumpkin and chopped pecans (or walnuts). The dough could be rolled and reduce out similar to my cut-out sugar cookies, giving them a fairly, home made look that’s good for fall baking.
They bake up tender within the center with crisp edges, and I like to get pleasure from one with a cup of tea or espresso. If you happen to get pleasure from these, attempt my nut and maple cookies or cinnamon applesauce cookies subsequent, or add them to a cookie tray with pumpkin baci di dama with mascarpone filling.
Why You’ll Love These Cookies
- Easy and scrumptious: These roll out fantastically for a cross between a spiced crammed delicate pecan pumpkin cookie and a buttery brown sugar cookie.
- Cozy fall taste: The mix of pumpkin, cinnamon, nutmeg, and chopped pecans makes these cookies style like autumn in each chunk.
Ingredient Notes
- Flour: Use all-purpose flour for the proper delicate however sturdy texture.
- Baking soda: Helps the nutty pumpkin cookies bake up frivolously golden with crisp edges.
- Salt: A pinch enhances the sweetness and balances the flavour.
- Spices: Cinnamon and nutmeg add heat and that cozy fall aroma.
- Sugars: A mixture of white and brown sugar provides each sweetness and a touch of caramel taste.
- Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Butter: Chilly, cubed butter makes the dough straightforward to work with and helps the cookies maintain their form when reduce out.
- Egg yolk: Provides richness and binds the dough collectively.
- Vanilla extract: Just a little vanilla brings every part collectively.
- Pecans or walnuts: Chopped nuts add crunch and nutty taste.
How one can Make Nutty Pumpkin Cookies
In a meals processor or stand mixer, whisk collectively the flour, baking soda, salt, cinnamon, and nutmeg. Add the sugars, pumpkin puree, egg yolk, butter, and vanilla, then pulse or combine till the dough begins to return collectively.
Stir within the chopped pecans or walnuts.
Transfer the dough to a frivolously floured floor and gently carry it collectively right into a ball. Wrap it in plastic and refrigerate.
As soon as chilled, roll the dough out to about ¼ inch thick and reduce together with your favourite cookie cutters. Place the cookies on parchment-lined baking sheets, then chill them once more whilst you preheat the oven.
Bake till golden brown across the edges. Allow them to cool on the baking sheet for about 10 minutes earlier than transferring to a wire rack to chill fully.
baking ideas
- Use chilly butter: Chilly, cubed butter is vital for these nutty pumpkin cookies. It retains the dough agency and simple to roll out, serving to the cookies maintain their form whereas baking.
- Don’t skip chilling: Chilling the dough twice, as soon as earlier than rolling and once more earlier than baking, prevents spreading and offers the cookies a young, crisp texture.
- Select your favourite cutters: You should utilize any cookie cutters you want for this recipe, easy rounds, leaves, or pumpkins all work fantastically.
- Use your favourite nuts: Pecans and walnuts each style scrumptious. Toasting them frivolously earlier than including to the dough brings out much more nutty taste.
- Cool fully: Let the cookies relaxation on the baking sheet for 10 minutes earlier than transferring to a rack. This helps them set with out breaking.
Variations
- Maple glaze: Drizzle the cookies with the identical candy maple glaze from my glazed cinnamon scones as soon as they’ve cooled for a easy, cozy end.
- Add-ins: Stir in a handful of white chocolate chips or raisins for a special twist.
- Fairly garnish: Press half a pecan on prime of every cookie earlier than baking for a easy, rustic look.
- Decadent contact: For one thing additional particular, frost cookies with the creamy maple frosting from my pumpkin cupcakes.
Gentle, chewy, and full of nutty pumpkin goodness, these cookies are a must-bake for fall. If you happen to attempt them, let me understand how they turned out — I’d love to listen to from you! Get pleasure from!
- 1⅓ cups +1 tablespoon all objective flour 175g complete
- ½ teaspoon baking soda
- 1 pinch salt (if utilizing unsalted butter then use ¼ teaspoon of salt)
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 6 tablespoons granulated sugar 75g
- 2 tablespoons brown sugar
- ⅓ cup pumpkin puree (nothing added)
- 1 massive egg yolk (room temperature)
- ¼ cup butter chilly (cubed)
- ½ teaspoon vanilla extract
- ⅓-½ cup coarsely chopped nuts (walnuts, pecans)
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In a meals processor or stand mixer whisk the flour, baking soda, salt, cinnamon and nutmeg. Add the sugars, puree, yolk, butter and vanilla, begin to pulse or combine, add the chopped nuts and blend or pulse and a dough begins to type.
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Transfer the dough to a frivolously floured flat floor and gently carry collectively to type a ball. Wrap with plastic and refrigerate for one hour.
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Take away from the fridge and roll to ¼ inch thickness (or much less) and reduce out with spherical cookie cutters. Place the reduce outs on parchment paper lined bakings sheets 1½ inches aside, whereas the oven is pre-heating to 350F/180C, chill the sheets within the fridge for roughly 20 minutes.
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Bake for 12-Quarter-hour or till golden brown. Let cool 10 minutes on the baking sheets, then transfer to a wire rack to chill fully. Get pleasure from!
How one can retailer the pumpkin cookies?
Retailer nutty pumpkin cookies in an hermetic container at room temperature for as much as 5 days. Separate layers with parchment paper to maintain them from sticking collectively.
You’ll be able to freeze the baked cookies as soon as cooled, or freeze the dough earlier than baking. For baked cookies, place in a freezer-safe container for as much as 1 month. For unbaked dough, wrap tightly and thaw in a single day within the fridge earlier than rolling and reducing.
Energy: 110kcal | Carbohydrates: 15g | Protein: 2g | Fats: 5g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.1g | Ldl cholesterol: 19mg | Sodium: 61mg | Potassium: 45mg | Fiber: 1g | Sugar: 6g | Vitamin A: 899IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg | Phosphorus: 31mg
FAQs
This recipe is finest for rolled and cut-out cookies. The dough is firmer and makes use of chilly butter, so it holds its form fantastically when reduce. If you happen to choose drop cookies, attempt my pear drop cookies, which bake up delicate and cake-like.
Completely. Pecan pumpkin cookies are in style in addition to a walnut pumpkin cookie recipe however any nut would work together with hazelnuts or pistachios, or attempt a mixture of some for additional taste.
Retailer nutty pumpkin cookies in an hermetic container at room temperature for as much as 5 days. Separate layers with parchment paper to maintain them from sticking collectively.
Sure! You’ll be able to freeze the baked cookies as soon as cooled, or freeze the dough earlier than baking. For baked cookies, place in a freezer-safe container for as much as 1 month. For unbaked dough, wrap tightly and thaw in a single day within the fridge earlier than rolling and reducing.
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