These nutty pumpkin cookies combine real pumpkin, warm spices, and crunchy pecans for a soft and buttery cookie that melts in your mouth. A simple, cozy recipe you’ll bake all season long.
Â
These nutty pumpkin cookies are filled with cozy fall flavor, from the warm spices to the sweet, earthy pumpkin and chopped pecans (or walnuts). The dough can be rolled and cut out just like my cut-out sugar cookies, giving them a pretty, homemade look that’s perfect for fall baking.
They bake up tender in the middle with crisp edges, and I love to enjoy one with a cup of tea or coffee. If you enjoy these, try my nut and maple cookies or cinnamon applesauce cookies next, or add them to a cookie tray with pumpkin baci di dama with mascarpone filling.
Why You’ll Love These Cookies
- Simple and delicious: These roll out beautifully for a cross between a spiced filled soft pecan pumpkin cookie and a buttery brown sugar cookie.Â
- Cozy fall flavor: The combination of pumpkin, cinnamon, nutmeg, and chopped pecans makes these cookies taste like autumn in every bite.
Ingredient Notes
- Flour: Use all-purpose flour for the perfect soft but sturdy texture.
- Baking soda: Helps the nutty pumpkin cookies bake up lightly golden with crisp edges.
- Salt: A pinch enhances the sweetness and balances the flavor.
- Spices: Cinnamon and nutmeg add warmth and that cozy fall aroma.
- Sugars: A mix of white and brown sugar adds both sweetness and a hint of caramel flavor.
- Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Butter: Cold, cubed butter makes the dough easy to work with and helps the cookies hold their shape when cut out.
- Egg yolk: Adds richness and binds the dough together.
- Vanilla extract: A little vanilla brings everything together.
- Pecans or walnuts: Chopped nuts add crunch and nutty flavor.
How to Make Nutty Pumpkin Cookies
In a food processor or stand mixer, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add the sugars, pumpkin puree, egg yolk, butter, and vanilla, then pulse or mix until the dough starts to come together.
Stir in the chopped pecans or walnuts.
Move the dough to a lightly floured surface and gently bring it together into a ball. Wrap it in plastic and refrigerate.
Once chilled, roll the dough out to about ¼ inch thick and cut with your favorite cookie cutters. Place the cookies on parchment-lined baking sheets, then chill them again while you preheat the oven.
Bake until golden brown around the edges. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
baking tips
- Use cold butter:Â Cold, cubed butter is key for these nutty pumpkin cookies. It keeps the dough firm and easy to roll out, helping the cookies hold their shape while baking.
- Don’t skip chilling: Chilling the dough twice, once before rolling and again before baking, prevents spreading and gives the cookies a tender, crisp texture.
- Choose your favorite cutters:Â You can use any cookie cutters you like for this recipe, simple rounds, leaves, or pumpkins all work beautifully.
- Use your favorite nuts:Â Pecans and walnuts both taste delicious. Toasting them lightly before adding to the dough brings out even more nutty flavor.
- Cool completely:Â Let the cookies rest on the baking sheet for 10 minutes before transferring to a rack. This helps them set without breaking.
Variations
- Maple glaze: Drizzle the cookies with the same sweet maple glaze from my glazed cinnamon scones once they’ve cooled for a simple, cozy finish.
- Add-ins: Stir in a handful of white chocolate chips or raisins for a different twist.
- Pretty garnish: Press half a pecan on top of each cookie before baking for a simple, rustic look.
- Decadent touch: For something extra special, frost cookies with the creamy maple frosting from my pumpkin cupcakes.
Soft, chewy, and filled with nutty pumpkin goodness, these cookies are a must-bake for fall. If you try them, let me know how they turned out — I’d love to hear from you! Enjoy!
- 1â…“ cups +1 tablespoon all purpose flour 175g total
- ½ teaspoon baking soda
- 1 pinch salt (if using unsalted butter then use ¼ teaspoon of salt)
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 6 tablespoons granulated sugar 75g
- 2 tablespoons brown sugar
- â…“ cup pumpkin puree (nothing added)
- 1 large egg yolk (room temperature)
- ¼ cup butter cold (cubed)
- ½ teaspoon vanilla extract
- ⅓-½ cup coarsely chopped nuts (walnuts, pecans)
-
In a food processor or stand mixer whisk the flour, baking soda, salt, cinnamon and nutmeg. Add the sugars, puree, yolk, butter and vanilla, start to pulse or mix, add the chopped nuts and mix or pulse and a dough starts to form.
-
Move the dough to a lightly floured flat surface and gently bring together to form a ball. Wrap with plastic and refrigerate for one hour.
-
Remove from the fridge and roll to ¼ inch thickness (or less) and cut out with round cookie cutters. Place the cut outs on parchment paper lined bakings sheets 1½ inches apart, while the oven is pre-heating to 350F/180C, chill the sheets in the fridge for approximately 20 minutes.
-
Bake for 12-15 minutes or until golden brown. Let cool 10 minutes on the baking sheets, then move to a wire rack to cool completely. Enjoy!
How to store the pumpkin cookies?
Store nutty pumpkin cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to keep them from sticking together.
You can freeze the baked cookies once cooled, or freeze the dough before baking. For baked cookies, place in a freezer-safe container for up to 1 month. For unbaked dough, wrap tightly and thaw overnight in the refrigerator before rolling and cutting.
Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | 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 best for rolled and cut-out cookies. The dough is firmer and uses cold butter, so it holds its shape beautifully when cut. If you prefer drop cookies, try my pear drop cookies, which bake up soft and cake-like.
Absolutely. Pecan pumpkin cookies are popular as well as a walnut pumpkin cookie recipe but any nut would work including hazelnuts or pistachios, or try a mix of a few for extra flavor.
Store nutty pumpkin cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to keep them from sticking together.
Yes! You can freeze the baked cookies once cooled, or freeze the dough before baking. For baked cookies, place in a freezer-safe container for up to 1 month. For unbaked dough, wrap tightly and thaw overnight in the refrigerator before rolling and cutting.
Related
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy