What are common mistakes when baking Pumpkin Pecan Cookies?

One common mistake is overmixing the dough, which can lead to tough cookies. Be sure to mix just until the ingredients are combined. Another pitfall is inaccurately measuring flour; too much can make the cookies dense. Use the spoon-and-level method for accuracy. Lastly, baking too long can dry them out, so keep a close eye on the time.

Should I toast pecans before putting them in cookies?

Toasting pecans is a fantastic idea as it enhances their natural nuttiness. Simply spread the pecans on a baking sheet and toast them in the oven at 350°F for about 5 to 7 minutes until they’re fragrant. Just be careful not to burn them. Let them cool before adding to your cookie dough for the best texture and taste.

Why are my Pumpkin Pecan Cookies dry?

Dry cookies often result from overbaking or using too much flour. Keep your oven at the correct temperature and bake just until the edges are lightly browned. Measure your flour carefully and consider using a moisture-rich canned pumpkin. Also, remember that these cookies are meant to be soft and cake-like, not crispy.

Which is better for baking, walnuts or pecans?

Both nuts work well, but pecans bring a buttery richness that pairs beautifully with pumpkin. Walnuts, on the other hand, have a slightly more bitter taste, which can also complement the sweetness in cookies. It really depends on your taste preference. Feel free to experiment and see which nut fits your palate best!

Delicious Pumpkin Pecan Cookies Recipe for Fall

Name: Pumpkin Pecan Cookies: A Cozy Fall Treat to Savor
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 1 cup butter, softened; 3/4 cup sugar; 1/4 cup brown sugar, packed; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon allspice; 1 egg; 1 teaspoon vanilla; 1 cup canned pumpkin; 2 cups flour; 3/4 cup chopped pecans

Description

A soft cookie with the flavors of pumpkin, cinnamon, and pecans. The tastes of autumn in a cookie!

Ingredients

Scale

1 cup butter, softened

3/4 cup sugar

1/4 cup brown sugar, packed

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

1 egg

1 teaspoon vanilla

1 cup canned pumpkin

2 cups flour

3/4 cup chopped pecans

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Instructions

1. Preheat oven to 350 degrees.

2. Line baking sheet with parchment paper.

3. In a bowl, mix butter, sugars, and egg with a mixer on medium speed until light and fluffy.

4. Add baking powder, baking soda, salt, cinnamon, nutmeg, and allspice to the butter mixture and blend.

5. Add pumpkin and pecans; blend until combined.

6. Drop heaping teaspoons of dough onto the lined baking sheet.

7. Bake for 12-14 minutes until lightly browned.

8. Transfer cookies to a wire rack and let cool.

Notes

Ensure butter is softened for easier mixing.

Use canned pumpkin puree, not pie filling, for best results.

Prep Time: 10
Cook Time: 14
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 2 cookies
Calories: 108 kcal
Sugar: 9 g
Sodium: 126 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 8 mg