Pecan Pumpkin Spice Cut Out Cookie Recipe kicks off the cozy season with a burst of flavor and a touch of crunch. If you love fall spices and buttery cookies that hold their shape for fun decorating, this recipe will quickly become your go-to. Ready to bake some autumn magic?
Why You Should Try Pecan Pumpkin Spice Cut Out Cookie Recipe
Ever wondered what happens when you combine the warm, comforting spices of pumpkin pie with the rich, nutty flavor of pecans in a classic cut out cookie? You get a cookie that’s not only tasty but also perfect for holiday cookie exchanges or just munching with a cup of tea. These cookies bring a unique twist to traditional sugar cookies, making them stand out on any dessert tray.
Variations and Substitutions
Feel like switching things up? No problem. You can swap pecans for walnuts or almonds if that’s what you have on hand. Want to skip nuts altogether? Just leave them out and add a bit more pumpkin spice for extra zing. For those who prefer a vegan version, use coconut oil instead of butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a regular egg.
Ingredients You’ll Need
Here’s what you’ll want to gather before getting your hands messy:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup pumpkin puree (not pumpkin pie filling)
- 1 cup chopped pecans
How I Make Pecan Pumpkin Spice Cut Out Cookies
Making these cookies feels like a mini celebration in the kitchen. Here’s my step-by-step approach:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl.
- In a separate large bowl, cream the softened butter and sugar until fluffy.
- Beat in the egg, vanilla extract, and pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Fold in the chopped pecans gently.
- Divide the dough in half, wrap in plastic wrap, and chill for at least 1 hour.
- Roll out the dough on a floured surface to about ¼ inch thickness.
- Cut out shapes with your favorite cookie cutters and place them on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges just start to brown.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips for Pecan Pumpkin Spice Cut Out Cookies
Want those cookies to look as good as they taste? Here are a few tricks I swear by:
- Don’t skip chilling the dough. It helps the cookies keep their shape when baking.
- Use a light dusting of flour when rolling out the dough to avoid sticking but don’t overdo it or the cookies get tough.
- If your dough feels too sticky, pop it back in the fridge for 15 minutes.
- Toast the pecans lightly before chopping to boost their flavor.
- For decorating, royal icing or a simple glaze with powdered sugar and milk works wonders.
Leftovers
If you somehow have leftovers (which is rare), store them in an airtight container at room temperature. They stay fresh for up to 5 days, but honestly, they rarely last that long in my house. You can also freeze the baked cookies for up to 3 months—just thaw before serving.
Common Mistakes to Avoid
Here’s what I learned the hard way so you don’t have to:
- Don’t skip measuring flour correctly. Too much flour makes the cookies dry and crumbly.
- Avoid overmixing once you add the flour; it toughens the dough.
- Don’t bake too long. These cookies can go from perfect to hard in a blink.
- Be careful with pumpkin puree—too much liquid can make the dough sticky and hard to handle.
Nutrition Information
- Calories: 180 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 12 g
These cookies pack a flavorful punch without going overboard on calories, making them a sweet treat that feels just right for fall. So, what are you waiting for? Time to get baking!
Pecan Pumpkin Spice Cut Out Cookie Recipe
Ingredients
Instructions
- In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add egg and vanilla extract and mix well.
- Gradually add flour mixture to the butter mixture, mixing until combined.
- Stir in chopped pecans.
- Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out one disc of dough on a lightly floured surface to about 1/4 inch thickness.
- Cut into desired shapes using cookie cutters.
- Place cookies on prepared baking sheets about 1 inch apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.