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Buttery Pecan Pumpkin Spice Cookies

Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 14
Calories: 296 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 tablespoons cream or half-and-half
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • pinch salt optional and to taste (if your nuts are already salted, keep this in mind when adding salt)
  • 2 cups Fisher Pecan Halves

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl and add the cream, and beat on low speed until well combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl and add the flour, pumpkin pie spice, corn starch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add the pecans, and beat on low speed until just combined, about 30 seconds.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. ** (see tips below)
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  8. Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  9. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • **Tips: Strategically place a few pecans on top of each mound of dough by taking pecans from the underside and adding them to top. Pecans that bake directly on the baking sheet on the undersides of the cookies could become overly browned; try to shield them with dough or relocate to tops/sides.
  • Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Dough base adapted from Candy Corn White Chocolate Softbatch Cookies.

Nutrition Information

Serving 1 Calories 296kcal (15%) Carbohydrates 30g (10%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 12g Cholesterol 34mg (11%) Sodium 110mg (5%) Fiber 2g (8%) Sugar 14g (28%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 296

% Daily Value*

Serving 1
Calories 296kcal 15%
Carbohydrates 30g 10%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 12g 71%
Cholesterol 34mg 11%
Sodium 110mg 5%
Fiber 2g 8%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.