The Thanksgiving countdown has begun! We are just 4 days away from the big day! For the past week, we have been sharing our Thanksgiving Series with you, showing you how to create the perfect meal from drinks to dessert. Today we are sharing our first dessert recipe with you, Pumpkin Spice Pecan Cookies. These are a perfect addition to any Thanksgiving spread and really switch things up from the same old pumpkin pie.
These cookies are moist and chewy with lots of pecan pieces and a hint of cinnamon. The pumpkin spice adds a rich pumpkin flavor that is irresistible! They can easily be made vegan by substituting a few things, which are listed in the ingredients below. Also, these cookies turn out best when the dough is chilled so it is best to make these the day (or at least a few hours) before you plan on serving them to allow time for the dough to cool. Enjoy!
Click the link below to follow along as I show you, step-by-step, how to make these delicious, cookies!
PUMPKIN SPICE PECAN COOKIES
NOTE: These cookies can easily be made vegan with a few substitutions, which are listed below.
Also, for best results, prepare to allow 3+ hours to let the dough chill before baking. They need at least 3 hours to chill but you can refrigerate the dough for up to 5 days before baking. It would be perfect to make the dough now and have them ready to pop in the oven on Thanksgiving!
- 1/2 cup unsalted butter, softened (vegan substitute: 1/2 cup Earth Balance)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg (vegan substitute: 1/4 cup unsweetened applesauce)
- 1 tablespoon vanilla extract
- 2 tablespoons cream or half-and-half (vegan sub: 2 tbsp soy or almond milk)
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 2 cups raw, unsalted, pecan pieces or halves
First, combine the egg, butter, sugars and vanilla in a stand mixer bowl. If you don’t have a stand mixer, a hand mixer will work, or you can mix by hand with a wooden spoon (get those muscles ready!). Beat on medium-high until combined and creamed, about 3 minutes.
Once it is creamed, stop the mixer and scrape down the sides of the bowl as well as the paddle attachment. Then add the 2 tablespoons of half and half. Beat on low until combined, for about one minute.
Next, stop the mixer and scrape down the sides of the bowl and the attachment. Then, add the dry ingredients: the flour, pumpkin pie spice, corn starch, baking soda, cinnamon, and beat on low speed until just combined, about 1 minute. After that, stop the mixer and scrape down the sides of the bowl.
Then, add those gorgeous pecans! How pretty does that batter look?
Add the pecans to the dough and beat on low until just combined, about 30 seconds.
Next, use your hands to form balls of dough, as shown below. Place them on a platter or large plate. You should have about 14-16 cookie dough balls when you are done. Cover the plate with plastic wrap and refrigerate for at least 3 hours, or up to 5 days.
When you are ready to bake, preheat the oven to 350 degrees. Spray a cookie sheet with nonstick spray and place the pre-formed dough balls on the sheet, evenly spaced about 2 inches apart. Cook for 10 minutes and transfer to a cooling rack when they are finished. I had to stop myself from eating them all, they are so delicious!! Enjoy!