Pumpkin Cookies

Portable and pumpkin-y: what could be better than cookies incorporating everyone's favorite gourd?

Pumpkin Pecan Cookies.jpg

Pumpkin cookies are soft, cakey and spiced for the season.

Pumpkin cookies are soft, cakey and spiced for the season.

Pumpkin cookies are soft, cakey and spiced for the season.

Summer already feels like a fading memory. I’ve switched over to the winter bedding and found myself actually considering firing up the wood-burning stove before school was even back in session. No time to be wistful. I love the arrival of fall weather with its crisp air, the turning of leaves in a beautiful display of reds, oranges and yellows, and perhaps best of all: it’s a pleasure to turn on the oven again. Fall baking is underway and cookies are once again in production at my place.

Cookies first showed up by happy accident. In times when it was difficult to gauge the temperature in wood fire ovens, cautious bakers would measure the heat of cake ovens by how long a dab of batter took to cook. It didn’t take long for the koekje (Dutch for “little cake”) to develop a following of its own.

Be they Tollhouse or Girl Scout, cookies come in myriad shapes, sizes and flavors. When fall rolls around, though, make mine pumpkin.

Soft, spiced and cake-like with the nutty crunch of pecans lurking within, this recipe for pumpkin pecan cookies packs the comforting taste of the season into a pocket-sized package. Easy to make and even easier to eat, pumpkin pecan cookies are just the thing for after-school snacking or fall bake sales but aren’t overly sweet, making them appealing to grownups looking for something seasonal to go with a hot cup of coffee.

Recipe for Pumpkin Pecan Cookies

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 stick butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1/2 cup pecans, chopped

Combine flour, baking soda, cinnamon, nutmeg, ginger and salt together in a bowl and set aside.

Cream butter, sugar and brown sugar together in a mixer.

Add egg to mixer and fully combine.

Add pumpkin and buttermilk and mix until smooth.

Mix in dry ingredients.

Stir in pecans.

Drop batter by the spoonful onto a greased baking sheet.

Bake in a 350 degree oven for 20 minutes.

Transfer to wire racks to cool.

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