It’s been a hot minute since I posted a recipe on here, so I am very excited to be back with a delicious, easy, comforting and seasonal cookie recipe for you.
These cookies are perfect for Fall, Thanksgiving, Halloween, or for curling under a blanket with Netflix.
This recipe has a such a cozy spice profile. It’s exactly what October would taste like. It’s got cinnamon, ginger, nutmeg, cloves, vanilla, and of course, pumpkin purée.
The original recipe from fellow blogger McGee Travel Tales called for chocolate chips, but since I didn’t have any, I used chopped pecans instead. I figured Pecans + Pumpkin = All The Fall Feels. Plus, substituting with pecans (or nuts in general) adds a well-balanced bite to a very soft cookie texture.
That’s the other thing: these cookies are so soft, and light. Eating these cookies felt like biting into the top of a muffin. Besides all the warm spice flavours, the softness of these cookies is what makes them super cozy.
To be enjoyed with tea, coffee or a PSL if you want to be extra pumpkin-y.
1 cup (160g) of granulated sugar
1 and ½ teaspoon of ground cinnamon
¼ teaspoon of ground cloves
¼ teaspoon of ground ginger
⅛ teaspoon of ground nutmeg
⅛ teaspoon of ground Allspice
2 cups (220g) of all purpose flour
½ teaspoon of salt
2 teaspoons of baking powder
1 teaspoon of baking soda
1 large egg
½ cup (130ml) of vegetable or canola oil
1 teaspoon of vanilla extract or vanilla bean paste
1 cup (250ml) of pumpkin purée (this is typically half of a can of pumpkin purée)
½ cup (150g) of chopped pecans (optional)
- In a medium bowl, mix the first 10 ingredients (from granulated sugar to baking soda). Whisk until well combined, and set aside.
- In a large bowl with an electric mixer, mix the egg, vegetable oil, vanilla, and pumpkin purée.
- Add the spiced flour mixture into the pumpkin purée mixture, a little at a time and mix until well combined.
- Fold in the chopped pecans until well combined.
- Let the dough rest for 20 minutes, uncovered.
- Preheat oven to 350°. Prep a baking sheet by lining it with parchment paper.
- Using a dough scoop, scoop out the dough on the prepared sheet.
- Bake for 10 minutes. Transfer to a cooling rack, and let cool before enjoying.
- Although recommended, not all of the spices are required. As long as you have at least cinnamon, you should be able to create that “spiced” flavour.
- You can use walnuts, chocolate chips or dried cranberries instead of, or in addition to, the pecans.
- These cookies don’t spread too much when baked, but do keep at least 2 inches of space between each cookie. You should be able to fit around 9-12 cookies on a regular-size baking sheet.
- Store in an airtight container at room temperature for up to four days.
- This recipe yields about 34 medium-size cookies.