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Pumpkin cookies on a black pan.
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Nutty Pumpkin Cookies

These nutty pumpkin cookies combine real pumpkin, warm spices, and crunchy pecans for a soft and buttery cookie that melts in your mouth. 
Prep Time20 minutes
Cook Time15 minutes
Chilling Time1 hour 20 minutes
Total Time1 hour 55 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16 cookies
Calories: 110kcal
Author: Rosemary Molloy

Ingredients

  • 1⅓ cups +1 tablespoon all purpose flour 175g total
  • ½ teaspoon baking soda
  • 1 pinch salt (if using unsalted butter then use ¼ teaspoon of salt)
  • 1 teaspoon cinnamon
  • 1 pinch nutmeg
  • 6 tablespoons granulated sugar 75g
  • 2 tablespoons brown sugar
  • ⅓ cup pumpkin puree (nothing added)
  • 1 large egg yolk (room temperature)
  • ¼ cup butter cold (cubed)
  • ½ teaspoon vanilla extract
  • ⅓-½ cup coarsely chopped nuts (walnuts, pecans)
US Customary - Metric

Instructions

  • In a food processor or stand mixer whisk the flour, baking soda, salt, cinnamon and nutmeg. Add the sugars, puree, yolk, butter and vanilla, start to pulse or mix, add the chopped nuts and mix or pulse and a dough starts to form.
  • Move the dough to a lightly floured flat surface and gently bring together to form a ball. Wrap with plastic and refrigerate for one hour.
  • Remove from the fridge and roll to ¼ inch thickness (or less) and cut out with round cookie cutters. Place the cut outs on parchment paper lined bakings sheets 1½ inches apart, while the oven is pre-heating to 350F/180C, chill the sheets in the fridge for approximately 20 minutes.
  • Bake for 12-15 minutes or until golden brown. Let cool 10 minutes on the baking sheets, then move to a wire rack to cool completely. Enjoy!

Notes

How to store the pumpkin cookies?

Store nutty pumpkin cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to keep them from sticking together.
You can freeze the baked cookies once cooled, or freeze the dough before baking. For baked cookies, place in a freezer-safe container for up to 1 month. For unbaked dough, wrap tightly and thaw overnight in the refrigerator before rolling and cutting.

Nutrition

Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 61mg | Potassium: 45mg | Fiber: 1g | Sugar: 6g | Vitamin A: 899IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg | Phosphorus: 31mg