Pecan Pumpkin Spice Cookies

Written by Ariana deVries on Oct 22

A taste of fall.

Autumn. The season of yellow, red and orange, bright pumpkins and crisp apples. The time when scarfs come out of hiding and steaming cups of tea and lattes are savoured. When we are reminded of all the wonderful things in our lives and how winter is just around the corner.

I don't know about you, but I simply relish a delicious, freshly baked cookie along side my cup of tea. And this one is a perfect pairing when it comes to spices of fall. Nutmeg, cinnamon, ginger, cloves and allspice. A pumpkin spice lover's dream. 

These cookies have a fantastic spice and nut combination that excites the taste buds and instantly reminds me of crunching leaves and cozying up with a warm drink. They're even great for kids! Soft and gooey without the mess of chocolate chips.

So if you're in the mood for something that jives with the sights and sounds of the season, whip up a batch of these beauties and make sure you share a couple too. Because it's always better when the love is shared. 


Pecan Pumpkin Spice Cookies

Serving Size: 20 Cookies Prep Time: 10 minutes Cook Time: 8-10 minutes


1/2 cup Butter (Softened)
3/4 cup Brown Sugar (Packed)
1/4 cup White Sugar
1 large Egg(s)
1 tsp Vanilla Extract
2 tbs Cream (Or half & half)
2 cups All-Purpose Flour
1 tbs Pumpkin Pie Spice
2 tsp Corn Starch
1 tsp Baking Soda
Pinch Salt
1 cup Pecans (Chopped) + 18 whole


  1. Combine the butter, sugars, egg, and vanilla in the bowl of a stand mixer (or in a large bowl with a hand mixer). Beat on medium-high speed until creamed and well combined.
  2. Stop, scrape down the sides of the bowl and add the cream, and beat on low speed until well combined.
  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.
  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. Preheat oven to 350˚F, and line a baking sheet with parchment paper. Scoop dough into equal-sized mounds. Place on baking sheet. Press one pecan onto the top of each.
  6. 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.
  7. Allow cookies to cool on baking sheet for about 5-10 minutes. You can then transfer to a wire rack or just leave them on the sheet to cool completely.
  8. 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.

*Original recipe was found on the Avery Cooks website.*