Soft Pumpkin Cookies with Pecans

These healthy soft pumpkin cookies with pecans make a delicious autumnal treat.  Full of spice and made using pumpkin puree they contain a combination of whole wheat and almond flours and come with an easy dark chocolate drizzle.

These soft pumpkin cookies are super easy to make and perfect to enjoy throughout the pumpkin season. They are easy to make, not overly sweet and lightly spiced.

These healthy pumpkin cookies are delicious on their own, but you can also dust them with a little powdered sugar or drizzle with melted dark chocolate, as I have done.  Chocolate and pumpkin make a great pairing, one I’ve also used in this easy, healthy pumpkin cake with a chocolate drizzle I posted a while ago.

Soft pumpkin cookies ingredients

This pumpkin cookies recipe contains pumpkin puree which adds lightness to the batter.  I also used a bit of baking powder and bicarbonate of soda to give these cookies a cakey feel.  The addition of the pecan nuts provides a nice crunchy contrast that goes really well with the soft texture of these cookies.

I used a combination of whole wheat flour as well as ground almonds/almond flour (for natural sweetness and nutty flavour).

I also used an egg, butter and a moderate amount of light brown sugar (for added flavour). The spice mixture consists of cinnamon, ginger and nutmeg - tweak the amounts to your preference.

Top tip

Because they contain quite a bit of moisture these soft pumpkin cookies should be baked a little longer than most cookies - about 20 minutes or until lightly browned.

Step-by-step recipe instructions

1. Preheat the oven to 350 F/ 180 C/ gas mark 4 and line a cookie sheet with parchment paper. Combine the flour, ground almonds, baking powder and soda, salt, spices and pecans and stir thoroughly.

2. In another bowl beat together the egg, butter and sugar until well combined and creamy. If the mixture starts to curdle adding in a teaspoon of the flour mixture should help.

3. Add the pumpkin puree, some of the flour mixture and stir to combine.

4. Pour in the rest of the flour mixture and stir to combine. Do not overstir the batter.

5. Using 2 large spoons drop spoonfuls of the batter on top of your cookie sheet, not too close together. Flatten with a fork (but only a little) and bake for 20-22 minutes until golden.

6. Remove from the oven and set aside for 5 minutes, then transfer to a rack to cool completely.

7. Melt the chocolate in a microwave and drizzle over the cookies. Let set and enjoy!

Substitutions

• Swap the pecans for walnuts if you prefer.
• Use white whole wheat flour or a combination of plain/all-purpose and whole wheat flours.
• You can use 2 teaspoons of pumpkin spice instead of individual spices.

Top tips 

• Ensure your butter is softened.
• Do not overstir the batter.
• Wait until the cookies have cooled completely before decorating with the melted chocolate.
• The chocolate drizzle is optional.
• Do not overcrowd the baking sheet – bake in batches.
• Store your soft pumpkin cookies in a plastic container for up to 3 days.
• Freeze in a plastic container for up to 3 months.

You might also like

• Chocolate Hazelnut Cookies (Flourless)
• Healthy Peanut Butter Oatmeal Cookies (Flourless)
• Very Raspberry Oatmeal Cookies
• Healthy Chocolate Oatmeal Breakfast Cookies

Check out also this collection of 27 cacao recipes!

Keep in touch!

If you make this soft pumpkin cookies recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!

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