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    Home » Recipes » Sweet Things/Desserts

    Soft Pumpkin Cookies with Pecans

    October 12, 2019 By Monika Last Updated February 3, 2022 10 Comments

    Jump to Recipe

    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.

    Pumpkin cookies with chocolate drizzle on top of paper with pecans, and pumpkin in background.

    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.

    Pumpkin cookies ingredients in individual dishes.

    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.

    Flour, spices and chopped pecans in large yellow bowl.

    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.

    Egg, brown sugar and butter in large white bowl with electric mixer end bits.

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

    Cookie batter and pumpkin puree with spoon in large white bowl.

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

    Pumpkin cookie batter with spoon in large white bowl.

    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.

    Cookie dough balls on top of paper.

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

    Cookies on top of paper.

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

    Pumpkin cookies with chocolate drizzle on top of paper.

    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.
    Cookies with chocolate drizzle on paper with pecan nuts, and pumpkin in background.

    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!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Pumpkin cookies with chocolate drizzle on top of paper with pecans, and pumpkin in background.

    Soft Pumpkin Cookies with Pecans

    These 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.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American, vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 22 cookies
    Calories: 117kcal
    Author: Monika Dabrowski

    Equipment

    • Electric mixer
    • Large cookie sheet

    Ingredients

    • ⅔ cup (150 g) pumpkin puree 5.29oz
    • 1 cup less 1tbsp (110 g) white whole wheat flour or all-purpose/plain, 3.88oz
    • ⅘ cup (90 g) almond flour/ground almonds 3.17oz
    • ½ teaspoon baking powder
    • ¼ teaspoon bicarbonate of soda
    • 1¼ teaspoon cinnamon
    • 1 teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅙ teaspoon fine sea salt
    • 1 stick less 1tbsp (100 g) butter 3.53oz, softened
    • ½ cup+1tbsp (110 g) light brown sugar packed
    • 1 large egg room temperature
    • ⅔ cup (80 g) pecans roughly chopped
    • 1.41 ounces (40 g) dark chocolate for drizzling (optional)

    Instructions

    • Preheat the oven to 350 F/ 180 C/ gas mark 4 and line a cookie sheet with parchment paper.
    • In a bowl combine the flour, ground almonds, baking powder and soda, salt, spices and pecans and stir thoroughly using a whisk.
    • In another bowl beat together the egg, butter and sugar until well combined and creamy (2-3 minutes). If the mixture starts to curdle add a teaspoon of the flour mixture and continue beating.
    • Add the pumpkin puree, a third of the flour mixture and stir to combine.
    • Pour in the rest of the flour mixture and stir to combine. Do not overstir the batter.
    • Drop spoonfuls of the batter onto your cookie sheet, not too close together. Flatten a little with a fork and bake in the centre of the oven for 20 minutes.
    • Remove from the oven and set aside for 5 minutes, then transfer to a rack to cool completely.
    • Melt the chocolate in a microwave and drizzle over the cookies.  Let set and enjoy!

    Notes

    • Ensure your butter is softened.
    • You can use 2 teaspoons of pumpkin spice instead of individual spices.
    • Do not overstir the batter.
    • Wait until the cookies have cooled completely before decorating with the melted chocolate.
    • The chocolate drizzle is optional.
    • Swap the pecans for walnuts if you prefer.
    • Do not overcrowd the baking sheet – bake in batches. The cookies will expand in the oven.
    • Store the cookies in a plastic container for up to 3 days.
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 117kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 60mg | Potassium: 77mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1089IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. DeeDee

      October 16, 2019 at 10:40 pm

      These look fantastic Monika😊

      Reply
      • Monika

        October 17, 2019 at 1:46 pm

        Thank you DeeDee!

        Reply
    2. Jacqui Bellefontaine

      October 15, 2019 at 10:43 pm

      5 stars
      These cookies look so delicious.

      Reply
      • Monika

        October 16, 2019 at 7:24 am

        Thank you Jacqui!

        Reply
    3. Veronica

      October 15, 2019 at 4:02 pm

      5 stars
      I've been trying to get hubby to eat pumpkin for ages (it's my favourite veggie) but he refuses - I'm going to make these and not tell him what's in them 🙂 - watch this space!!!!

      Reply
      • Monika

        October 16, 2019 at 7:26 am

        He won't know there is pumpkin in them! Can't wait to hear what he thought!

        Reply
    4. Cat | Curly's Cooking

      October 14, 2019 at 8:15 pm

      5 stars
      The only thing that can make pumpkin bakes better is to make them healthier. These look so delicious!

      Reply
      • Monika

        October 14, 2019 at 9:25 pm

        Thank you Cat!

        Reply
    5. Monika

      October 14, 2019 at 6:49 am

      I think Tesco sell it and possibly other supermarkets, but it's really easy to make your own, I've explained that in the post. Hope you give these a go:)

      Reply
    6. Alison

      October 13, 2019 at 3:28 pm

      5 stars
      Love the look of these, I will have to try them when I do pumpkins for Halloween. I am not sure we can get canned pumpkin as I have never seen it!

      Reply

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