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To make these pumpkin pecan cookies, gather these ingredients: - 1 cup pumpkin puree - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup chopped pecans - 1/2 cup chocolate chips (optional) You can swap some ingredients if needed. For the butter, try using coconut oil or margarine. If you want a sweeter taste, use maple syrup instead of granulated sugar. If you don’t have pecans, walnuts work well too. You can also use gluten-free flour for a gluten-free version. Want to mix it up? Add chocolate chips for a sweet surprise. You can also throw in dried cranberries or raisins for extra texture. A pinch of sea salt on top after baking adds a nice touch. These options make your cookies unique and fun! Start by preheating your oven to 350°F (175°C). This will get it hot and ready for baking. Next, grab a baking sheet and line it with parchment paper. This helps the cookies not stick. If you don’t have parchment, you can lightly grease the sheet. Make sure you leave some space on the sheet for the cookies to spread. In a large mixing bowl, add 1/2 cup of softened unsalted butter, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Use a mixer to cream them together until the mixture is light and fluffy. This step adds air, making your cookies soft. Next, mix in 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Stir these ingredients until everything is well combined. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. This is your dry mix. Gradually add this dry mix to your wet mixture. Stir until just combined; be careful not to overmix. Finally, fold in 1 cup of chopped pecans and 1/2 cup of chocolate chips if you like. You’re ready to drop tablespoon-sized balls of dough onto your prepared baking sheet. Leave enough space between each cookie so they have room to spread. Bake them for 12–15 minutes, or until the edges are golden brown but the centers still look soft. Let cookies cool on the sheet for a few minutes before moving them to a wire rack. To get soft and chewy cookies, use fresh pumpkin puree. This keeps the dough moist. Mix the butter and sugars until they are light and fluffy. This step adds air, making your cookies rise. When mixing dry and wet ingredients, stir gently. Overmixing can make cookies tough. Letting your dough chill for 30 minutes helps too. It firms up the dough and improves the flavor. To stop cookies from spreading too much, use cold butter. Softened butter works, but cold butter gives more shape. Make sure to space the dough balls well on the baking sheet. Leave about two inches apart. This gives them room to spread without merging. Don’t skip the baking powder. It helps them rise and set. You can also chill the dough before baking for better results. Serve your cookies on a fun plate for a pop of color. Stack them high and drizzle with maple syrup or caramel sauce. This adds sweetness and makes them look fancy. You can also sprinkle extra pecans on top for crunch. For a cozy touch, pair cookies with hot cider or coffee. This makes for a delightful treat on a chilly day. {{image_2}} You can add fun flavors to your pumpkin pecan cookies. Try mixing in spices like ginger or allspice for a warm kick. You can also add dried fruits like cranberries or raisins for a chewy texture. If you want a sweeter touch, stir in white chocolate chips. These flavors can make your cookies feel festive. You can easily make these cookies gluten-free. Just swap the all-purpose flour for a gluten-free blend. Make sure it has a one-to-one ratio for best results. For a vegan version, replace the egg with a flaxseed mixture. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens, then add it to your mix. Use vegan butter or coconut oil instead of regular butter. Pecans are great, but feel free to change the nuts. Walnuts, almonds, or hazelnuts work well, too. Just chop them up like you do the pecans. Each nut brings a unique taste and crunch. If you want a nut-free recipe, just leave them out. Your cookies will still be tasty and soft! To keep your pumpkin pecan cookies fresh, store them in an airtight container. This keeps them soft and tasty. Layer the cookies with parchment paper to avoid sticking. Keep the container at room temperature for up to a week. If you want to enjoy them longer, consider freezing. You can freeze both cookie dough and baked cookies. For cookie dough, scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a zip-top bag. Dough can last for up to three months. When you want fresh cookies, bake them straight from the freezer by adding a few extra minutes to the baking time. For baked cookies, allow them to cool completely. Then, place them in an airtight container or a freezer bag. They can last for up to three months as well. Just thaw them at room temperature before enjoying. If your cookies get a bit hard, don’t worry! You can bring them back to life. Place a slice of bread in the container with the cookies. The cookies will absorb moisture from the bread and soften up. You can also microwave them for a few seconds to warm them up. Just be careful not to overdo it, or they will get too soft. The cookies are done when the edges turn golden brown. The centers should stay soft. You can gently press the center with your finger. If it springs back, the cookies are ready. Remember, they will continue to cook as they cool. Keep an eye on them during baking to avoid overcooking. Yes, you can use canned pumpkin. Canned pumpkin is great for saving time. Just make sure it is pure pumpkin puree, not pumpkin pie filling. This ensures you get the right flavor and texture. Pumpkin adds moisture and a lovely flavor to the cookies. If you want to skip chocolate chips, try dried cranberries or raisins. Both add sweetness and texture. You could use butterscotch chips for a different twist. Feel free to get creative with your favorite mix-ins. Just make sure to keep the balance of flavors. This blog post covered all key aspects of baking your cookies. We explored ingredient options, detailed step-by-step instructions, and useful tips for texture and storage. Remember, small tweaks can make a big difference in flavor. Consider personalizing your cookies with seasonal additions or nut swaps. Follow these tips for delicious results every time. Happy baking!

Pumpkin Pecan Cookies Bakery-Style

Indulge in the deliciousness of Pumpkin Pecan Bliss Cookies, the perfect treat for fall! With a blend of pumpkin puree, spices, and crunchy pecans, these cookies are easy to make and irresistibly yummy. Get ready to impress your family and friends with this delightful recipe. Click through to discover how to bake these treats and elevate your autumn baking game! #PumpkinPecanCookies #FallBaking #SweetTreats #CookieRecipe
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Ingredients
  

1 cup pumpkin puree

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup chopped pecans

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add in the pumpkin puree, egg, and vanilla extract, then mix until well combined.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Fold in the chopped pecans and chocolate chips if using.

              Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.

                Bake for 12–15 minutes, or until the edges are golden brown but the centers are still soft.

                  Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Serve the cookies stacked on a decorative plate, drizzled with maple syrup or caramel sauce for an extra touch of sweetness, and garnish with additional pecans on top.