Best 3 Butter Pecan Pumpkin Cookies Recipes
Indulge your taste buds with our delightful Butter Pecan Pumpkin Cookies, a harmonious blend of fall flavors and textures. These delectable cookies boast a tender crumb infused with the warmth of pumpkin puree and the nutty richness of pecans. Each bite offers a burst of sweetness from the pecan filling, perfectly complemented by a sprinkling of crunchy chopped pecans on top. With this recipe, you'll also discover variations to cater to different dietary preferences, including a gluten-free option for those with celiac disease or gluten sensitivities. Get ready to embark on a culinary journey that celebrates the essence of autumn with every bite of these irresistible Butter Pecan Pumpkin Cookies.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN-PECAN SPICE COOKIES
It's not fall until you've made a batch of your favorite pumpkin cookies! These from-scratch cookies have all the delicious warming spices of pumpkin pie with the addition of pecans-talk about fall forward! If their pillow-y, soft texture isn't enough to win you over, then the gentle drizzle of white chocolate on top will certainly do the trick. This recipe yields 42 servings, so you'll have enough of these pumpkin-pecan spice cookies to share with your whole neighborhood!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 42
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
- Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
- Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g
PUMPKIN PECAN BUTTER
You've had apple butter, now try something even better! Goes well with just about any holiday dinner.
Provided by Felix4067
Categories Fruit
Time 35m
Yield 5 cup jars
Number Of Ingredients 6
Steps:
- Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
- Prepare jars; keep lids hot until ready to fill jars.
- Measure sugar into separate bowl.
- Stir fruit pectin into pumpkin mixture.
- Add butter.
- Bring mixture to a rolling boil on high heat, stirring constantly.
- Quickly stir in sugar.
- Return to rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads; cover with two-piece lids.
- Screw bands tightly; place jars in hot water.
- Boil in water bath for 5 minutes for 8-oz jars.
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
Tips:
- Soften butter at room temperature: Make sure your butter reaches a spreadable consistency to incorporate it smoothly into the cookie dough.
- Cream butter and sugars until fluffy: This step is important for creating a light and airy cookie texture. Beat them together until they become pale yellow and fluffy.
- Incorporate eggs one at a time: Add the eggs one by one, mixing well after each addition. This helps prevent the dough from curdling.
- Use canned pumpkin puree: Ensure that you use pure pumpkin puree and not pumpkin pie filling, which contains additional ingredients.
- Add spices gradually: Start with a small amount of spices, such as cinnamon, nutmeg, and ginger, and adjust the quantities to your preference.
- Chill the dough before shaping: Chilling the dough helps it firm up and makes it easier to handle and shape into cookies.
- Space the cookies evenly: Place the dough balls on the baking sheet with enough space between them to allow for spreading during baking.
- Bake until the edges are golden brown: Keep an eye on the cookies in the oven, and remove them once the edges turn golden brown while the centers are still soft.
- Let the cookies cool completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and retain their shape.
Conclusion:
These Butter Pecan Pumpkin Cookies combine the classic flavors of fall with a delightful pecan crunch. By following the provided tips and detailed recipe instructions, you'll create soft, chewy, and flavorful cookies that are perfect for sharing with friends and family during the holiday season. Remember to adjust the spices to your liking and experiment with different nut add-ins to create unique variations. Enjoy these delectable cookies as a sweet treat or package them as thoughtful gifts for loved ones.
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