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Pumpkin cookies with chocolate drizzle on top of paper with pecans, and pumpkin in background.
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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.
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 pumpkin puree 5.29oz
  • 1 cup less 1tbsp white whole wheat flour or all-purpose/plain, 3.88oz
  • ⅘ cup 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 butter 3.53oz, softened
  • ½ cup+1tbsp light brown sugar packed
  • 1 large egg room temperature
  • ⅔ cup pecans roughly chopped
  • 1.41 ounces dark chocolate for drizzling (optional)
US Customary - Metric

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