Pumpkin and pecans make the perfect combination in these oh so good and not-too-sweet Pumpkin Pecan Cookies. They taste great, are naturally gluten-free, and also vegan with a low-carb option, so you can feel good about serving them all year round.
I love making cookies. Anytime of year.
But especially in the fall.
The air turns crisp and well, it’s time to turn on the oven.
What better cookie to make in the fall than these Pumpkin Pecan Cookies.
They’re a tasty adaptation of these Soft Pumpkin Cookies.
Canned Pumpkin vs Pumpkin Pie Filling
One thing to keep in mind when making these cookies (or truly any pumpkin recipe on my site) is that you should make sure to use canned pumpkin without any additives, as opposed to canned pumpkin pie filling.
Canned pumpkin is just that–canned pumpkin only.
Canned Pumpkin Pie Filling is pre-made pumpkin pie filling, which includes squash, sweetener and spices and sometimes natural flavors.
So make sure to read the label before you buy!
Should You Mix These Pumpkin Pecan Cookies by Hand Or With an Electric Mixer?
You can do either. Your results might vary a little per recipe, but really you can do whatever you like.
The benefit of mixing by hand is that you are less likely to over mix, which can make your cookies fall–so they’ll be flatter and crispier.
More Pumpkin Recipes
Here are a few more of my favorite Pumpkin Recipes on the blog—-we love all of them and I so hope that you do too!
- Pumpkin Snickerdoodles – the perfect twist on a classic favorite
- Pumpkin Chia Pudding – great for breakfast, snack, or dessert!
- Healthy Pumpkin Custard – a simple treat that tastes like pumpkin pie but without the crust.
Storing: You will want to store these Pumpkin Pecan Cookies in an airtight container–that is, if you have any left. My taste tester sure didn’t have that issue, so I don’t think that you will either :).
These are a great cookie for fall baking, but also for Christmas Cookie time–they freeze well too!
You can either roll the dough in plain sweetener or in the cinnamon sweetener mix in the recipe card. The cookies in the images were rolled in plain sweetener.
Special Diet Notes
- GF & Vegan: These cookies are naturally gluten-free and vegan.
- Keto: I haven’t tried this yet, but you could make these keto by using 2 1/4 cups almond flour, 1/4 cup coconut oil, and 1 1/2 tsp baking soda.
- AIP: I haven’t tried this yet, but you could use tiger nut flour instead of the GF flour, skip the pecans or use coconut flakes or chopped tiger nuts instead, omit the nutmeg, and use coconut sugar in place of the low-carb sweetener. For the stevia, use 2 T of coconut sugar. Honey and maple syrup can be used as well, following the recommendations in this post on substituting sweeteners.
- Sweetener Options: Instead of the low-carb sweetener, you can use whatever granulated sweetener you like. As noted in the AIP option, coconut sugar or other sweeteners should work. Xylitol would work as well.
Pumpkin Pecan Cookies
- Preheat oven to 375.
- If desired, once the oven is preheated, toast the chopped pecans in the oven for 5-10 min before adding them to the cookies.
- Combine the sweetener and cinnamon in a small bowl for the Cinnamon Sugar Topping and set aside.
- Combine pumpkin, oil, sweetener, vanilla and water in a medium bowl.
- Place all dry ingredients except nuts in a large bowl. Mix well until combined.
- Add wet ingredients to dry.
- Fold the pecans into the batter. Stir but do not use an electric mixer.
- Roll 1-2 Tablespoon scoops of dough into balls. Roll each ball into the cinnamon sugar mixture. Continue until all the dough has been used.
- Place the rolled balls on a baking sheet about 2 inches apart.
- Bake 8-10 minutes or until lightly browned. They will harden a bit as they cool, but will still be nice and soft.
- Let the cookies cool for at least 3 minutes before removing them from the baking sheet, then transfer them to a cooling rack to complete cooling.