Pumpkin Cookie Recipe with Espresso & Pecans

There’s nothing more cozy than pulling out an easy pumpkin cookie recipe and baking up a batch of melt-in-your-mouth cookies loaded with espresso chips and chopped pecans.

Pair these cake-like pumpkin cookies with a glass of cold milk or dunk in a hot cup of pumpkin spiced coffee for a delicious pumpkin-y treat any time of the year.

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This easy pumpkin cookie recipe will quickly become a favorite fall treat and is so easy to make. Let’s bake some cookies!

Pumpkin Cookie Recipe

These pumpkin cookies are just as easy as your favorite chocolate chip cookie recipe. The addition of homemade Pumpkin Pie Spice and pumpkin puree make them perfect for pumpkin season.

The espresso morsels put these pumpkin cookies over the top with intense coffee flavor.

You can easily substitute regular chocolate chips for the espresso morsels. I also love the combination of pecans and white chocolate chips.

You’ll need these pantry items to make a batch of cookies:

• Flour
• Sugar
• Brown sugar
• Baking Soda
• Baking Powder
• Salt
• Pumpkin Pie Spice
• Pumpkin Puree (make sure it isn’t pumpkin pie mix)

From the fridge:

• Butter
• Egg

Tools for Making Pumpkin Cookies

Having the right tools for baking yields good results every single time.

This ensures all your ingredients get folded in perfectly, allowing for a perfect cake-like texture and full flavor throughout the cookies.

My personal favorite parchement baking sheets. I SO dislike washing pans after a baking session and these keep them nice and clean and help cookies bake evenly.

A great set of baking pans is a must for a lot of fall inspired baking. I’ve been using these for over 10 years. Love, love, love them.

It’s hard to let these pumpkin goodies cool but let them set up and cool on these racks for just a little bit!

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Save this recipe for later and share with your autumn loving friends! Leave a 5-star review and join in the conversation over at the Pumpkin Obsessed Facebook page, too!

Yield: 2 1/2 dozen

Pumpkin Cookie Recipe with Espresso & Pecans

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Super soft, cake-like pumpkin cookies filled with espresso flavor and chopped pecans.

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon Pumpkin Pie Spice
• 1/2 teaspoon salt
• 3/4 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla
• 12 tablespoons unsalted butter, room temp
• 3/4 cup dark brown sugar
• 3/4 cup sugar
• 1 cup chopped pecans
• 1 1/2 cups Nestle Espresso Chips

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper or lightly grease with non-stick cooking spray. Set aside
2. In a medium bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
3. In the bowl of an electric mixer, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes.
4. Beat in the egg until well combined.
5. Add pumpkin puree and vanilla.
6. Fold in chopped pecans and espresso chips.
7. Use a small cookie scoop to drop a tablespoon of dough onto prepared baking sheets about two inches apart. Press additional espresso chips and pecans to each scoop of dough.
8. Bake 12-14 minutes until cookies are just set and start to turn brown. Remove cookies from oven and allow to sit on pan for 5 minutes before removing to a baking rack to finish cooling.
9. Store cookies in a single layer in the refrigerator.

Notes

This is a wet dough. There is no need to refrigerate before baking.