Pumpkin Pie Kit Kat Cookies with Pecans Taste Like Fall

If ever there was a pumpkin pie flavored cookie, it’s definitely Pumpkin Pie Kit Kat Cookies! These delectable little morsels remind me so much of my favorite time of year-autumn-in all it’s glory. Seriously, warm-straight-from-the-oven, these delicious candy filled cookies remind me of crisp fall mornings at grandma’s house with a cold glass of milk and my grandmother’s sweet presence. Oh, how I miss those days.

Funny how a cookie can conjure up such good memories!

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my full disclosure here.

This simple cookie dough is so easy to make. The hardest part is waiting for the dough to chill. Let’s make ’em!

Pumpkin Pie Kit Kat Cookies

For me, there is nothing cozier than a warm pumpkin cookie and a cold glass of milk on a crisp autumn morning. Well, maybe a warm pumpkin cookie and a steaming mug of hot cocoa, but there is time for both of these sweet fall treats now, isn’t there?

Pumpkin Pie Kit Kat Cookies combine the best parts of fall and Halloween; candy and baked goods.

The base is a simple cookie dough with ingredients you probably already have on hand:

• Butter
• Sugar
• Vanilla extract
• 1 egg
• Brown Sugar
• Baking Soda
• Salt
• Flour

Special fall flavored candies are just now making an appearance in our local grocery store. I was excited to find these pumpkin pie flavored Kit Kats! You can pick them up here if you can’t find them locally!

They’re a perfect addition to a plain cookie dough. They make these cookies taste like pumpkin pie without the crust.

Freezing Pumpkin Pie Kit Kat Cookies

These sweet cookies can be frozen after baking if you even have any left. I mean…I say that I’m going to NOT eat the entire batch but how often does that really happen?

Here are my methods:

To freeze raw cookie dough: I like to use this to make 2 inch scoops. Place the dough on parchment lined sheets and place in freezer until firm. Once the dough is frozen, place the dough balls into freezer bags. They should keep up to 3 months. To bake: remove as many as you’d like and bake according to the directions. (let them thaw 15-20 minutes)

To freeze baked cookies: Let cookies cool completely. I prefer to wrap 2-3 cookies in plastic wrap and then wrap those in aluminum foil. Place these foil packs into freezer bags. To thaw: remove from freeze, unwrap and allow to thaw to room temp. (I like to reheat cookies in my toaster oven for added warm and crispy cookies.)

Tools for Baking These Yummy Fall Inspired Cookies

These are the tools I use in my kitchen to make baking a cinch:

This attachment for my KitchenAid mixer is PERFECT for mixing every single drop of batter.

A variety of cookie scoops allows for even batter distribution and are perfect for cupcakes and cookies.

Pre-cut parchment sheets may seem like a waste of money but they are TIME SAVERS, y’all!

These are the cookie/jelly roll pans I use. Love, love, love them and I’ve had them for 15+ years.

Printable Pumpkin Pie Kit Kat Cookies Recipe

I can’t wait for you to try these cookies. They seriously taste like autumn in a cookie to me! I would love it if you shared this recipe with your friends. And don’t forget to save it to your Fall and Autumn inspired Pinterest Boards!

Yield: 2 Dozen Cookies

Pumpkin Pie Kit Kat Cookies

Print

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 1/2 cup unsalted butter, softened
• 1/3 cup sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1 1/4 cups chopped Pumpkin Pie Kit Kat, divided (fun size, cut into thirds)
• 1/2 cup chopped pecans

Instructions

1. Combine flour, baking soda, and salt in a bowl and set aside.
2. Cream butter and both sugars untily light and fluffy, about 2 minutes.
3. With mixer on low, add the egg, mix well. Add vanilla.
4. Incorporate dry ingredients into the wet ingredients until combined.
5. Add 1 cup chopped Kit Kat pieces and pecans. The candy pieces will break up a bit. Mix for about 15 seconds.
6. Cover dough with plastic wrap and chill 2 hours.
7. Preheat oven to 350°. Line cookie sheets with parchment or baking liners.
8. Use a small cookie scoop to place dough onto cookie sheets. Top with reserved candy pieces and more pecans if desired.
9. Bake 10-12 minutes. (I take mine out at 10 minutes when they look a bit underdone and they finish baking on the sheet.)
10. Remove from oven and let cool for about 5 minutes before removing to cooling racks.

Notes

You can mix these by hand, too. Cut the Kit Kat strips into smaller pieces if you do.

Need some more fall inspired baked goods?

Try this easy Pumpkin Bread.

Pumpkin Spice Granola is perfect for breakfast or snacking!