Easy Fall Cookie Recipe
I loved this cookie dough so much that it was hard to even bake it because I just kept nibbling on it. But I’m so glad I did. The butter pecan cookies are super soft, buttery, full of rich pumpkin flavor and there are plenty of pecans in every bite. I used a dough base I haven’t used since I made Candy Corn Cookies last fall. I’ve also used it for Cranberry and White Chocolate Cookies and Maraschino Cherry White Chocolate Cookies. It calls for 2 tablespoons of cream or half-and-half. The cream really tenderizes the dough and it just melts in your mouth. The dough is slightly sweeter, creamier, and tastes more buttery than my trusty chocolate chip cookie dough base and is the perfect contrast to the crunchy, preservative-free Fisher Pecans I used. Between the pumpkin pie spice and the scent of pecans baking, you’ll be ready for fall in no time. Salty-and-sweet, soft and chewy, and so hard to resist. I loved these. One of my personal favorites of the year.
What’s in Butter Pecan Cookies?
To make this butter pecan cookie recipe, you’ll need:
Unsalted butter Light brown sugar Granulated sugar Egg Vanilla extract Cream All-purpose flour Pumpkin pie spice Cornstarch Baking soda Salt Fisher Pecan Halves
How to Make Butter Pecan Cookies
Cream together the butter, sugars, egg, and vanilla, then add in the dry ingredients. Fold in the pecans last. Scoop the cookie dough into balls and chill for at least 3 hours. Once the dough has had time to chill, bake until the edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center.
Do I Have to Chill the Cookie Dough?
Yes! Do not bake with unchilled dough because the pecan cookies will bake thinner, flatter, and be more prone to spreading.
How to Store Butter Pecan Cookies
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Tips for Making Butter Pecan Cookies
Make sure to buy raw pecan halves, not roasted salted pecans. When placing the cookie dough onto the baking tray, I recommend strategically placing a few pecans on top of each mound of dough by taking pecans from the underside and adding them to top. Pecans that bake directly on the baking sheet on the undersides of the cookies could become overly browned, so try to shield them with dough or relocate to tops/sides.
More Fall Cookie Recipes:
Soft and Puffy Pumpkin Spice Honey Cookies — Super soft cookies that just melt in your mouth! You’re going to love these puffy cuties! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.
Candy Corn and White Chocolate Softbatch Cookies — These Halloween cookies are PACKED with candy corn and white chocolate chips. They’re easy to make and are always a hit with the kids!
Sea Salt Browned Butter Chocolate Chip Pecan Cookies – Super soft, perfectly chewy, SALTY-AND-SWEET chocolate chip pecan cookies that are AMAZING!! An EASY, one-bowl, no-mixer recipe!!
Chai Snickerdoodles — The chai spices give the cookies so much depth of flavor. Cozy, comfort-food cookies that warm you up inside.
Soft and Chewy Brown Sugar Maple Cookies — Dense and not at all cakey, with the perfect balance of chewy edges and soft, tender, pillowy centers!
Soft & Chewy Molasses Gingerdoodles — These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!
This post was brought to you by Fisher Nuts. Recipe, images, and opinions expressed are my own. #thinkfisher
