These large pumpkin spice pecan cookies are a real chewy delight. They combine the classic flavours of pumpkin pie spice with the nutty crunch of pecans and the sweetness of white chocolate, creating a symphony in every bite.
Who doesn’t like cookies? Small or big, nutty or chocolate, chewy or crispy, it doesn’t matter. Cookies are amazing! They are perfect for any occasion. Moreover, they can be comforting with a glass of milk, elegant on a dessert platter, or just a delightful snack to brighten your day.
Check out these cookie recipes as well: matcha cantuccini or a classic cantuccini, special spicy cookies, cute coffee bean cookies or these chocolate crinkle cookies.
However, large cookies are so much more. Large cookies are an indulgent, satisfying treat that feels special and luxurious. Their size often means a perfect balance of textures: crispy edges with a soft, gooey center. Large cookies are great for sharing, making them ideal for social settings, yet they’re also a decadent solo indulgence. Whether loaded with chocolate chunks, nuts, or other goodies, their oversized nature adds to the excitement and visual appeal, making them irresistible.
Pumpkin spice cookies
Pumpkin spice can be used in a wide variety of cookie recipes. It is so beloved because of its warm, comforting blend of cinnamon, nutmeg, ginger, and cloves, which evoke feelings of cosiness and nostalgia. Its flavour is a harmonious balance of sweetness and spice, with earthy undertones that pair perfectly with seasonal treats. Widely used in lattes, pies, creams, cupcakes and cookies, pumpkin spice has become synonymous with festive flair.
Pecans
Pecans are rich, buttery nuts with a slightly sweet and nutty flavour that deepens when toasted, taking on warm caramel-like notes, which pairs beautifully with pumpkin spice. They have an oblong shape with a wrinkled, golden-brown shell and a glossy, smooth interior. For savoury and sweet dishes, pecans add crunch to salads, depth to baked goods like pies and cookies, and richness to roasted vegetable dishes or granolas.
Pumpkin Spice Pecan Cookies are versatile and can be tailored to your taste. Mix in chocolate chips (just like I added white chocolate), and dried cranberries, or top them with a drizzle of maple glaze for a touch of extra indulgence. They also make wonderful gifts and are a hit at any fall gathering.
Additionally, as an extra tip, chilling allows the dough to firm up, preventing excessive spreading during baking and helping the cookies maintain their shape. It also gives the flavours time to develop, resulting in a richer taste.
Also, for cookies with a soft center and crisp edges, freezing the dough for 20-30 minutes before baking is a great trick. If you want to store dough for future use, freezing it in individual portions makes it easy to bake fresh cookies anytime!
Ingredients for ca 8 – 9 large pumpkin spice pecan cookies:
- 140 g butter (room temperature)
- 110 g brown sugar
- 1 egg
- 220 g flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 2 pinches of salt
- 15 g pumpkin spice
- 150 g white chocolate chips
- 100 g toasted chopped pecans
First, in a mixing bowl, beat the butter and brown sugar until light and fluffy. Then, add the egg and mix until well combined.
Second, in a separate bowl, whisk together the flour, salt, cornstarch, baking soda and pumpkin spice powder. At this point, gradually stir the dry ingredients into the wet mixture, until a soft dough forms.
Third, gently fold in the white chocolate chips and toasted pecans, just until evenly distributed. Then, divide the cookie dough into 7-8 large balls (around 90-95 g each) and place them in the freezer for 20-30 minutes.
In the meantime, preheat the oven to 210°C and line a baking sheet with baking paper. Afterwards, place the cookies on the prepared baking sheet, leaving 3-4 cm space between each. Put them in the oven and bake for 8-9 minutes, or until the edges turn golden brown but the centers are still gooey.
Finally, allow the pumpkin spice pecan cookies to cool down on the baking sheet for 5 minutes. Afterwards, transfer them onto a wire rack to cool completely. Or, you can enjoy them warm for maximum gooeyness, paired with a hot cup of tea or coffee.
Enjoy.
