Chewy Pumpkin PEcan Cookies

ALL THIS COOL CHICAGO WEATHER REALLY HASEXCITED FOR FALL! I LITERALLY LOVE EVERY SINGLE THING ABOUT FALL... COOL WEATHER, SWEATERS, CRISP, DELICIOUS APPLES, AND OF COURSE, PUMPKIN EVERYTHING! THESE SUPER SIMPLE PUMPKIN PECAN COOKIES ARE THE PERFECT WAY TO GET YOUR PUMPKIN FIX THIS FALL! 

 
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INGREDIENTS

(Make 12-15 large cookies)

1 stick butter, melted

1/4 cup granulated sugar

3/4 cup brown sugar

1 egg yolk

2 teaspoons vanilla extract

1/4 cup canned pumpkin

1/4 teaspoon salt

2 teaspoons cinnamon

3/4 teaspoon baking soda

1 1/2 cups flour

3/4 cup pecans, chopped

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First, whisk melted butter, granulated sugar, and brown sugar. Once combined, add egg yolk and vanilla. Stir in pumpkin.  In a separate bowl combine salt, cinnamon, flour, and baking soda. Fold the flour mixture into the sugar/egg mixture and add the pecans just before they are fully combined. Finish mixing and place dough in the fridge to set up for forty-five minutes to an hour. 

 

 

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Once the cookie dough starts to stiffen, preheat the oven to 350°. To portion the cookie dough, I think it's easiest to use a scoop (like this).  Bake the cookies for 10-12 minutes until they are just set! These cookies are meant to stay chewy and soft in the middle so don't be alarmed if they seem slightly undercooked in the middle!

 

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