Soft, chewy, and bursting with cozy fall flavors, these Butter Pecan Pumpkin Cookies are a treat you’ll want to make on repeat. The rich pumpkin spice pairs perfectly with the nutty crunch of toasted pecans, while a hint of buttery sweetness ties it all together. Ready in just 15 minutes, they’re the ultimate quick indulgence for busy days or last-minute cravings.
Each bite delivers a delightful mix of textures—crisp edges, tender centers, and a satisfying crunch from the pecans. With only 94 calories per cookie, you can savor the warm, spiced aroma and decadent flavor guilt-free. Perfect for sharing or keeping all to yourself, these cookies are a taste of autumn in every bite.
What You’ll Need
- 1 box butter pecan cake mix (use a 15.25 oz box for best results)
- 15 ounces pumpkin puree (1 can, unsweetened)
- ½ cup milk chocolate chips (substitute with dark or white chocolate chips if preferred)
- ¼ cup chopped pecans (plus extra for topping, optional)
How to Make Butter Pecan Pumpkin Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Mix the ingredients in a large bowl. Combine the butter pecan cake mix, pumpkin puree, chocolate chips, and chopped pecans until fully incorporated. The dough will be thick and slightly sticky.
- Shape the dough into small balls (about 1-1.5 inches in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
- Optional topping: As soon as the cookies come out of the oven, sprinkle the tops with the remaining chopped pecans for extra crunch and flavor.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Sweet & Savory Topping Ideas
Take your Butter Pecan Pumpkin Cookies to the next level with creative toppings! Try drizzling melted caramel sauce over the cookies for a decadent touch, or sprinkle a pinch of sea salt to balance the sweetness. For a festive twist, dust them with cinnamon sugar or add a dollop of whipped cream when serving.
Perfect Pairings for Serving
These cookies are a delightful treat on their own, but they pair beautifully with a warm cup of spiced chai tea or a glass of cold vanilla almond milk. For a cozy dessert, serve them alongside a scoop of vanilla ice cream or a slice of pumpkin pie for a double dose of fall flavors.
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F for 5 minutes to restore their soft, chewy texture.
Easy Recipe Variations
Customize these cookies to suit your taste! Swap the milk chocolate chips for white chocolate or dark chocolate for a richer flavor. If you’re feeling adventurous, add a teaspoon of pumpkin pie spice to enhance the pumpkin flavor. For a nut-free version, simply omit the pecans and use a vanilla cake mix instead.
Quick Time-Saving Tips
To save time, use a small cookie scoop to portion the dough evenly and quickly. You can also prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. If you’re in a rush, skip rolling the dough into balls and drop spoonfuls directly onto the baking sheet—they’ll still taste amazing!
Butter Pecan Pumpkin Cookies
Ingredients
- 1 box butter pecan cake mix
- 15 ounces pumpkin puree 1 can
- ½ cup milk chocolate chips
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350℉.
- Mix all four ingredients together.
- Roll into small balls and place on cookie sheet.
- Bake for 10-12 minutes (depending on how small or large you make your cookies).
- Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).