These Butter Pecan Pumpkin Cookies only take 15 minutes from start to finish. If you’re looking for a quick “tastes homemade” pumpkin dessert, these will be a huge hit with your family.
These Butter Pecan Pumpkin Cookies are a cake mix cookie. That simply means that we use a cake mix to make our dough, rather than a “from scratch” approach. It makes for a quick recipe that is just as delicious.
Keep a can of pumpkin puree and a butter pecan cake mix in your pantry, some mix-ins in the freezer, and you’ll always have what you need to make this yummy treat.
Recipe Ingredient Notes
- 1 box butter pecan cake mix
- 15 ounces pumpkin puree 1 can
- ½ cup milk chocolate chips
- ¼ cup chopped pecans
Equipment Needed
For this cookie recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Butter Pecan Pumpkin Cookies
- 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).
Recipe Modifications
Sometimes I like to change up the recipes when I cook. These Butter Pecan Pumpkin Cookies work with all kinds of mix ins. Some of our favorites include the following:
- Chocolate Chips
- Cinnamon Chips
- Butterscotch Chips
- Chocolate Toffee Bits
- Chopped Pecans (enhance the pecan taste).
Storage Suggestions
These Butter Pecan Pumpkin Cookies are delicious as leftovers. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Pumpkin Cookies
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- 3 Ingredient Pumpkin Chocolate Chip Cookies
- Frosted Pumpkin Sugar Cookie Bars
- Healthy Pumpkin Cookies
- Nutella Pumpkin Cookies
- Protein Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Hershey’s Kiss Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Snickerdoodle Cookies
- Soft Pumpkin Cookies with Cinnamon Buttercream Frosting
Butter Pecan Pumpkin Cookies Recipe
Ingredients
- 1 box butter pecan cake mix
- 15 ounces pumpkin puree, 1 can
- ½ cup milk chocolate chips
- ¼ cup chopped pecans
Equipment
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).
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
A delicious combination of pumpkin and pecan with chocolate! Would be great for a fall cookies and milk party!
yummy!! such a perfect autumnal combination 😀
I am not sure about chocolate chips with this cookie? Would cinnamon chips be an ok substitute?
Cinnamon chips would be tasty in these cookies too.