Dive into a pile of these Brown Sugar Pecan Cookies this fall. A perfectly spiced chewy cookie studded with chopped pecans for the perfect bite.

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Fall is the absolute best season for baking! If you’re anything like me, you’ve probably already starting to think ahead to all the seasonal treats you’d like to start baking. Why not kick things off with these amazing Brown Sugar Pecan Cookies! It’s taken me a while to crack this recipe, and I can’t wait for all of you to try them out and love them as much as we do.

Check out Delicious Apple Desserts for Fall!

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What Are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say they are about a medium difficulty rating to achieve them just perfect. Make sure to read the recipe notes in the recipe card to get your cookies perfect!
• Taste – The absolute perfect fall cookie! A chewy bite filled with cinnamon, nutmeg and lots of pecans.
• Serving – This recipe made 30 regular sized cookies. If you want to make large cookies, you will get about 15 from this recipe. Keep in mind, in the recipe card, you can easily scale the recipe up or down.

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Ingredients

• Flour – These cookies use all purpose flour.
• Baking soda – This helps provide structure and stability to cookies so they don’t fall apart. It also aids in the cookies rising slightly.
• Salt – Regular table salt is used and it helps enhance flavours in the cookies.
• Spices – I used a blend of cinnamon and nutmeg for these cookies to add a rich flavour.
• Butter – These cookies use unsalted butter at room temperature.
• Sugars – I used a combination of brown and white sugar for these cookies to create the perfect chewy cookie.
• Egg – I used one large egg at room temperature for these cookies.
• Vanilla extract – Vanilla extract is possibly the most versatile and commonly used extract in baking. It adds flavour to the cookies.
• Pecans – This recipes uses pecan nuts in the cookies.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Combine dry ingredients – In a medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
2. Mix butter, sugar, egg and vanilla – In a large mixing bowl, add the butter and mix on high speed until soft, about one minute. Add the brown sugar and the white sugar and mix on high speed until light in colour and smooth, about 3 minutes. Add the egg and mix for a further minute until incorporated well. Mix in vanilla extract until combined.
3. Combine dry and wet ingredients – Add the dry ingredients to the wet ingredients and stir in until combined. Stir in the chopped nuts.
4. Chill dough – Cover and refrigerate the dough for two hours.
5. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a large cookie sheet with parchment paper.
6. Roll cookie dough into balls – Using either a cookie scoop or a tablespoon, mound out spoonfuls of cookie dough and roll them into balls. Place them at least 3 inches apart on the cookie sheet.
7. Bake – Bake between 8 – 11 minutes until cookies have spread out and are somewhat golden but still look a little underdone in the center.
8. Shape – Remove from oven. Immediately, place a glass over each cookie and with a gentle circular motion shape the cookie to a perfect circle. Repeat for all cookies.
9. Cool – Allow cookies to cool and set on the baking tray.
10. Repeat for all cookies – Repeat above steps for all cookie dough.
11. Serve or store – Store cookies in an airtight container on the counter up to three days.

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Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Chill dough for a full two hours – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. Warm cookie dough will result in the cookies spreading too big and losing their shape.
• Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 10 minutes. They will be slightly crisp at the edges but still soft through the middle. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool.
• To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.

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Substitutions

Like many baked goods, there aren’t always many substitutions I would recommend because it will completely change the structure of the cookie. However, sometimes there are small changes you can make.

• Vanilla extract – If you’d like to up the flavour of these cookies, you can use maple extract for a full on fall flavour.
• Pecans – Alternatively you could easily use walnuts for these cookies.

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Serving and Storage

• At room temperature – You can keep these cookies in an airtight container for about 3 – 4 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for up to a week.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.
• Give as a gift – You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!