If you’re looking for a sweet, nutty treat with just the right amount of seasonal spice, these Pumpkin Pecan Cookies are a must-try. Often called Wedding Cookies or Snowball Cookies, these gluten free delights offer a unique flavor profile that’s perfect for autumn. With a delicate crunch from finely chopped pecans and the subtle warmth of pumpkin spice, they make a perfect accompaniment to your morning coffee or a tasty after-dinner indulgence.
But be warned—these cookies are so good, it’s hard to stop at just one!
A Healthier Spin on Classic Wedding Cookies
Traditional wedding cookies are known for their rich, buttery flavor and dense, crumbly texture. While the classic version usually relies on plenty of butter and sugar, this recipe is a bit lighter. Using coconut oil instead of butter and incorporating a low carb powdered sweetener allows you to enjoy the same buttery texture without the extra carbs and sugar. Plus, the addition of pumpkin puree adds an extra dose of moisture, flavor, and a lovely hint of fall.
Baking Tips for the Perfect Pumpkin Pecan Cookies
- Choose the Right Pecans: Finely chopped pecans are essential for distributing the nutty flavor throughout the cookie. You can use a food processor to achieve the perfect size, or chop them by hand if you prefer a chunkier texture.
- Chill the Pumpkin Puree: Make sure your pumpkin puree is chilled before adding it to the dough. This helps keep the cookies from spreading too much during baking and gives them that signature round shape.
- Use the Right Sweetener: A low carb powdered sweetener works best for this recipe, not only in the dough but also for dusting the final product. It provides the right sweetness and texture, ensuring a melt-in-your-mouth finish.
How to Enjoy Pumpkin Pecan Cookies
These cookies are incredibly versatile and can be enjoyed in many ways. Pair them with a warm cup of orange spice tea, enjoy them with a glass of almond milk, or even serve them alongside your favorite gluten free pumpkin pie for a festive dessert spread.
Whether you’re serving these at a holiday party or just looking for a sweet treat to enjoy on a chilly evening, these cookies are sure to impress!
Storage Suggestions
Pumpkin Pecan Cookies can be stored in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, consider freezing them—just place the cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe container. They’ll keep in the freezer for up to 3 months and taste just as fresh as the day they were made.
Pumpkin Pecan Cookies
Ingredients
- 1 cup pecan pieces finely chopped
- ½ cup coconut oil soft or melted and cooled
- ½ cup pumpkin puree chilled
- 1 cup + 2 tablespoons low carb powdered sweetener divided
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups gluten-free flour
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Spread pecans in an even layer on prepared baking sheet and toast for 4-5 minutes, until fragrant but not dark. Remove from oven (leave the oven on) and allow to cool.
- Combine pumpkin puree, ½ cup + 2 tbsp powdered sweetener, vanilla extract, and coconut oil in a large bowl. Whisk until pale and fluffy. The chilled pumpkin will resolidify the coconut oil, giving the cookies a crumbly texture.
- Add the pumpkin spice blend and salt. Mix well.
- Fold in the flour. Mix until completely incorporated and there are no lumps remaining.
- Fold in the toasted pecans. Dough will be slightly crumbly, but able to hold its shape when rolled into a ball.
- Scoop 1-2 tablespoons of mixture and roll into balls between your hands before placing on the parchment lined backing sheet (can be reused from toasting the pecans). Repeat with remaining dough.
- Cookies will not spread, so they can placed quite close together.
- Bake for 14-15 minutes until firm and just beginning to brown on the bottom (you can even pick one up to check).
- Remove from oven and set aside to cool for 5 minutes.
- Place the remaining ½ cup powdered sweetener in a small bowl.
- While still warm (but not hot), roll each of the cookies in the powdered sugar until well coated.
- Set aside to cool completely before eating.
Can you use sweet potato in place of Pumpkin?
That would be an interesting substitution! I am not sure! If you try it, please let me know how it turned out.