Pumpkin Pecan Cookies with Caramel Drizzle

These may look like ordinary cookies, but they are so soft and fluffy I hesitate to call them cookies. They’re more like a hybrid of cake and cookie… so would that make them cakies? Is that a thing? It should be!

The pumpkin-flavored batter is lightly sweet and chock full of chopped pecans. A drizzle of caramel on top adds just the right amount of sweetness.

These are rustic beauties, as most drop cookies are. The recipe calls for pumpkin pie filling, which is already sweetened and spiced. I recommend using a brand of pumpkin pie filling that is organic and is made with cane sugar, such as Farmer’s Market Pumpkin Pie Mix.

I can’t wait to enjoy these on a cool autumn evening, while curled up with a cup of coffee and a good book (or while watching my new Netflix obession, Lords and Ladles!).

Pumpkin Pecan Cookies with Caramel Drizzle

Heather Baird
The pumpkin-flavored batter is lightly sweet and chock full of chopped pecans. A drizzle of caramel on top adds just the right amount of sweetness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 18


  • 1/2 cup 113g unsalted butter (one stick)
  • 3/4 cup 150g brown sugar, packed
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup 147g pumpkin pie filling
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cup 166g all-purpose flour
  • 1 cup 123g chopped pecans
  • 18 pecan halves
  • 1 cup 180g caramel bits or candy caramels (Kraft recommended)
  • 1 tablespoon water


  • Preheat oven to 350°F/177°C.
  • Beat butter on medium to high speed for about 30 seconds in a large mixing bowl. Add baking soda, brown sugar, nutmeg, cinnamon and chopped pecans, and beat until blended. Add egg, pumpkin pie filling and vanilla and beat until well combined, making sure to scrape down the sides of the bowl. On low speed, add flour and beat in as much as you can with the mixer. Scrape down sides, and stir in any remaining flour.
  • Line 2 cookie sheets with baking parchment, or spray with cooking spray (recommend Baker’s Joy). Drop dough 2 inches apart in rounded tablespoons onto the baking sheets, and gently press a pecan half onto each cookie. Bake cookies for 12-15 minutes, or until edges are firm and light golden brown. Cool on cookie sheets for a few minutes, and then transfer to wire racks to let cool more thoroughly.
  • In a saucepan, heat water and caramel candy until well melted. Drizzle molten caramel onto cookies while they are still on wire racks with a teaspoon, or with a small piping bag if desired (warning-the caramel will still be hot, so you might want to wear an oven mitt while you’re piping it). Let caramel drizzle firm before serving, about 10 minutes.
Keyword caramel bits, pecan halves, pumpkin puree
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5 years ago

You're so interesting! I don't suppose I've read a single thing like that before.
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5 years ago

Exactly what I was looking for, thanks for posting.

5 years ago

Could this recipe be made into a bar cookie by spreading in a cake roll pan? Then drizzle the caramel over the top when finished? How long would this bake? 15 minutes like the individual cookies?

Heather Baird
Heather Baird
5 years ago
Reply to  Deanna

Hi Deanna!

I'm not certain how that would turn out, but I'm intrigued! Seems like it should work! Since most sponge rolls bake for 10-12 minutes, I'd check the pan at 10 minutes and then keep an eye throughout additional baking, if needed.