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Easy Carrot Cake Cookies with Pecans

Easy Carrot Cake Cookies with Pecans

Soft, spiced carrot cake cookies studded with toasted pecans. Tender, chewy, and ready fast for weekday treats.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.33 cup granulated sugar
  • 1 large egg room temperature
  • 1.5 tsp vanilla extract
  • 2 tbsp milk
  • 1.75 cup all-purpose flour scooped and leveled
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1.5 cup finely grated carrots lightly packed; squeeze out excess moisture
  • 0.75 cup chopped pecans toasted

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line two baking sheets with parchment.
  • Whisk flour, baking powder, baking soda, salt, and spices in a bowl.
  • Cream butter with brown sugar and granulated sugar until fluffy.
  • Beat in egg and vanilla, then mix in milk.
  • Add dry ingredients. Mix on low just until combined.
  • Fold in carrots and pecans. Chill 10 minutes if dough is soft.
  • Scoop 1.5-tablespoon mounds onto sheets, spacing 2 inches.
  • Bake 11–13 minutes, until edges set and tops look dry.
  • Cool 5 minutes on sheet, then move to a rack.

Notes

Try a maple glaze: whisk 1/2 cup powdered sugar with 1–2 tsp maple syrup and drizzle over cooled cookies. Store airtight at room temperature for 3 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Carrot Cake Cookies with Pecans flavors. All ingredient ratios and instructions are independently developed.