Pin Soft pumpkin cookies filled with melty chocolate chips and enhanced with a homemade toasted pecan butter blend offer the perfect cozy bite for autumn days.
I first baked these cookies for a family movie night when the air was chilly and leaves started to fall. The toasted pecan butter made the kitchen smell amazing and gave the cookies a rich depth we all loved.
Ingredients
- Pecan halves: 1 cup (120 g)
- Sea salt: 1/2 tsp, divided
- All-purpose flour: 2 1/4 cups (280 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
- Unsalted butter, softened: 1/2 cup (115 g)
- Toasted pecan butter (from above): 1/2 cup (120 g)
- Light brown sugar, packed: 3/4 cup (150 g)
- Granulated sugar: 1/2 cup (100 g)
- Canned pumpkin puree: 1 cup (240 g)
- Egg: 1 large
- Pure vanilla extract: 2 tsp
- Semisweet chocolate chips: 1 1/2 cups (270 g)
Instructions
- Prepare the Toasted Pecan Butter:
- Preheat oven to 350°F (175°C). Spread pecan halves on baking sheet and bake for about 7–8 minutes until fragrant, then let cool. Blend pecans with 1/2 tsp sea salt in food processor until smooth and creamy, pausing to scrape down sides. Set aside.
- Make the Cookie Dough:
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in medium bowl. In large bowl, beat softened butter, toasted pecan butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Mix in pumpkin puree, egg, and vanilla extract until well combined. Gradually add dry ingredients to wet, mixing until just incorporated. Fold in chocolate chips.
- Bake the Cookies:
- Preheat oven to 350°F (175°C) if needed. Line baking sheets with parchment paper. Drop dough by heaping tablespoons (about 1.5 tablespoons each) onto sheets spaced 2 inches apart. Bake 13–15 minutes until set and lightly golden at edges. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Pin My daughter helps drizzle warm pecan butter on the cookies while they cool, making it a comforting family baking day every fall.
Required Tools
Baking sheets, parchment paper, food processor, mixing bowls, electric mixer, measuring cups and spoons, and cooling rack are all you'll need for this easy recipe.
Allergen Information
This recipe contains tree nuts (pecans), dairy (butter), eggs, gluten (wheat flour), and soy (possible in chocolate chips). Always check labels for allergens in chocolate chips and butter.
Nutritional Information
Each cookie contains approximately 180 calories, 10 g total fat, 22 g carbohydrates, and 2 g protein per serving.
Pin Serve these cookies warm for ultimate comfort or pack them for autumn picnics. Their gentle spice and rich chocolate make any gathering sweeter.
Recipe Questions
- → How do I make toasted pecan butter?
Toast pecan halves in the oven, cool, then blend with sea salt until smooth and creamy. Use in the dough for added flavor.
- → Can I substitute other nuts for pecans?
Walnuts or almonds can be used, but pecans provide a rich, buttery taste that complements pumpkin and spices best.
- → What texture should these cookies have?
Expect a soft, cake-like bite with a slight crunch at the edges and gooey chocolate chips throughout.
- → How should I store these cookies?
Cool completely, then keep in an airtight container at room temperature for up to four days to maintain softness.
- → Can I use fresh pumpkin instead of canned purée?
Yes, cook and mash fresh pumpkin to a smooth consistency and drain excess moisture for best results in the dough.
- → Are these cookies vegetarian?
Yes, they use butter and eggs but contain no meat, making them suitable for a vegetarian diet.