Pumpkin Chocolate Chip Pecan (Print)
Pumpkin cookies blend spices, chocolate chips, and toasted pecan butter for a flavorful soft bite.
# Ingredients:
→ Toasted Pecan Butter
01 - 1 cup pecan halves
02 - 1/2 teaspoon sea salt
→ Cookie Dough
03 - 2 1/4 cups all-purpose flour
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon ground ginger
11 - 1/2 cup unsalted butter, softened
12 - 1/2 cup toasted pecan butter
13 - 3/4 cup light brown sugar, packed
14 - 1/2 cup granulated sugar
15 - 1 cup canned pumpkin puree
16 - 1 large egg
17 - 2 teaspoons pure vanilla extract
18 - 1 1/2 cups semisweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Arrange pecan halves in a single layer on a baking sheet and toast for 7–8 minutes until aromatic. Allow pecans to cool slightly.
02 - Place cooled toasted pecans and sea salt in a food processor. Process, scraping down sides as needed, until mixture is smooth and creamy, about 3–5 minutes. Set aside.
03 - In a medium mixing bowl, whisk together all-purpose flour, baking soda, baking powder, sea salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
04 - In a large bowl, beat softened unsalted butter, toasted pecan butter, light brown sugar, and granulated sugar using an electric mixer for 2–3 minutes until light and fluffy.
05 - Add pumpkin puree, egg, and vanilla extract into creamed mixture. Beat until fully combined.
06 - Gradually add dry ingredient mixture into the wet ingredients, mixing on low speed just until dough forms.
07 - Gently fold semisweet chocolate chips into dough until evenly distributed.
08 - If not already preheated, set oven to 350°F. Line two baking sheets with parchment paper. Drop heaping tablespoons of dough (about 1.5 tablespoons per cookie) onto sheets, spacing at least 2 inches apart.
09 - Bake for 13–15 minutes until cookies are set and lightly golden around the edges.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack until fully cooled.
# Expert Tips:
01 -
- Nutty, spiced flavor with real pumpkin and toasted pecan butter
- Easy one-bowl autumn treat that stays soft for days
02 -
- Store cookies in an airtight container to maintain their soft texture up to 4 days
- Fold in extra toasted pecans for crunch or swap in dark chocolate chips for deeper taste
03 -
- Use canned pumpkin puree for consistent moisture in every batch
- Chill dough for thicker cookies if you prefer chewy texture