Pumpkin Chocolate Chip Cookies (Printable Version)
Soft pumpkin cookies with chocolate chips and toasted pecan butter, perfect for a fall dessert.
# What You'll Need:
→ 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 packed light brown sugar
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 (175°C). Arrange pecan halves on a baking sheet and toast for 7–8 minutes, until aromatic. Cool slightly.
02 - Transfer toasted pecans and sea salt to a food processor. Process, scraping down sides as necessary, until smooth and creamy, about 3–5 minutes. Reserve 1/2 cup for dough.
03 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
04 - In a large bowl, beat softened butter, pecan butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes using an electric mixer.
05 - Mix in pumpkin puree, egg, and vanilla extract until completely combined.
06 - Gradually add dry ingredients to wet mixture, stirring just until incorporated to avoid overmixing.
07 - Using a spatula, gently fold chocolate chips into the dough.
08 - Line two baking sheets with parchment paper. Drop heaping tablespoons (about 1.5 tablespoons per cookie) of dough onto sheets, leaving a 2-inch gap between portions.
09 - Bake in preheated oven for 13–15 minutes, until cookies are set and lightly golden at the edges.
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
# Additional Tips::
01 -
- Warm fall spices and pumpkin puree create a deliciously moist cookie.
- Toasted pecan butter adds richness and a nutty twist you will crave.
02 -
- These cookies are soft and cake-like thanks to pumpkin puree.
- The pecan butter can be prepared in advance and kept refrigerated for up to one week.
03 -
- For extra crunch, fold in chopped toasted pecans with the chocolate chips.
- Substitute dark chocolate chips for intense chocolate flavor.