Save to Pinterest Pumpkin Chocolate Chip Cookies with Toasted Pecan Butter are everything I want from a fall dessert. They are irresistibly soft and full of warm autumn spices, studded with melty chocolate chips, and made extra nutty with homemade toasted pecan butter. If you love classic pumpkin bread but crave something more indulgent, these cookies will quickly become your new favorite. I started making these to use up leftover pumpkin puree and every batch has completely vanished by the next day.
I first made these on a chilly October Friday with my kids and it instantly became a fall tradition. Everyone asks for seconds and nobody can believe the bakery-worthy texture comes from simple ingredients.
Ingredients
- Pecan halves: for homemade pecan butter provide a roasted nutty flavor that sets these cookies apart. Look for fresh pecans with a glossy surface for best flavor
- Sea salt: balances sweetness and enhances the nutty and spiced notes. Choose fine sea salt for a more even distribution
- All-purpose flour: standard for tender cookie texture. Sift or fluff before measuring for accurate results
- Baking soda and baking powder: create the signature soft lift you want here
- Ground cinnamon nutmeg cloves and ginger: blend to deliver deep autumnal spice that pairs perfectly with pumpkin
- Unsalted butter: ensures a rich base flavor. Use room-temperature butter for easier creaming
- Toasted pecan butter: made from the roasted pecans above and really elevates these cookies beyond the usual
- Granulated and brown sugars: both add sweetness but brown sugar brings extra moisture and caramel notes
- Canned pumpkin puree: keeps the cookies soft and moist. Always choose pure pumpkin not pie filling for the best results
- Large egg: binds everything together and gives softness
- Pure vanilla extract: rounds out the flavors
- Semisweet chocolate chips: offer melty pockets of chocolate in every bite. Choose a good brand for best melting and flavor
Instructions
- Prepare the pecan butter:
- Spread the pecan halves on a baking sheet and toast them at 350°F until they are noticeably fragrant and slightly darker. Let them cool for a few minutes so they are still warm but not hot to the touch. Then place the pecans and sea salt in a food processor and blend for several minutes. Pause to scrape the sides often. Continue blending until the pecans transform into a smooth creamy butter
- Whisk the dry ingredients:
- In a medium mixing bowl combine the flour baking soda baking powder sea salt cinnamon nutmeg cloves and ginger. Whisk thoroughly making sure the leaveners and spices are fully dispersed for even flavor
- Cream the fats and sugars:
- In a large mixing bowl or the bowl of a stand mixer beat the room-temperature butter toasted pecan butter brown sugar and granulated sugar for several minutes. You want the mixture fluffy and noticeably lighter in color which helps the cookies bake up light
- Mix in wet ingredients:
- Add the pumpkin puree egg and vanilla extract to the butter mixture. Beat until the batter is smooth and fully combined with no visible streaks
- Combine wet and dry:
- Gradually add the dry ingredients to the wet mixture. Gently mix just until the flour almost disappears. If you overmix the cookies can turn dense rather than soft
- Fold in chocolate chips:
- Add all the chocolate chips and use a spatula to fold them in, making sure they are evenly distributed in the dough
- Shape and bake:
- If the oven is not preheated return it to 350°F. Line two cookie sheets with parchment paper. Scoop large tablespoons of dough and space them a couple inches apart on the sheet. Bake just until the edges look golden and the centers are set but soft
- Cool the cookies:
- Leave the cookies on the sheet for a few minutes so they finish setting up. Then carefully transfer them to a wire rack so the steam can escape and the cookies hold their perfect texture
Save to Pinterest Toasted pecan butter is my secret weapon. The first time I made it my kitchen smelled amazing and I knew it would be perfect in cookies. My kids love sneaking bits of the dough which is dangerously delicious even before baking
Storage Tips
Let the cookies cool completely before you tuck them into an airtight container. They will stay fresh and soft for up to four days at room temperature. For longer storage try freezing baked cookies in a single layer. Thaw at room temperature or microwave for just a few seconds for that freshly-baked warmth
Ingredient Substitutions
You can swap walnuts for pecans if needed but be sure to toast them as well for extra flavor. If you want a dairy-free batch use a quality vegan butter and dairy-free chocolate chips. For gluten-free cookies try an all-purpose one to one gluten-free flour blend
Serving Suggestions
Serve these cookies warm with a mug of spicy chai or a glass of cold milk. They also make a lovely gift when stacked in a box lined with parchment. Try crumbling them over yogurt or vanilla ice cream for a fall-inspired parfait
Cultural and Historical Context
Pumpkin desserts like these cookies represent everything cozy in American autumn traditions. Pumpkin itself has native roots in North America and has been baked in cakes and breads for generations. Adding chocolate chips and nutty butter gives a modern twist on comforting classics
Seasonal Adaptations
Pumpkin can be swapped for sweet potato puree in winter for a slightly sweeter flavor In spring use toasted hazelnuts to make a different style of nut butter Try a sprinkle of orange zest in the dough for a hint of brightness
Success Stories
Several friends who tried this recipe for their bake sales reported they completely sold out before the event was over. One neighbor started making double batches just to share with coworkers who could not get enough of the deep spiced flavor and gooey chocolate combo
Freezer Meal Conversion
To freeze raw dough scoop onto a sheet and freeze until solid then store in a container. Bake straight from frozen adding one or two extra minutes to the bake time. You can also freeze baked cookies in a single layer and they will thaw fast
Save to Pinterest Enjoy these cookies fresh and warm for the ultimate cozy autumn treat or save some for a quick snack all week long.
Common Recipe Questions
- → Can I use store-bought pecan butter?
Homemade toasted pecan butter delivers deeper flavor, but store-bought works if short on time. Look for unsweetened versions.
- → What can I substitute for pecans?
Walnuts or almonds are suitable alternatives, but pecans offer the richest, nuttiest taste for these cookies.
- → Are these cookies chewy or cakey?
They are soft and cake-like with a tender crumb, thanks to pumpkin puree and the cookie method.
- → How do I store these cookies?
Keep cookies in an airtight container at room temperature for up to four days for best freshness.
- → Can I freeze the cookie dough?
Yes, scoop dough onto sheets and freeze; bake from frozen, adding a minute or two to the baking time.
- → Do I need to chill the dough?
No chilling is required. Dough is ready to bake as soon as mixed, simplifying the process.