Pumpkin Chocolate Chip Pecan (Printable Version)

Pumpkin cookies with chocolate chips finished with toasted pecan butter for a flavorful, autumn-inspired dessert.

# What You'll Need:

→ Toasted Pecan Butter

01 - 1 cup pecan halves
02 - 1/2 teaspoon sea salt

→ Cookies

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

# Steps to Follow:

01 - Preheat oven to 350°F. Arrange pecan halves in a single layer on a baking sheet and toast for 7 to 8 minutes until aromatic. Allow to cool briefly.
02 - Transfer toasted pecans and 1/2 teaspoon sea salt to a food processor. Process, scraping down sides as needed, until smooth and creamy, about 3 to 5 minutes. Set aside.
03 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, fine sea salt, cinnamon, nutmeg, cloves, and ginger until thoroughly combined.
04 - In a large bowl, use an electric mixer to beat softened butter, prepared toasted pecan butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
05 - Add pumpkin puree, egg, and vanilla extract to the creamed mixture. Blend until well incorporated.
06 - Gradually introduce the dry ingredient mixture to the wet mixture, mixing gently until just combined. Avoid overmixing.
07 - Gently fold semisweet chocolate chips into the dough, ensuring even distribution.
08 - Preheat oven to 350°F if not already set. Line two baking sheets with parchment paper.
09 - Using a tablespoon measure, drop heaping spoonfuls of dough (about 1.5 tablespoons each) onto prepared sheets, spacing each about 2 inches apart. Bake for 13 to 15 minutes, until set and lightly golden at the edges.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Additional Tips::

01 -
  • Uses easy-to-find pantry items plus canned pumpkin so you can bake them anytime
  • Takes just 35 minutes from start to finish which makes it perfect for spontaneous cravings
  • Naturally extra soft with a cake-like crumb and packed with melty chocolate and warm spices
  • Customizable with nuts or dark chocolate if you want to mix things up
  • The real star is the homemade toasted pecan butter which gives a rich depth you cannot find in regular pumpkin cookies
02 -
  • These cookies are always tender and fluffy from the pumpkin puree and careful mixing
  • Homemade toasted pecan butter is easy to make and transforms the flavor
  • You can freeze both the dough and baked cookies for future cravings
  • They taste even better on the second day as the flavors meld together
03 -
  • Always toast your pecans fresh the nutty depth is worth the few extra minutes
  • Make the pecan butter ahead to save time on busy baking days
  • For bakery-style cookies chill the dough for at least thirty minutes before baking for cookies that stay puffy and thick

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