Pumpkin Pecan Chocolate Chip Cookies
Embrace the cozy flavors of fall with these Pumpkin Pecan Chocolate Chip Cookies, a delightful fusion of autumn-inspired ingredients and timeless cookie classics. These soft, chewy treats combine pure pumpkin puree with warm spices like cinnamon and nutmeg for a comforting base, while semi-sweet chocolate chips and crunchy chopped pecans add rich, indulgent texture to every bite. Perfectly golden from just 12 minutes in the oven, these cookies boast a melt-in-your-mouth softness and a hint of seasonal flair, making them an irresistible addition to your holiday dessert table or a comforting snack any time of year. Whether you're hosting a fall gathering or indulging in a quiet moment with tea, these cookies are the perfect balance of sweet, spiced, and nutty goodness to satisfy every craving.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.75 cup pure pumpkin puree
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 0.75 cup pecans, chopped
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg yolk, and vanilla extract to the butter-sugar mixture. Mix until fully combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the chocolate chips and chopped pecans with a rubber spatula until evenly distributed.
Using a medium-sized cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly underbaked. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 12.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 48 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
