Save Soft, spiced pumpkin cookies studded with chocolate chips and enriched with a nutty, toasted pecan butter for an irresistible autumn treat.
Last October, I surprised my family with a batch of these pumpkin chocolate chip cookies, and the toasted pecan butter made everyone ask for the recipe. They've become our go-to treat for crisp autumn afternoons!
Ingredients
- Pecan halves: 1 cup (120 g)
- Sea salt: 1/2 tsp
- All-purpose flour: 2 1/4 cups (280 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
- Unsalted butter, softened: 1/2 cup (115 g)
- Toasted pecan butter: 1/2 cup (120 g) (made from pecans above)
- Light brown sugar, packed: 3/4 cup (150 g)
- Granulated sugar: 1/2 cup (100 g)
- Canned pumpkin puree: 1 cup (240 g)
- Egg: 1 large
- Pure vanilla extract: 2 tsp
- Semisweet chocolate chips: 1 1/2 cups (270 g)
Instructions
- Prepare the Toasted Pecan Butter:
- Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 7–8 minutes, until fragrant. Let cool slightly. Transfer pecans and 1/2 tsp sea salt to a food processor. Blend, scraping down sides as needed, until smooth and creamy (about 3–5 minutes). Set aside.
- Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat softened butter, toasted pecan butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add pumpkin puree, egg, and vanilla extract; mix until well combined. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Fold in chocolate chips.
- Bake the Cookies:
- Preheat oven to 350°F (175°C) if not already on. Line two baking sheets with parchment paper. Drop heaping tablespoons of dough (about 1.5 tablespoons each) onto prepared sheets, spacing 2 inches apart. Bake for 13–15 minutes, until set and lightly golden at the edges. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save Baking these cookies together quickly became a family tradition—the scent of pumpkin and pecans always fills our kitchen with laughter and warmth while we wait for them to cool.
Required Tools
Essential tools include baking sheets, parchment paper, a food processor for making pecan butter, mixing bowls, an electric or stand mixer, measuring cups and spoons, and a cooling rack.
Allergen Information
This recipe contains tree nuts (pecans), dairy (butter), eggs, gluten (wheat flour), and may contain soy from chocolate chips—always check your ingredient labels to be safe.
Nutritional Information
Each cookie provides approximately 180 calories, 10 g total fat, 22 g carbohydrates, and 2 g protein per serving.
Save Enjoy your pumpkin chocolate chip cookies with a cold glass of milk or warm coffee, and savor each bite—they're sure to bring a smile to your fall gatherings!
Recipe Guide
- → How do I make toasted pecan butter?
Spread pecan halves on a sheet, toast in the oven for 7-8 minutes until fragrant, then blend with salt until creamy.
- → Can I substitute dark chocolate chips?
Yes, dark chocolate chips bring a richer depth of flavor and pair well with pumpkin and toasted pecans.
- → What gives these cookies a soft texture?
Pumpkin puree adds moisture, while creamed butter and pecan butter contribute to a fluffy, cake-like crumb.
- → How should I store these cookies?
Keep them in an airtight container at room temperature; they remain soft for up to four days.
- → Are there nut-free options for this dessert?
You may omit pecan butter and substitute with plain unsalted butter, though the nutty flavor will be reduced.
- → Can I make these cookies vegan?
Yes, use plant-based butter, a flaxseed egg, and dairy-free chocolate chips; results may vary in texture.