# 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
# Method:
01 - Preheat oven to 350°F. Evenly spread pecan halves on a baking sheet and toast for 7–8 minutes, until aromatic. Allow pecans to cool slightly.
02 - Place toasted pecans and 1/2 teaspoon sea salt in a food processor. Process, scraping sides as needed, until smooth and creamy, about 3–5 minutes. Reserve for use in dough.
03 - In a medium bowl, whisk together flour, baking soda, baking powder, fine sea salt, cinnamon, nutmeg, cloves, and ginger until well blended.
04 - In a large bowl, using an electric mixer, beat softened butter, toasted pecan butter, light brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
05 - Add pumpkin puree, egg, and vanilla extract to the creamed mixture; beat until homogenous.
06 - Gradually stir the dry ingredient mixture into the wet mixture, mixing until just combined. Avoid overmixing.
07 - Gently fold in semisweet chocolate chips until evenly distributed.
08 - Preheat oven to 350°F if necessary. Line baking sheets with parchment paper. Drop dough in heaping tablespoons (about 1.5 tablespoons per cookie) spaced 2 inches apart onto prepared sheets.
09 - Bake cookies for 13–15 minutes, until set and edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
