These easy Pumpkin Chocolate Chip Cookies are soft, cakey fall versions of everyone’s favorite cookie, packed with pumpkin & pecans! You won’t be able to stop at one!
I love me some pumkin’, ya’ll.
At thirty-seven, I am an admitted “basic white girl.” I’ve come to terms with it. I’m so OK with it.
If it means I get to kick my way through fall leaves in my fuzzy boots, pumpkin spice coffee in hand, then I’ll even change my middle name to Basic.
I’ve eaten a lot of cookies in my life, but nothing tops a pumpkin chocolate chip cookie with pecans.
(Or Pumpkin Snickerdoodles, but that’s a whole different obsession.)
They contain so many well-rounded flavors: the molasses-spiked sugar, the smooth butter, the rich chocolate. They can be thin and crispy or thick and chewy, and they’re loved just the same.
They’ve always been my favorite cookie to eat at Christmas time, and until a few years ago, that was the only time I ever made them.
Nana made lots of sweet treats for the house, but cookies were something that were exclusive to Christmas.
I often had to get my cookie fix elsewhere, and the store-bought kind were never enough.
The first time I ever ate a chocolate chip pecan cookie with pumpkin was while in junior high. My friend Chrissy’s mom had baked up a batch on a random weekend I was sleeping over, and I had yet to discover my love of anything and everything pumpkin.
Those cookies were an awakening. And became a bit of an obsession.
Every chance I got, I’d put in a request for a batch of them. Birthday, Christmas, good report card. She wasn’t even my mother, and I was practically begging her to feed me cookies.
Eventually, I tried to pry the recipe out of her, so I could just make them myself. To no avail. She wouldn’t give it up!
Now, as an adult, I work pumpkin chocolate chip into my Christmas cookie repertoire every year, and every year I’ve tried a different Pinterest recipe, to try to find out what the secret to her amazing version was.
I still haven’t found it (admittedly, my memory of exactly what they tasted like is slightly fuzzy.) And no, this recipe isn’t it, either. But can I tell you something?
I think….I think it’s even better.
Maybe it’s all the extra chocolate chips I toss in, on top of what the recipe calls for. I really don’t know, but there’s one thing I do know:
These are, without a doubt, the best pumpkin chocolate chip cookies I’ve ever made. They are the ultimate cookie for Fall!
If you’re a pumpkin lover, I promise that this recipe won’t do you wrong. It’ll be your favorite new cookie recipe! Perfect for those chocolate lovers.
Ingredients
- Granulated white sugar
- Brown sugar – light or dark is fine
- Butter – I always recommend unsalted in baking to control the salt levels
- Pumpkin puree – not pumpkin pie filling!
- Vanilla extract – or vanilla bean paste, or fresh vanilla bean
- Eggs
- All-purpose flour – substitute gluten free flour for a gluten-free cookie recipe
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Pumpkin pie spice
- Milk – any kind
- Chocolate chips – milk chocolate chips or dark chocolate
- Chopped pecans – optional, but oh my are they recommended
How to make pumpkin chocolate chip pecan cookies
These chewy cookies with crunchy pecans are a simple twist on a classic chocolate chip cookie recipe except well I added pumpkin purée! Follow these simple steps to your new favorite holiday cookie!
- Preheat your oven to 375 degrees F. Line a couple of large baking sheets with parchment paper and set aside.
- In a stand mixer fitted with a paddle, or with a hand mixer, cream the sugars and butter for 2 minutes, until they’re nice and fluffy. Add pumpkin puree, vanilla, and egg and mix until incorporated.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and spice. In another, smaller bowl, dissolve baking soda into milk.
- Add both the flour mixture and the soda-milk mixture to the sugar mix. Beat on low until just combined – don’t over mix!
- Fold in the chocolate chips and pecans gently with a spatula, then use a cookie scoop to drop dough balls on the prepared parchment, spacing cookies about 1 inch apart. They don’t spread much, just puff up. If you’d like, sprinkle additional chips and pecans on top – it just makes ’em look pretty.
- Bake for 12-15 minutes, depending on your oven. Don’t over bake them, but be sure the cookies don’t look wet in the middle before removing them from the oven.
- Allow the cookies to cool on the baking sheets for a few minutes, then remove them to cooling racks. Repeat with remaining any dough. Enjoy with a big glass of milk or a pumpkin spiced coffee!
More fall cookies recipes!
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Pecan Pumpkin Chocolate Chip Cookies
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter softened
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 cup chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
- In a stand mixer fitted with a paddle, or with a hand mixer, cream sugars and butter for 2 minutes until fluffy. Add pumpkin puree, vanilla, and egg and mix until incorporated
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and spice. In another, smaller bowl, dissolve baking soda into milk.
- Add both the flour mixture and soda-milk mixture to the sugar mix. Beat on low until just combined – don’t over mix!
- Fold chocolate chips and pecans in gently with a spatula.
- Using a tablespoon cookie scoop, drop dough on to prepared parchment, spacing cookies about 1 inch apart. They don’t spread much, just puff up. If you’d like, sprinkle additional chips and pecans on top – it just makes ’em look pretty.
- Bake for 12-15 minutes, depending on your oven. Don’t over bake, but be sure the cookies don’t look wet in the middle before removing them from the oven.
- Allow to cool on baking sheets for a couple minutes, then remove to cooling racks. Repeat with remaining dough. Enjoy with a big glass of milk or a pumpkin spiced coffee!
Erin @ The Spiffy Cookie says
Oh I love that you added pecans to these cookies! I’ve seen alot of pumpkin chocolate chip cookies but these may have just taken the cake…cookie?
Rachel @ {i love} my disorganized life says
These look so delicious, don’t think I’d WANT to stop at just one, even if I could!
Gwen @simplyhealthyfamily says
My favorite cookieeeeeee!!!! Your recipe looks perfect! Saving and sharing! oxox
Liz says
Yup, we love chocolate chip cookies around here, but my family loves them pure and simple! I, however, love shaking things up with nuts, toffee, coconut…and now pumpkin 🙂
Veronica Gantley says
Goodness gracious!! This looks amazing! I will definitely want to try this
Kristin @ Dizzy Busy and Hungry says
These cookies look absolutely amazing! I love chocolate and pumpkin together!
Wendy, A Day in the Life on the Farm says
These are absolutely going on my to make list this holiday season. Thanks for sharing