Pecan Pumpkin Chocolate Chip Cookies
These Pecan Pumpkin Chocolate Chip Cookies are soft, cakey fall versions of everyone's favorite cookie, packed with pumpkin & spice flavors! You won't be able to stop at one!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 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
- 1/2 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
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!
Calories: 121kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 69mg | Potassium: 62mg | Sugar: 9g | Vitamin A: 23.1% | Vitamin C: 0.4% | Calcium: 2.5% | Iron: 3.5%