Save It Soft, spiced pumpkin cookies studded with chocolate chips and enriched with a nutty, toasted pecan butter for an irresistible autumn treat.
I remember making these cookies when pumpkin season hit, and the addition of homemade toasted pecan butter brought unexpected depth that wowed my family and friends.
Ingredients
- Pecan halves: 1 cup (120 g) for toasted pecan butter
- Sea salt: 1/2 tsp for toasted pecan butter
- 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 above
- Light brown sugar, packed: 3/4 cup (150 g)
- Granulated sugar: 1/2 cup (100 g)
- Canned pumpkin puree: 1 cup (240 g)
- Large egg: 1
- 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 sea salt to a food processor. Blend, scraping down sides, until smooth and creamy (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 baking sheets with parchment paper. Drop heaping tablespoons of dough (about 1.5 tablespoons) onto sheets, spacing 2 inches apart. Bake for 13–15 minutes, until set and lightly golden at the edges. Cool on sheet for 5 minutes, then transfer to a wire rack.
Save It My kids love helping drop spoonfuls of dough onto baking sheets, and these cookies always remind us of cozy afternoons together when the leaves start to turn.
Required Tools
Baking sheets, parchment paper, food processor, mixing bowls, electric or stand mixer, measuring cups and spoons, cooling rack.
Allergen Information
Contains: tree nuts (pecans), dairy (butter), eggs, gluten (wheat flour), and soy (possible in chocolate chips). Check product labels for specific allergens.
Nutritional Information
Per serving: Calories 180, Total Fat 10 g, Carbohydrates 22 g, Protein 2 g.
Save It Enjoy these pumpkin chocolate chip cookies with a glass of cold milk or hot coffee. They stay soft and flavorful for days after baking.
Recipe FAQs
- → How do I toast pecans properly?
Spread pecan halves on a baking sheet and toast at 350°F for 7–8 minutes until fragrant, then cool before processing.
- → Can I use dark chocolate chips instead?
Dark chocolate chips work well, adding deeper flavor to balance pumpkin and spice notes.
- → Why are these cookies soft?
Pumpkin puree adds moisture, creating a cake-like, tender texture after baking.
- → How should I store these cookies?
Keep cookies in an airtight container at room temperature for up to 4 days to maintain softness.
- → Can I substitute pecan butter?
Almond or cashew butter can be used, but toasted pecan butter gives a unique, nutty flavor.
- → What’s the best way to serve these cookies?
Pair cookies with a glass of cold milk or hot coffee for a comforting snack or dessert.