If you're a fan of fall flavors, you're in for a treat with these Spiced Pumpkin Pecan Chocolate Chip Cookies. They bring together the warmth of spices, the richness of chocolate, and the nutty crunch of pecans. Perfect for cozy days and sharing with friends!
Butter is the base that gives these cookies their rich flavor and tender texture. Using it softened helps it cream well with the sugars.
Granulated sugar and brown sugar add sweetness, with brown sugar contributing a hint of molasses and moisture.
Canned pumpkin puree brings a lovely moisture and subtle flavor. Make sure you’re not using pumpkin pie filling by mistake.
The egg helps bind everything together while providing richness.
Vanilla extract enhances all flavors and adds a sweet aroma.
All-purpose flour gives structure to the cookies.
Baking soda and baking powder ensure the cookies rise just right.
Salt balances the sweetness and enhances the other flavors.
Cinnamon, nutmeg, cloves, and allspice bring that classic autumn spice warmth.
Semi-sweet chocolate chips add bursts of chocolatey goodness throughout the cookies.
Pecans give a delightful crunch and nutty flavor that pairs perfectly with the spices and chocolate.
These cookies pair wonderfully with a glass of cold milk or a warm mug of spiced tea. They're also fantastic when crumbled over vanilla ice cream for a delicious dessert twist.
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep those cookies from sticking.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. You want this mixture to be light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
Next, mix in the canned pumpkin puree, egg, and vanilla extract. Stir until everything is well combined. It might look a bit curdled at first, but don't worry, it will smooth out.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. Gradually add these dry ingredients to your wet mixture, mixing until just combined. Avoid over-mixing to keep the cookies tender.
Now for the fun part: fold in the semi-sweet chocolate chips and chopped pecans. Make sure they are evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake in your preheated oven for 12-15 minutes, or until the edges are lightly golden. Don't overbake; they will continue to firm up as they cool.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to handle.
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