Irresistible Pumpkin Chocolate Chip Cookies with Pecans: Your Ultimate Year-Round Treat
While Pumpkin Chocolate Chip Cookies might immediately evoke images of crisp autumn days and festive holiday gatherings, we’re here to tell you a secret: these delightful treats are far too good to be confined to a single season. Once you experience their comforting flavors and perfect texture, you’ll want to bake them all year long. Imagine the warmth of pumpkin spice mingling with rich chocolate and crunchy pecans – a truly irresistible combination.
This exceptional recipe comes from none other than baker Amanda Mack, the innovative owner of Crust by Mack in Baltimore. Amanda affectionately refers to them as “The Holiday Triple Threat Cookie,” and for good reason. Her signature chocolate chip cookie recipe is elevated with a thoughtful infusion of homemade pumpkin spice, the satisfying crunch of pecans, and the comforting richness of gooey pumpkin puree. This isn’t just a cookie; it’s an experience.
At her popular bakery, Amanda bakes generously sized cookies designed to impress. For our home baking version, we’ll scale them down to a more manageable, yet equally delicious, size. However, if you’re feeling ambitious and want to replicate those impressive bakery-style treats, be sure to check the recipe notes below for specific guidance on making larger batches. Whether you opt for the classic home-sized cookies or the grand bakery-style, prepare for a truly remarkable pumpkin chocolate chip cookie experience.
Gather Your Ingredients for These Divine Pumpkin Chocolate Chip Cookies
Crafting the perfect batch of Pumpkin Chocolate Chip Cookies with pecans begins with selecting high-quality ingredients. Each component plays a crucial role in achieving the desired flavor and texture that makes these cookies so special. Here’s a closer look at what you’ll need to create this comforting and indulgent treat:
- Ground Cinnamon: This classic spice brings a warm, sweet, and comforting aroma that is essential for any pumpkin-flavored treat. It’s the backbone of our homemade pumpkin spice blend, providing that unmistakable autumnal essence.
- Ground Ginger: Adding a subtle peppery warmth and a hint of citrusy sweetness, ground ginger beautifully complements the cinnamon and pumpkin. Its flavor mellows wonderfully during baking, contributing to the overall complexity of the cookie.
- Ground Nutmeg: Nutmeg offers a warm, slightly woody, and sweet flavor with a delicate hint of clove. It’s incredibly aromatic and crucial for adding depth and authenticity to the pumpkin spice blend, making these cookies truly stand out.
- Ground Cloves: Derived from dried clove buds, ground cloves provide a powerful warm, aromatic, and subtly bitter-sweet flavor. Used in moderation, it adds a sophisticated layer to the spice profile, balancing the sweetness of the other ingredients.
- Unbleached All-Purpose Flour: For these cookies, we recommend unbleached all-purpose flour. Unbleached flour is less processed and can result in a more tender crumb. For an even better baking experience, consider using organic, non-GMO, and glyphosate-free flour. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota, known for its superior quality.
- Baking Soda: This leavening agent is vital for creating a chewy texture and contributing to the slight tanginess that balances the sweetness. Baking soda also aids in the browning of the cookies, giving them that appealing golden edge.
- Kosher Salt: Salt is not just for savory dishes; it’s a flavor enhancer in baking, bringing out the sweetness of the sugars and the depth of the spices. If substituting with table salt, be cautious: use approximately two-thirds the amount specified for kosher salt, as table salt is finer and denser.
- Unsalted Butter: The butter should be softened but still slightly firm. Using unsalted butter is crucial as it allows you to control the overall salt content of the recipe and lets the pure, rich flavor of the butter shine through without interference from added salt.
- Light Brown Sugar: In contrast to granulated sugar, light brown sugar brings a richer, more complex flavor profile with notes of caramel and a hint of molasses. Its moisture content also contributes to the soft and chewy texture of the cookies.
- Granulated Sugar: Providing sweetness and aiding in the cookie’s structure, granulated sugar works in harmony with brown sugar. Opting for organic granulated sugar can offer perceived health benefits and environmental friendliness, as it’s less processed and retains some beneficial molasses.
- Large Eggs: Eggs act as a binder, provide structure, and add moisture and richness to the cookie dough. Whether chilled or at room temperature, large eggs are the standard for this recipe, ensuring proper consistency and texture.
- Pumpkin Purée: Essential for both flavor and moisture, pumpkin purée gives these cookies their signature soft, gooey texture and subtle pumpkin taste. It is vital to use pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices that would alter the recipe’s balance.
- Pure Vanilla Extract: A good quality pure vanilla extract is indispensable for enhancing all the other flavors in the cookie. Avoid imitation vanilla extract, as it lacks the complex and authentic flavor that pure vanilla provides.
- Bittersweet or Semisweet Chocolate: Coarsely chopped bittersweet chocolate provides a wonderful contrast to the sweetness of the pumpkin and spices. You can use semisweet chocolate if preferred, but the bittersweet option adds a sophisticated depth. Look for non-GMO brands like Ghirardelli’s baking bars, widely available and free from bio-engineered ingredients.
- Dark Chocolate Chips (60% Bittersweet): These chips add pockets of intense chocolate flavor and gooey texture. Again, bittersweet (around 60% cacao) is highly recommended for its balanced richness. Ghirardelli dark chocolate chips are a great option, generally free of bio-engineered ingredients.
- Coarsely Chopped Pecans: The addition of pecans is a game-changer, introducing a delightful crunch and nutty flavor that perfectly complements the soft, spiced cookie and rich chocolate. They add an extra layer of texture and aroma that makes these cookies truly gourmet.
Step-by-Step Instructions to Bake the Best Pumpkin Chocolate Chip Cookies
- Prepare Your Baking Environment: Start by lining two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Position an oven rack in the center of your oven and preheat it to 350°F (175°C). Proper oven temperature is key for even baking.
- Craft Your Homemade Pumpkin Spice Blend: In a small bowl, combine the ground cinnamon, ginger, nutmeg, and cloves. This creates your fresh and aromatic pumpkin spice blend. Take a moment to appreciate the fragrant mix!
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the unbleached all-purpose flour, baking soda, kosher salt, and one tablespoon of your freshly made pumpkin spice. Whisking ensures all dry ingredients are evenly distributed, which is crucial for uniform cookies.
You’ll have some pumpkin spice left over – don’t let it go to waste! Store it in an airtight container for future use in pies, quick breads, or another batch of these irresistible cookies. Alternatively, if you have a jar of prepared pumpkin pie spice mixture in your pantry, you can use that as a convenient substitute for mixing the individual ground spices.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer), combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed for about three minutes, or until the mixture is light and fluffy. Remember to scrape down the sides of the bowl periodically to ensure all ingredients are thoroughly combined. This creaming process incorporates air, which contributes to the cookies’ light texture.
- Incorporate Wet Ingredients: Reduce the mixer speed to low. With the motor running, add the large eggs one at a time, mixing thoroughly after each addition to ensure full incorporation before adding the next. This prevents the mixture from curdling. Next, beat in the pumpkin purée and pure vanilla extract until just combined. The mixture should be smooth and uniformly colored.
- Add Dry to Wet: Gradually add the whisked dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies. Stop as soon as no streaks of flour are visible.
- Fold in Chocolates and Pecans: If you desire a more aesthetically pleasing cookie, set aside a small amount of the chopped chocolate, chocolate chips, and pecans. These will be used to adorn the top of each cookie before baking. Then, using a rubber spatula, gently fold the remaining chopped chocolate, chocolate chips, and pecans into the dough until they are just evenly distributed. This ensures pockets of deliciousness in every bite without overworking the dough.
- Scoop and Arrange Dough: Using a No. 60 cookie scoop (which holds about 1 tablespoon of dough), drop uniform balls of dough onto your parchment-lined baking sheets. Ensure you space them at least one-and-a-half inches apart to allow for spreading during baking. If you reserved some chocolate and nuts, gently press a few pieces into the top of each dough ball now for a beautiful finish.
- Bake to Golden Perfection: Place the baking sheets in the preheated oven. Bake the cookies until their edges are golden brown, which should take approximately 9 to 10 minutes. The centers might still look slightly soft, but they will firm up as they cool.
- Cooling Process: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This crucial step allows the cookies to set and prevents them from breaking when transferred. After 5 minutes, use a thin metal spatula to carefully transfer the cookies to a wire rack, allowing them to cool completely. Cooling on a wire rack ensures air circulation, preventing soggy bottoms.
Tips for Perfect Pumpkin Chocolate Chip Cookies
- Don’t Overmix: This is crucial for chewy cookies. Mix only until the dry ingredients are just incorporated. Overmixing develops the gluten, leading to tougher cookies.
- Chill Your Dough (Optional but Recommended): While not explicitly stated in the main steps, chilling the dough for at least 30 minutes (or even overnight) can significantly enhance the flavor and texture. It allows the flour to fully hydrate, the flavors to meld, and results in thicker, chewier cookies that spread less.
- Use a Cookie Scoop: A cookie scoop ensures uniform sizing, which leads to even baking. Plus, it makes the process much faster and cleaner.
- Room Temperature Ingredients: Ensure butter and eggs are at the right temperature for proper emulsification and a smooth batter. Softened butter creams better with sugar, and room temperature eggs integrate more easily.
- Quality Chocolate: The type of chocolate truly makes a difference. Bittersweet chocolate provides a wonderful counterpoint to the sweetness of the pumpkin and spices. Don’t skimp on quality!
Storage and Freezing Instructions
These delicious pumpkin chocolate chip cookies are best enjoyed fresh, but they also store wonderfully, allowing you to savor them over several days or even months:
- At Room Temperature: Once completely cooled, store the baked cookies in an airtight container at room temperature for up to three days. Layer them between sheets of parchment paper if stacking to prevent sticking.
- Freezing Baked Cookies: For longer storage, baked cookies can be frozen for up to 3 months. Arrange fully cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or resealable freezer bags. Thaw at room temperature before serving.
- Freezing Cookie Dough: You can also prepare the dough balls ahead of time and freeze them unbaked. Scoop the dough onto parchment-lined baking sheets and freeze until solid (about 1-2 hours). Then transfer the frozen dough balls to freezer bags or an airtight container. They will keep in the freezer for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if needed. This is perfect for fresh-baked cookies on demand!
Recipe Card: Pumpkin Chocolate Chip Cookies with Pecans
Pumpkin Chocolate Chip Cookies with Pecans
Original recipe from Amanda Mack of Crust by Mack Bakery
A chocolate chip cookie infused with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree.
Ingredients
-
1
tablespoon
ground cinnamon -
1 1/2
teaspoons
ground ginger -
1
teaspoon
ground nutmeg -
3/4
teaspoon
ground cloves -
3
cups
unbleached all-purpose flour
(375 grams) -
1 1/4
teaspoons
baking soda -
1/2
teaspoon
kosher salt -
1 1/4
cups
unsalted butter, softened until slightly firm
(2 1/2 sticks) -
1 1/2
cups
light brown sugar, packed
(300 grams) -
1
cup
granulated sugar
(200 grams) -
3
large eggs -
1/4
cup
pumpkin purée -
1
tablespoon
pure vanilla extract -
4
ounces
bittersweet or semisweet chocolate, coarsely chopped
(112 grams) -
1 1/2
cups
dark chocolate chips
(255 grams / 9 ounces) -
1 1/2
cups
coarsely chopped pecans
(174 grams)
Instructions
-
Line two large baking sheets with parchment paper. Place rack in the center of oven; preheat to 350°F. Mix the ground cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. Whisk the flour, baking soda, salt, and one tablespoon of the pumpkin spice in a medium bowl. Set the remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.
-
Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. This can also be done with a hand-held mixer. Beat on medium speed until fluffy for about three minutes, scraping sides of bowl as needed. Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. Beat in the pumpkin purée and vanilla extract. Gradually add the dry ingredients and beat just until combined. Be careful not to overmix.
If desired, set aside a small amount of the chopped chocolate, chocolate chips, and pecans. They will be applied to the top of each cookie before baking. Using a rubber spatula, gently fold the remaining chopped chocolate, chocolate chips, and pecans into the dough.
-
Using a No. 60 cookie scoop (about 1 Tbsp.), drop balls of dough onto the parchment-lined baking sheet, spacing at least 1 1/2″ apart. If desired, gently press the reserved chocolate and nuts into the top of each dough ball.
-
Bake the cookies until golden brown around the edges, for about 9 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes. Using a thin metal spatula, carefully transfer the cookies to a wire rack to cool completely.
-
Cookies can be baked three days ahead, then stored airtight at room temperature.
Recipe Notes
Do ahead of time: Dough can be made and formed into balls 3 months ahead; freeze in a single layer on baking sheets until solid, then transfer to resealable freezer bags or an airtight container placed back in the freezer.
To make large bakery-sized cookies: Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto parchment-lined baking sheet, spacing at least 4″ apart. If using a half-sheet pan, bake two cookies per sheet. For a full sheet, you can fit about four. Gently press reserved chocolate and nuts into the top of each dough ball. Bake until golden brown around the edges, for about 11 to 13 minutes. Recipe will yield 20 to 24 very large cookies.
Frequently Asked Questions About Pumpkin Chocolate Chip Cookies
- Can I use pumpkin pie filling instead of pumpkin purée?
- No, it’s highly recommended to use pure pumpkin purée. Pumpkin pie filling already contains added sugars and spices, which would throw off the balance of this recipe’s flavors. Our recipe calls for specific spices to create a harmonious blend.
- Why is using unsalted butter important?
- Using unsalted butter gives you complete control over the salt content in your cookies. Different brands of salted butter can vary significantly in their saltiness, so unsalted ensures a consistent and perfectly balanced flavor every time.
- Can I make these cookies without pecans?
- Absolutely! If you’re not a fan of pecans or have nut allergies, you can simply omit them from the recipe. The cookies will still be incredibly delicious with just the pumpkin and chocolate flavors. You could also substitute with other nuts like walnuts, or even white chocolate chips for a different twist.
- My cookies spread too much. What went wrong?
- Several factors can cause cookies to spread too much. Ensure your butter isn’t too soft (it should still be slightly firm). Chilling the dough for at least 30 minutes, or even longer, can help prevent spreading. Also, make sure your oven temperature is accurate; an oven that’s too cool can cause cookies to spread before they set.
- How can I ensure my homemade pumpkin spice blend is perfect?
- Using fresh, good quality ground spices is key. Over time, ground spices lose their potency. If your spices have been sitting in the pantry for a while, it might be worth replacing them for the best flavor in your pumpkin chocolate chip cookies.
Enjoy These Awesome Pumpkin Chocolate Chip Cookies!
Prepare for your family and friends to rave about these incredible Pumpkin Chocolate Chip Cookies! Whether you’re baking them for a special occasion or simply to enjoy a cozy afternoon treat, their unique blend of warm spices, rich pumpkin, and generous chocolate chunks with crunchy pecans will make them an instant favorite. Don’t be surprised if they become a year-round request!
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