“Pecan Pumpkin Chocolate Chip Cookies”

‘Tis the season, y’all for cooking baking. This is the start of Cookie Week 2020. These cookies are the perfect blend of chewy, crunchy and dynamic flavor. Give these Pecan Pumpkin Chocolate Chip Cookies a try. This recipe was adapted from Bon Appetit magazine November 2020 issue. I knew right away I needed to bake a batch with the quickness. I love pumpkin spice and pecans in cookies, not to mention loads of chocolate. Nummy, num, num!

Pecan Pumpkin Chocolate Chip Cookies

Thanksgiving is over yet the baking season is about to be in full swing in my house. A good cookie is one that tastes better and better with each bite. From the caramel sweetness to the pumpkin spice, crunch of pecans and the chocolate oozing in each bite just can’t be beat. That is what makes a good cookie when you can taste each ingredient. Fresh baked from the oven, these cookies are what dreams of being in the kitchen is all about. Baking just never gets old for me.

Pecan Pumpkin Chocolate Chip Cookies

While I was baking, the house smelled so incredibly good, sugar and spice and everything nice. Baking these cookies brought back memories of baking cookies with Mom every year. Her help with dozens and dozens of cookies I made year after year for my customers when I was a hair stylist years ago. Miss baking with you Mom but I know you’re watching over me with each batch I bake.

Pecan Pumpkin Chocolate Chip Cookies

If you and your family love pumpkin spice, pecans, and chocolate, here is a cookie you must bake. They really are heavenly plus fun to bake because you can bake them small or large. Take your pick and enjoy them as much as I do. Let the baking begin, my friends.

Pecan Pumpkin Chocolate Chip Cookies

 

Pecan Pumpkin Chocolate Chip Cookies

3 1/4 t. ground cinnamon

1 3/4 t. ground ginger

1 t. ground nutmeg

1 t. ground cloves

3 cups unbleached all-purpose flour

1 1/4 t. baking soda

3/4 t. kosher salt

1 1/4 cups unsalted butter, room temperature (keep slightly firm)

1 1/2 cups packed light brown sugar

1 cup granulated sugar

3 large eggs

1 cup canned pumpkin puree (not pie filling)

1 T. pure vanilla extract

3/4 cup semi-sweet chocolate chips

1 1/2 cups dark chocolate chips

1 1/2 cups chopped pecans

 

Heat oven to 350 degrees and place rack in middle of oven. Line two cookie sheets with parchment paper.

Whisk flour, baking soda, and salt together in a bowl and set aside.

In a small bowl, mix cinnamon, ginger, nutmeg, and cloves. Divide pumpkin spice in half. Use half in cookie recipe and save remaining for another batch of cookies or for another use later like in pies or quick breads.

Using a stand mixer bowl, combine butter, brown sugar, and granulated sugar with paddle attachment. Beat at medium speed, scraping down sides until fluffy for 3 minutes.

Reduce speed to low and add one egg at a time, mixing thoroughly after each addition. Beat in pumpkin and vanilla extract.

Gradually add in dry ingredients and beat until mixed, careful not to overmix.

Use a large spatulas to mix in semi-sweet and dark chocolate chips and pecans. Chill dough for 30 minutes.

Drop dough balls with a No.20 (3 T.) cookie scoop on prepared cookie sheets 4-inches apart. Cookies can be made smaller with No. 60 cookie scoop (1 T.). Top cookies with extra chips and nuts before baking if desired.

Bake cookies for 11 -14 minutes depending on size. Allow cookies to cool 5 minutes before removing to wire racks to cool completely.

Baked cookies can be stored in airtight containers for 3 days at room temperature. Make dough ahead of time, form balls and freeze for up to 3 months.

 

Makes 20 – 24 large cookies or 40 – 48 small cookies.

 

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