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Pumpkin Chocolate Chip Pecan Cookies

Pumpkin Chocolate Chip Pecan Cookies

Pumpkin – it is definitely one of the things that I love about the fall! Every Fall season, I make sure I stock up cans of pumpkin puree in the pantry. I love making pumpkin treats and my husband said yesterday, “Why don’t we make pumpkin treats all year round?!” Seriously, why don’t we?


   I just love the unique scent of the baked pumpkin goods. I love it even more when it’s mixed with chocolate chips. Pumpkin and chocolate together makes an amazing treat! My husband and I enjoy chocolate chip pumpkin bread every year. Yesterday, I was in a baking mood and made these delicious pumpkin cookies with chocolate chips and pecans.


These cookies are addictive – once you start it, it’s hard to stop. My four year old especially had a hard time with it. As soon he woke up this morning, the first thing he asked for was a leftover cookie from last night.


I added about 1/2 cup chopped pecans to the dough and the cookies had more texture. If you are allergic to nuts or you don’t care much for pecans, then omit them. The cookies are perfectly delicious without them. If you love nuts, add some. If you like walnuts, you can add walnuts instead of pecans.


My house smelled like Autumn all day yesterday. Get some pumpkin puree and make some yummy fall treats this week!


Cookie dough with chocolate chips but no pecans.


Cookie dough with chocolate chips and pecans. The dough itself is amazing, too! (*I should also mention that I used liquid eggs in the recipe. You can replace 1 large egg with 3 tablespoons liquid egg if you want)


Pumpkin Chocolate Chip Pecan Cookies

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • ½ cup vegetable oil
  • 1 egg (or 3 tablespoons egg substitute)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • ½ cup chopped pecans

  1. Preheat oven to 350 degrees F.
  2. In large bowl, combine all ingredients in the order listed and stir well with wooden spoon or rubber spatula until smooth and well mixed.
  3. Grease cookie pans with cooking spray and place spoonful of dough onto the pan, about 2 inches apart.
  4. Bake for 10-12 minutes or until the cookies are lightly brown.


4 Responses to “Pumpkin Chocolate Chip Pecan Cookies”

  1. #
    Kitchen Belleicious — October 22, 2012 at 12:26 pm

    they look delicious! Chewy, buttery and sweet! YUM!

  2. #
    Belinda @zomppa — October 22, 2012 at 3:53 pm

    Looks totally perfectly chewy! Love the seasonal cookies….


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