Pumpkin Chocolate Chip Pecan Cookies

Fall twist on an old favorite . . .

Everyone likes chocolate chip cookies, but with fall flavors abounding, why not try Pumpkin Chocolate Chip Pecan Cookies? I had seen a recipe for Pumpkin Chocolate Chip cookies on the Two Peas and Their Pod blog a few days ago, and was intrigued to try it. But, not wanting to make the recipe just like they did, I decided to add chopped pecans because Lynn loves pecans. That way I could really score some serious brownie points with these cookies!

When I mentioned making pumpkin cookies to my grandchildren last week, they weren’t too impressed. “I don’t like pumpkin” seemed to be their pet answer. So, when I made them, I decided to not tell them that there was pumpkin in them. Hmmm . . . not trying to be deceptive . . . just giving a little poll of sorts:)

Making the Pumpkin Chocolate Chip Pecan Cookies . . .

I did change the original recipe in two ways:

  • I omitted the cloves
  • I added the chopped pecans

We aren’t that fond of cloves, but if you want, you can add about 1/4 teaspoon of cloves to your cookie dough.

The first step is to whisk together all the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and ginger. Set these ingredients aside while you cream the butter and sugars.

Next, you cream together the butter and both sugars. It’s always best if you can bring your butter to room temperature by taking it out of the refrigerator a couple of hours before you start making your cookies. But, if you can’t do that, you can place the butter in a microwave-safe bowl and microwave it for about 15-20 seconds or so. You don’t want it to melt, only to soften a bit.

The third step is to add the egg, vanilla, and pumpkin puree.

Finally, add chopped pecans and chocolate chips.

Batter should look like chocolate chip cookie dough, but with a slightly orange tint.

I made mine with my small cookie scoop which made the cookies about 2 inches across or less. Bite-size. I wanted to do something a little different.

The recipe made a LOT of bite-size Pumpkin Chocolate Chip Pecan Cookies! And. . . it was a bit time consuming. Would I do that again? Probably not simply because of the amount of time involved in making sheet after sheet of bite-size cookies. Regular size cookies would be just as delicious and generally what is expected. The recipe should make about 3 dozen regular size cookies.

The result of the poll: 

Everyone of my family who ate these cookies LOVED them!!! My son-in-law said he ate 15! My grandson, Cameron, came over and ate several. I didn’t tell  him there was pumpkin in them. He loved them. Lynn loved them!!! So, my Pumpkin Chocolate Chip Pecan Cookies were a success!!! And I won in the Poll! How’s that for an election year pun?

What is your favorite pumpkin treat?

Pumpkin Chocolate Chip Pecan Cookies Recipe

(Adapted from a recipe on Two Peas and their Pod’s website)


  • 3 cups Gold Medal all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cups semi-sweet chocolate chips
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
  2. In a separate bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ginger. Set aside.
  3. Using a mixing bowl, cream the butter and both sugars together until light and fluffy, about 3-4 minutes.
  4. Add the egg, vanilla, and pumpkin. Mix until combined well, about 3 minutes.
  5. Add the dry ingredients. Mix until just combined.
  6. Stir in the chocolate chips and chopped pecans.
  7. Drop by rounded tablespoons, or the cookie scoop of your choice, onto prepared baking sheet.
  8. Bake for 10-14 minutes or until cookies are just beginning to brown around the edges. Cooking time depends on how large you make your cookies.
  9. Let the cookies cool on the baking sheet for two minutes.
  10. Transfer to wire racks to cool completely.



I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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Kara Bout It