Best 8 Pumpkin Chocolate Chip Pecan Cookies Recipes

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In the realm of delectable treats, pumpkin chocolate chip pecan cookies stand out as an exemplary blend of flavors and textures. Whether you are a seasoned baker or an aspiring enthusiast, this culinary masterpiece offers an exciting opportunity to tantalize your taste buds and create a delightful confection that will surely impress family and friends alike. With its rich pumpkin flavor, the soft and chewy texture of the cookie dough, the indulgent sweetness of chocolate chips, and the nutty crunch of pecans, this recipe promises an explosion of flavors and textures that will leave you craving more. So, let's embark on a culinary journey to discover the best recipe for pumpkin chocolate chip pecan cookies, a treat that is perfect for any occasion, whether it's a festive gathering, a cozy family night, or simply a moment of indulgence.

Let's cook with our recipes!

PUMPKIN CHOCOLATE CHIP COOKIES



Pumpkin Chocolate Chip Cookies image

Bring a taste of fall to a dessert favorite by baking Food Network's Pumpkin Chocolate Chip Cookies recipe with canned pumpkin puree and spices.

Provided by George Duran

Categories     dessert

Time 32m

Yield 60 cookies

Number Of Ingredients 15

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Steps:

  • Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
  • Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

PUMPKIN-PECAN SPICE COOKIES



Pumpkin-Pecan Spice Cookies image

It's not fall until you've made a batch of your favorite pumpkin cookies! These from-scratch cookies have all the delicious warming spices of pumpkin pie with the addition of pecans-talk about fall forward! If their pillow-y, soft texture isn't enough to win you over, then the gentle drizzle of white chocolate on top will certainly do the trick. This recipe yields 42 servings, so you'll have enough of these pumpkin-pecan spice cookies to share with your whole neighborhood!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 42

Number Of Ingredients 17

1 1/2 cups packed light brown sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 cup canned pumpkin (not pumpkin pie mix)
3 teaspoons vanilla
2 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch ground cardamom
1 1/3 cups finely chopped pecans
1/2 cup white vanilla baking chips
4 oz vanilla-flavored candy coating (almond bark), chopped

Steps:

  • Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
  • In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
  • Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
  • Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g

PUMPKIN-PECAN CHOCOLATE CHIP COOKIES



Pumpkin-Pecan Chocolate Chip Cookies image

Make and share this Pumpkin-Pecan Chocolate Chip Cookies recipe from Food.com.

Provided by Bertha C.

Categories     Drop Cookies

Time 35m

Yield 4 dozen cookies

Number Of Ingredients 12

1/2 cup butter
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup pecans
3/4 cup semi-sweet chocolate chips

Steps:

  • Cream the butter and sugar together.
  • Add the egg, pumpkin and vanilla.
  • In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon and then stir these dry ingredients into the pumpkin mixture.
  • Add the pecans and the chocolate chips.
  • Drop by teaspoonfuls onto greased cookie sheets and bake in a 350 deg.
  • oven for 15 minutes, or until golden brown.
  • Cool and serve.
  • Makes 4 dozen.

Nutrition Facts : Calories 1067.4, Fat 44.5, SaturatedFat 21.6, Cholesterol 113.9, Sodium 1320.6, Carbohydrate 162.3, Fiber 7.4, Sugar 95.1, Protein 13.2

PUMPKIN CHOCOLATE CHIP COOKIES



Pumpkin Chocolate Chip Cookies image

I'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a great hit with the kids. -Marietta Slater, Augusta, Kansas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned pumpkin
1-1/2 cups semisweet chocolate chips

Steps:

  • In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

PUMPKIN PECAN WHITE CHOCOLATE COOKIES



Pumpkin Pecan White Chocolate Cookies image

Soft, cake-like pumpkin cookies with pecans and white chocolate chips.

Provided by Alicia Van Couvering

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 36

Number Of Ingredients 10

2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
1 cup unsalted butter
1 ½ cups dark brown sugar
1 cup solid pack pumpkin puree
2 eggs
1 teaspoon vanilla extract
10 ounces white chocolate, chopped
½ cup pecan halves

Steps:

  • Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.
  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
  • Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 20.2 g, Cholesterol 25.6 mg, Fat 9.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 49.5 mg, Sugar 13.7 g

PUMPKIN DOUBLE CHOCOLATY CHIP PECAN COOKIES



Pumpkin Double Chocolaty Chip Pecan Cookies image

Was on the Toll House website looking for their original cookie recipe as I had a small amount of their white chocolate chips left but because the bag was cut in half the recipe wasn't there for me to tinker with as I usually do. While in the patnry gathering the ingredients I also found some pecans and some canned pumpkin that I needed to use up so that a) it wouldn't spoil, and b) would clear some shelf space. So I decided to look for a different recipe that could use all three and ended up modifying one of their recipes drastically. Enjoy.

Provided by ChrissyVas

Categories     Chocolate Chip Cookies

Time 25m

Yield 36 serving(s)

Number Of Ingredients 15

2 1/2 cups cake flour
1/2 cup all-purpose flour
chocolate flavor instant pudding and pie filling mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup butter (softened)
1 cup pumpkin puree (Libby's brand)
1 egg
2 teaspoons vanilla extract
1/2 cup milk
1 cup white chocolate chips
1 cup pecans (chopped)

Steps:

  • In a large bowl mix together the dry ingredients: Flour, Chocolate Jello Instant Pie Filling, Baking Soda, Baking Powder, Cinnamon, Ground Nutmeg, and Sugar. Set aside.
  • In a small bowl mix the wet ingredients: Butter, Pumpkin, Egg, Vanilla Extract, and milk.
  • Slowly add the wet mixture to the dry mixture you may use a hand mixer at first but it will become sticky and you will have to finish mixing with a large wooden spoon -- unless you have a large Kitchen Aid counter top mixer.
  • Once throughly mixed fold in the pecans and the white chocolate chips. (u can use more chips and nuts if u like as i was just using up what I had on hand, personally i will be adding more the next time I decide to make these.).
  • Spray a cooking sheet with Pam or Baker's Joy and pre-heat the oven to 350.
  • Using a tablespoon, spoon the batter onto the cookie sheet(s). Caution these do not spread out like a normal cookie, they bake like oatmeal cookies so do not place large mounds on the cookie sheet.
  • Bake for 10 minutes. Should be moist with an almost fudge brownie like texture towards the top of the cookie. Tastes just as good the next day, if not better. Serving is approximate. (cooking time is per batch).

Nutrition Facts : Calories 148.1, Fat 6.6, SaturatedFat 2.9, Cholesterol 13.4, Sodium 75.8, Carbohydrate 20.8, Fiber 0.6, Sugar 11.3, Protein 1.9

PUMPKIN CHOCOLATE CHIP TASSIES



Pumpkin Chocolate Chip Tassies image

This pumpkin and chocolate cookie has a special feel that makes it perfect for a holiday dessert table. If you don't have a pastry tip, use a freezer bag to pipe the buttercream into the cookie cup. It works well for me. -Laura Milanowski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 22

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1-1/4 cups miniature semisweet chocolate chips
BUTTERCREAM:
1 cup butter, softened
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
4 to 5 cups confectioners' sugar
Turbinado (washed raw) sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk the next 7 ingredients; gradually beat into creamed mixture. Stir in chocolate chips; mix well., Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups. Bake until golden brown, 10-12 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely., For buttercream, beat first 6 ingredients until blended. Gradually beat in enough confectioners' sugar until mixture is smooth and reaches piping consistency., Cut a small hole in the tip of a pastry bag. Transfer buttercream to bag. Pipe into cookie cups; if desired, sprinkle with turbinado sugar. Refrigerate in an airtight container.

Nutrition Facts : Calories 144 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

DELICIOUS PUMPKIN-PECAN COOKIES



Delicious Pumpkin-Pecan Cookies image

A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!

Provided by AdrienMarie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 24

Number Of Ingredients 16

1 cup pumpkin puree
1 cup firmly packed brown sugar
1 cup white sugar
¾ cup butter
3 eggs
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
3 ½ cups all-purpose flour
3 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
2 cups powdered sugar
3 tablespoons milk
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
  • Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
  • Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
  • Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
  • Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 43.9 g, Cholesterol 40 mg, Fat 10.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 175.2 mg, Sugar 28.3 g

Tips:

  • For the best flavor, use fresh pumpkin purée. You can make your own by roasting and pureeing a sugar pumpkin, or you can use canned pumpkin purée.
  • Use semisweet or bittersweet chocolate chips for a rich, chocolatey flavor. You can also use chopped nuts, dried fruit, or candy pieces.
  • Don't overmix the dough, or the cookies will be tough. Mix just until the ingredients are combined.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are set around the edges but still soft in the center. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely on a wire rack before serving. This will help them set and firm up.

Conclusion:

Pumpkin Chocolate Chip Pecan Cookies are a delicious and festive treat that is perfect for fall and winter. They are easy to make and can be customized to your liking. With their combination of pumpkin, chocolate chips, and pecans, these cookies are sure to be a hit with everyone who tries them.

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