Pecan Pumpkin Spice Chocolate Chip Cookies

Ingredients:

  • 1 tablespoon ground cinnamon
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon ground cloves
  • 3 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1¼ cups unsalted butter (softened until just slightly firm)
  • 1½ cups light brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • ¼ cup canned pumpkin purée
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 4 ounces semisweet chocolate (coarsely chopped)
  • 1½ cups dark chocolate chips
  • 1½ cups pecans (coarsely chopped)

Directions

Place racks in upper and lower thirds of oven; preheat to 350° F.

Mix cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice.

Whisk flour, baking soda, salt, and 1 tablespoon pumpkin spice in a medium bowl; set remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.

Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping sides of bowl as needed until fluffy, about 3 minutes.

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 pumpkin purée and vanilla paste.

Gradually add dry ingredients and beat just until combined (be careful not to overmix). Set aside a handful or so of each of the chopped chocolate, chocolate chips, and pecans.

Using a rubber spatula, gently fold remaining chopped chocolate, chocolate chips, and pecans into dough.

Using a number 20 cookie scoop, drop balls of dough onto two parchment-lined baking sheets, spacing at least 4 inches apart. Gently press reserved chocolate and nuts into tops of dough balls.

Bake cookies, rotating pans top to bottom and front to back halfway through, until golden brown around the edges, 11-13 minutes (subsequent batches may take 2-3 minutes longer). Let cookies cool on baking sheets 5 minutes.

Using a thin metal spatula, carefully transfer cookies to wire racks and let cool completely.

Do Ahead: Dough can be made and formed into balls 3 months ahead; freeze on baking sheets until solid, then transfer to resealable freezer bags or an airtight container. Cookies can be baked 3 days ahead; store airtight at room temperature.

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