This is my favorite recipe for seasonal Pumpkin cookies. I have made them over and over for the last 10 years if not more…
I got the recipe in 2009, and each season I re discover the familiar flavor with surprise. Always delicious!
They keep very well for about 3 days in an airtight container, refrigerated. You could also freeze the cookies once baked, if needed. The batch makes quite a few of them (depending from the size you could have up to 3 dozens of cookies)
I use canned pumpkin but you could roast some and use that if you like. Finally, the spices: you can substitute the ones I suggest with some you like better. Have fun!
PECAN PUMPKIN CHOCOLATE CHIPS COOKIES
level : EASY
Time 1 hour
2 Sticks of butter (1/2 C) at room temperature
1 C Brown sugar, packed
2 lg Eggs
1 1/2 C canned pumpkin
2 3/4 C AP flour
2 t baking powder
1 t baking soda
1 t vanilla extract
2 t cinnamon
1 t ginger
1/2 t clove
1/4 t nutmeg
1/2 t salt
2 C chopped pecans
1 1/4 C Chocolate chips (I like bittersweet)
Pre heat oven to 350F
Cream the butter with the sugar, while mixing add the spices, and salt. Cream until light and fluffy.
Now add the eggs, one at a time until fully incorporated. Add the pumpkin and keep mixing until smooth.
Mix the flour with baking soda and powder. Add the walnuts and chocolate chips and coat them with flour. This helps the chips and pecans to get better distributed in the dough.
Fold the flour mix into the butter and eggs by hand, with a spatula, until all incorporated. Be careful not to overwork it.
Scoop the dough into lined baking sheets. The cookies do not spread much, but leave about 2 ” in between the cookies.
I use an ice cream scoop for consistency.
Bake about 12 to 17 minutes depending on the size you choose .
Let cool 10 ” before moving the cookies to a cooling rack. Drizzle with chocolate if you prefer, or just dust with powder sugar.