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Pecan, Pumpkin, and Chocolate Chips Cookies

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!

Pecan pumpking cookies

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!

Pumpkin pecan chocolate cookies

PECAN PUMPKIN CHOCOLATE CHIPS COOKIES

level : EASY

Time 1 hour

Ingredients:

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)

Pumpkin pecan chocolate cookies
Sometimes before baking I sprinkle the cookies with sugar and cocoa nibs

Directions:

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.

Enjoy!

1 1/4 C Chocolate chips (I like bittersweet)

Pubblicato da growingupitalian

Salve! Vivo tra due mondi, ma con i piedi per terra. E' un lusso poter scegliere il meglio di entrambi. La vita mi ha fatto questo regalo, e lo voglio condividere con Voi!! Sono nata negli anni 60 in Italia. Il mondo della televisione in Bianco e Nero, senza cibi GMO, senza smart phones. La mia infanzia e' stata costellata di persone incredibili e memorie indelebili della mia famiglia. Ora, 50 anni dopo e 10 mila km di distanza apparte, tutte queste memorie hanno contribuito ad arricchire la mia vita ..dopotutto, una ragazza puo' lasciare l'Italia, ma l'Italia non lasciam mai le sue ragazze!.Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. I've been given that gift and I'm sharing it with you. I was born in the 60's in Italy. Black and White pictures, no GMO, no tablets, no computers or cell phones. My childhood was starred by people and memories. It sure takes a village to raise a child...and a great family. I was blessed to have all of the above. Now, fast forward 50 years, 10,000 kilometers away. My life is richer than ever because of my upbringing. I have stories...lots of stories I will share with you. Afterall, A GIRL might leave Italy, but Italy NEVER leaves the girl!

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