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+ servings
Pumpkin Chocolate Chip Cookies Recipe (with Pecans)

Soft Pumpkin Chocolate Chip Cookies with Pecans Recipe

Angie Kauffman
Enjoy the taste of fall with these easy pumpkin chocolate chip cookies featuring pecans for extra taste and texture.
Course Dessert
Cuisine American
Servings 30 cookies


  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar firmly packed
  • 2 large eggs
  • 15 ounce can pumpkin puree
  • 1 teaspoon vanilla
  • 5 cups all-purpose flour
  • 2 teaspoon cinnamon
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chocolate chips
  • 1 cup chopped pecans optional


  • Preheat oven to 375 degrees.
  • Beat the butter with a mixer until creamy. Then, add in the sugars and beat until well mixed.
  • Add in eggs, pumpkin puree, and vanilla. Mix again until ingredients are well combined.
  • In a separate mixing bowl, mix all dry ingredients (except the chocolate chips and nuts). Slowly incorporate the combined dry ingredients into the wet ingredients, mixing as you add.
  • Add the chocolate chips and pecans to your dough.
  • Form dough into 2 inch balls and place on cookie sheet. Press the dough balls down (similar to peanut butter cookie dough) to make flat cookies. If you do not flatten the dough, they will be a very puffy cookie and may not bake properly.
  • Bake for 8-12 minutes or until lightly browned.
  • Remove from oven and let cool for a few minutes on the baking sheet before putting them on a wire rack to cool.
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