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Pumpkin Chocolate Chip Cookies

October 12, 2015 By Kerry Cooks 5 Comments

These soft and chewy Pumpkin Chocolate Chip Cookies are packed FULL of both chocolate chips AND chunks, plus yummy toasted pecans.

The yummiest Pumpkin Chocolate Chip Cookies - packed full of autumn spices, toasted pecans and melty chocolate! Make these in under an hour!

The yummiest Pumpkin Chocolate Chip Cookies - packed full of autumn spices, toasted pecans and melty chocolate! Make these in under an hour!

These cookies are the epitome of Autumn! Cosy cinnamon, pumpkin, toasted pecans, plus jumbo chocolate chunks and chips.

Yesterday I went on a beautiful (10 mile) autumnal bike ride – the leaves are just starting to turn golden and red here and it’s so beautiful! It somehow blows me away every year just how wonderful autumn is.

Then I had a very long lie down and several cookies!

I absolutely love baking with pumpkin. It’s not a strong flavour, but there’s something so perfectly autumnal about it, and it makes for delicious baked goods. You can buy pumpkin puree in most supermarkets (this one) or online too. Since this recipe doesn’t use a full can, use the rest to make pumpkin chocolate chip bread (Trust me on this). Pumpkin and chocolate go awesomely together.

The yummiest Pumpkin Chocolate Chip Cookies - packed full of autumn spices, toasted pecans and melty chocolate! Make these in under an hour!

This recipe is so simple – we melt the butter, toast the pecans, beat in the sugar and pumpkin, then flour and the other dry ingredients. The cookies need 30 minutes in the fridge before they’re baked too, but you’ll still have delicious fresh homemade cookies in under an hour!

I LOVE cinnamon so these cookies are heavy on the cinnamon, if you’re not as keen, just use less. You could also leave out the pecans or substitute another type of nut if you prefer.

Pumpkin Chocolate Chip Cookies
2015-10-12 18:58:20
Yields 20
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Save Recipe
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Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
187 calories
20 g
15 g
11 g
2 g
5 g
42 g
44 g
11 g
0 g
5 g
Nutrition Facts
Serving Size
42g
Yields
20
Amount Per Serving
Calories 187
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg
5%
Sodium 44mg
2%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
7%
Sugars 11g
Protein 2g
Vitamin A
19%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 130g unsalted butter
  2. 50g light brown sugar
  3. 25g dark brown sugar
  4. 50g caster sugar
  5. 1tbsp vanilla bean paste, or vanilla extract
  6. 100g pumpkin puree - Libby's
  7. 200g plain flour
  8. large pinch salt
  9. 1/2 tsp baking powder
  10. 1/2 tsp bicarbonate of soda
  11. 2tbsp ground cinnamon
  12. 1/2 tsp ground nutmeg
  13. 1/4 tsp cloves
  14. 75g plain chocolate, cut into large chunks
  15. 75g chocolate chips
  16. 100g pecans, chopped roughly into halves
Instructions
  1. First, toast the pecans lightly in the oven or under the grill until they smell delicious and they're slightly browned.
  2. Then, melt the butter in the microwave and then whisk in the pumpkin puree, caster sugar, vanilla bean paste and the spices. Next, gently stir in the flour, baking powder and bicarbonate of soda, and then the chocolate and pecans. Pop the bowl into the fridge to chill for 30 minutes.
  3. When you're ready to bake, preheat the oven to 170C/gas mark 4/350F and line two baking trays with parchment paper and then scoop tangerine sized balls of cookie dough onto the sheets - an ice cream scoop is great for this, or you could portion it by hand then smooth the edges in the palms of your hand. I like to add a few extra chocolate chips and pecans on top too. Bake for 10-15 minutes until lightly browned, then allow to cool completely on the tray.
Adapted from Sally's Baking Addiction
beta
calories
187
fat
11g
protein
2g
carbs
20g
more
Adapted from Sally's Baking Addiction
Kerry Cooks https://kerrycooks.com/
 The yummiest Pumpkin Chocolate Chip Cookies - packed full of autumn spices, toasted pecans and melty chocolate! Make these in under an hour!

Enjoy! I know I keep trying to convince you, but believe me, once you try it, you’ll love it!

 

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Filed Under: Baking Tagged With: autumn, fall, Pumpkin, Pumpkin chocolate chip cookies

Previous Post: « Cake Club October 2015
Next Post: Life Lately »

Reader Interactions

Comments

  1. Diane @ Life of Di. says

    October 15, 2015 at 1:55 pm

    I know I’ve told you that I don’t bake a ton but autumn is the one time of year that I bake the most. I love baking with pumpkin! Adds so much character to your baked goods 😀
    Diane @ Life of Di. recently posted…September: Currently.My Profile

    Reply
  2. Munchies and munchkins says

    October 15, 2015 at 1:44 pm

    Oh Kerry why do you do this to me?? Wowzer this looks good. X
    Munchies and munchkins recently posted…Dark Chocolate & Coconut Bounty BitesMy Profile

    Reply
  3. Lucy Parissi says

    October 13, 2015 at 12:30 pm

    I have such a weakness for pumpkin especially in baking. These cookies look awesome!
    Lucy Parissi recently posted…Cottage pie with Stilton Mash in partnership with Red TractorMy Profile

    Reply
  4. Dannii @ Hungry Healthy Happy says

    October 13, 2015 at 11:22 am

    Pecans, cinnamon and pumpkin are some of my favourite flavours, so I love that you have combined them in this cookie. I can’t wait to try them.

    Reply
  5. Diana says

    October 13, 2015 at 9:35 am

    Wow these chocolate chip cookies look amazing and I love how you made them with pumpkin, i’m a big fan of pumpkin!
    Diana recently posted…Pumpkin HummusMy Profile

    Reply

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Hi, I'm Kerry!
Cookie-dough addict, rainbow cake lover, friend to cats, never met a pizza I didn't like. VERY enthusiastic human. Homebody and adventurer. Nice to meet you!

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