These soft and chewy Pumpkin Chocolate Chip Cookies are packed FULL of both chocolate chips AND chunks, plus yummy toasted pecans.
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.
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.
- 130g unsalted butter
- 50g light brown sugar
- 25g dark brown sugar
- 50g caster sugar
- 1tbsp vanilla bean paste, or vanilla extract
- 100g pumpkin puree - Libby's
- 200g plain flour
- large pinch salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp cloves
- 75g plain chocolate, cut into large chunks
- 75g chocolate chips
- 100g pecans, chopped roughly into halves
- First, toast the pecans lightly in the oven or under the grill until they smell delicious and they're slightly browned.
- 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.
- 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.
Enjoy! I know I keep trying to convince you, but believe me, once you try it, you’ll love it!