I sometimes day dream about this fantasy day off where I can spend all day just making one delicious and visually stunning dessert.. particularly a pie. The reality is that my days off are so packed full/interrupted/sometimes non-existent, I have to really maximize my time and choose recipes that are going to be quick and easy for you to make too. I also have baked and blogged long enough to know that if you invest your time and heart into ONE seemingly perfect recipe.. it’s often the one that ends in disaster and you’re out time, money, and food. The point I’m getting at is that sometimes delicious decadent food doesn’t have to take all day and these Pumpkin Pecan Chocolate Chip Cookies are proof!
It was like combining elements of my favorite pies (pumpkin and pecan), but without the fancy crust work and painstakingly slow cook and cool time. Every bite had gooey melted chocolate chips, crunchy pecans, and fluffy pumpkin spiced cookie. And they’re just as scrumptious and fresh tasting today as they were 4 days ago, so they’re a great make-ahead dessert.
Pumpkin Pecan Chocolate Chip Cookies
(makes 3 dozen)
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 cup canned pumpkin (or make your own with my recipe!)
1 cup semi-sweet chocolate chips (plus a few extra for the tops)
1 cup pecans, roughly chopped
In a medium sized bowl, whisk together flours, baking soda, spices, and salt. In a separate large bowl using an electric mixer, beat butter until fluffy. Beat in sugars until mixed, scraping down the sides as needed. Next beat in eggs one at a time, followed by the pumpkin puree.
Slowly add flour and spice mixture and beat until completely mixed. The cookie dough should be fairly thick. Using a rubber spatula, fold in chocolate chips and chopped pecans until mixed.
Drop two tablespoons of cookie dough onto the prepared baking sheet. Use the back of a spoon to form them into round-ish blobs (they don’t have to be perfect). Press a few extra chocolate chips and chopped pecans into the tops of them.
Pop them into the oven and bake for 10 to 12 minutes or until the edges start to set up and they’re just barely browned on the bottoms. Transfer cookies to a cooling rack to cool for 3 to 5 minutes, then repeat with remaining cookie dough. Store cookies in an airtight container for up to a week.