These Pumpkin Chocolate Chip Cookies may sound like an awesome autumn treat. They are. But once you get a sampling, you’ll want to make them year-round.
The creator of this recipe refers to them as “The Holiday Triple Threat Cookie.” Baker Amanda Mack is the owner of Crust by Mack in Baltimore. Her popular chocolate chip cookie is infused with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree.
Amanda makes really big cookies to offer in the bakery. For now, we’ll trim them down to a more typical home version. Check out the recipe notes for guidance on making the larger bakery-style treats.
Let’s gather the ingredients for your Pumpkin Chocolate Chip Cookies.
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves – Feel free to replace all of the ground spices with your prepared pumpkin pie spice mix.
- Unbleached all-purpose flour
- Baking soda
- Kosher salt
- Unsalted butter – soft but still slightly firm
- Light brown sugar
- Granulated sugar
- Large eggs
- Pumpkin purée
- Pure vanilla extract
- Bittersweet chocolate – or semisweet chocolate
- Dark chocolate chips
- Pecans
- Line two large baking sheets with parchment paper.
- Place rack in the center of oven; preheat to 350°F.
- Mix the ground cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice.
- Whisk the flour, baking soda, salt, and one tablespoon of the pumpkin spice in a medium bowl.
Set the remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.
If you have a jar of prepared pumpkin pie spice mixture in your pantry, that can be used in place of mixing the assorted ground spices.
- Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.
- This can also be done with a hand-held mixer.
- Beat on medium speed until fluffy for about three minutes, scraping the sides of the bowl as needed.
- Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next.
- Beat in the pumpkin purée and vanilla extract.
- Gradually add the dry ingredients and beat just until combined.
- Be careful not to overmix.
- If desired, set aside a small amount of the chopped chocolate, chocolate chips, and pecans.
- They will be applied to the top of each cookie before baking.
- Using a rubber spatula, gently fold the remaining chopped chocolate, chocolate chips, and pecans into the dough.
- Using a No. 60 cookie scoop (about 1 tablespoon), drop balls of dough onto the parchment-lined baking sheet, spacing at least one-and-a-half-inches apart.
- If desired, gently press some of the reserved chocolate and nuts into the top of each dough ball.
- Bake the cookies until golden brown around the edges, for about 9 to 10 minutes.
- Let the cookies cool on the baking sheet for 5 minutes.
- Using a thin metal spatula, carefully transfer the cookies to a wire rack to cool completely.
Enjoy your family’s reaction when they get a load of these awesome Pumpkin Chocolate Chip Cookies.
Cookies can be baked three days ahead, then stored airtight at room temperature.
pumpkin chocolate chip cookies with pecans
Original recipe from Amanda Mack of Crust by Mack Bakery
A chocolate chip cookie infused with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree.
Ingredients
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
- 3 cups unbleached all-purpose flour (375 grams)
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups unsalted butter, softened until slightly firm (2 1/2 sticks)
- 1 1/2 cups light brown sugar, packed (300 grams)
- 1 cup granulated sugar (200 grams)
- 3 large eggs
- 1/4 cup pumpkin purée
- 1 tablespoon pure vanilla extract
- 4 ounces bittersweet or semisweet chocolate, coarsely chopped (112 grams)
- 1 1/2 cups dark chocolate chips (255 grams / 9 ounces)
- 1 1/2 cups coarsely chopped pecans (174 grams)
Instructions
-
Line two large baking sheets with parchment paper. Place rack in the center of oven; preheat to 350°F.
Mix the ground cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. Whisk the flour, baking soda, salt, and one tablespoon of the pumpkin spice in a medium bowl.
Set the remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.
-
Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. This can also be done with a hand-held mixer. Beat on medium speed until fluffy for about three minutes, scraping sides of bowl as needed.
Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. Beat in the pumpkin purée and vanilla extract.
Gradually add the dry ingredients and beat just until combined. Be careful not to overmix.
If desired, set aside a small amount of the chopped chocolate, chocolate chips, and pecans. They will be applied to the top of each cookie before baking..
Using a rubber spatula, gently fold the remaining chopped chocolate, chocolate chips, and pecans into the dough.
-
Using a No. 60 cookie scoop (about 1 Tbsp.), drop balls of dough onto the parchment-lined baking sheet, spacing at least 1 1/2" apart. If desired, gently press the reserved chocolate and nuts into the top of each dough ball.
-
Bake the cookies until golden brown around the edges, for about 9 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes. Using a thin metal spatula, carefully transfer the cookies to a wire rack to cool completely.
-
Cookies can be baked three days ahead, then stored airtight at room temperature.
Recipe Notes
Do ahead of time: Dough can be made and formed into balls 3 months ahead; freeze in a single layer on baking sheets until solid, then transfer to resealable freezer bags or an airtight container placed back in the freezer.
To make large bakery-sized cookies: Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto parchment-lined baking sheet, spacing at least 4" apart. If using a half-sheet pan, bake two cookies per sheet. For a full sheet, you can fit about four. Gently press reserved chocolate and nuts into the top of each dough ball. Bake until golden brown around the edges, for about 11 to 13 minutes. Recipe will yield 20 to 24 very large cookies.
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