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.
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.
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.