Ingredients for Pumpkin Pecan Chocolate Chip Cookies
- 1 cup (2 sticks) softened butter
- White Sugar
- 2 large eggs
- Canned Pumpkin
- Vanilla Extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ground Cinnamon
- 1 cup chopped pecans
- Semi Sweet Chocolate Chips
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How to Make Pumpkin Pecan Chocolate Chip Cookies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 (15 ounce) can pumpkin puree, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans and 2 cups chocolate chips.
- Drop by rounded teaspoonfuls onto ungreased baking sheets.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Makes approximately 4 dozen cookies.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
380g
Fat
108g
Carbs
54g
