Pumpkin Spice Chocolate Chip Cookies with Candied Pecans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Soft pumpkin spice cookies studded with semi-sweet chocolate chips and topped with crunchy candied pecans for a festive Halloween treat. This American-inspired Halloween recipe, ready in about 34 minutes, layers all-purpose flour, baking soda, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 cup (2 sticks), softened unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup halves pecans
• 1/4 cup granulated sugar (for pecans)
• 1/2 tsp ground cinnamon (for pecans)
• 2 tbsp water (for pecans)

Instructions

1. Step 1: Preheat the oven to 350°F. To candy the pecans, combine 1 cup pecan halves, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 2 tablespoons water in a skillet over medium heat. Stir constantly for 5 minutes until sugar melts and coats pecans. Spread pecans on parchment paper to cool.
2. Step 2: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt.
3. Step 3: In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar with an electric mixer on medium speed until creamy, about 2 minutes.
4. Step 4: Add 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract to the butter mixture. Beat until combined.
5. Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just incorporated.
6. Step 6: Fold in 1 1/2 cups semi-sweet chocolate chips and the cooled candied pecans.
7. Step 7: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.
8. Step 8: Bake for 12-14 minutes until edges are set and tops look dry but centers are soft. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.