Pumpkin-Spiced Chocolate Chip Cookies with Candied Pecans

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Soft cookies infused with pumpkin spice and studded with chocolate chips, finished with crunchy candied pecans for a seasonal treat. This American-inspired Halloween recipe, ready in about 34 minutes, layers all-purpose flour, baking soda, pumpkin pie spice 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
• 2 tsp pumpkin pie spice
• 1 cup softened unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup pumpkin puree
• 1 1/2 cups semisweet chocolate chips
• 1 cup chopped pecans
• 1/4 cup granulated sugar (for pecans)

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Instructions

1. Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 2 tsp pumpkin pie spice until well combined.
3. Step 3: In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until creamy, about 2-3 minutes.
4. Step 4: Add 1 large egg, 1 tsp vanilla extract, and 1/2 cup pumpkin puree to the butter mixture, beating until smooth and fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Step 6: Fold in 1 1/2 cups semisweet chocolate chips.
7. Step 7: In a small skillet over medium heat, toast 1 cup chopped pecans with 1/4 cup granulated sugar for 3-4 minutes, stirring constantly, until the sugar melts and coats the pecans. Spread on parchment to cool.
8. Step 8: Fold candied pecans into the cookie dough gently.
9. Step 9: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
10. Step 10: Bake for 12-14 minutes until edges are set and tops are slightly cracked but soft.
11. Step 11: Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.