Pumpkin-Spiced Chocolate Chip Cookies with Candied Pecans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 14 min Serves 24 American cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pumpkin-Spiced Chocolate Chip Cookies with Candied Pecans take to make?

Total time is about 34 minutes (20 min prep + 14 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pumpkin-Spiced Chocolate Chip Cookies with Candied Pecans?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pumpkin-Spiced Chocolate Chip Cookies with Candied Pecans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pumpkin-Spiced Chocolate Chip Cookies with Candied Pecans for a different number of people?

The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pumpkin-Spiced Chocolate Chip Cookies with Candied Pecans?

American halloween like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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