Pumpkin Pecan Chocolate Chip Cookies

Pumpkin Pecan Chocolate Chip Cookies are a fun fall treat. Filled with chocolate and nuts, these are soft, cake-like cookies that pair perfectly with coffee, tea, or a cold glass of your favorite milk.

Pumpkin Pecan Chocolate Chip Cookies

It occurred to me over the weekend that I’ve barely posted anything that really screams Halloween or fall. I’ve had a lot of ideas, but not really the time to work on anything.

This past weekend, I was fairly swamped. On Thursday, we headed to Sioux Falls for RiffTrax Live. One of the theaters there actually shows the broadcasts. We’ve only been to two so far, but I just love them.

I was/still am a HUGE MST3K fan, and love RiffTrax as well.

And then on Friday, I did something I never thought I would do.

I went to a concert alone.

Probably not a big deal to a lot of people, but I’ve never gone to a live show all by myself. However, I’d gotten myself two tickets to see Tommy Stinson’s Cowboys in the Campfire tour, because it actually came to Sioux Falls (I feel like this area gets nothing except has-beens and bro-country acts), and come Hell or high water, I was going no matter what.

And while I wasn’t able to unload my second ticket, it wound up being okay because sometimes the Universe works in mysterious ways. I didn’t know anyone else who’d be there, other than Scott Hudson, author of Rant-A-Bit.

Funny thing about that . . . Scott and I met face-to-face for the first time Friday, though we’ve “known” each other for years due to the SoDak blogosphere being somewhat smallish.

So aside from that, I had all the introverted anxieties about being there alone, and freaked out internally about the 3 or 4 times Tommy himself walked by me. It’s no secret I’ve had a crush on him since I was 12 or 13, since the first time I saw The Replacements’ video for “I’ll Be You.” So imagine my surprise at the end of the show (which was frakking awesome), when I walked away with this:

Tommy Stinson

Yep, one of the few times I’ll actually show a picture of my own face on here.

If you follow me on social media, I’ve already plastered it across all my accounts. I was waiting patiently while other fans were clamoring for autographs and pictures, when he ended up standing beside me. He said “Hi,” and I asked if I could have a picture too.

He wanted to do that face-swapping thing, and I told him I had no idea how to do that. He took my phone and took that picture. I’ve had that same grin on my face all weekend long.

Once things calmed down a little (on Sunday), I made some cookies. I had some pumpkin to use, and thought it sounded good with chocolate. I also had some pecans to use, and thought I’d toss those in as well.

Given how quickly the supply in the cookie jar dwindled down, I think I made the right call.

Pumpkin Pecan Chocolate Chip Cookies

The pumpkin in the dough means a deliciously cakey cookie. And surprisingly enough, they didn’t spread or flatten out like I was expecting.

The pumpkin flavor isn’t overwhelming at all. In fact, you wouldn’t really know it’s even in there, if not for the color of the cookies.

Pumpkin Pecan Chocolate Chip Cookies

Pumpkin Pecan Chocolate Chip Cookies


  • 2 1/4 C all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 C (1 stick) unsalted butter, room temperature
  • 1/2 C dark brown sugar
  • 3/4 C granulated sugar
  • 3/4 C pumpkin (not pumpkin pie filling)
  • 2 tsp. vanilla extract
  • 1 large egg
  • 1 C mini semi-sweet chocolate chips
  • 1 C chopped pecan pieces


  1. Preheat the oven to 375 degrees F. Line several baking sheets with silicone baking mats or parchment paper and set aside.
  2. Whisk together the flour, baking soda, and salt in medium bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar until well blended. Add the pumpkin, egg, and vanilla extract. Mix on low until combined.
  4. On low, add in the flour mixture. Fold in the chocolate chips and pecans.
  5. Using a small (1-Tbsp.) scoop, place the dough on the prepared baking sheets.
    Bake for 10 to 12 minutes or until edges are firm.
  6. Cool on baking sheets for 2 minutes, then remove from the baking sheets and cool completely on wire racks.


Slightly adapted from Very Best Baking

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