I’ve mentioned at least a couple of times that I’m not much of a baker. Since one of my personal goals is to start baking more so I can become even more confident in the kitchen, I decided it was time to bust out my KitchenAid stand mixer and bake some cookies.
And these aren’t just any cookies. These are delicious cookies that taste like fall (or how I imagine fall would taste if it had an official flavor).
I was so proud of the way these turned out! I didn’t change the original recipe that much since I’m still a newbie when it comes to baking, however, I think my small tweaks made this recipe even more phenomenal (if I do say so myself).
Please try these cookies immediately. While you may feel ashamed of yourself after eating three (or seven), be comforted in the thought that you’re doing your part to ring in autumn 2014. (Or whatever makes you feel better after stuffing your face with a ton of cookies.)
Pumpkin Pecan Chocolate Chip Cookies
Adapted ever so slightly from a recipe on I Heart Naptime.
- 1 cup canned pumpkin purée
- 1 11.5 oz. bag milk chocolate chips
- 1/2 cup chopped pecans
- 1 egg
- 1/2 cup vegetable oil
- 1 cup white sugar
- 2 cups flour
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp sea salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp milk (I used 1%)
- 1 tbsp vanilla extract
- Preheat the oven to 350 degrees.
- Combine the pumpkin purée, sugar, vegetable oil, and egg in a large bowl. (I added all of these ingredients to the big bowl on my KitchenAid stand mixer and mixed them together for a couple of minutes on the lowest setting.)
- In another large bowl, mix the flour, baking powder, cinnamon, nutmeg, and sea salt.
- Stir the baking soda and milk into the wet ingredients.
- Carefully pour the dry ingredients into the bowl with the wet ingredients, mixing well to thoroughly combine. (Again, I mixed them for a couple of minutes on the lowest setting on my mixer.)
- Add the vanilla extract, milk chocolate chips, and chopped pecans to the cookie dough. (I mixed the dough for about a minute on the lowest setting to ensure the chocolate chips and pecans were distributed as evenly as possible throughout the dough.)
- Line a cookie sheet with aluminum foil and spray with cooking spray.
- Spoon cookie dough onto the aluminum foil. (I didn’t take the time to shape my cookies, so they weren’t completely uniform in size and shape. They still baked evenly, though, so it shouldn’t matter as long as they’re approximately the same size.)
- Bake the cookies for 10-15 minutes. (My cookies were pretty large/thick, so I had to bake them for 13 minutes. I’d recommend checking on them regularly after the initial 10 minutes is up since baking time may vary based on the size of your cookies.)
As I said, I was really proud of how these cookies turned out. I’d even go as far as to say that these are my new favorite chocolate chip cookies!