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An Amazing Ultimate Treat with Pecans and Caramel Recipe

An Amazing Ultimate Treat with Pecans and Caramel Recipe
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★★★★★

4.9 from 23 reviews

Thick & Chewy Pumpkin Chocolate Chip Cookies combine the warm spices of fall with rich chocolate chips and moist pumpkin puree, resulting in irresistibly soft, flavorful cookies perfect for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Add-ins

  • 2 cups (340g) semisweet chocolate chips

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will create a smooth base for your dough.
  3. Add Pumpkin and Eggs: Mix in the pumpkin puree, eggs, and vanilla extract until the wet ingredients are thoroughly combined and creamy.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agents.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and maintain chewy texture.
  6. Fold in Chocolate Chips: Carefully fold in the semisweet chocolate chips so they are evenly dispersed throughout the dough, adding bursts of sweet chocolate in every bite.
  7. Scoop the Dough: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
  8. Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden, signaling they are perfectly cooked but still soft inside.
  9. Cool on Wire Rack: Let the cookies cool on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely, ensuring the cookies set with the ideal chewy texture.
  10. Enjoy: Once cooled, enjoy these thick and chewy pumpkin chocolate chip cookies or store them in an airtight container to maintain freshness for several days.

Notes

  • For a dairy-free option, substitute butter with coconut oil or vegan butter.
  • Use canned pumpkin puree; fresh pumpkin puree can be too watery.
  • Do not overmix the dough to keep cookies soft and chewy.
  • Cookies will keep fresh stored in an airtight container at room temperature for up to 5 days.
  • Optional: Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty flavor contrast.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, thick chewy cookies, fall desserts, spiced pumpkin treats, homemade cookies, easy cookie recipe

Find it online: https://cheflenacooks.com/pecans-and-caramel-recipe/