Pumpkin Chocolate Chip Pecan Cookies Recipes

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
• Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

PUMPKIN-PECAN SPICE COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
• Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
• Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.

PUMPKIN-PECAN CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter and sugar together.
• Add the egg, pumpkin and vanilla.
• In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon and then stir these dry ingredients into the pumpkin mixture.
• Add the pecans and the chocolate chips.
• Drop by teaspoonfuls onto greased cookie sheets and bake in a 350 deg.
• oven for 15 minutes, or until golden brown.
• Cool and serve.
• Makes 4 dozen.

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

PUMPKIN PECAN WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
• Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.

PUMPKIN DOUBLE CHOCOLATY CHIP PECAN COOKIES

Steps:

• In a large bowl mix together the dry ingredients: Flour, Chocolate Jello Instant Pie Filling, Baking Soda, Baking Powder, Cinnamon, Ground Nutmeg, and Sugar. Set aside.
• In a small bowl mix the wet ingredients: Butter, Pumpkin, Egg, Vanilla Extract, and milk.
• Slowly add the wet mixture to the dry mixture you may use a hand mixer at first but it will become sticky and you will have to finish mixing with a large wooden spoon -- unless you have a large Kitchen Aid counter top mixer.
• Once throughly mixed fold in the pecans and the white chocolate chips. (u can use more chips and nuts if u like as i was just using up what I had on hand, personally i will be adding more the next time I decide to make these.).
• Spray a cooking sheet with Pam or Baker's Joy and pre-heat the oven to 350.
• Using a tablespoon, spoon the batter onto the cookie sheet(s). Caution these do not spread out like a normal cookie, they bake like oatmeal cookies so do not place large mounds on the cookie sheet.
• Bake for 10 minutes. Should be moist with an almost fudge brownie like texture towards the top of the cookie. Tastes just as good the next day, if not better. Serving is approximate. (cooking time is per batch).

PUMPKIN CHOCOLATE CHIP TASSIES

Steps:

• Preheat oven to 325°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk the next 7 ingredients; gradually beat into creamed mixture. Stir in chocolate chips; mix well., Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups. Bake until golden brown, 10-12 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely., For buttercream, beat first 6 ingredients until blended. Gradually beat in enough confectioners' sugar until mixture is smooth and reaches piping consistency., Cut a small hole in the tip of a pastry bag. Transfer buttercream to bag. Pipe into cookie cups; if desired, sprinkle with turbinado sugar. Refrigerate in an airtight container.

DELICIOUS PUMPKIN-PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
• Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
• Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
• Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.