Fall is my big baking season. Of course the fabulous favors associated with fall make it easier. This morning I started out making cookies for when the girls get home from school (yes I’ve become that mom), when I remembered I have Libby’s pumpkin in my fridge! Of course pecans go well with pumpkin so sure those too! Before I knew it my chocolate chip cookies had turned into pumpkin pecan chocolate chip cookies. I know you want some so here’s the recipe.


  • 1c butter, room temperature
  • 1c brown sugar
  • 1c white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1c pumpkin purée
  • 2c flour
  • 1tsp baking soda
  • 1/2 tsp baking powder
  • Dash of salt
  • 1c chopped pecans
  • 1c chocolate chips

Cream butter and sugars together. Add eggs one at a time. Stir in pumpkin and vanilla. Mix in flour one cup at a time. May use up to 1/2 c more of flour for your desired consistency. Add in remaining dry ingredients until combined. Mix in nuts and chips gently.

Heat oven to 350. Bake cookies 9 minutes. They will start to turn golden. Place cookie sheet on wire rack to cool for 5 minutes before attempting to remove cookies from sheet. Wipe off your cookie sheet with a paper towel before putting another batch in to prevent cookies from sticking in next batch.

The trick about cookies is to not over bake them as they will continue to cook after removed from the oven. No one likes dried out cookies! These cookies definitely didn’t last long at our house. Enjoy!