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Chocolate Chip Pumpkin Pecan Cookies - soft, moist cookies with the perfect hint of pumpkin flavor, while being loaded with oats, chocolate chips, and pecans! Great for after school or on-the-go snacks! #cookies #pumpkincookies #pumpkin #chocolatechip | https://withpeanutbutterontop.com

Chocolate Chip Pumpkin Pecan Cookies

Incredibly easy and incredibly delicious cookies that are crispy on the edges, yet soft and chewy in the center - just like a cookie should be! These Chocolate Chip Pumpkin Pecan Cookies are loaded with oats, chocolate chips, and pecans, with the perfect amount of pumpkin flavoring!
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies, Oatmeal Cookies, Pumpkin, Pumpkin Cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 42 cookies, 42-44 give or take
Calories 117kcal
Author Samantha Buckner


  • 1 1/2 cups all-purpose flour
  • 1 cup old fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 3/4 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 cup pecan halves, crushed
  • 1 cup semi-sweet chocolate chips, divided


  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • To a large mixing bowl or mixer, beat the butter with a handheld or counter mixer until it reaches a light, fluffy consistency.
  • Add the brown sugar and granulated sugar, egg, vanilla extract, and pumpkin puree. Mix until thoroughly combined.
  • To a separate mixing bowl, combine the flour, oats, baking powder, baking soda, salt, and pumpkin pie spice.
  • Slowly add the flour mixture to the wet ingredients 1/4-1/2 cup at a time. Mix well.
  • Using a spatula, fold in 2/3 cup of the chocolate chips and all of the crushed pecans. Fold gently to mix both through the batter.
  • Using a 2-tablespoon scoop (melon scooper or cookie dough scoop), release the batter onto the baking sheets, making sure to keep each cookie 2 inches apart. Add 2-3 chocolate chips (of the remaining 1/3 cup) to each cookie, pushing each chip in slightly so it doesn't melt off while baking.
  • Bake for 10-12 minutes, or until the tops are firm. They will feel slightly underdone in the center, but brown on the edges. The cookies will continue to cook a bit once out of the oven and resting. Transfer the cookies to wire racks to cool. 


Amount of cookies baked will vary. My calculations using a 2-tablespoon scooper, such as what is listed and linked in my blog post, gave me 42 cookies total. I filled the scoop and ran it along the edge of the bowl to level off prior to dropping it onto the baking sheet.
If you end up with less cookies or more than 42, simply take the nutritional breakdown in the label below and multiple it by 42 (the number of cookies I made) to get the entire recipe breakdown, and divide it by the number of cookies you ended up with. This will give you the exact nutrition breakdown per cookie.


Serving: 1cookie | Calories: 117kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 61mg | Potassium: 75mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.8mg