pumpkin pecan chocolate chip cookies

Happy Halloween everyone! The treat I have for you today is one of my favorite recipes 

from Bakerella's blog: pumpkin pecan chcolate chip cookies!

I actually pre-measured and packed up all my ingredients ahead of time, since I baked these at 

a friend's house. (Thanks Dave and Juan for letting me borrow your kitchen!)

I did adapt the recipe a small bit, so here are my measurements:

2 1/4 cup all-purpose flour

3 tsp baking powder

1 tsp salt

3 tsp pumpkin pie spice

3/4 cup butter, room temperature

1 1/4 cup light brown sugar

1 cup sugar

2 tsp vanilla

2 eggs

1 cup canned pumpkin

1 cup chopped pecans

1 1/2 cups semi-sweet chocolate chunks

Start with the butter. Cream it, and add the sugars.

Side note: I would like you all to know that I creamed this butter, by hand, with a wooden spoon. 

I have a new appreciation for anyone who used to bake before the hand mixer was invented.

Then the vanilla and (blurry... think my hand was still tired) eggs, one at a time.

Mix in your dry ingredients, alternating with the pumpkin.

Stir in your pecans and most of the chocolate chips. (Save a handful of chips on the side.)

Drop onto a baking sheet, and toss a few chips on top to make them pretty when they bake.

Bakerella calls for parchment paper, but I had none. They came out just fine without.

Bake at 350 F for 10-12 minutes.

Let cool and dig in. 

The recipe makes about 4 dozen, which is a good thing because these cookies are addictive. 

Pumpkin and chocolate make a great combination. (Chocolate and anything, really!) 

The pumpkin makes the cookies come out soft and chewy, almost cake-like. ENJOY!