“Meet the Holiday Triple Threat Cookie,” says baker Amanda Mack, the owner of Crust by Mack in Baltimore. A chocolate chip cookie spiked with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree. This recipe makes big cookies. To make 40–48 smaller cookies, use a No. 60 cookie scoop (about 1 Tbsp.) and bake about 10 minutes.
Recipe information
Yield
Makes 20-24
Ingredients
1
1½
1
¾
3
1¼
1
1¼
1½
1
3
¼
1
4
1½
1½
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°. Mix cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. Whisk flour, baking soda, salt, and 1 Tbsp. pumpkin spice in a medium bowl; set remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.
Step 2
Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping sides of bowl as needed until fluffy, about 3 minutes. Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. Beat in pumpkin purée and vanilla paste. Gradually add dry ingredients and beat just until combined (be careful not to overmix). Set aside a handful or so of each of the chopped chocolate, chocolate chips, and pecans. Using a rubber spatula, gently fold remaining chopped chocolate, chocolate chips, and pecans into dough.
Step 3
Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto two parchment-lined baking sheets, spacing at least 4" apart. (If using a half-sheet pan, bake 2 cookies per sheet. For a full sheet, you can fit about 4.) Gently press reserved chocolate and nuts into tops of dough balls.
Step 4
Bake cookies, rotating pans top to bottom and front to back halfway through, until golden brown around the edges, 11–13 minutes (subsequent batches may take 2–3 minutes longer). Let cookies cool on baking sheets 5 minutes.
Step 5
Using a thin metal spatula, carefully transfer cookies to wire racks and let cool completely.
Step 6
Do ahead: Dough can be made and formed into balls 3 months ahead; freeze on baking sheets until solid, then transfer to resealable freezer bags or an airtight container. Cookies can be baked 3 days ahead; store airtight at room temperature.
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Reviews (50)
Back to TopI often make recipes as they read the first time - then play around. This is an average cookie. I made these as the recipe reads - except I added heaping tablespoon of spices. They were great cookies, however TONS of sugar and a lot of chocolate chips. I would definitely up the amount of spices, be mindful of the heaps of sugar and perhaps use more pumpkin in place of an egg or two. Would love to know if that would work. The recipe indicates they make big cookies, and they do - which is super fun for me. My husband thinks they are "nice" and that there is just enough pumpkin, not too overwhelming.
Anonymous
Vancouver, BC
10/12/2023
I have mentioned this to you in a previous message. Why, why, why, do you put so much space in between ingredients & the amounts on a separate line???? It's impossible to print it front and back on one page. I'm not printing multiple unneeded pages for a recipe. Soooo, unfortunately won't be able to make the cookies:(
martyksellshouses@comcast.net
San Rafael, CA
10/9/2023
Great, with modifications. My changes: (1) Reduced 1/4 cup ea of white and brown sugar to 1 1/4 c brown sugar and 3/4 c granulated sugar. (2) Eiminated one egg from 3 to 2 total. Used 1-1/2 heaping tbsp shaped into balls then pressed down only slightly. Made 32 cookies. Baked 18 minutes. Texture and thickness was perfect. Chocolate melted throughout. Pumpkin flavoring was good. Really liked them. Will make again. Happy with the modifications.
KP
Los Angeles, CA
11/25/2022
Needs more pumpkin spice
Anonymous
9/10/2022
I used Penzey's pumpkin pie spice but otherwise followed the recipe as written & thought these cookies were delicious. I served them warm with homemade bourbon pumpkin ice cream for dessert on Thanksgiving & will do so again. I thought it was the perfect solution to the pecan vs. pumpkin pie debate. One caution: The dough must be at room temp for the centers to cook through. I also recommend pressing down on the ball centers to thin them a bit to insure complete cooking. In my oven, they took 15 minutes.
Dfchud
12/7/2021
I made these as written last year and they were awesome! So many compliments. I have a non-dairy person coming to Thanksgiving this year. I substituted plant-based chocolate and vegan butter (from a tub). The chocolate substitute worked just fine. The vegan butter definitely changed the texture of the cookies as they were baking. The first lot completely pooled out. I tweaked it to do 1 tbsp drops instead of 3 tbsp, did one tray at a time closer to the heating element (at the same temp) and reduced the baking time to 8.5-9 mins. Seemed to do the trick!
Anonymous
Melbourne, Australia
11/25/2021
2.5 cups of sugar! R U trying to kill us. Please try again.
Anonymous
Ft Myers, FL
11/2/2021