We’re always looking for new recipes and these Pumpkin Chocolate Chip Pecan Cookies are a new favorite. You’ll love how easy this recipe is.
Who’s ready to make pumpkin chocolate chip pecan cookies?
We’ve made our fair share of pumpkin recipes over the years. I don’t know if it’s because I have a November birthday or if I was just born loving pumpkin but it’s my favorite.
I will never turn down a new recipe and especially love ones that taste delicious and are easy to make.
My kids have been begging for pumpkin cookies since the weather started turning a little cooler.
A friend asked me if I had tried the Lehi Mills Pumpkin Chocolate Chip Cookie Mix, I hadn’t! She told me how much she loved it so I went on a hunt to find some at my store.
I got lucky and found it on my next shopping trip and headed home to make them.
How to make Pumpkin Chocolate Chip Pecan Cookies.
To make pumpkin chocolate chip pecan cookies you’re going to need the following ingredients:
Lehi Mills Pumpkin Chocolate Chip Cookie Mix x2
Chopped Pecans – 1 cup
Pumpkin Puree – 15oz
Applesauce -1/2 cup
Vegetable Oil – 2/3 cup
Let’s make cookies.
Preheat oven to 375 degrees. Combine all ingredients into bowl and combine. Batter should be smooth (other than chocolate chip and pecan chunks).
Scoop dough onto greased (or parchment lined) cookie sheet. Bake 15-18 minutes and then remove from oven.
Let cool on cookie sheet for 2-3 minutes and then move to cooling rack.
Store in air tight container. We really like to eat them warm but they’ll stay fresh in a container for days.
Baking + Fall are just the perfect combination in my opinion. I love having my windows open and the smells from pumpkin, apple, cinnamon, and other spices filling the house.
- 2 boxes Lehi Mills Pumpkin Chocolate Chip Cookie Mix
- 15oz can Pumpkin Puree
- 2/3 cup Vegetable Oil
- 1/2 cup Applesauce
- 1 cup chopped pecans
- Preheat oven to 375 degrees.
- Gather ingredients.
- Combine all ingredients in bowl.
- Mix until smooth.
- Scoop onto parchment lined (or greased) cookie sheet.
- Cook for 15-18 minutes
- Let cool on cookie sheet 2-3 minutes
- Move to cooling rack.
The Lehi Mills box instructions call for one 8oz can of pumpkin puree. I have never actually seen an 8oz can of pumpkin puree. I doubled the recipe and used a 15oz can of pumpkin puree and then added 1/2 cup applesauce to help make up the difference. They turned out perfectly.
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