Pumpkin Pecan Chocolate Chunk Cookies With Maple Br

Name: Pumpkin Pecan Chocolate Chunk Cookies With Maple Brown Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookies:; 2-1/4 cups Self-Rising Flour; 3 teaspoons Pimpkin Pie Spice; 3/4 cups Butter, Room Temperature; 1-1/4 cup Light Brown Sugar; 1 cup Sugar; 2 teaspoons Vanilla; 2 whole Eggs; 1 cup Canned Pumpkin; 1 cup Chopped Pecans; 1-1/2 cup Semi-sweet Chocolate Chunks; * * * * * *; FROSTING; 3 cups Sifted Confectioners Sugar; 1/2 cups Butter; 1/4 cups Milk; 2 teaspoons Maple Flavoring

Servings: persons

Cookies:
2-1/4 cups Self-Rising Flour
3 teaspoons Pimpkin Pie Spice
3/4 cups Butter, Room Temperature
1-1/4 cup Light Brown Sugar
1 cup Sugar
2 teaspoons Vanilla
2 whole Eggs
1 cup Canned Pumpkin
1 cup Chopped Pecans
1-1/2 cup Semi-sweet Chocolate Chunks
* * * * * *
FROSTING
3 cups Sifted Confectioners Sugar
1/2 cups Butter
1/4 cups Milk
2 teaspoons Maple Flavoring

1
Pumpkin Pecan Chocolate Chunk Cookies:
2
Whisk together flour and pumpkin pie spice. Set aside.
3
In a large mixing bowl, cream butter. Add both sugars and beat until light and fluffy.
4
Add vanilla. Add eggs one at a time and beat until combined.
5
Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
6
Stir in chopped pecans and chocolate chunks.
7
Drop on cookie tray lined with parchment paper.
8
Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies. Let cool before frosting.
9
Maple Brown Butter Frosting:
10
Sift sugar and set aside.
11
Melt butter over medium heat until golden brown. Watch closely so it does not burn.
12
Add butter to sugar, scraping all the butter into the bowl.
13
Add milk and maple flavoring. Stir until smooth.
14
Spread on top of cookies with an knife or offset spatula.
15
Enjoy!

1972

kcal

Calories

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cookies:, 2-1/4 cups Self-Rising Flour, 3 teaspoons Pimpkin Pie Spice, 3/4 cups Butter, Room Temperature, and more.

Yes, Pumpkin Pecan Chocolate Chunk Cookies With Maple Brown Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pecan Chocolate Chunk Cookies With Maple Brown Butter Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions