Pumpkin Double Chocolaty Chip Pecan Cookies

Total Time
25mins
Prep 15 mins
Cook 10 mins

Was on the Toll House website looking for their original cookie recipe as I had a small amount of their white chocolate chips left but because the bag was cut in half the recipe wasn't there for me to tinker with as I usually do. While in the patnry gathering the ingredients I also found some pecans and some canned pumpkin that I needed to use up so that a) it wouldn't spoil, and b) would clear some shelf space. So I decided to look for a different recipe that could use all three and ended up modifying one of their recipes drastically. Enjoy.

Directions

  1. In a large bowl mix together the dry ingredients: Flour, Chocolate Jello Instant Pie Filling, Baking Soda, Baking Powder, Cinnamon, Ground Nutmeg, and Sugar. Set aside.
  2. In a small bowl mix the wet ingredients: Butter, Pumpkin, Egg, Vanilla Extract, and milk.
  3. Slowly add the wet mixture to the dry mixture you may use a hand mixer at first but it will become sticky and you will have to finish mixing with a large wooden spoon -- unless you have a large Kitchen Aid counter top mixer.
  4. Once throughly mixed fold in the pecans and the white chocolate chips. (u can use more chips and nuts if u like as i was just using up what I had on hand, personally i will be adding more the next time I decide to make these.).
  5. Spray a cooking sheet with Pam or Baker's Joy and pre-heat the oven to 350.
  6. Using a tablespoon, spoon the batter onto the cookie sheet(s). Caution these do not spread out like a normal cookie, they bake like oatmeal cookies so do not place large mounds on the cookie sheet.
  7. Bake for 10 minutes. Should be moist with an almost fudge brownie like texture towards the top of the cookie. Tastes just as good the next day, if not better. Serving is approximate. (cooking time is per batch).