Pumpkin Chocolate Chip Cookies with Pecan Streusel

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes


A soft and cake like pumpkin cookie stuffed with chocolate chips and topped with a brown sugar pecan streusel.


  • 1 C Pumpkin puree
  • 1/2 C Honey
  • 1/4 C Oil
  • 1 tsp vanilla
  • 1 Large egg
  • 2 1/4 C Flour
  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground cloves
  • 1/4 tsp Salt
  • 1 tsp Baking soda dissolved in 1 tsp milk

For the Streusel

  • 1/4 C flour
  • 3 tbsp brown sugar
  • 1/2 C pecans
  • 3 tbsp cold butter


  1. Preheat oven to 375°F.
  2. In a medium size mixing bowl, combine pumpkin puree, honey, vegetable oil, egg and vanilla. Beat until well mixed.
  3. In a separate bowl, combine all dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Slowly add dry ingredients into pumpkin mixture and mix slowly.
  4. Mix in chocolate chip cookies.
  5. In a shallow glass, combine baking soda and milk. Stir to dissolve baking soda. Mix into dough.
  6. Prepare the streusel by combining the flour, brown sugar and pecans in a small bowl. Cut butter into the dry ingredients with a fork or pastry cutter until it resembles a fine crumb.
  7. Drop by the tablespoon on a lightly greased cookie sheet. Spoon streusel onto the top of each cookie and gently press down.
  8. Bake at 375°F for 10 to 12 minutes. Allow cookies to cool for several minutes before transferring for a wire rack to cool.
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