Description
Each cookies is loaded with gooey salted caramel chips, buttery toasted pecans, and just a hint of pumpkin spice to give them that perfect fall twist.
Ingredients
Scale
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 1/2 cup salted caramel chips
- 1 cup pecans, chopped
- Flakey sea salt (optional)
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- In a medium bowl, cream cold butter until soft and whipped. Add in sugars, mixing until combined. Next add in eggs and vanilla and once again mix until combined.
- Add in half of the flour mixture and beat on medium speed until just combined. Add in remaining flour mixture and mix in until just combined.
- Stir in salted caramel chips and chopped pecans.
- Scoop large cookie dough balls onto the cookie sheet with 1 1/2 inches in between. Freeze in the fridge for 15 minutes.
- Bake cookies for 12-15 minutes. Transfer cookie sheet to wire rack and let cool for 5 minutes. Best if eaten warm!