Soft, cakey pumpkin cookies loaded with chocolate chips, pecans, and warm pumpkin spice. An easy one-bowl fall treat that bakes in about 10 minutes and makes a big batch.
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter with a hand or stand mixer on medium speed until creamy, about 1 minute. Add the granulated sugar and brown sugar and beat until light and fluffy, 2 to 3 minutes.
Beat in the eggs one at a time, then add the pumpkin puree and vanilla and mix until combined. The mixture may look slightly curdled at this point; that's normal.
In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
With the mixer on low speed, add the dry ingredients to the pumpkin mixture a little at a time, mixing just until no dry streaks of flour remain. Don't overmix.
Fold in the chocolate chips and pecans with a spatula.
Scoop the dough into 2-inch balls (about 3 tablespoons each) and place them about 2 inches apart on the prepared baking sheets. For flatter cookies, press each ball down slightly with your palm or the bottom of a glass; leave them round for thick, cakey cookies.
Bake for 10 to 12 minutes, until the edges are set and the bottoms are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough, letting the baking sheets cool between batches.