Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease two cookie sheets (or line with parchment paper).
- Step 2: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and pumpkin pie spice until evenly combined.
- Step 3: In a separate, larger mixing bowl, beat the softened butter and sugar with an electric mixer until light in color and airy. Crack in the eggs, one at a time, beating well after each addition until smooth. Next, add the 100% pure pumpkin and vanilla extract, mixing until beautifully incorporated and smooth.
- Step 4: Gradually add your dry flour mixture from step 2 into your wet pumpkin mixture from step 3. Stir gently until just combined into a smooth batter; be careful not to overmix. Finally, fold in the chopped walnuts and semisweet chocolate chips.
- Step 5: Using a tablespoon or a small cookie scoop, drop spoonfuls of cookie dough onto your prepared cookie sheets, leaving a little space between each cookie for spreading.
- Step 6: Bake for about 18 to 20 minutes, or until the edges are golden brown and the centers look set.
- Step 7: Let the cookies cool briefly on the cookie sheet for a few minutes to firm up, then transfer them to wire racks to cool completely.
Notes
Substitutions & Additions: If you don't have pumpkin pie spice, you can create your own mix with ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and a pinch of cloves. Try milk chocolate chips, dark chocolate chunks, white chocolate chips, or butterscotch chips instead of semisweet. Pecans are a wonderful substitute for walnuts; simply omit them if you prefer. A handful of dried cranberries or golden raisins would add a lovely tartness and chewiness.
Tips for Success: Ensure your butter and eggs are at room temperature. Don't overmix the dough once you add the flour mixture. Double-check your can to ensure you're using 100% pure pumpkin puree, not pumpkin pie filling. Don't overbake; these cookies are best when they're soft and slightly chewy. Chilling the dough for 30 minutes to an hour can help prevent spreading and deepens the flavors. Use a cookie scoop to ensure all your cookies are roughly the same size for even baking.
Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. To freeze baked cookies, once completely cooled, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature. To freeze cookie dough, scoop the dough onto a parchment-lined baking sheet and freeze the dough balls until solid. Transfer them to a freezer-safe bag. When ready to bake, place frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.