Pin it
Soft and chewy, these cookies have loads of chocolate bits and plenty of autumn spices. They're super easy to whip up and each bite is full of cozy flavors for fall.
Ingredients
- Chopped Walnuts (Optional): Toss in 1/2 cup if you want some nutty crunch.
- Chocolate Chips: 1 and 1/4 cups, split—some for the batter, the rest to sprinkle on top.
- Baking Soda: Use 1 teaspoon so your cookies come out nice and fluffy.
- Salt: Go with 1/2 teaspoon to make all the flavors pop.
- Nutmeg: 1 teaspoon brings extra cozy vibes.
- Cinnamon: Add 3 teaspoons for that classic fall taste.
- Baking Powder: 2 teaspoons—helps the cookies puff up.
- All-Purpose Flour: You’ll need 2 cups for the dough base.
- Vanilla Extract: Splash in 1 tablespoon for yummy sweetness.
- Egg: Just one large, to hold everything together.
- Canola Oil: 1/2 cup keeps the cookies nice and soft.
- Granulated Sugar: 1/4 cup for a bit of sweetness.
- Brown Sugar: 1/2 cup, packed tight, for deep flavor.
- Pumpkin Puree: 1 cup gives moistness and that awesome pumpkin vibe.
Instructions
- Step 8:
- Let 'em hang out on the baking tray for 2 or 3 minutes, then put them on a wire rack to finish cooling down.
- Step 7:
- Add the rest of those chocolate chips right on top and bake until they're set—about 10 minutes.
- Step 6:
- Scoop cookie dough by the tablespoon and lay out on your lined baking sheet. Smooth the tops out with a spoon or your finger if you want.
- Step 5:
- Mix in 1 cup of the chocolate chips and any nuts you're using now.
- Step 4:
- Pour the flour blend into the wet pumpkin mix a little at a time, then stir gently until everything's all together.
- Step 3:
- In another bowl, whisk your flour, baking powder, cinnamon, nutmeg, salt, and baking soda altogether.
- Step 2:
- In a big bowl, dump in the pumpkin puree, both sugars, oil, egg, and vanilla. Give it a good mix so it's all smooth.
- Step 1:
- Start by getting your oven hot at 350°F and cover a baking sheet with parchment or a silicone mat.
Serving and Storage Tips
- Hot out of the oven is the dream—chocolate's soft and gooey then.
- If you're saving some for later, just pop them in an airtight container and they'll last around five days on the counter.
- Freeze the dough for easy treats down the road—just portion it onto a tray, freeze, then bag it up and stash it for up to 3 months. You can bake right from frozen, just tack on a couple extra minutes to the timer.
Helpful Notes
- Want them extra snazzy? Sprinkle even more chocolate chips on before you pop the tray in the oven.
- If you want cookies with more crunch, just bake for a couple extra minutes than usual.
Tips from Well-Known Chefs
- Dominique Ansel likes to chill the dough for half an hour first—it brings out a bigger flavor.
- Martha Stewart mixes milk and dark chocolate chips for a bolder taste combo.
- Ina Garten says using homemade pumpkin puree is the trick for awesome texture and taste in desserts like these.
Why You'll Love This
- They come out super soft and chewy, with dreamy fall flavors and bits of chocolate in every mouthful.
- Pumpkin keeps them really moist and brings a nice autumn taste that goes perfectly with cinnamon and nutmeg.
- Fast to put together, so they're awesome for parties or a treat with your afternoon coffee.
Variations
- Throw in some dried cranberries or raisins if you crave more bite and sweetness.
- Cut the white flour with some whole wheat for a slightly healthier cookie.
- Pep up the crunch with pumpkin seeds or pecans instead of walnuts.