Pumpkin Chocolate Cookies (Print Version)
# Ingredients:
01 -
1/4 cup white sugar.
02 -
1/2 cup tightly packed brown sugar.
03 -
1 large egg, beaten.
04 -
1 cup canned pumpkin puree.
05 -
1 tablespoon of vanilla.
06 -
2 cups plain flour.
07 -
2 teaspoons of baking powder.
08 -
1 teaspoon baking soda.
09 -
3 teaspoons ground cinnamon.
10 -
1/2 teaspoon table salt.
11 -
1 teaspoon nutmeg.
12 -
1/2 cup vegetable oil.
13 -
1 1/2 cups chocolate chips (save 1/4 cup for topping).
14 -
1/2 cup crushed walnuts (optional).
# Instructions:
01 -
Set the oven to 350°F. Cover a baking tray with parchment paper or a reusable baking mat.
02 -
In a big bowl, stir pumpkin puree, both sugars, the oil, egg, and vanilla together until smooth.
03 -
In another bowl, stir flour, cinnamon, nutmeg, salt, baking powder, and baking soda together.
04 -
Little by little, mix the dry ingredients into the wet mixture. Stir until it’s all blended together.
05 -
Mix in 1 cup of chocolate chips and walnuts (if you're using them).
06 -
Scoop out the dough by tablespoons onto the prepped tray. Gently flatten the tops with your finger or a spoon.
07 -
Sprinkle the saved chocolate chips over the top and bake for about 10 minutes.
08 -
Leave cookies on the tray to cool for a few minutes. Move them to a wire rack to finish cooling.
# Notes:
01 -
Want a nutty texture? Toss in pecans or walnuts to the mix.
02 -
Store in a sealed container and enjoy them fresh for up to five days.