
Ingredients
- Pumpkin Puree: 1 cup, for moisture and a rich pumpkin flavor.
- Brown Sugar: 1/2 cup packed, for sweetness and depth of flavor.
- Granulated Sugar: 1/4 cup, to balance the sweetness.
- Canola Oil: 1/2 cup, to keep the cookies soft and moist.
- Egg: 1 large, for binding and structure.
- Vanilla Extract: 1 tablespoon, for added flavor.
- All-Purpose Flour: 2 cups, for the base of the dough.
- Baking Powder: 2 teaspoons, to help the cookies rise.
- Cinnamon: 3 teaspoons, for warm spiced flavor.
- Nutmeg: 1 teaspoon, for extra warmth.
- Salt: 1/2 teaspoon, to enhance the flavors.
- Baking Soda: 1 teaspoon, for leavening and texture.
- Chocolate Chips: 1 1/4 cups, divided, for that rich, chocolatey goodness.
- Chopped Walnuts (Optional): 1/2 cup, for added crunch.
Instructions
- Step 1:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat (Silpat).
- Step 2:
- In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, oil, egg, and vanilla extract until well combined.
- Step 3:
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and baking soda.
- Step 4:
- Gradually add the flour mixture to the pumpkin mixture, stirring until fully combined.
- Step 5:
- Stir in 1 cup of the chocolate chips and walnuts, if using.
- Step 6:
- Drop tablespoons of cookie dough onto the prepared baking sheet. Smooth the tops slightly with a spoon or your finger.
- Step 7:
- Top the dough with the remaining chocolate chips and bake for 10 minutes, or until the cookies are set.
- Step 8:
- Let the cookies cool on the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- These cookies are best enjoyed fresh out of the oven when the chocolate is still melty and gooey.
- To store, keep the cookies in an airtight container at room temperature for up to 5 days.
- You can also freeze the cookie dough for up to 3 months. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the bake time.
Helpful Notes
- For an even more festive touch, sprinkle a few extra chocolate chips on top of the dough before baking.
- If you prefer a crispier cookie, bake them for an extra 2-3 minutes.
Tips from Well-Known Chefs
- Chef Dominique Ansel recommends chilling the dough for 30 minutes before baking for a more developed flavor.
- Martha Stewart suggests using a mix of milk and dark chocolate chips for added depth of flavor.
- Ina Garten advises using fresh pumpkin puree for the best texture and flavor in pumpkin-based desserts.
Why You'll Love This Recipe
- These cookies are soft, chewy, and loaded with warm fall spices and rich chocolate chips.
- The pumpkin puree keeps the cookies moist and adds a subtle autumn flavor that pairs perfectly with cinnamon and nutmeg.
- They’re quick and easy to make, perfect for holiday gatherings or an afternoon treat.
Variations
- Add a handful of dried cranberries or raisins for extra texture and sweetness.
- For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
- Try adding pumpkin seeds or pecans for extra crunch.