Pumpkin Chocolate Chip Cookies (Print Version)

# Ingredients:

01 - 1 cup pumpkin puree (from a 15-ounce can).
02 - 1/2 cup packed brown sugar.
03 - 1/4 cup granulated sugar.
04 - 1/2 cup canola oil.
05 - 1 large egg.
06 - 1 tablespoon vanilla extract.
07 - 2 cups all-purpose flour.
08 - 2 teaspoons baking powder.
09 - 3 teaspoons cinnamon.
10 - 1 teaspoon nutmeg.
11 - 1/2 teaspoon salt.
12 - 1 teaspoon baking soda.
13 - 1 1/4 cups chocolate chips, divided.
14 - 1/2 cup chopped walnuts (optional).

# Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat (Silpat).
02 - In a large mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, oil, egg, and vanilla extract.
03 - In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, salt, and baking soda.
04 - Gradually add the flour mixture to the pumpkin mixture and mix until well combined.
05 - Stir in 1 cup of the chocolate chips and walnuts if desired.
06 - Drop tablespoons of cookie dough onto the prepared baking sheet. Smooth the tops slightly with a spoon or finger.
07 - Top the dough with the remaining chocolate chips and bake for 10 minutes.
08 - Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - For an extra crunch, try adding chopped walnuts or pecans to the dough.
02 - These cookies can be stored in an airtight container for up to 5 days.

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