Pumpkin Cookies with Chocolate Chips

Pumpkin Cookies with Chocolate Chips

36 servings
Soft, warmly spiced pumpkin cookies studded with melty chocolate chips and optional crunchy walnuts. These easy drop cookies bring cozy fall flavor to the dessert table in about 30 minutes.

Ingredients

  • pumpkin puree

    from a 15-ounce can

    1 c
  • brown sugar
    ½ c
  • granulated sugar
    ¼ c
  • canola oil
    ½ c
  • egg
    1 large
  • vanilla extract
    1 tbsp
  • all-purpose flour
    2 c
  • baking powder
    2 tsp
  • ground cinnamon
    3 tsp
  • ground nutmeg
    1 tsp
  • salt
    ½ tsp
  • baking soda
    1 tsp
  • chocolate chips

    divided

    1 ¼ c
  • walnuts

    optional

    ½ c

Directions

  1. 1

    Heat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. 2

    In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, canola oil, egg, and vanilla until smooth and evenly combined.

  3. 3

    In a separate bowl, stir the flour, baking powder, cinnamon, nutmeg, salt, and baking soda together. Gradually add the dry mixture to the pumpkin mixture, stirring just until no dry streaks remain.

  4. 4

    Fold 1 cup of the chocolate chips into the dough along with the walnuts, if using.

  5. 5

    Scoop the dough by the tablespoon or with a medium cookie scoop onto the prepared baking sheet, leaving space between portions. Gently flatten the tops with the back of a spoon or your fingertip.

  6. 6

    Scatter the remaining chocolate chips over the cookies, then bake for 10 minutes.

  7. 7

    Leave the cookies on the baking sheet for 2 to 3 minutes before transferring them to a wire rack. Cool completely, then keep them in a loosely covered container.

Pumpkin Cookies with Chocolate Chips

Pumpkin Cookies with Chocolate Chips

30 min36 servings120 cal

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