Pumpkin Spice Chocolate Chip Cookies with Toasted Walnuts

Recipe Collection: Dessert

Pumpkin Spice Chocolate Chip Cookies with Toasted Walnuts bring the flavors of fall to your table with a moist, cake-like texture infused with rich pumpkin and warm spices. Complemented by semisweet chocolate chips and crunchy walnuts, these vegetarian treats are perfect for American cuisine lovers. They are gluten, dairy, nut, and egg-free, making them a great option for various dietary needs.

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Overview

These Spiced Pumpkin Chocolate Chip Cookies with Toasted Walnuts are a delightful twist on the classic cookie, offering a moist, cake-like texture with a rich pumpkin flavor. Perfect for fall gatherings, these cookies combine the warmth of pumpkin pie spice with the indulgence of semisweet chocolate chips and the crunch of toasted walnuts.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Nuts, Eggs

Cuisine

American

Serving Size: 24

Cooking Time: 33 minutes

Ingredients

• 2.25 Cups (cups) all-purpose flour
• 1 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) baking soda
• 1.5 Teaspoons (tsps) pumpkin pie spice
• 1 Cup (cup) butter, softened
• 1 Cup (cup) sugar
• 2 Large eggs
• 1 16 Ounces (oz) can 100% pure pumpkin
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup (cup) walnuts, toasted
• 1 12 Ounces (oz) semisweet chocolate chips

Steps

1. Preheat your oven to 375 degrees F (190 degrees C). Line two cookie sheets with parchment paper for easy cleanup and even baking.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice until well combined.
3. In a separate large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the pumpkin and vanilla extract until the batter is smooth and well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Gently fold in the toasted walnuts and semisweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
7. Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 18 to 20 minutes, or until the edges of the cookies are golden brown. The centers should be set but still soft.
9. Allow the cookies to cool on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.
10. Once cooled, serve these delightful cookies with a glass of milk or a cup of tea, and enjoy the flavors of fall in every bite.

Enjoy your homemade Pumpkin Spice Chocolate Chip Cookies with Toasted Walnuts!