Pumpkin Walnut Chocolate Chip Cookies
These Pumpkin Walnut Chocolate Chip Cookies are one of the best cookies you can prepare during the fall season. They are soft, a bit chewy and packed with a lot of flavor and pumpkin spice.
Ingredients
- 2 ⅓ cups (290g) all-purpose flour
- 1 tsp (6g) baking soda
- 2 tsp (6g) cornstarch
- 1/2 tsp (3g) salt
- 1 tsp (3g) cinnamon
- 1/4 tsp (1g) nutmeg
- 1/4 tsp (1g) ginger
- 1/4 tsp (1g) cloves
- 3/4 cup (170g) unsalted butter , soften
- 2/3 cup (135g) brown sugar
- 1/4 cup (50g) sugar
- 1 large egg
- 1 cup (240g) pumpkin puree
- 1 cup (100g) walnuts or pecans , toasted and cut in smaller pieces
- 3.5 oz (100g) semisweet chips/chunks
Instructions
- Whisk together the flour, baking soda, cornstarch, and salt in a medium-sized bowl. Whisk in the pumpkin spices, cinnamon, nutmeg, ginger and cloves. Set aside.
- Mix the butter with both sugars in a large bowl until creamy, light and fluffy.
- Add egg and mix to combine. Add pumpkin puree and mix to incorporate.
- Incorporate dry ingredients into the butter mixture and stir until the dough comes together.
- Add the toasted walnuts and semisweet chocolate chips. Cover and refrigerate the dough for at least 2 hours.
- Preheat the oven to 350F (180C). Line two large baking sheets with parchment paper.
- Use an ice cream scoop to take equal portions of dough and place them on the prepared baking sheet. Flatten slightly. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
- Bake for 8-10 minutes or until slightly golden around the edges. Cool on baking sheets for 5-10 minutes.
- While still warm, add chocolate chips and toasted walnuts on top of the cookies.
- Remove to a cooling rack to cool completely.
Nutrition
Serving: 1 cookieCalories: 119kcalCarbohydrates: 14.1gProtein: 1.8gFat: 6.5gSaturated Fat: 3.1gCholesterol: 15mgSodium: 108mgPotassium: 45mgFiber: 0.8gSugar: 6.7gCalcium: 10mgIron: 1mg