It’s quick and a great after-school snack. My kids adore it.
| Prep Time: | 15 mins |
| Cook Time: | 18 mins |
| Total Time: | 33 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 (16 ounce) can 100% pure pumpkin
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1 (12 ounce) bag semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- Mix the flour, baking powder, baking soda, and pumpkin pie spice together in a mixing bowl.
- Beat the butter and sugar together in a second mixing bowl until light and fluffy. Beat in the eggs, one at a time, until smooth and well blended. Mix in the pumpkin and vanilla extract until smooth. Gradually add the flour mixture, stirring to make a smooth batter. Stir in the walnuts and chocolate chips. Drop by tablespoon-sized spoonfuls on prepared cookie sheets.
- Bake in preheated oven until edges are golden, 18 to 20 minutes. Cool briefly on the cookie sheet before transferring to wire racks to cool completely.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 154 mg |
| Sugars | 17 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and soft cookie. I used cinnamon, nutmeg and all spice as I did not have pumpkin pie spice.
Very good cake-like cookies. I used 1/2 C butter and 1/2 C shortening instead of all butter. And I used 1/2 C dark brown sugar and 1/2 C white sugar instead of all white sugar. Added 1/2 tsp salt. I didn’t have any nuts to add , and put less chocolate chips in. Still turned out very good. This recipe’s a keeper.
I made these cookies with homemade pumpkin purée they were excellent and everyone love them
I was wanting a recipe with butter and not oil because oil ones are so greasy. This recipe is fantastic. I added a 1/4 tsp of salt to bring out the sweetness more in the cookie without adding more sugar. My can of pumpkin was only 15oz, so I added a little extra vanilla for moisture.
just love it very much! definitely will make it again.
I loved this recipie. I used a cookie scoop to scoop mine and they spread just fine. I omitted the walnuts and added a little extra pumpkin pie spice. my husband was skeptical but ended up loving them. I can’t keeps his hands away. will definitely make again and again.
18 minutes at 375 degrees is a good way to burn these cookies. My first batch was burned on the bottom. Surprisingly, these cookies are a little bland. I probably won’t make them again.
great tasting
Made these exactly as written besides using homemade pumpkin purée. The cookies were delicious and moist, I love that they don’t have a lot of sugar. My 3 year old stole 5 of these cookies!
Texture is cake like, flavor is poor. Something is really missing.
Delicious cookies. Cake like texture makes them even more unique. Easy to make and comes out perfect everytime. One bag of semi sweet chocolates are enough to get chocolate in every bite! Sweet enough but not overly sugary and make them big or small. Perfect for the fall season. Everybody absolutley loves them! Thank u!
Great recipe! I tweaked the recipe for high altitude by using 1 tbsp less butter and adding 2 tbsp extra flour. I added a little cinnamon and used milk chocolate and butterscotch chips! I baked them for 15 minutes based on other comments, they were perfect!
the whole fam loved this cookie, I swapped 1/4th cup sugar for brown sugar doubled the recipe, turned down the oven to 350 and cooked them for 20 min, my guy didn’t like the dark edges from the 375 for 18 min I wanted something with extra pumpkin and found a winner, he has eaten through the first batch. I didn’t mean to add my pic to this recipe lol thought it was for the comment I was making.
Yum! I was a little concerned because the dough was pretty soft, but they turned out great! They are definitely cake-like cookies. And keep an eye on the time, mine only took 12-14 mins.
great recipe! switched one cup of white flour for one cup of whole wheat flour in an attempt to make it a little bit healthier! and also added more spices, i wanted a stronger flavour. mine came out more cake then cookie like but they are very delicious!
I’ve been making these cookies in the fall for a few years now, and my friends know and ask me for them! I follow the recipe exactly. They’re easy, fast, and yummy!
I made some today, but something was missing, they tasted flat. Then I realized there isnt any salt. No offense, but when I make them again, if I do I plan to add salt. Sorry,and I dont know if that will make the difference.
These are good! I love this combination of flavors and think this cookie is just right!
I love these cookies they taste wonderful … now all I need is some Egg nog to go with them!!
I followed the recipe exactly. Very bland cookie. Will not make again.
These are great!! I needed a recipe that I could use my freshly pureed pumpkin and this fit the bill!! I just used cinnamon because I didn’t want go through the added steps of making pumpkin spice and they turned out great. I prefer to use the mini chips. Will make again!