Pumpkin Chocolate Cookies (Print Version)

# Ingredients:

01 - 1 cup of canned pumpkin puree (15-ounce can).

02 - Packed brown sugar, 1/2 cup.

03 - Granulated sugar, 1/4 cup.

04 - 1/2 cup of vegetable or canola oil.

05 - 1 large egg.

06 - Vanilla extract, 1 tablespoon.

07 - All-purpose flour, 2 cups.

08 - 2 teaspoons of baking powder.

09 - Cinnamon, 3 teaspoons.

10 - 1 teaspoon of nutmeg.

11 - Salt, 1/2 teaspoon.

12 - 1 teaspoon of baking soda.

13 - 1 and 1/4 cups of chocolate chips (split into portions).

14 - Chopped walnuts, 1/2 cup (use if you like).

01 - Set the oven to 350°F and line a baking tray with non-stick parchment paper or a silicone mat.

02 - In a big bowl, stir together the pumpkin puree, both sugars, oil, egg, and vanilla until smooth.

03 - In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, salt, and baking soda.

04 - Slowly mix the dry blend into the wet ingredients until everything is completely combined.

05 - Fold in 1 cup of the chocolate chips and, if you'd like, the chopped walnuts.

06 - Scoop out and drop tablespoons of dough on the baking sheet, then smooth the tops gently with a spoon or your finger.

07 - Sprinkle the rest of the chocolate chips on top of each cookie and bake for 10 minutes.

08 - Let the cookies cool directly on the baking tray for a couple of minutes, then move them to a wire rack to finish cooling.

01 - Toss in some chopped pecans or walnuts for extra texture.

02 - Store them in a sealed container for up to 5 days and they'll stay fresh.