Pumpkin Spice Chocolate Chip Cookies are an irresistible blend of cozy fall spices and delightful chocolate chips, resulting in a wonderfully soft and chewy cookie perfect for celebrating autumn or any cold weather’s joyful embrace.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 18-24 or so depending on the size of cookie

Ingredients:

1 1/2 C. all-purpose flour

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. allspice

1/2 tsp. baking soda

1/4 tsp. salt

1/2 C. butter, softened

1/2 C. granulated sugar

1/3 C. packed light-brown sugar

1 large egg

1, 1/2 tsp. vanilla extract or pumpkin extract  or a combination of

1/2 C. pumpkin puree

3/4 C. chopped pecans or walnuts (optional)

1 pkg. (11.5 or so) semi-sweet chocolate chips

What to do:

Preheat oven to 350 degrees.

Prepare two baking sheets with cooking spray, a Silpat, or parchment paper.

In a medium-sized mixing bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking soda, and salt; set aside.

In a large bowl, whip together butter, granulated sugar, and brown sugar until creamy. Mix in the egg, vanilla extract, and pumpkin; slowly add in the flour mixture. Stir in walnuts or pecans and chocolate chips.

Drop dough, 2 tablespoons each, onto your prepared baking sheets, spacing cookies 2 inches apart. Bake in a preheated oven for 11–14 minutes, until edges are lightly golden. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Christina’s Notes:

Use 1 1/2 teaspoons of pumpkin pie spice instead of nutmeg, cloves, and allspice, if desired. Don’t leave out the cinnamon. I like to add a lot of spices to increase the cookies’ spice and pumpkin flavor.

At 7,000 feet or above, add 1/4 cup extra flour.