It seems that everywhere I turn these days I see pumpkins… pumpkins in every store, pumpkin flavored donuts, the pumpkin patch, on Instagram… With pumpkins on my mind, I set out to adapt my favorite chocolate chip cookie recipe that I make a LOT and turn it into a pumpkin-filled fall treat.
The tasty result is definitely worth sharing, and worth making again and again…. and then again after that! These cookies have a nice blend of pumpkin, spices, and chocolate, and are a great way to add a taste of fall to this classic favorite recipe. The pumpkin and spice taste is subtle enough to not overpower the cookies, but enough to let you know it’s there. And enough to make you want to reach for another one…
Thanks Pacific Foods and Diamond of California for sponsoring this Pumpkin Chocolate Chip Cookies recipe post! As always, all opinions and ideas are 100% my own.
Pumpkin Chocolate Chip Cookies:
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 cup butter (2 sticks), softened to room temperature
- 1 egg
- 1/2 cup Pacific Organic Pumpkin Puree (100% pure pumpkin, not pumpkin pie filling)
- 3 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 cup oats
- 1 cup Diamond of California Chopped Walnuts
- 2 cups semi-sweet chocolate chips
Step 1. Heat oven to 375 degrees.
Step 2. Mix the sugars, butter, and egg in a stand mixer (or by hand) until thoroughly mixed.
Add the pumpkin puree and mix again, until thoroughly combined. Pacific Pumpkin Puree is awesome because it contains 100% pure USDA Organic, non-GMO pumpkin- that’s it! It’s packaged in recyclable, 100% BPA-free cartons that seal in freshness while preserving the delicious texture and flavor.
Step 3. Stir in the flour, baking soda, salt, cinnamon, and nutmeg. Mix on low for a very short amount of time, or by hand. Overmixing will make for flat cookies, and we don’t want that! Stir in by hand the oats, walnuts, and chocolate chips.
The best part about the Diamond of California Chopped Walnuts (besides the taste) is the fact that they were already chopped in the bag, which meant that I didn’t have to take the time to do any chopping myself!
Step 4. Depending on the size you would like your cookies, drop 1-2 Tbsps. of cookie dough onto an ungreased cookie sheet, and bake for 10 minutes. Cookies will be soft when removed from oven, but will get harder as they cool. After cookies cool slightly, place on wire rack.
I love a soft cookie, but if you want a little crunch, just leave your cookies in the oven for a little bit longer until they are golden brown.
And there you have it- the beloved tastes of fall (pumpkin, cinnamon, and nutmeg) combined with the classic taste of the chocolate chip cookies…. the perfect combination!