These cookies are my humble attempt to replicate the ones that used to be (and still are, for all I know) sold at the coffee shop in my college library. Here’s today’s iteration, perfected over the past four years:
I’ve tweaked the recipe a bit since 2014, so I thought I’d post an update for those of you interested in making them, which everyone should be. Note that the walnuts and chocolate chips aren’t mandatory at all (though they are, of course, highly recommended).
- 1 cup plain canned pumpkin (about 3/4 of a standard 15-oz. can)
- 1/2 cup sugar (can use a little less or more to taste)
- 1/3 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. milk
- 1 1/2 tsp. ground cinnamon
- 1 tsp. powdered nutmeg (slightly less if using fresh)
- 1/4 tsp. ground ginger
- 1/2 tsp. table salt
- 1 tbsp. vanilla extract
- 1 tbsp. apple cider, milk, or water (optional, for thinning dough)
- 1/2-3/4 cup chocolate chips (optional)
- 1/2-3/4 cup chopped walnuts or pecans (optional)
- Preheat oven to 350° F.
- In large bowl, whisk together pumpkin, egg, oil, sugar, and vanilla.
- Dissolve baking soda in 1 tsp. milk and add to pumpkin mixture.
- In smaller bowl, combine flour, baking powder, spices, and salt.
- Stir flour mixture into pumpkin mixture a little at a time.
- Add chocolate chips and nuts, if using.
- This is a thick, gooey dough; if it’s too hard to mix, add 1 tbsp. of liquid, e.g. apple cider, water, or milk.
- Drop by rounded spoonfuls (I used an ice-cream scoop) onto greased baking sheet. This recipe makes about 15 medium-sized cookies.
- Bake for 13-20 minutes, depending on the intensity of your oven and the size of the cookies; remove when lightly browned and barely set on top. When I first made this recipe, I had a gas oven that ran cold, and I needed the full 20 minutes. My new apartment has an electric oven, and the cookies were done at 13 minutes today!
And done! I’m looking forward to taking these cookies to work this week instead of my usual Larabars. Happy fall (in the Northern Hemisphere), everyone!
2 thoughts on “Pumpkin-Walnut-Chocolate-Chip Cookies 2.0”
These look so good and fairly easy! I will have to make them during PumpkinFest (my annual pre-Thanksgiving and holiday baking warmup in which I spend the whole day making pumpkin desserts).
Hope you enjoy! And yes, they're easy and pretty fast (well under an hour).