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)