Recipe from the Denise Vivaldo Group
Makes 6 dozen cookies
These scrumptious cookies can be made ahead of time, wrapped well, and frozen for up to 1 month.
- 4 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 cups unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 1/4 cups granulated sugar
- 1 (15 ounce) can pure pumpkin puree
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup walnuts, chopped
- Preheat oven to 25 degrees F. Line baking sheets with foil and set aside.
- Place flour, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl, whisking to combine. Set aside.
- Place butter and sugars in the large bowl of an electric mixer and beat until combined, about 2 minutes.
- Add pumpkin puree, beating to combine.
- Add eggs and vanilla, beating to combine.
- Add flour mixture 1/2 cup at a time, beating after every addition.
- Add chocolate chips and walnuts, beating just to combine.
- Drop dough by the tablespoon onto prepared baking sheets, leaving 2 inches between cookies. Bake until lightly golden, about 14 minutes.
- Remove from heat and let cool for 5 minutes before transferring to a cooling rack.
Full story: Pumpkin dishes that go beyond just pie
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