2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice (or 1 tsp if you really like pumpkin spice)
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/4 cup cane sugar
1 cup pumpkin purée
2 teaspoons vanilla extract
1/2 chopped walnuts
2 cups semi-sweet chocolate chips
- Preheat oven to 375° and line two baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together the flour, baking soda, pumpkin spice, and salt.
- In a large bowl, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla; stir in flour mixture until combined. Stir in the walnuts and chocolate chips. Refrigerate for 30 minutes.
- Scoop slightly heaping tablespoons of dough onto prepared pan, 2 inches apart. Bake until golden around the edges, about 12 minutes. Let cool a few minutes, then transfer to a rack to cool completely. Makes about 3 dozen cookies.