Pumpkin spice, walnuts and pumpkin puree add a tasty fall twist to this classic milk chocolate chip cookie.
Preheat the oven to 350 F.
Combine the flour, baking soda, salt and pumpkin spice in a medium-sized bowl.
Using an electric mixer and a large bowl, beat the butter and sugars until thoroughly blended. Next add the pumpkin puree, milk, vanilla extract and egg. Mix until thoroughly combined.
Scrape down the sides of the bowl at least once.
On a low, add in the flour mixture. Blend until just combined. (Don't overwork it. Doing so, results in a tougher cookie). Fold in the chocolate chips and nuts.
Drop tablespoon sized portions of cookie batter, two inches apart onto a parchment-lined baking sheet.
Bake in the oven for 9 – 11 minutes or until the edges of the cookies turn a light golden brown.
Remove from the oven and allow the cookies to rest for 2 minutes before transferring them to a cooling rack.
Store cookies in air tight containers. Enjoy!
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