Chocolate Chip Pumpkin Nut Cookies

Happy Fall, y'all! 🍁

The leaves are just beginning to change. The nights are getting colder. The sweaters are freshly washed. And the pumpkin baking is in full swing! Fall flavors are my favorite. And so are these chocolate chip pumpkin nut cookies. 🍪

This past weekend, I went PUMPKIN CRAZY! I made Cookie + Kate's recipe for Healthy Pumpkin Bread. 10/10 reccomend this for breakfast! I warmed mine up with some banana slices and melty almond butter! I also made Pumpkin Cheesecake Swirl Brownies from Chocolate with Grace. They were also a hit! There is pumpkin in the brownie batter and in the cheesecake layer. I added my special fudge icing and some festive sprinkles to top them off. I advise you to make these soon! They would be perfect for a football watching weekend!

I have also been challenging myself with some savory pumpkin meals. I made a pumpkin risotto for a dinner party on Sunday. I seasoned it with a whole lot of allspice, ginger, cinnamon, and parmesan cheese. I tasted it at least 8 times with 8 different spoons to make sure it turned out just perfect. It was amazing! And it paired so well with a cranberry pork tenderloin and a simple kale salad. I used this Pumpkin Vinagarette recipe from The Cafe Sucre Farine. It was a fall feast for a very special friend's birthday. 🍷

And finally, today I perfected a pumpkin oatmeal as my breakfast. On the stove, I mixed together 1/2 cup oats, 1 cup unsweetened vanilla almond milk, 1/3 large ripe banana, 1 heaping tablespoon canned pumpkin, melted cashew butter, ground flaxseeds, a splash of vanilla, and cinnamon to taste. I mixed in some frozen berries as well! It was so yummy.

Does that prove to you that I love pumpkin? 🎃

So now, the for the recipe -- chocolate chip pumpkin nut cookies. For as long as I can remember, my mom would make these cookies. Everyone always wanted the recipe from her, and things have not changed since I brought the recipe to college to start making them for my friends.

These things are the softest, sweetest, tastiest cookies ever! I am not kidding. I am not even really sure where the recipe came from, but nothing compares to these! They are perfect with a glass of cold milk or a scoop of vanilla ice cream. Sometimes I like to eat them right out of the oven. Sometimes I like to stick them in the fridge so they get a little cold. They stay fresh for the whole week, but trust me... they will NOT last a whole week

This recipe makes 4 dozen cookies, which is a lot! I like to keep some dough in the fridge to bake them fresh. But I also must add that they do freeze well!

See the recipe below! Let me know if you try them out!

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Chocolate Chip Pumpkin Nut Cookies

Ingredients:

• 1/2 cup unsalted butter

• 1 cup sugar

• 2 eggs, beaten

• 1 cup solid pack pumpkin

• 2 cups flour

• 4 tsp. baking powder

• 1 tsp. salt

• 2 1/2 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/4 tsp. ginger

• 2 cups semi-sweet chocolate chips

• 1 cup chopped walnuts

Instructions:

1. Preheat oven to 350 degrees.

2. Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl and set aside.

3. Beat butter and sugar in a large mixer bowl until creamy.

4. Add eggs and pumpkin. Beat well.

5. Gradually add dry mixture.

6. Stir in chocolate chips and nuts.

7. Drop by rounded tablespoon onto cookie sheet. Bake for 15 minutes or until bottom edges of cookie are slightly brown.

8. Cool on baking sheets for 2 minutes. Transfer to wire rack to cool completely.

Yields: 4 dozen