Pumpkin Chocolate Cookies (Print Version)

# Ingredients:

01 - 1 large egg.
02 - 1 tablespoon vanilla extract.
03 - 1/2 cup canola oil.
04 - 2 teaspoons baking powder.
05 - 3 teaspoons cinnamon.
06 - 1 teaspoon nutmeg.
07 - 1/2 teaspoon salt.
08 - 1 teaspoon baking soda.
09 - 2 cups all-purpose flour.
10 - 1/4 cup granulated sugar.
11 - 1/2 cup packed brown sugar.
12 - 1 cup pumpkin puree (use part of a 15-ounce can).
13 - 1 1/4 cups chocolate chips, split into two portions.
14 - 1/2 cup finely chopped walnuts (optional).

# Instructions:

01 - Turn your oven to 350°F. Get a baking sheet ready with parchment paper or a silicone liner.
02 - Mix together the pumpkin, brown sugar, granulated sugar, canola oil, egg, and vanilla in a large bowl.
03 - Stir the flour, baking powder, cinnamon, nutmeg, salt, and baking soda in a separate medium-sized bowl.
04 - Slowly fold the dry mixture into the wet one, blending until everything's combined.
05 - Mix in 1 cup of chocolate chips, tossing in optional walnuts for an extra crunch.
06 - Drop spoonfuls of dough onto your baking sheet. Use fingers or the back of a spoon to even out the tops if needed.
07 - Scatter the remaining chocolate chips on top of the cookie dough, then bake for around 10 minutes.
08 - Let the cookies sit on the baking sheet for 2-3 minutes so they firm up, then move them to a wire rack to finish cooling.

# Notes:

01 - Add some chopped pecans or walnuts if you'd like a little extra texture.
02 - Keep these cookies in a sealed container, and they'll last about 5 days.

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