These Sourdough Pumpkin Chocolate Chip Cookies are a fun fall twist on a classic. Made with sourdough discard, pumpkin puree, and warm spices, they’re perfectly soft and fluffy with plenty of ...

Set aside a handful or so of each of 4 oz. (112 g) semisweet chocolate, coarsely chopped, 1½ cups (9 oz./255 g) dark chocolate chips, 1½ cups (174 g) coarsely chopped pecans.

Feel free to use nuts or raisins instead of chocolate chips, or combine walnuts and chocolate chips — or just go all chocolate. Pumpkin Chocolate Chip Cookies. Makes 6 dozen cookies.

Pumpkin Chocolate Chip Cookies 2 sticks of butter, softened to room temp 3/4 cup brown sugar 1/2 cup granulated sugar 2 tsp vanilla. 1 3/4 cup flour 2/3 cup pumpkin puree, drained ...

1 cup chocolate chips ½ cup chopped nuts (optional) Preheat oven to 375 degrees. Combine pumpkin, sugar, oil and egg. Sift together flour, baking powder, cinnamon and salt.

Fall is getting underway. We have cooler weather coming, and homey food is on the horizon. I’m talking soups and stews and home-baked goods. In October, doesn’t it seem like everywhere you go ...

With a hint of ginger and pumpkin pie spice, this delicious cookie recipe produces a soft, cakey treat — perfect for family gatherings or any time a treat is needed. Try this fall recipe!

Pecan Pumpkin Spice Chocolate Chip Cookie Bars: The nutty crunch of pecans adds an elevated flavor profile to this easy-to-make cookie bar made from the Otis Spunkmeyer Pumpkin Spice and Chocolate ...