Combine flour, baking soda, and pumpkin pie spice. Beat butter and sugars in large bowl with mixer until light and fluffy. Add eggs, pumpkin and maple extract; beat until blended. Gradually add flour mixture, beating well after each addition. Stir in chocolate morsels and nuts.
Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
How to Store Cookies
Airtight plastic storage containers and resealable plastic bags will help keep cookies fresh longer. Metal tins are also good if the lids seal tightly. Let cookies cool completely before storing. Store crisp and soft cookies in separate containers or the crisp cookies will also become soft.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
60 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.