Chewy Pumpkin Cookies

$- 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 2 1/2 cups all-purpose flour, sifted - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips (optional) - 1/2 cup chopped walnuts or pecans (optional) Pumpkin puree is vital for the texture of these cookies. It keeps them moist and chewy. Without it, the cookies would be too dry and crumbly. When choosing chocolate chips, I like semi-sweet for a good balance of sweetness. If you prefer dark chocolate, that works too! Nuts add a nice crunch. Walnuts or pecans are great choices. They add flavor and texture. Feel free to mix and match ingredients. The beauty of these cookies lies in their flexibility. You can add in your favorite flavors or leave out what you don’t like. First, set your oven to 350°F (175°C). This temperature is key for even baking. Next, line your baking sheet with parchment paper. This paper helps the cookies avoid sticking. It makes cleanup easy and keeps the cookies intact. Start by creaming the softened butter with brown and granulated sugar in a large bowl. Use an electric mixer and beat on medium speed. You want it light and fluffy in about 2-3 minutes. After that, add pumpkin puree, the egg, and vanilla extract. Mix until everything is smooth and well combined. Now, in a separate bowl, whisk the sifted flour with baking soda, baking powder, and spices. This step ensures the leavening agents mix well. Gradually add this dry mix to your wet mix. Stir gently with a spatula until just combined. Be careful not to overmix; this keeps your cookies chewy. If you choose, fold in chocolate chips or nuts at this point. This adds fun flavors and textures. Drop spoonfuls of dough onto the baking sheet. Keep them about 2 inches apart for spreading. Bake for 10-12 minutes. Watch for lightly golden edges and soft centers. The cookies will firm up as they cool. Let them sit on the sheet for 5 minutes after baking. This time helps keep their shape. Then, move the cookies to a wire rack to cool completely. This step is crucial for a perfect texture. Enjoy every chewy bite! To make your cookies chewy, follow these tips: - Use room temperature ingredients: Room temperature butter and eggs blend better. This helps create a soft dough that bakes evenly. - Add pumpkin puree: Pumpkin adds moisture, which helps keep your cookies chewy. - Try brown sugar: Brown sugar has more moisture than white sugar. This gives cookies a chewy texture. Many home bakers face issues that ruin their cookies. Here are a few common mistakes: - Don’t overmix the dough: Overmixing makes cookies tough. Mix until just combined for a softer cookie. - Space cookies well: Leave about 2 inches between each dough ball on the baking sheet. This allows them to spread without sticking together. How you serve your cookies can make them even more appealing: - Serve stacked: Arrange cookies on a wooden plate. This adds a rustic charm. - Use decorative tins for gifting: Cookies look great when packed in a nice tin or box. - Light dusting of powdered sugar: A sprinkle of sugar can enhance their look, especially for fall gatherings. To keep your cookies soft and fresh: - Store in an airtight container: This prevents cookies from drying out. - Keep at room temperature: Cookies stay fresh longer when stored this way. - If freezing, use freezer bags: This helps preserve their texture and flavor. Following these tips can enhance your pumpkin cookie experience. Enjoy your baking! {{image_4}} You can easily make gluten-free pumpkin cookies. To do this, substitute all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum, as it helps mimic the structure of regular flour. You might want to use about 2 ½ cups of this blend. Mix the dry ingredients just like you would with regular flour. This way, you keep the chewy texture, and everyone can enjoy the cookies. Making vegan pumpkin cookies is simple. Replace the butter with coconut oil or a plant-based butter. Use a flaxseed egg instead of a real egg. To make a flaxseed egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. This will help bind the cookies, keeping them chewy and delicious. To spice up your cookies, try adding different flavors. You can mix in spices like cloves or allspice for extra warmth. These spices bring a cozy taste to your cookies. You can also add mix-ins like dried cranberries or shredded coconut. Both options add a nice touch, giving each bite a fun surprise. Experiment with these variations to find your favorite flavor combinations! To keep your chewy pumpkin cookies fresh, store them in an airtight container. This helps seal in moisture and flavor. Place parchment paper between layers if stacking. Keep them at room temperature for best results. Avoid refrigerating, as it can dry them out. You can freeze both the dough and baked cookies. For dough, scoop it onto a baking sheet and freeze until firm. Then, transfer the dough balls into a freezer bag. For baked cookies, let them cool completely. Place them in a freezer-safe container or bag. They can last for up to three months frozen. Stored at room temperature, your cookies will stay fresh for about a week. If you freeze them, they remain good for about three months. Always check for any signs of spoilage before eating. Enjoy your cookies at their best! Chewy pumpkin cookies get their texture from a few key ingredients. The pumpkin puree adds moisture and fat, keeping the cookies soft. Using brown sugar instead of all white sugar also helps. Brown sugar has more moisture, which makes cookies chewier. The right mixing method is crucial too. Overmixing can lead to tough cookies, so mix just until combined. Yes, you can use canned pumpkin! It is a great time-saver. Just make sure to use pure pumpkin puree and not pumpkin pie filling. The flavor and texture will still be perfect. Canned pumpkin has a consistent quality, so you can always count on good results. If you prefer fresh pumpkin, you can roast and puree it, but canned works great. You can swap chocolate chips for many other tasty options! Try using butterscotch chips for a sweet twist. You can also add dried fruit like cranberries or raisins for a chewy texture. Nuts like walnuts or pecans add crunch. You can even mix in spices like cardamom or cloves for a unique flavor. Let your creativity shine! In this blog post, we explored how to make delicious pumpkin cookies. We detailed ingredients, focusing on pumpkin puree and chocolate chips. I shared step-by-step baking instructions and tips for achieving a chewy texture. Variations for gluten-free and vegan options were included, along with storage methods for freshness. Baking is fun and can get creative. Try these tips and make the recipe yours! Enjoy the delicious results.$

Indulge in the flavors of fall with these chewy pumpkin spice cookies! Made with pumpkin puree, warm spices, and optional chocolate chips or nuts, they're the perfect treat for any occasion. Follow our simple recipe to create these delightful cookies that will fill your kitchen with irresistible aromas. Click through to explore the full recipe and bring the comforting taste of autumn to your home!

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Ingredients

1 cup pumpkin puree

1/2 cup unsalted butter, softened at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup semi-sweet chocolate chips (optional)

1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This will help prevent the cookies from sticking.

In a large mixing bowl, use an electric mixer to cream together the softened butter, packed brown sugar, and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and has a pale color, about 2-3 minutes.

Add the pumpkin puree, large egg, and vanilla extract to the sugar mixture. Beat until all ingredients are thoroughly combined and the mixture is smooth.

In a separate bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures that the leavening agents and spices are evenly distributed.

Gradually incorporate the dry ingredients into the wet mixture, stirring with a spatula or wooden spoon until just combined. Be cautious not to overmix, as this can result in denser cookies.

If you choose to add chocolate chips and/or chopped nuts, gently fold them into the dough until evenly dispersed.

Using a cookie scoop or a tablespoon, drop generous portions of the dough onto the prepared baking sheet, ensuring each piece is spaced about 2 inches apart to allow for spreading during baking.

Bake in the preheated oven for 10-12 minutes, or until the cookies' edges are lightly golden brown and the centers appear set but slightly soft. Remember, the cookies will continue to firm up as they cool.

Once baked, let the cookies cool on the baking sheet for about 5 minutes. This waiting period helps them maintain their shape. After 5 minutes, transfer the cookies to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies

- Presentation Tips: For a rustic feel, serve the cookies stacked on a wooden plate, or arrange them neatly in a decorative tin for gifting. A light dusting of powdered sugar can enhance their visual appeal, especially during the fall season!