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Creating chewy pumpkin cookies starts with the right ingredients. Here’s what you need: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 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 chocolate chips or chopped walnuts (optional) Using pumpkin puree is key for that soft texture. I like to use canned pumpkin for ease and flavor. The sugars bring sweetness, while the butter adds richness. Don’t skip the spices! They give a warm taste that pairs well with pumpkin. You can mix in chocolate chips or walnuts for extra fun. This recipe yields about 24 cookies, perfect for sharing with friends or family. For the full recipe, check the detailed steps to bake these delicious treats! - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. - In a large bowl, cream together the butter, granulated sugar, and brown sugar. - Mix until the blend is light and fluffy. - Add the pumpkin puree, egg, and vanilla extract. - Mix again until everything is smooth and well combined. - In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. - Gradually mix the dry ingredients into the wet mixture. - Stir gently until just combined. Avoid overmixing to keep the cookies soft. - Use a cookie scoop to portion the dough. - Place dollops on the prepared baking sheet, leaving space between each. - Bake for 10-12 minutes until the edges are set. - The centers should still be soft. To get chewy pumpkin cookies, avoid overmixing your dough. Mix until just combined. This keeps the cookies soft. Another key tip is to soften the butter before you start. If the butter is too cold, your cookies won't be as chewy or flavorful. Just let the butter sit at room temp for about 30 minutes before using it. The spices you use can change everything. I always prefer fresh spices over pre-ground. Fresh ground cinnamon, nutmeg, and ginger add a bright taste. You can also add chocolate chips or nuts for extra flavor. Chocolate chips give a sweet touch, while nuts add crunch. Both make the cookies even better! To check for doneness, look for set edges and soft centers. Remove the cookies from the oven when they start to crack on top. Don't bake them too long, or they will lose their chewy texture. After you take them out, let them cool on the baking sheet for about five minutes. This helps them stay soft and chewy. Then, transfer them to a wire rack to cool completely. Enjoy each bite of these chewy pumpkin cookies! For the full recipe, check out the complete guide. {{image_4}} You can make your pumpkin cookies even sweeter by adding chocolate chips. This twist brings a rich flavor that many love. Use semi-sweet or dark chocolate chips for a fun contrast. Fold them into the dough after mixing the wet and dry ingredients. This way, every bite has a lovely burst of chocolate goodness. For a crunchy texture, try adding chopped walnuts or pecans. These nuts add depth and a nice bite to the soft pumpkin cookies. You can mix in about one cup of nuts after combining the wet and dry ingredients. This variation gives you a hearty feel, perfect for enjoying with coffee or tea. Want to spice things up? Add extra spices like cloves or allspice. These spices enhance the warm flavor of pumpkin. Just a pinch of each can make a big difference. You can start with 1/4 teaspoon and adjust to your taste. This creates a cozy cookie that warms your heart and home. For the full recipe, check out the details above. To keep your chewy pumpkin cookies fresh at room temperature, place them in an airtight container. Make sure they are completely cool before storing. This helps to keep moisture out and prevents them from becoming soggy. You can store them this way for about one week. Adding a slice of bread can help keep them soft and moist. If you want to save cookies for later, freezing is the best option. Start by letting the cookies cool completely. Then, wrap each cookie in plastic wrap. Place them in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When you’re ready to enjoy, just take out the cookies and let them thaw at room temperature. To make your cookies soft again after storage, you can reheat them in the oven. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet for about 5 minutes. This warms them up without drying them out. You can also use a microwave. Heat them for about 10-15 seconds. Just be careful not to overheat them, or they will become hard. Yes, you can use fresh pumpkin. Fresh pumpkin gives a brighter flavor. However, it requires more time and effort. You must roast and puree it first. Canned pumpkin is quick and easy. It also has a smooth texture. Both options work well in chewy pumpkin cookies. Look for the edges to be set. The tops should show slight cracks. You can also gently press the center. If it feels soft but not wet, the cookies are done. Remember, they continue to bake off the heat. Absolutely! Just double each ingredient. Add them to the bowl as usual. Make sure to mix well. You may need more baking sheets. This helps avoid crowding the oven. Larger batches mean more treats for everyone! You can use several egg substitutes. One option is to use flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes. Another option is unsweetened applesauce. Use 1/4 cup for each egg. Both work great in chewy pumpkin cookies. These cookies stay fresh for about one week. Store them in an airtight container. Keep them at room temperature. For longer storage, you can freeze them. They last up to three months in the freezer. Just thaw them before eating. Enjoy your chewy pumpkin cookies! In this blog post, we covered a tasty recipe for pumpkin cookies. We looked at key ingredients, step-by-step instructions, and tips to achieve the best texture. You can enhance flavor with spices or add chocolate chips for a sweet twist. Don't forget about storage tips to keep your cookies fresh. My final thought is to have fun while baking. Experiment with flavors and enjoy the warmth of homemade cookies. There's nothing quite like sharing treats fresh from your oven!

Chewy Pumpkin Cookies

Bake up a batch of chewy pumpkin cookies that are perfect for fall! This easy recipe combines pumpkin puree, warm spices, and optional chocolate chips for a delicious treat. With a prep time of just 15 minutes, you can whip these delightful cookies up in no time. Click through to explore the full recipe and step-by-step instructions, and get ready to enjoy these cozy, irresistible bites that will warm your heart!
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Ingredients
  

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened to room temperature

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

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 chocolate chips or chopped walnuts (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cookie removal.

    In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar. Whip the mixture until it becomes light and fluffy, roughly 3-4 minutes.

      Next, add the pumpkin puree, large egg, and pure vanilla extract to the bowl. Mix on medium speed until the ingredients are fully combined and smooth.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until well blended.

          Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix. If desired, fold in the chocolate chips or chopped walnuts at this stage for added texture and flavor.

            Using a cookie scoop or a tablespoon, portion out dollops of the cookie dough onto the prepared baking sheet, making sure to leave approximately 2 inches of space between each dollop to allow for spreading during baking.

              Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops begin to show a few cracks. The cookies should remain soft in the center.

                Once done, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them cool completely before enjoying.

                  Prep Time: 15 min | Total Time: 25 min | Servings: 24 cookies

                    - Presentation Tips: For an appealing presentation, stack the cookies on a decorative plate and lightly dust with powdered sugar for a finishing touch. To elevate the experience, serve with a small bowl of cream cheese frosting for delightful dipping.