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- 1 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 cup pure pumpkin puree - 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 - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips (or chopped nuts) You can easily change this recipe to fit your taste. Try adding: - White chocolate chips for a creamy touch - Chopped nuts for crunch - Dried cranberries for a tart flavor - Extra spices like cloves or allspice for warmth The quality of your ingredients really matters. Always choose: - Fresh pumpkin puree, not pumpkin pie filling - Real vanilla extract for the best flavor - Good chocolate chips, as they melt nicely - Fresh spices, as old ones lose their taste Using high-quality ingredients ensures your cookies taste amazing and stay chewy. To start, you need to make brown butter. Take 1 cup of unsalted butter and melt it in a medium saucepan over medium heat. Keep stirring it. In about 5-7 minutes, the butter will bubble and turn golden-brown. You will smell a nutty aroma. This is good! Once it looks perfect, remove it from the heat and let it cool for a few minutes. Now, grab a large mixing bowl. Pour the slightly cooled brown butter into the bowl. Add 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Mix these until smooth and creamy. Next, add 1 cup of pure pumpkin puree, 1 large egg, and 1 teaspoon of pure vanilla extract. Beat everything together until combined. In another bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. Make sure they are mixed well. Now it’s time to combine the wet and dry mixtures. Slowly add the dry mix to the wet mix. Stir gently until just combined. A few streaks of flour are okay. If you like, fold in 1 cup of semi-sweet chocolate chips or chopped nuts. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling makes the cookies hold their shape and boosts the flavor. While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the dough is ready, use a cookie scoop to drop rounded balls of dough onto the sheet, leaving space between them. Bake the cookies for 10-12 minutes. The edges should feel firm while the centers stay soft. They will firm up as they cool. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. Enjoy your chewy pumpkin cookies with brown butter delight! For the full recipe, click here. To get chewy cookies, you need the right balance of moisture and fat. Use brown sugar, as it adds moisture. Brown butter also helps with texture. The cooling step is key. Chilling the dough for at least 30 minutes keeps the cookies thick. Avoid overmixing when combining wet and dry ingredients. A few flour streaks are okay. This keeps the cookies soft and chewy. You can adjust this recipe to fit your needs. For gluten-free cookies, swap all-purpose flour with a gluten-free blend. If you're vegan, replace the egg with a flax egg or applesauce. Use coconut oil instead of butter for a dairy-free option. For a nut-free version, skip the nuts or chocolate chips. These changes keep the cookies tasty and enjoyable for everyone. Uniform cookies look nice and bake evenly. Use a cookie scoop to help with size. This tool helps you get even portions. Space the dough balls about 2 inches apart on your baking sheet. This allows for even spreading. If you want them round, roll the dough in your hands before placing them on the sheet. Try to keep everything consistent for the best results. For the full recipe, check out the Chewy Pumpkin Cookies with Brown Butter. {{image_4}} You can make these cookies your own. Do you love chocolate? Use semi-sweet chocolate chips for a rich taste. If you want something crunchy, swap the chocolate for chopped nuts. Walnuts or pecans work well and add great texture. Both options give a nice twist to the classic cookie. Want to amp up the flavor? Try adding more spices. A pinch of allspice or cloves gives a warm kick. You can also increase the cinnamon for more warmth. Just remember, start with small amounts. You can always add more, but you can't take it out! Seasonal add-ins can make your cookies even more special. During the fall, dried cranberries add a nice tartness. If you love sweet, white chocolate chips mix in well too. They melt into the cookie, making it extra creamy. These little changes keep your cookies fresh and exciting. For the full recipe, try these variations for a delightful twist! To keep your chewy pumpkin cookies fresh, store them in an airtight container. Make sure they are completely cool before you seal them. This helps maintain their soft texture. You can keep them at room temperature for up to a week. If you want to enjoy them longer, refrigeration is a good option. Just remember that cold storage can slightly change their texture. Freezing is a great way to extend the life of your cookies. You can freeze the baked cookies or the dough. To freeze baked cookies, let them cool completely, then place them in a freezer bag. They can last up to three months in the freezer. For dough, scoop it into balls and freeze them on a baking sheet first. Once frozen, transfer the dough balls to a bag and keep them for up to three months. This method allows you to bake fresh cookies whenever you want. When you want to enjoy your cookies, reheating can help them taste fresh. For baked cookies, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 5 minutes. This warms them up and revives their chewy texture. If you are using frozen dough, bake them straight from the freezer. Just add a couple of minutes to the baking time. This way, you can have warm, gooey cookies anytime! For the full recipe, check out the details above. To make gluten-free chewy pumpkin cookies, start by substituting all-purpose flour with gluten-free flour. Look for a blend that includes xanthan gum. This helps mimic the texture of regular flour. You can also use almond flour or oat flour, but the texture may change. Always check that your other ingredients, like baking powder, are gluten-free too. This way, you keep your cookies tasty and safe for gluten-free diets. Yes, you can make these cookies vegan! Replace the egg with a flax egg. To do this, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. For butter, use a plant-based alternative like coconut oil or vegan butter. Ensure your chocolate chips are dairy-free. These swaps will keep your cookies both chewy and delicious! You’ll know the cookies are done when the edges are firm. The centers should look soft and slightly underbaked. They will firm up as they cool. For a precise check, use a toothpick. Insert it into the center of a cookie; if it comes out with a few moist crumbs, they are ready. This balance gives you the perfect chewy texture. Enjoy making these cookies from the Full Recipe! In this post, I covered essential ingredients, detailed steps, and useful tips for baking cookies. I showed you how to prepare brown butter and mix dry and wet ingredients. You learned about different variations, storage tips, and ways to make diets work. Baking cookies can be fun and tasty. With the right ingredients and techniques, you can make cookies everyone loves. Enjoy your baking journey and share your delicious results!

Chewy Pumpkin Cookies with Brown Butter

Get ready to indulge in the ultimate fall treat with these chewy pumpkin cookies with brown butter! This delightful recipe combines rich brown butter and pure pumpkin puree for a flavor that is both comforting and delicious. Perfect for warming up your autumn gatherings, these cookies are easy to make and a hit with everyone. Click through to discover the simple step-by-step instructions and enjoy every bite of this seasonal favorite!
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Ingredients
  

1 cup unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

1 cup pure pumpkin puree (ensure it's not pumpkin pie filling)

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

1/2 teaspoon salt

1 cup semi-sweet chocolate chips (or chopped nuts for a nutty variation)

Instructions
 

Prepare the Brown Butter: In a medium saucepan over medium heat, melt the unsalted butter while stirring constantly. Continue to cook for about 5-7 minutes until the butter bubbles and develops a rich, golden-brown color, giving it a nutty aroma. Once browned, remove from heat and allow it to cool for a few minutes.

    Mix Wet Ingredients: In a large mixing bowl, combine the slightly cooled brown butter with the packed brown sugar and granulated sugar. Mix using a hand mixer or whisk until the mixture is smooth and creamy. Add in the pumpkin puree, egg, and vanilla extract, and beat until all the ingredients are thoroughly combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly distributed.

        Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Do not overmix; a few flour streaks are okay. Now, fold in the chocolate chips (or nuts, if you prefer).

          Chill the Dough: Cover the mixing bowl tightly with plastic wrap or a clean kitchen towel. Place the dough in the refrigerator to chill for at least 30 minutes. Chilling helps the cookies retain their shape and enhances the flavor.

            Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

              Scoop and Bake: Once the dough has chilled, use a cookie scoop or a tablespoon to drop generous rounded balls of dough onto the prepared baking sheet, ensuring they're spaced about 2 inches apart to allow for spreading during baking.

                Bake: Bake the cookies for 10-12 minutes, until the edges are firm but the centers remain soft and slightly underbaked. They will continue to firm up while cooling.

                  Cool: Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes. Afterward, transfer them to a wire rack to cool completely.

                    Prep Time: 30 mins | Total Time: 1 hr | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies on a decorative serving plate and consider dusting them lightly with powdered sugar for a charming, festive finish. For a delicious twist, feel free to drizzle with a simple cream cheese glaze for an extra touch of sweetness!