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- 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar - 1/2 cup granulated sugar You need canned pumpkin puree for moisture and flavor. It makes the cookies soft and chewy. Use unsalted butter that is softened. This helps create a nice texture. Brown sugar adds depth and richness, while granulated sugar gives a sweet touch. - 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 All-purpose flour is key for structure. Baking soda and baking powder help the cookies rise. The spices bring warmth and flavor. Cinnamon is a must, and nutmeg and ginger add a lovely kick. - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts Chocolate chips create a sweet surprise in each bite. They melt slightly and add richness. Walnuts give a nice crunch and nutty flavor, but they are optional. You can skip them if you prefer a pure chocolate experience. - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. This helps cookies bake evenly. - In a large bowl, cream together softened butter, brown sugar, and granulated sugar. - Mix until the mixture is light and fluffy. This takes about two minutes. - Add the canned pumpkin puree, one egg, and vanilla extract. Mix until everything is smooth. - In another bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. - Gradually add the dry mix to the wet mixture. Stir gently until just combined. - Be careful not to overmix; this keeps cookies chewy. - Fold in the chocolate chips and walnuts if you choose to use them. - Use a rounded tablespoon to drop dough onto the prepared baking sheet. - Leave space between each cookie for spreading. - Bake for 12-15 minutes. The edges should be lightly golden. - The centers might look soft, but they'll firm up as they cool. - Let the cookies sit on the baking sheet for 5 minutes before moving them to a wire rack. To make these cookies chewy, you must not overmix. When you mix the dough too much, it makes the cookies tough. Just stir until you see no dry flour. Use softened butter at room temperature. This helps create a nice texture. Cold butter will not blend well with sugar. This is key for a chewy cookie. Spices make these cookies shine. I suggest using: - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger These spices add warmth and depth. For the best taste, use high-quality chocolate chips. They make a big difference in flavor and melt nicely. Give your cookies space on the baking sheet. I recommend leaving about 2 inches between each cookie. This allows them to spread and bake evenly. For cooling, let them sit for 5 minutes on the baking sheet. This helps them firm up. After that, move them to a wire rack to cool completely. This step is crucial for the best texture. {{image_2}} You can change the flavor of your cookies easily. Try adding spices like cloves or allspice. These spices give a warm taste. You can also switch the chocolate. Use white chocolate or butterscotch chips instead. This twist adds a new layer of sweetness. Each option brings its own special touch. Want a gluten-free version? Replace all-purpose flour with almond or coconut flour. Both work well in this recipe. If you need vegan cookies, swap out the butter and egg. Use coconut oil for butter and a flax egg instead. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes. This mix acts like an egg. Add seasonal flavors to your cookies. Dried fruits like cranberries add a nice chew. They also bring a tart taste that balances the sweetness. You can mix in seeds like pumpkin or sunflower seeds. They add crunch and extra nutrients. These simple changes make your cookies even more delightful. To keep your chewy pumpkin chocolate chip cookies fresh, use an airtight container. This type of container helps maintain moisture and flavor. Store them at room temperature for up to one week. If you want to keep them longer, refrigerate them. In the fridge, they last about two weeks, but the texture may change slightly. Freezing is a great way to save these cookies for later. To freeze raw dough, scoop it onto a baking sheet. Space the dough balls apart and freeze until firm. Then, transfer them to a freezer-safe bag. They can last for up to three months. When you’re ready to bake, simply thaw the dough in the fridge overnight, then bake as usual. If your cookies lose their chewiness, don’t worry! You can bring them back. For best results, heat them in the oven at 300°F for about 5-10 minutes. This method revives their texture. You can also use the microwave. Heat one cookie for about 10-15 seconds. This method is quick but may not restore the chewy texture as well as the oven. Yes, you can use fresh pumpkin. To prepare it, roast or steam the pumpkin until soft. Then, mash it until smooth. Fresh pumpkin may give a different texture but is a great option. The cookies are done when the edges turn light golden. The centers may look soft. They will firm up as they cool. Trust your eyes; they should not look wet. You can replace walnuts with pecans or almonds. If you prefer no nuts, simply leave them out. The cookies still taste great without them. Absolutely! You can freeze these cookies. Place them in an airtight container. They stay fresh for up to three months. Just thaw at room temperature before enjoying. To lower the sweetness, reduce the brown and granulated sugar. You can cut each by a quarter cup. This will help balance the flavors without losing that chewy texture. This guide covers everything you need for delicious cookies. We explored main and dry ingredients, plus optional add-ins for flavor. I walked you through preparation, mixing, and baking steps, ensuring chewy texture and taste. Variations allow for creativity while accommodating dietary needs. Remember to store your cookies right to keep them fresh. With these tips, you’ll enjoy every bite. Happy baking!

Chewy Pumpkin Chocolate Chip Cookies

Indulge in the deliciousness of chewy pumpkin chocolate chip cookies! This easy recipe combines creamy pumpkin puree with rich chocolate chips for a mouthwatering treat perfect for fall. With just a few simple ingredients and quick steps, you'll have soft, warm cookies that everyone will love. Click through now to explore the full recipe and bring this autumn delight to your kitchen!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon 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 semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract, mixing until fully incorporated.

        In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Fold in the chocolate chips and walnuts (if using) until evenly distributed.

              Drop the dough by rounded tablespoons onto the prepared baking sheet, leaving space between each cookie.

                Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they'll continue to firm up as they cool.

                  Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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