Chewy Pumpkin Cookies

$To make chewy pumpkin cookies, you need a few key ingredients. Here’s what to gather: - 1 cup 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 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1/4 teaspoon salt These ingredients work together to create a moist and flavorful cookie. The pumpkin puree gives the cookies their soft texture and rich flavor. The sugars add sweetness and help with browning. You can add extra flavors to your cookies. Here are some optional ingredients: - 1 cup chocolate chips - 1/2 cup chopped walnuts or pecans Chocolate chips add a sweet touch that pairs well with pumpkin. Nuts add crunch and nutty flavor, enhancing the overall experience. You can mix and match these to suit your taste. If you need to swap ingredients, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Substitute almond flour for all-purpose flour for a gluten-free choice. - If you don’t have pumpkin spice, mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. These substitutions can help you cater to dietary needs. Just remember, changes may alter the cookie's texture or flavor slightly. Enjoy experimenting! Start by setting your oven to 350°F (175°C). This heat is perfect for baking. While it warms up, grab a baking sheet. Line it with parchment paper. This helps the cookies not stick. Make sure your workspace is clean. You want a tidy area to work. Gather your tools, including a mixing bowl and a whisk. A cookie scoop or spoon will help you shape the dough later. With everything ready, you are set to mix the dough. In a large mixing bowl, add 1/2 cup of softened unsalted butter. Then, pour in 1 cup of brown sugar and 1/2 cup of granulated sugar. Use a mixer or spoon to cream them together. Mix until it is light and fluffy. Now, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Beat these ingredients until they blend well. In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and spices: 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet mix. Stir until just combined. Be careful not to overmix, or your cookies may get tough. If you like, fold in 1 cup of chocolate chips and 1/2 cup of chopped walnuts or pecans for added crunch and flavor. Using a cookie scoop or spoon, drop generous tablespoons of dough onto the prepared baking sheet. Space them about 2 inches apart. This space allows the cookies to spread while baking. Bake the cookies for 10-12 minutes. They should be lightly golden on the edges and look set in the center. Remember, they will continue to bake a bit after you take them out. Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, chewy goodness of your pumpkin cookies! To get that chewy texture, you need to mix carefully. Overmixing can make the cookies tough. When you add the dry ingredients, stir until just combined. This keeps air in the dough. The right amount of pumpkin puree also helps. It keeps the cookies moist and chewy! One big mistake is not measuring the flour correctly. Too much flour can dry out your cookies. Use the spoon and level method for best results. Another mistake is baking for too long. The cookies should be slightly soft in the middle when you pull them out. They will firm up as they cool. These cookies shine when served warm. You can stack them on a rustic wooden plate. For a special touch, add a sprinkle of powdered sugar. If you like, you can gift them in a decorative tin. They make a great treat for friends or family! {{image_2}} You can easily change your chewy pumpkin cookies. Adding chocolate chips makes them extra special. I like to use one cup of chocolate chips. They melt a bit and add a sweet touch. If you prefer nuts, try chopped walnuts or pecans. Half a cup works great. The nuts give a nice crunch and a rich flavor. Mix in either option when you combine the dough. This makes every bite a tasty surprise. You can also play with spices in your pumpkin cookies. While cinnamon, nutmeg, and ginger are classic choices, other spices can add fun flavors. Consider using allspice for a warm kick. You can also try cardamom for a unique twist. Just remember to use these spices in small amounts. Start with a quarter teaspoon and adjust to your taste. Experimenting with spices can lead to new favorite flavors. If you need a gluten-free option, swap all-purpose flour for a gluten-free blend. Many blends work well and keep the cookies chewy. For a vegan version, replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. Use vegan butter instead of regular butter. These changes keep your pumpkin cookies delicious while meeting dietary needs. Store your chewy pumpkin cookies in an airtight container. This keeps them soft and fresh. You can stack them with parchment paper between layers. This helps prevent sticking. Keep the container in a cool, dry place. They will stay fresh for up to one week. To freeze your cookies, let them cool completely first. Once cool, place them in a single layer on a baking sheet. Freeze them for about two hours until solid. After that, transfer the cookies to a freezer bag or container. Label the bag with the date. They can last for three months in the freezer. When you’re ready to eat them, just thaw them at room temperature. Reheat your cookies to bring back their soft texture. You can use the oven for this. Preheat it to 350°F (175°C). Place the cookies on a baking sheet and warm them for about five minutes. You can also use the microwave. Heat each cookie for about 10 to 15 seconds. Be careful not to heat them too long; you want them warm, not hot. Enjoy your cookies fresh again! To make chewy pumpkin cookies from scratch, gather these key ingredients: pumpkin puree, butter, brown sugar, granulated sugar, an egg, and vanilla extract. Mix the softened butter with both sugars until fluffy. Then, blend in the pumpkin puree, egg, and vanilla. In another bowl, whisk together flour, baking soda, baking powder, and spices like cinnamon and nutmeg. Combine the wet and dry mixes gently. Finally, drop spoonfuls of dough onto a lined baking sheet and bake at 350°F for 10-12 minutes. Yes, you can use fresh pumpkin! Start by cooking the pumpkin until soft, then mash it. Make sure to drain excess water for a thick puree. This will help maintain the right texture in your cookies. Fresh pumpkin gives a lovely taste and can be a fun twist on the classic recipe. To keep your pumpkin cookies moist, store them in an airtight container. Adding a slice of bread to the container can help retain moisture. Make sure to let them cool completely before storing. If you freeze them, wrap each cookie well in plastic wrap to prevent freezer burn. This way, they stay soft and chewy for longer! You learned how to make chewy pumpkin cookies step by step. We covered key ingredients, mixing dough, and baking tips to avoid common mistakes. You also discovered tasty variations and knew how to store your cookies well. In the end, baking cookies is fun and can bring joy. Try these tips to make every batch better. Enjoy sharing your delicious cookies with friends and family!$

Satisfy your sweet cravings with these chewy pumpkin spice cookies! Made with creamy pumpkin puree, warm spices, and optional chocolate chips or nuts, they’re the perfect fall treat. Easy to bake and ready in just 30 minutes, these cookies will fill your home with delightful aromas. Click through for the full recipe and enjoy a delicious bite of autumn at your next gathering or cozy night in!

Print Recipe Pin Recipe

Ingredients

1 cup 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 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1 cup chocolate chips (optional)

1/2 cup chopped walnuts or pecans (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 the mixture is light and fluffy.

Add the pumpkin puree, egg, and vanilla extract to the mixture, and beat until well 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.

If using, fold in the chocolate chips and chopped nuts.

Using a cookie scoop or spoon, drop generous tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden and the centers look set. The cookies will continue to cook slightly after being removed from the oven.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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

- Presentation Tips: Serve cookies stacked on a rustic wooden plate or arrange them neatly in a decorative tin for gifting. A sprinkle of powdered sugar on top can add a beautiful touch!