Chewy Pumpkin Cookies

$- 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 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 walnuts (optional) When I make chewy pumpkin cookies, I love using fresh pumpkin puree. It adds a natural sweetness and moisture. Canned pumpkin works too, but fresh gives a unique taste. The sugars in this recipe help create a soft, chewy texture. I use a mix of granulated and brown sugar. The brown sugar adds a slight caramel flavor that enhances the pumpkin. Butter plays a big role in the flavor. I always use unsalted butter to control the salt level. It makes the cookies richer. Don’t skip the vanilla extract! It adds depth to the cookie. The egg binds everything together and helps with the rise. For the dry ingredients, I use all-purpose flour to keep the cookies chewy. Baking soda and baking powder ensure the cookies rise just right. The spices bring warmth to the cookies. Ground cinnamon and nutmeg are classic fall flavors. Ginger adds a nice zing. The salt balances the sweetness. If you want a special touch, add chocolate chips or walnuts. They bring extra flavor and crunch. Check out the Full Recipe for more details on how to make these delicious treats! - Preheating the Oven Set your oven to 350°F (175°C). This helps the cookies bake evenly. - Preparing the Baking Sheet Line a baking sheet with parchment paper. This prevents cookies from sticking. - Creaming the Butter and Sugars In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Mix until fluffy. This step adds air to your dough. - Incorporating Pumpkin and Egg Add the pumpkin puree, egg, and vanilla extract to the bowl. Stir until well mixed. The pumpkin makes the cookies moist and tasty. - Whisking the Dry Ingredients In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures even spice distribution. - Mixing Wet and Dry Ingredients Gradually add the dry mix into the wet mix. Stir just until combined. Overmixing may lead to tough cookies. - Folding in Mix-ins (optional) If you want, fold in chocolate chips or walnuts for extra flavor. These add texture and sweetness to each bite. - Scooping the Dough Use a cookie scoop or tablespoon to drop the dough onto the baking sheet. Space each dollop about 2 inches apart. - Baking Time and Temperature Bake for 10-12 minutes. The edges should be set, and the tops lightly cracked. - Cooling Process After baking, let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool fully. This step prevents soggy bottoms. Follow these steps from the Full Recipe, and you’ll have perfect chewy pumpkin cookies in no time! Accurate measuring matters. Use dry measuring cups for flour and sugar. Too much flour makes cookies dry. Too little makes them too wet. Always level off your measuring cups. Choosing the right flour is key. All-purpose flour works best for chewy cookies. It has the right protein content. Avoid using cake flour. Cake flour can make cookies too light and fluffy. Spices bring warmth to the cookies. A blend of cinnamon, nutmeg, and ginger gives great flavor. You can adjust these spices to fit your taste. Try adding a touch more cinnamon for a stronger kick. Mix-ins add texture and fun. Chocolate chips work great for sweetness. Walnuts or pecans add crunch. You can even use dried fruits for a unique twist. Experiment to find your favorite combinations. Do not overmix the batter. Mix until just combined. Overmixing can make cookies tough. Gently fold in the dry ingredients. Cooling cookies is just as important. Let the cookies cool on the baking sheet for a few minutes. This helps them set properly. Then transfer to a wire rack. This prevents cookies from getting soggy. For the full recipe, check out the link provided. {{image_2}} You can make gluten-free pumpkin cookies easily. Use gluten-free flour blends like almond flour or oat flour. These options give a nice texture and flavor. You may also try coconut flour, but use less, as it absorbs more liquid. Always check the blend for xanthan gum. If it’s not in the mix, add about 1 teaspoon to help bind the cookies. Vegan pumpkin cookies are a great choice for plant-based diets. Replace the egg with a flaxseed egg. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. For butter, use coconut oil or vegan butter. These swaps keep your cookies moist and tasty. Adding dried fruits can enhance the flavor of your cookies. Try raisins, cranberries, or chopped dates. They bring natural sweetness and a chewy texture. You can also mix in nuts like pecans or walnuts for crunch. These seasonal add-ins make your cookies a treat for the senses. For the full recipe, check out the main article. To keep your chewy pumpkin cookies fresh, store them in an airtight container. Line the container with parchment paper to absorb any moisture. Keep them at room temperature for up to a week. If you want to keep them longer, consider freezing. To freeze your cookies, first let them cool completely. Place them in a single layer on a baking sheet. Put the baking sheet in the freezer for about an hour. Once frozen, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. When you're ready to enjoy the cookies, take them out of the freezer. Leave them at room temperature for about 30 minutes. For a warm treat, pop them in the microwave for a few seconds. This will make them soft and chewy again. Chewy pumpkin cookies can last up to a week in the container. To keep them fresh longer, you can add a slice of bread. The bread helps absorb moisture and keeps the cookies soft. If you notice them getting hard, they may be past their prime. Enjoy them while they’re still tasty! For the full recipe, check out the Chewy Pumpkin Cookies recipe. To make pumpkin cookies fluffier, use a bit more baking powder. You can also try adding an extra egg white. This helps create a lighter texture. Remember to measure your flour correctly. Too much flour can lead to dense cookies. Also, don’t overmix the dough. Mix until just combined for the best results. Yes, you can use fresh pumpkin. Just make sure to cook and puree it well. Fresh pumpkin can add a lovely flavor. However, canned pumpkin is more convenient and consistent. If you choose fresh, ensure you get the right type. Sugar pumpkins work best for baking. Pumpkin cookies pair well with many treats. Serve them with a glass of milk or hot apple cider. They also taste great with cream cheese frosting. For a fun twist, try adding a scoop of ice cream on top. You can even make a pumpkin cookie sandwich! Chewy pumpkin cookies stay fresh for about 5 days at room temperature. Store them in an airtight container to keep them soft. If you want to keep them longer, you can freeze them. They can last up to 3 months in the freezer. Just remember to thaw them before enjoying! Yes, you can use pumpkin spice mix! It’s a great shortcut. Just use about 2 teaspoons of the mix for this recipe. Adjust to taste if you like stronger flavors. Pumpkin spice mix usually contains cinnamon, nutmeg, and ginger, so it works well in cookies. In this blog post, we explored how to make delicious pumpkin cookies. We covered essential ingredients, baking steps, and tips for perfect texture. Adding pumpkin not only adds flavor but also boosts nutrition. Remember to measure accurately and let your cookies cool. Whether you try the gluten-free or vegan versions, these cookies will delight. Enjoy experimenting with flavors and creating your own tasty treats. Happy baking!$

Indulge in the delightful flavors of chewy pumpkin cookies that are perfect for fall! With simple ingredients like pumpkin puree, warm spices, and optional chocolate chips or walnuts, these cookies are easy to make and delicious to eat. From prep to bake, you can whip up a batch in just 25 minutes. Click through to learn how to make these tasty treats and impress your family and friends with your baking skills!

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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

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 chocolate chips or walnuts (optional)

Instructions

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

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

Beat in the pumpkin puree, egg, and vanilla extract until well combined.

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 ingredients, mixing until just combined. If using, fold in the chocolate chips or walnuts.

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

Bake for 10-12 minutes, or until the edges are set and the tops just begin to crack.

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

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

- Presentation Tips: Serve the cookies stacked on a decorative plate and dusted lightly with powdered sugar for an elegant touch. Consider adding a small bowl of cream cheese frosting for dipping!