Chewy Pumpkin Cookies with Brown Butter

$- 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 cup pumpkin puree (not pumpkin pie filling) - 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 - 1/2 teaspoon salt - 1 cup chocolate chips (or nuts for variation) To achieve that perfect chewy bite, a few key ingredients matter. First, the brown sugar plays a big role. It has more moisture than white sugar, which helps keep the cookies soft. The brown butter adds rich flavor and a nutty taste. The combination of baking soda and baking powder helps the cookies rise while keeping them chewy. Using fresh pumpkin puree is crucial for taste. Store-bought pumpkin pie filling contains added sugars and spices. Fresh puree gives you the true pumpkin flavor. It also keeps the cookies moist. To make fresh puree, roast pumpkin chunks until soft, then blend until smooth. This step adds a homemade touch that makes your cookies stand out. You can easily modify this recipe to fit your needs. For a dairy-free option, substitute coconut oil for butter. If you want to skip eggs, use a flax egg instead. Just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. For gluten-free cookies, use a 1:1 gluten-free flour blend. These substitutions ensure everyone can enjoy these tasty treats. For the complete recipe, check out the Full Recipe section. Start by melting the unsalted butter in a saucepan over medium heat. Stir it often to stop it from burning. As it heats, it will foam and then turn golden brown. This takes about 5 to 7 minutes. The nutty smell means it's ready! Remove it from heat and let it cool slightly. Brown butter adds a rich taste to your cookies. In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix them until smooth and creamy. Then, add in the pumpkin puree, egg, and vanilla extract. Beat all the wet ingredients together until they blend well. This mixture will give your cookies moisture and flavor. In a separate bowl, whisk together the dry ingredients. This includes the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing them separately ensures that the baking soda and powder spread evenly in the cookies. This step is key for a light, fluffy texture. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes. Chilling the dough is important. It helps the cookies keep their shape while baking. You can use this time to clean up your kitchen or plan a fun way to serve your cookies. While the dough chills, preheat your oven to 350°F (175°C). This step is crucial for baking. The oven needs to be hot enough as soon as you put the cookies in. Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. Once chilled, scoop rounded balls of dough onto the baking sheet. Leave about 2 inches between each ball. This space allows the cookies to spread while baking. Bake for 10 to 12 minutes. The edges should be set, and the centers will look soft and slightly underbaked. After baking, let them cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your chewy pumpkin cookies! For the full recipe, check the recipe section above. To get that perfect chewy texture in your pumpkin cookies, start with the butter. Brown the butter until it is golden. This adds a rich, nutty flavor. Make sure you chill the dough for at least 30 minutes. A colder dough helps the cookies keep their shape while baking. Also, don’t bake them too long. Remove the cookies when the edges set, but the centers remain soft. This keeps them chewy and moist. Accurate measurements are key to great cookies. Use a dry measuring cup for flour. Spoon the flour into the cup gently, then level it off with a knife. This prevents packing too much flour, which can make your cookies dry. For brown sugar, pack it tightly into the measuring cup. This ensures you use the right amount, which adds moisture and sweetness. Mixing is important, but too much can ruin your cookies. Combine the wet and dry ingredients until just blended. You should still see some flour spots. Overmixing adds air and develops gluten, which makes cookies tough. If you fold in chocolate chips or nuts, do it gently. This will keep your cookies soft and chewy, just like you want them! {{image_2}} You can make these chewy pumpkin cookies even better by adding chocolate chips or nuts. Both options work great. If you love chocolate, stick with the chips. They melt and create gooey pockets of flavor. If you want crunch, try nuts like walnuts or pecans. You can even mix both! Use one cup of chocolate chips or nuts in the recipe. This gives you tasty choices for every bite. Want to boost the flavor? Adding more spices can help! You can try extra cinnamon, cloves, or allspice. Each spice brings a new layer of taste. Just add a little at a time. Start with half a teaspoon of each. Taste the dough before baking. This way, you can find the perfect balance for your cookies. A little spice can make a big difference. For a real pumpkin spice treat, use the classic pumpkin spice blend. This mix usually has cinnamon, nutmeg, ginger, and cloves. You can find pre-made mixes at the store or make your own. Use one to two teaspoons in the dough. This adds warmth and makes your cookies extra cozy. It’s perfect for fall or anytime you want a warm hug in cookie form. Check the Full Recipe for how to adjust the spices in your dough. To keep your chewy pumpkin cookies fresh, store them in an airtight container. This helps them stay soft. You can add a slice of bread to the container. The bread keeps the cookies moist. Place the cookies in a single layer if possible. If you stack them, use parchment paper between layers to avoid sticking. Freezing cookie dough is easy and smart. First, scoop the dough into balls using a cookie scoop. Place the dough balls on a baking sheet and freeze them for about an hour. Once frozen, transfer the dough balls to a freezer bag. Seal the bag tightly to prevent freezer burn. You can freeze the dough for up to three months. When you're ready to bake, just take them out and bake from frozen. Add a minute or two to the baking time. Baked cookies stay fresh for about a week at room temperature. If you want them to last longer, you can freeze them. To freeze baked cookies, let them cool completely. Then, wrap each cookie in plastic wrap or foil. Place them in a freezer-safe bag. They can last up to three months in the freezer. Just thaw them at room temperature before enjoying. For the full recipe, check out the entire guide! The chewy texture comes from the right balance of fat and sugar. Brown butter adds moisture and depth. The sugars dissolve well, making the dough soft. Chilling the dough helps too, keeping the cookies thick while baking. This way, the centers stay soft and chewy. No, you should not use pumpkin pie filling. Pumpkin pie filling has added spices and sugar. This can change the cookie's taste and texture. Always choose pure pumpkin puree for the best results. It will keep the flavor true and allow you to control the spices. Look for the edges to be set and the centers slightly soft. The cookies will firm up as they cool. Set a timer for 10 to 12 minutes. If the edges are golden brown, they are ready. Trust your eyes and nose; they will guide you. Yes, you can substitute brown sugar for granulated sugar. Brown sugar adds moisture and flavor. This will make the cookies chewier and richer. You can use the same amount to keep the recipe simple. Just remember that the cookies may spread a bit more. The best toppings include chocolate chips, nuts, or a glaze. You can also sprinkle some cinnamon sugar on top. For a festive touch, add a dusting of powdered sugar. Drizzle a cream cheese glaze for extra sweetness. Choose what you love most to make them special. For the full recipe, check out the detailed steps in the earlier section. These cookies blend warm spices and pumpkin for a tasty treat. You learned key steps, from mixing ingredients to baking. Using fresh pumpkin puree is crucial for flavor. Remember, tweaking ingredients can fit your needs, like allergies. Now, you have tips for storage and freezing, so you can keep them fresh. Enjoy the chewy texture and make these cookies your own. Happy baking!$

Chewy Pumpkin Cookies with Brown Butter

Indulge in the ultimate fall treat with these chewy pumpkin cookies featuring rich brown butter! With simple ingredients and easy steps, you'll create delicious cookies that are soft in the middle and perfect for sharing. Whether you’re savoring them with a warm drink or gifting them to friends, these cookies are sure to impress. Click through to explore the full recipe and bring the taste of autumn to your kitchen!

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Ingredients

1 cup unsalted butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1 cup pumpkin puree (not pumpkin pie filling)

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

1/2 teaspoon salt

1 cup chocolate chips (or nuts for variation)

Instructions

Prepare the Brown Butter: In a saucepan over medium heat, melt the butter, stirring constantly. Continue cooking until the butter foams and turns golden brown, about 5-7 minutes. Remove from heat and let cool slightly.

Mix Wet Ingredients: In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until smooth. Add the pumpkin puree, egg, and vanilla extract, then beat until well combined.

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

Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chocolate chips (or nuts, if using).

Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This will help the cookies maintain their shape.

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop and Bake: Once chilled, use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.

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

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

- Presentation Tips: Serve the cookies on a decorative plate, optionally dusting them with powdered sugar for a festive touch. For an extra treat, drizzle with a cream cheese glaze!