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Chewy Pumpkin Cookies Perfect for Fall Treats

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- 1 cup canned pumpkin puree - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon sea salt - 1 cup chocolate chips (or substitute with your favorite mix-ins) Each ingredient plays a key role in making these cookies chewy and flavorful. The canned pumpkin puree brings moisture and a lovely autumn taste. Brown sugar adds depth and chewiness, while the granulated sugar gives a slight crisp. Softened butter ensures a creamy mix, and the egg binds everything perfectly. The flour provides the structure, and the baking soda and powder help them rise. Pumpkin pie spice gives that warm fall flavor, and sea salt balances the sweetness. Finally, chocolate chips (or your choice of mix-ins) add a delightful surprise in every bite. If you don't have canned pumpkin puree, you can use homemade pumpkin puree. For a different sweet flavor, try coconut sugar instead of brown sugar. If you need a dairy-free option, use vegan butter. You can also replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). For a gluten-free version, use a gluten-free flour blend. Lastly, if you prefer, you can swap the chocolate chips for nuts, dried fruits, or even white chocolate to suit your taste. First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats up, prepare your baking sheets. Line two sheets with parchment paper. This helps prevent sticking and makes clean-up easy. Next, take a large mixing bowl. Add the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat these ingredients. Mix on medium speed until smooth and creamy. This should take about 3-5 minutes. The mix should look light in color. Now, it’s time for the star of the show: pumpkin! Add the canned pumpkin puree, large egg, and pure vanilla extract to your sugar mix. Blend these on low speed until everything is well combined. The mixture should look even and smooth. In a separate bowl, whisk together the dry ingredients. Combine the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and sea salt. Make sure these are mixed well; this helps with even flavor throughout the cookies. Slowly incorporate your dry mix into the wet pumpkin mixture. Use a spatula or wooden spoon to stir gently. Mix just until everything is combined. Be careful not to overmix; this helps keep the cookies chewy. Fold in the chocolate chips or your favorite mix-ins. Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared sheets. Space them about 2 inches apart. Place the sheets in the preheated oven and bake for 10-12 minutes. Watch for light golden edges and soft centers. Once baked, let the cookies cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. For the full recipe, refer back to the beginning. Enjoy your delicious chewy pumpkin cookies! To get that chewy texture, use brown sugar. It keeps moisture in the cookies. Make sure to mix the dough just enough. Overmixing can lead to tough cookies. Always underbake slightly. The centers should look soft when you take them out. They will firm up as they cool. One common mistake is using cold ingredients. Make sure your butter and egg are at room temperature. This helps the dough mix evenly. Also, do not skip the resting time. Letting the dough chill for at least 30 minutes can improve texture. Another mistake is not measuring flour correctly. Too much flour can make the cookies dry. When mixing, use a gentle hand. Start with low speed when adding dry ingredients. This helps avoid a flour cloud in your kitchen. Combine until you see no dry spots. Fold in chocolate chips last, so they stay intact. For a fun twist, mix in nuts or dried fruits for extra flavor. For the full recipe, check out the Ultimate Chewy Pumpkin Cookies. {{image_4}} You can switch up the spices in your chewy pumpkin cookies. Try adding extra cinnamon or nutmeg for a cozy taste. If you want a hint of warmth, consider a dash of ginger. You can also use different extracts. Almond or maple extract adds a unique twist. Feel free to experiment until you find your favorite blend. Mix-ins can enhance the flavor and texture of your cookies. Add chopped nuts like walnuts or pecans for crunch. Dried fruits like cranberries or raisins provide a chewy contrast. You can even try white chocolate chips for a sweet touch. Each mix-in gives the cookie new life. Just remember to keep the total amount around one cup, so the dough stays balanced. For a gluten-free version, replace all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for proper texture. To create a vegan cookie, swap the egg for flaxseed meal or applesauce. Use vegan butter to maintain that rich flavor. These options ensure everyone can enjoy these delicious chewy pumpkin cookies. Check the Full Recipe for more details on making these adaptations. To store your baked cookies, let them cool completely. Place them in an airtight container. This helps keep them soft and chewy. You can also layer them between sheets of wax paper to prevent sticking. Store the container in a cool, dry place. These cookies will stay fresh for up to one week. If you want to enjoy your cookies later, freezing is a great option. Start by cooling the cookies fully. Then, place them in a single layer on a baking sheet. Freeze them for about 1-2 hours. Once they are firm, transfer them to a freezer bag. Be sure to remove as much air as possible. You can freeze them for up to three months. To reheat your cookies, remove them from the freezer and let them thaw at room temperature. For warm cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. This will restore their chewy texture. Enjoy your Ultimate Chewy Pumpkin Cookies fresh from the oven! For the full recipe, check out the Ultimate Chewy Pumpkin Cookies. You can tell when the cookies are done by checking the edges. The edges should turn light golden brown. The centers will look soft and may seem slightly underbaked. This means they will continue to cook as they cool. Yes, you can use homemade pumpkin puree. Just make sure it is smooth and not too watery. Drain any excess liquid, as it can change the cookie texture. These cookies stay fresh for about one week at room temperature. Store them in an airtight container to keep them soft and chewy. Serve the cookies with a warm drink, like apple cider or coffee. You can also add a scoop of vanilla ice cream on top for a tasty dessert. For a fun twist, try pairing them with a cream cheese frosting for extra flavor. Check out the Full Recipe for more ideas! This blog post covered everything you need for baking pumpkin cookies. We talked about the right ingredients, measurements, and substitutes. You learned step-by-step instructions, tips for perfect cookies, and fun variations. We also shared how to store your cookies and answered common questions. Baking can be fun and easy, especially with these tips. Enjoy making your cookies and experimenting with flavors!
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Fall is here, and what better way to celebrate than with chewy pumpkin cookies? These delightful treats are perfect for cozy evenings and festive gatherings. You’ll love how easy they are to make and how great they taste. In this post, I’ll share simple steps and tips to achieve the perfect chewy texture, plus delicious variations to try. Let’s dive into this delicious fall recipe and enjoy some sweet moments!

Ingredients

List of Ingredients

– 1 cup canned pumpkin puree

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 1/2 cup unsalted butter, softened

– 1 large egg

– 1 teaspoon pure vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1 teaspoon pumpkin pie spice

– 1/2 teaspoon sea salt

– 1 cup chocolate chips (or substitute with your favorite mix-ins)

Measurements for Each Ingredient

Each ingredient plays a key role in making these cookies chewy and flavorful. The canned pumpkin puree brings moisture and a lovely autumn taste. Brown sugar adds depth and chewiness, while the granulated sugar gives a slight crisp. Softened butter ensures a creamy mix, and the egg binds everything perfectly. The flour provides the structure, and the baking soda and powder help them rise. Pumpkin pie spice gives that warm fall flavor, and sea salt balances the sweetness. Finally, chocolate chips (or your choice of mix-ins) add a delightful surprise in every bite.

Suggested Substitutes

If you don’t have canned pumpkin puree, you can use homemade pumpkin puree. For a different sweet flavor, try coconut sugar instead of brown sugar. If you need a dairy-free option, use vegan butter. You can also replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). For a gluten-free version, use a gluten-free flour blend. Lastly, if you prefer, you can swap the chocolate chips for nuts, dried fruits, or even white chocolate to suit your taste.

Step-by-Step Instructions

Prepping the Oven and Baking Sheets

First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats up, prepare your baking sheets. Line two sheets with parchment paper. This helps prevent sticking and makes clean-up easy.

Creaming Butter and Sugars

Next, take a large mixing bowl. Add the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat these ingredients. Mix on medium speed until smooth and creamy. This should take about 3-5 minutes. The mix should look light in color.

Incorporating Pumpkin and Eggs

Now, it’s time for the star of the show: pumpkin! Add the canned pumpkin puree, large egg, and pure vanilla extract to your sugar mix. Blend these on low speed until everything is well combined. The mixture should look even and smooth.

Mixing Dry Ingredients

In a separate bowl, whisk together the dry ingredients. Combine the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and sea salt. Make sure these are mixed well; this helps with even flavor throughout the cookies.

Combining Wet and Dry Mixtures

Slowly incorporate your dry mix into the wet pumpkin mixture. Use a spatula or wooden spoon to stir gently. Mix just until everything is combined. Be careful not to overmix; this helps keep the cookies chewy.

Baking the Cookies

Fold in the chocolate chips or your favorite mix-ins. Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared sheets. Space them about 2 inches apart. Place the sheets in the preheated oven and bake for 10-12 minutes. Watch for light golden edges and soft centers. Once baked, let the cookies cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

For the full recipe, refer back to the beginning. Enjoy your delicious chewy pumpkin cookies!

Tips & Tricks

Achieving the Perfect Chewy Texture

To get that chewy texture, use brown sugar. It keeps moisture in the cookies. Make sure to mix the dough just enough. Overmixing can lead to tough cookies. Always underbake slightly. The centers should look soft when you take them out. They will firm up as they cool.

Common Mistakes to Avoid

One common mistake is using cold ingredients. Make sure your butter and egg are at room temperature. This helps the dough mix evenly. Also, do not skip the resting time. Letting the dough chill for at least 30 minutes can improve texture. Another mistake is not measuring flour correctly. Too much flour can make the cookies dry.

Best Practices for Mixing

When mixing, use a gentle hand. Start with low speed when adding dry ingredients. This helps avoid a flour cloud in your kitchen. Combine until you see no dry spots. Fold in chocolate chips last, so they stay intact. For a fun twist, mix in nuts or dried fruits for extra flavor.

For the full recipe, check out the Ultimate Chewy Pumpkin Cookies.

Variations

Flavor Variations

You can switch up the spices in your chewy pumpkin cookies. Try adding extra cinnamon or nutmeg for a cozy taste. If you want a hint of warmth, consider a dash of ginger. You can also use different extracts. Almond or maple extract adds a unique twist. Feel free to experiment until you find your favorite blend.

Additional Mix-Ins

Mix-ins can enhance the flavor and texture of your cookies. Add chopped nuts like walnuts or pecans for crunch. Dried fruits like cranberries or raisins provide a chewy contrast. You can even try white chocolate chips for a sweet touch. Each mix-in gives the cookie new life. Just remember to keep the total amount around one cup, so the dough stays balanced.

Gluten-Free and Vegan Options

For a gluten-free version, replace all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for proper texture. To create a vegan cookie, swap the egg for flaxseed meal or applesauce. Use vegan butter to maintain that rich flavor. These options ensure everyone can enjoy these delicious chewy pumpkin cookies. Check the Full Recipe for more details on making these adaptations.

Storage Info

How to Store Baked Cookies

To store your baked cookies, let them cool completely. Place them in an airtight container. This helps keep them soft and chewy. You can also layer them between sheets of wax paper to prevent sticking. Store the container in a cool, dry place. These cookies will stay fresh for up to one week.

Freezing Instructions

If you want to enjoy your cookies later, freezing is a great option. Start by cooling the cookies fully. Then, place them in a single layer on a baking sheet. Freeze them for about 1-2 hours. Once they are firm, transfer them to a freezer bag. Be sure to remove as much air as possible. You can freeze them for up to three months.

Best Practices for Reheating

To reheat your cookies, remove them from the freezer and let them thaw at room temperature. For warm cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. This will restore their chewy texture. Enjoy your Ultimate Chewy Pumpkin Cookies fresh from the oven! For the full recipe, check out the Ultimate Chewy Pumpkin Cookies.

FAQs

How do I know when the cookies are done?

You can tell when the cookies are done by checking the edges. The edges should turn light golden brown. The centers will look soft and may seem slightly underbaked. This means they will continue to cook as they cool.

Can I use homemade pumpkin puree?

Yes, you can use homemade pumpkin puree. Just make sure it is smooth and not too watery. Drain any excess liquid, as it can change the cookie texture.

How long do the cookies stay fresh?

These cookies stay fresh for about one week at room temperature. Store them in an airtight container to keep them soft and chewy.

What are some serving suggestions for pumpkin cookies?

Serve the cookies with a warm drink, like apple cider or coffee. You can also add a scoop of vanilla ice cream on top for a tasty dessert. For a fun twist, try pairing them with a cream cheese frosting for extra flavor. Check out the Full Recipe for more ideas!

This blog post covered everything you need for baking pumpkin cookies. We talked about the right ingredients, measurements, and substitutes. You learned step-by-step instructions, tips for perfect cookies, and fun variations. We also shared how to store your cookies and answered common questions.

Baking can be fun and easy, especially with these tips. Enjoy making your cookies and experimenting with flavors!

- 1 cup canned pumpkin puree - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon sea salt - 1 cup chocolate chips (or substitute with your favorite mix-ins) Each ingredient plays a key role in making these cookies chewy and flavorful. The canned pumpkin puree brings moisture and a lovely autumn taste. Brown sugar adds depth and chewiness, while the granulated sugar gives a slight crisp. Softened butter ensures a creamy mix, and the egg binds everything perfectly. The flour provides the structure, and the baking soda and powder help them rise. Pumpkin pie spice gives that warm fall flavor, and sea salt balances the sweetness. Finally, chocolate chips (or your choice of mix-ins) add a delightful surprise in every bite. If you don't have canned pumpkin puree, you can use homemade pumpkin puree. For a different sweet flavor, try coconut sugar instead of brown sugar. If you need a dairy-free option, use vegan butter. You can also replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). For a gluten-free version, use a gluten-free flour blend. Lastly, if you prefer, you can swap the chocolate chips for nuts, dried fruits, or even white chocolate to suit your taste. First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats up, prepare your baking sheets. Line two sheets with parchment paper. This helps prevent sticking and makes clean-up easy. Next, take a large mixing bowl. Add the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat these ingredients. Mix on medium speed until smooth and creamy. This should take about 3-5 minutes. The mix should look light in color. Now, it’s time for the star of the show: pumpkin! Add the canned pumpkin puree, large egg, and pure vanilla extract to your sugar mix. Blend these on low speed until everything is well combined. The mixture should look even and smooth. In a separate bowl, whisk together the dry ingredients. Combine the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and sea salt. Make sure these are mixed well; this helps with even flavor throughout the cookies. Slowly incorporate your dry mix into the wet pumpkin mixture. Use a spatula or wooden spoon to stir gently. Mix just until everything is combined. Be careful not to overmix; this helps keep the cookies chewy. Fold in the chocolate chips or your favorite mix-ins. Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared sheets. Space them about 2 inches apart. Place the sheets in the preheated oven and bake for 10-12 minutes. Watch for light golden edges and soft centers. Once baked, let the cookies cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. For the full recipe, refer back to the beginning. Enjoy your delicious chewy pumpkin cookies! To get that chewy texture, use brown sugar. It keeps moisture in the cookies. Make sure to mix the dough just enough. Overmixing can lead to tough cookies. Always underbake slightly. The centers should look soft when you take them out. They will firm up as they cool. One common mistake is using cold ingredients. Make sure your butter and egg are at room temperature. This helps the dough mix evenly. Also, do not skip the resting time. Letting the dough chill for at least 30 minutes can improve texture. Another mistake is not measuring flour correctly. Too much flour can make the cookies dry. When mixing, use a gentle hand. Start with low speed when adding dry ingredients. This helps avoid a flour cloud in your kitchen. Combine until you see no dry spots. Fold in chocolate chips last, so they stay intact. For a fun twist, mix in nuts or dried fruits for extra flavor. For the full recipe, check out the Ultimate Chewy Pumpkin Cookies. {{image_4}} You can switch up the spices in your chewy pumpkin cookies. Try adding extra cinnamon or nutmeg for a cozy taste. If you want a hint of warmth, consider a dash of ginger. You can also use different extracts. Almond or maple extract adds a unique twist. Feel free to experiment until you find your favorite blend. Mix-ins can enhance the flavor and texture of your cookies. Add chopped nuts like walnuts or pecans for crunch. Dried fruits like cranberries or raisins provide a chewy contrast. You can even try white chocolate chips for a sweet touch. Each mix-in gives the cookie new life. Just remember to keep the total amount around one cup, so the dough stays balanced. For a gluten-free version, replace all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for proper texture. To create a vegan cookie, swap the egg for flaxseed meal or applesauce. Use vegan butter to maintain that rich flavor. These options ensure everyone can enjoy these delicious chewy pumpkin cookies. Check the Full Recipe for more details on making these adaptations. To store your baked cookies, let them cool completely. Place them in an airtight container. This helps keep them soft and chewy. You can also layer them between sheets of wax paper to prevent sticking. Store the container in a cool, dry place. These cookies will stay fresh for up to one week. If you want to enjoy your cookies later, freezing is a great option. Start by cooling the cookies fully. Then, place them in a single layer on a baking sheet. Freeze them for about 1-2 hours. Once they are firm, transfer them to a freezer bag. Be sure to remove as much air as possible. You can freeze them for up to three months. To reheat your cookies, remove them from the freezer and let them thaw at room temperature. For warm cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. This will restore their chewy texture. Enjoy your Ultimate Chewy Pumpkin Cookies fresh from the oven! For the full recipe, check out the Ultimate Chewy Pumpkin Cookies. You can tell when the cookies are done by checking the edges. The edges should turn light golden brown. The centers will look soft and may seem slightly underbaked. This means they will continue to cook as they cool. Yes, you can use homemade pumpkin puree. Just make sure it is smooth and not too watery. Drain any excess liquid, as it can change the cookie texture. These cookies stay fresh for about one week at room temperature. Store them in an airtight container to keep them soft and chewy. Serve the cookies with a warm drink, like apple cider or coffee. You can also add a scoop of vanilla ice cream on top for a tasty dessert. For a fun twist, try pairing them with a cream cheese frosting for extra flavor. Check out the Full Recipe for more ideas! This blog post covered everything you need for baking pumpkin cookies. We talked about the right ingredients, measurements, and substitutes. You learned step-by-step instructions, tips for perfect cookies, and fun variations. We also shared how to store your cookies and answered common questions. Baking can be fun and easy, especially with these tips. Enjoy making your cookies and experimenting with flavors!

Ultimate Chewy Pumpkin Cookies

Indulge in the ultimate chewy pumpkin cookies that are perfect for fall! Featuring a delightful blend of pumpkin puree, chocolate chips, and warm spices, these cookies are soft, chewy, and bursting with flavor. Whip them up in just 30 minutes for a cozy treat everyone will love. Ready to bake your new favorite cookies? Click through to discover the full recipe and enjoy a scrumptious autumn delight!
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Ingredients
  

1 cup canned pumpkin puree

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsalted butter, softened at room temperature

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon sea salt

1 cup chocolate chips (or substitute with your favorite mix-ins such as chopped nuts or dried cranberries)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.

    In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, packed brown sugar, and granulated sugar. Beat on medium speed until the mixture is smooth, creamy, and light in color, approximately 3-5 minutes.

      Next, add the canned pumpkin puree, large egg, and pure vanilla extract to the sugar mixture. Blend on low speed until everything is fully combined and the mixture looks homogenous.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and sea salt until thoroughly combined.

          Slowly incorporate the dry ingredient mixture into the wet pumpkin mixture. Stir gently using a spatula or wooden spoon until just combined; be cautious not to overmix, as this can affect the texture.

            Fold in the chocolate chips or your chosen mix-ins with a spatula until they are evenly distributed throughout the dough.

              Using a cookie scoop or a heaping tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.

                Place the baking sheets in the preheated oven and bake for 10-12 minutes. Keep an eye on them; the edges should turn a light golden brown while the centers will appear soft and slightly underbaked.

                  Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them carefully to a wire rack to cool completely and firm up.

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

                      Presentation Tips: To enhance the visual appeal, arrange the cookies on a decorative tin or an autumn-themed platter. Dust lightly with powdered sugar for an elegant finish. For an added seasonal touch, consider garnishing your serving area with small pumpkins or colorful autumn leaves, creating a festive atmosphere for your delightful cookie display.

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