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To make these cookies, gather these key ingredients: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, tightly packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons 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 These ingredients create a soft and chewy cookie with rich flavor. The pumpkin puree is key, adding moisture and a subtle taste. You can add extra ingredients to make the cookies even more special: - 1/2 cup chopped walnuts or pecans - 1/2 cup dried cranberries or raisins - 1/2 teaspoon ground cloves - 1/2 teaspoon allspice These additions bring a nice crunch or extra flavor that pairs well with the pumpkin and chocolate. If you need to adjust the recipe, here are some options: - Replace unsalted butter with coconut oil for a dairy-free version. - Use gluten-free all-purpose flour for a gluten-free cookie. - Swap pumpkin puree with applesauce for a lighter cookie. These substitutions help you accommodate dietary needs while still making delicious cookies. You can check out the Full Recipe for more detailed steps. First, heat your oven to 350°F (175°C). This will ensure even baking. Next, grab a baking sheet and line it with parchment paper. This makes clean-up easy and helps the cookies not stick. In a large bowl, add 1/2 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use a hand mixer or stand mixer to cream these together. Mix until it’s light and fluffy, which should take about 2-3 minutes. This step is key for the cookie's texture. After that, add in 1 cup of pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract. Mix on low speed until everything is smooth and well blended. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Make sure they are mixed well. Gradually add these dry ingredients into the wet mixture. Stir gently until the dry ingredients are just incorporated. Be careful not to overmix; this keeps your cookies soft. Finally, fold in 1 cup of semi-sweet chocolate chips until they are evenly spread throughout the dough. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the lined baking sheet. Leave about 2 inches between each cookie to give them room to spread. Bake in your preheated oven for 10-12 minutes. They are done when the edges turn golden brown and the centers look set. After baking, let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. For the full recipe, check out the details in the earlier section. To get that soft and chewy texture, I focus on key steps. First, use room-temperature butter. Cold butter can lead to dense cookies. Next, don’t overmix the dough after adding flour. Mix just until combined. This keeps the cookies light and fluffy. Also, consider using a mix of brown and granulated sugar. Brown sugar adds moisture and a hint of caramel flavor. Baking can be tricky, so watch for common mistakes. One big mistake is not measuring ingredients properly. Use measuring cups and spoons instead of guessing. Another error is skipping the cooling time. Letting cookies cool on the baking sheet helps them set. If you remove them too soon, they might fall apart. Lastly, don’t skip the parchment paper. It makes cleanup easy and prevents sticking. Creaming butter and sugar is crucial for great cookies. Start with softened butter. It should be soft but not melting. Combine it with sugar in a bowl. Use a mixer on medium speed for 2-3 minutes. You want a light and fluffy texture. This process adds air, which helps cookies rise. Always scrape the bowl to mix everything well. For creamier cookies, add a bit of pumpkin puree during this step. It makes the dough extra moist and tasty. For more details, check the Full Recipe. {{image_4}} You can make gluten-free pumpkin chocolate chip cookies easily. Use gluten-free flour instead of regular flour. Look for a mix that has xanthan gum in it. This will help give your cookies the right texture. Use the same amount of gluten-free flour as in the recipe. They will taste just as good without gluten. To make vegan pumpkin cookies, swap out a few ingredients. Use flaxseed meal mixed with water instead of the egg. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Replace the butter with coconut oil or vegan butter. This keeps your cookies soft and tasty. You can add extra flavors to your cookies. Consider nuts like walnuts or pecans for a crunchy bite. Dried fruits like cranberries also add a nice touch. For more spice, try adding a pinch of allspice or cloves. These small changes can make your cookies unique and special. Feel free to explore these variations to suit your taste. For the full recipe, check out the full recipe link. To keep your pumpkin chocolate chip cookies fresh, store them in an airtight container. This method helps maintain their soft texture and prevents them from drying out. If the cookies cool completely, they can last for up to a week at room temperature. You can also add a slice of bread in the container. This helps keep the cookies moist. Freezing cookies is a great way to enjoy them later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once they are firm, transfer the cookies to a freezer-safe bag or container. This method prevents them from sticking together. They can stay fresh in the freezer for up to three months. When you want a cookie, just take one out and let it thaw at room temperature. Reheating cookies can bring back their fresh-baked taste. To do this, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat them for about 5 minutes. This warms them up and makes them soft again. You can also microwave them for about 10-15 seconds. Be careful not to overheat them in the microwave, or they might get tough. Enjoy your warm, delicious cookies! Pumpkin chocolate chip cookies can last for about one week at room temperature. Store them in an airtight container to keep them fresh. You can also refrigerate them for up to two weeks. If you want to keep them longer, freeze them. Frozen cookies can last up to three months. Just make sure to wrap them well to prevent freezer burn. Yes, you can use fresh pumpkin. To do this, cook the pumpkin until soft, then puree it. Make sure to drain any excess moisture. This helps keep the cookies from becoming too wet. Fresh pumpkin gives a lovely flavor, but canned pumpkin is more convenient and consistent. If your dough feels too sticky, add a little more flour, one tablespoon at a time. Mix it in gently until the dough firms up. You can also chill the dough for about 30 minutes. This makes it easier to handle and helps the cookies keep their shape while baking. Enjoy your baking adventure with this full recipe! You learned how to make delicious pumpkin chocolate chip cookies from scratch. We covered the key ingredients, tips for perfect texture, and handy storage advice. Remember, small changes like using gluten-free flour or adding nuts can elevate your cookies. Baking is all about fun and creativity. Now, go ahead and share these tasty treats with friends and family. Enjoy every bite!

Pumpkin Chocolate Chip Cookies

Indulge in the perfect autumn treat with these Pumpkin Spice Chocolate Chip Cookies! Made with creamy pumpkin puree and rich chocolate chips, this recipe brings the cozy flavors of fall to your kitchen. In just 30 minutes, you can bake up a batch that's sure to impress. Don't miss out on this scrumptious dessert—click through for the full recipe and elevate your fall baking game today!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, tightly packed

1/2 cup granulated sugar

1 large egg

2 teaspoons 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

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy clean-up.

    In a spacious mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy, which will take about 2-3 minutes.

      Once creamy, incorporate the pumpkin puree, egg, and vanilla extract into the butter-sugar mixture. Mix on low speed until everything is well blended and smooth.

        In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt until thoroughly combined.

          Gradually introduce the dry ingredients to the wet mixture, mixing gently until just incorporated. Be careful not to overmix to maintain a soft texture.

            Carefully fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

              Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the lined baking sheet. Make sure to leave about 2 inches of space between each cookie to allow for spreading during baking.

                Bake the cookies in your preheated oven for 10-12 minutes. They are ready when the edges turn a golden brown and the centers appear to be set.

                  After baking, let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

                    Vorbereitungszeit: 15 Minuten | Gesamtzeit: 30 Minuten | Portionen: 24 Kekse

                      - Präsentationstipps: Arrange the freshly baked cookies in a delightful stack on a rustic wooden platter. Lightly dust with powdered sugar for an elegant touch. Surround them with colorful fall leaves or small decorative pumpkins to enhance the seasonal theme.