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Here’s what you need for these ultimate chewy pumpkin cookies: - 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 vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1 cup chocolate chips (or your favorite mix-ins like nuts or dried cranberries) If you need substitutes for common allergies, here are some options: - Use coconut oil instead of butter for dairy-free cookies. - Replace the egg with a flaxseed meal for a vegan option. - Use gluten-free flour to make these cookies gluten-free. When choosing pumpkin, I recommend using quality canned pumpkin. Brands like Libby’s and Farmer’s Market are top choices for their rich flavor and smooth texture. For the sugars, try organic brown sugar for a deep flavor and regular granulated sugar for sweetness. Both work well in this recipe. Feel free to mix things up! You can add: - 1/2 cup chopped nuts like walnuts or pecans for a crunchy bite. - 1/2 cup dried fruits like cranberries or raisins for a sweet twist. - A sprinkle of chopped white chocolate for an extra layer of flavor. These add-ins can enhance the taste and make your cookies even more special. Explore different combinations based on your taste! For the full recipe, check out the Ultimate Chewy Pumpkin Cookies. Start by preheating your oven to 350°F (175°C). This step ensures even baking. Next, line two baking sheets with parchment paper. Parchment paper prevents sticking and makes cleanup easy. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until the blend is smooth and fluffy. This takes about 3 to 5 minutes. Next, add the canned pumpkin puree and egg. Also, stir in the vanilla extract. Blend everything until well combined. The mixture should be thick and creamy. In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Proper whisking helps mix the dry ingredients well. This step avoids clumps in your flour mixture. Make sure to break any lumps that may form. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading. Bake your cookies for 10 to 12 minutes. The edges should be lightly golden, but the centers should stay soft. This helps achieve that chewy texture. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. For the full recipe, check the detailed instructions above. To make chewy pumpkin cookies, moisture is key. Pumpkin puree adds natural moisture, which keeps cookies soft. This high moisture also means you should watch your baking time. For chewier cookies, bake for 10 minutes instead of 12. Check them often. Look for edges that are golden but the centers should still look soft. Storing your cookies right helps keep them fresh. Place them in an airtight container at room temperature. This keeps them soft for up to a week. If you want to save dough for later, scoop it into balls. Then freeze them on a baking sheet. Once frozen, transfer them to a ziplock bag. They can last for up to three months. To make these cookies even tastier, try extra spices. A pinch of nutmeg or a dash of ginger works wonders. You can also add a splash of maple extract for a sweet twist. If you want to change up the chocolate chips, use white chocolate or butterscotch chips instead. Nuts or dried fruit can also add a fun crunch. {{image_2}} You can easily make these cookies gluten-free. Just swap out the all-purpose flour. Use a gluten-free flour blend instead. Look for one that has xanthan gum for the best texture. This will help keep your cookies chewy and tasty. To make these cookies vegan, replace the egg with ground flaxseed. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. For the butter, use a plant-based alternative. This way, you won’t miss out on flavor or texture. Want to jazz up your cookies? Add a teaspoon of orange zest or lemon zest. This will give a fresh twist to the flavor. You can also mix in spices like cinnamon or nutmeg for a cozy touch. For seasonal variations, try adding cranberries or pecans. These will add crunch and a fun flavor. You can also use white chocolate chips for a sweeter option. The possibilities are endless, and every batch can be unique! For the full recipe, check the Ultimate Chewy Pumpkin Cookies section. To keep your chewy pumpkin cookies fresh, use an airtight container. This helps seal in moisture, keeping them soft and chewy. I recommend stacking the cookies in a single layer if possible. If you have many cookies, you can add parchment paper between layers. This will prevent them from sticking together. Store the container at room temperature, away from sunlight. You can freeze cookie dough to enjoy later. First, scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour until firm. Then, transfer the balls to a freezer bag. Make sure to label the bag with the date. When you're ready to bake, there’s no need to thaw. Just add a couple of extra minutes to the baking time. For baked cookies, let them cool completely before freezing. Place them in an airtight container or freezer bag. They will stay good for up to three months. When you want to eat them, thaw the cookies in the fridge overnight. You can warm them in the oven for a few minutes to restore their chewy texture. These cookies last about a week at room temperature. You’ll know they’re still good if they remain soft and fragrant. If they start to harden or lose their smell, it’s time to toss them. Always check for any signs of mold or unusual smells. For the best taste, enjoy them within the first few days after baking. For the full recipe, check out the Ultimate Chewy Pumpkin Cookies. Yes, you can use fresh pumpkin. Fresh pumpkin has a different texture and flavor. It may be less sweet than canned pumpkin. This can change the taste of your cookies. To use fresh pumpkin, roast and puree it first. Make sure it is smooth and not too watery. Adjust the sugar in your recipe if needed. If you want to replace eggs, there are several good choices. Here are some options: - Mashed banana: Use 1/4 cup per egg. - Applesauce: Use 1/4 cup per egg. - Flaxseed meal: Mix 1 tablespoon with 2.5 tablespoons of water. Let it sit for 5 minutes. - Chia seeds: Use the same method as flaxseed meal. These options can help bind your cookies together without eggs. To check if your cookies are done, look for a few signs. The edges should be lightly golden. The centers should still look soft. You can also gently touch the top. If it springs back, they are likely done. Let them cool on the baking sheet for a few minutes. This helps them set up perfectly. This blog post covered the essential ingredients and steps for baking delicious cookies. We discussed ingredient measurements, allergen substitutions, and shared quality brand recommendations. I offered tips for mixing and baking and outlined methods for achieving the perfect chewy texture. Remember, your cookies can have endless variations. Consider gluten-free or vegan options, and explore seasonal flavors. With proper storage, you can enjoy your cookies longer. Happy baking, and may your cookie creations always turn out perfectly!

Ultimate Chewy Pumpkin Cookies

Indulge in the ultimate chewy pumpkin cookies this fall! With just a few simple ingredients like pumpkin puree, chocolate chips, and pumpkin pie spice, these cookies are perfect for cozy gatherings or a sweet treat at home. Discover how to make these delightful cookies in just 30 minutes! Click to explore the full recipe and enjoy your deliciously soft pumpkin cookies today.
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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

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup chocolate chips (or your favorite mix-ins like nuts or dried cranberries)

Instructions
 

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

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. This should take about 3-5 minutes.

      Add the canned pumpkin puree, egg, and vanilla extract to the sugar mixture. Blend until fully combined.

        In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.

          Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.

            Fold in the chocolate chips (or your choice of mix-ins) gently until evenly distributed throughout the dough.

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

                Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still look soft.

                  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: About 24 cookies

                      Presentation Tips: Place the cookies in a decorative tin or on a festive platter, adding a sprinkle of powdered sugar on top for an elegant touch. To enhance seasonal charm, consider garnishing the serving with mini pumpkins or festive leaves.