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To make chewy pumpkin cookies, you need some key ingredients. Here’s what you will need: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 tablespoon pumpkin pie spice - 1/2 teaspoon salt These ingredients create a rich flavor and soft texture. The pumpkin puree adds moisture, while the sugars provide sweetness and depth. You can customize your cookies with fun add-ins. Here are some tasty ideas: - 1 cup chocolate chips (optional) - 1/2 cup chopped walnuts (optional) Adding chocolate chips gives a sweet touch. Chopped walnuts add a nice crunch. Feel free to mix and match based on your taste! You may not have every ingredient on hand. No worries! Here are some easy swaps: - Use coconut oil instead of butter for a dairy-free option. - Substitute granulated sugar with coconut sugar for a different flavor. - Use whole wheat flour for added fiber. Remember to keep the same measurements when substituting. This helps maintain the cookie's texture and flavor. For the best results, stick to fresh ingredients. Always measure accurately for perfect chewy pumpkin cookies. For the full recipe, check out the details above! Start by gathering all your ingredients. You will need: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 tablespoon pumpkin pie spice - 1/2 teaspoon salt - 1 cup chocolate chips (optional) - 1/2 cup chopped walnuts (optional) Make sure your butter is soft. This helps it mix well. Measure each ingredient carefully. Accurate amounts give you the best cookies. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. This keeps cookies from sticking. In a large bowl, cream the butter, brown sugar, and granulated sugar. Mix until fluffy. This step adds air to your dough. Next, add the pumpkin puree, egg, and vanilla extract. Beat until everything is well combined. In another bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt. Slowly add the dry mix to the wet mix. Stir gently. Overmixing can make your cookies tough. If you like, fold in chocolate chips and walnuts for extra flavor. Scoop tablespoon-sized dough onto the baking sheet. Space the dough about 2 inches apart. Bake for 10-12 minutes. The edges should be firm, and the centers soft. To get chewy pumpkin cookies, do not overbake them. They will continue to firm up after you take them out. Let them sit on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool fully. For a great presentation, serve these cookies on a nice platter. A light dusting of powdered sugar can add a festive touch. You can also drizzle with a white chocolate glaze for extra sweetness. Follow the Full Recipe for all details. To get soft and chewy pumpkin cookies, start with room temperature butter. Softened butter mixes better with sugars, creating a fluffy base. Mix butter and sugars until light and fluffy. This step is key for a chewy texture. Use pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices. Always measure flour correctly. Too much flour makes cookies dry. Scoop flour with a spoon and level it off with a knife. Do not overmix the dough. Just mix until combined. Overmixing can lead to tough cookies. Bake the cookies until the edges are set but the centers are soft. This keeps them chewy. One common mistake is baking at too high a temperature. Always preheat your oven to 350°F (175°C). If your oven runs hot, check cookies a minute or two early. Another error is not letting cookies cool enough. Let them sit on the baking sheet for five minutes. This helps them firm up without becoming hard. Also, avoid skipping the resting time. Letting dough chill in the fridge for 30 minutes helps develop flavors. It also makes the dough easier to handle. If you need a gluten-free option, use gluten-free flour. Many blends work well in cookies. Check for a blend that includes xanthan gum. For a dairy-free version, swap butter for a plant-based alternative. Coconut oil or vegan butter works great. If you want to reduce sugar, try using less brown sugar. You can also use natural sweeteners like maple syrup or honey. Just remember, these can change the texture slightly. For added nutrition, consider adding in some oats. Oats can enhance the flavor and texture without losing that chewy quality. For the full recipe, refer to the earlier section. Happy baking! {{image_2}} You can change the flavor of your chewy pumpkin cookies easily. Try adding chai spice for a warm twist. Just mix in 1 teaspoon of chai spice with your dry ingredients. For chocolate lovers, add 1 cup of chocolate chips. This gives the cookies a sweet and rich taste. You could also use nuts, like pecans or hazelnuts, for a fun crunch. You can decide how chewy or crispy you want your cookies. To make them crispy, bake them a bit longer. Check for golden edges and a firm center. For chewy cookies, take them out when the centers are still soft. They will firm up as they cool. This way, you can enjoy the perfect texture that you like best. Adding a glaze or frosting can take your cookies to the next level. A simple cream cheese frosting pairs well with pumpkin flavors. For a sweet touch, drizzle a white chocolate glaze on top. Just melt white chocolate and drizzle it over the cooled cookies. You can also sprinkle some cinnamon on top for flair. These small changes make your cookies even more special. For the full recipe, check out the details above! To keep your chewy pumpkin cookies fresh, store them in an airtight container. This helps maintain their soft texture. You can use a cookie jar, a plastic container, or a resealable bag. Place parchment paper between layers to prevent sticking. Keep your cookies at room temperature for up to five days. If you want them to last longer, consider freezing them. Freezing cookies is simple and great for later enjoyment. First, let the cookies cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about one hour. Once solid, transfer the cookies to an airtight container or freezer bag. Label the bag with the date. You can freeze them for up to three months. When you're ready to eat, just thaw them at room temperature. Chewy pumpkin cookies stay fresh for about five days at room temperature. Signs of freshness include a soft texture and a lovely pumpkin spice aroma. If the cookies become hard or develop an off smell, it's time to toss them. Always check for any signs of mold or discoloration before enjoying your cookies. For the best taste, eat them fresh or freeze leftovers for later. For a full recipe, refer to the earlier section on Chewy Pumpkin Cookies. To make chewy pumpkin cookies, start by gathering your ingredients. You need pumpkin puree, butter, sugar, an egg, and vanilla. Mix the butter and sugars until creamy, then add the pumpkin, egg, and vanilla. In another bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt. Combine both mixtures but do not overmix. Scoop the dough onto a baking sheet and bake at 350°F for 10-12 minutes. Follow the Full Recipe for all the details. Yes, you can use canned pumpkin. Canned pumpkin is convenient and saves time. It has a smooth texture and rich flavor, perfect for cookies. Just make sure to use pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that can change the cookie's taste. Store leftover pumpkin cookies in an airtight container. This keeps them fresh and soft. You can place parchment paper between layers to prevent sticking. For longer storage, you can freeze the cookies. Wrap them well in plastic wrap or foil before placing them in a freezer bag. They will stay fresh for up to three months in the freezer. Chewy pumpkin cookies are a fun treat. We covered key ingredients and optional add-ins. I shared simple steps for mixing and baking. You learned tips to ensure your cookies stay soft and chewy. Variations let you get creative with flavors and textures. Lastly, I gave storage tips so your cookies stay fresh longer. Enjoy baking these cookies and make them your own! Your kitchen will smell great, and your taste buds will thank you.

Chewy Pumpkin Cookies

Indulge in the warm, delightfully chewy pumpkin cookies that are perfect for fall! Made with wholesome pumpkin puree and packed with flavors, these cookies will be a hit at any gathering. The easy recipe includes options for rich chocolate chips and crunchy walnuts, making them even more delicious. Ready to bake these scrumptious treats? Click through for the full recipe, tips, and step-by-step instructions to make your autumn baking memorable!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 cup chocolate chips (optional)

1/2 cup chopped walnuts (optional)

Instructions
 

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

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

      Add the pumpkin puree, egg, and vanilla extract to the creamed mixture, and beat until well combined.

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

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!

            If desired, fold in the chocolate chips and walnuts for added texture and flavor.

              Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

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

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

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

                      - Presentation Tips: Serve these chewy pumpkin cookies on a festive platter, optionally dusting them with powdered sugar or drizzling with a white chocolate glaze for an extra touch of sweetness.