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- 1 cup canned pumpkin puree (not pumpkin pie filling) - 1 cup brown sugar, packed - ½ cup granulated sugar - ½ cup unsalted butter, softened - 1 large egg The main ingredients give these cookies their rich taste and chewy texture. The canned pumpkin puree is key. It adds moisture and a subtle pumpkin flavor. Both brown and granulated sugars help create a perfect sweetness balance. The unsalted butter, when softened, blends well. The large egg acts as a binder, holding everything together. - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons pumpkin pie spice - ½ teaspoon salt Now let's look at the dry ingredients. All-purpose flour forms the base of the cookies. Baking soda and baking powder work together to help the cookies rise. Pumpkin pie spice is a must. It brings warm, cozy flavors that scream fall. The salt enhances all the other flavors, making them pop. - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts or pecans Optional add-ins can elevate your cookies. Semi-sweet chocolate chips add a sweet touch. They melt slightly, creating gooey pockets of chocolate. Chopped walnuts or pecans bring a nice crunch and nutty flavor. You can mix and match these add-ins to suit your taste. Want a simple cookie? Skip the add-ins. Want a gourmet twist? Go wild with both! For the full recipe, check out the details above. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Line a baking sheet with parchment paper. It helps cookies not stick. 3. In a large mixing bowl, cream together the softened butter and both sugars. Mix until it looks light and fluffy. 4. Add the pumpkin puree, egg, and vanilla extract. Stir until everything blends well. 1. In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt together. This helps mix the dry ingredients evenly. 2. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix. 1. Use a tablespoon or cookie scoop to drop dollops of dough onto the baking sheet. Leave space between the cookies, as they will spread. 2. Bake in the preheated oven for 12-15 minutes. Look for lightly golden edges with soft centers. 3. After baking, let cookies cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. For the full recipe, check the details above. Enjoy these chewy pumpkin spice cookies with a warm drink! To get the best chewy pumpkin spice cookies, you must not overmix the dough. Overmixing adds too much air, which leads to a lighter, less chewy cookie. Mix just until the ingredients blend together. Baking time is key for texture. Bake for 12 to 15 minutes. The edges should be golden brown, but the centers should stay soft. If you want a chewier bite, lean toward less time. Store baked cookies in an airtight container. This keeps them fresh and moist. Place a slice of bread in the container. This helps maintain the right texture. You can also freeze cookie dough for later use. Scoop the dough onto a baking sheet and freeze until solid. Then, put the dough balls in a zip-top bag. You can bake them straight from the freezer. Just add a minute or two to the baking time. For serving, use a rustic wooden platter. This adds charm to your treats. Dust the cookies lightly with powdered sugar for an elegant look. Pair your cookies with warm apple cider or hot chocolate. The sweet flavors blend well. You can also top the cookies with a dollop of whipped cream for a special touch. Enjoy your chewy pumpkin spice cookies with friends and family! For the full recipe, refer to the "Chewy Pumpkin Spice Cookies" section. {{image_2}} You can enhance the flavor of these cookies with different spices. Adding a pinch of ginger or nutmeg gives a warm kick. You can also try cinnamon for an extra layer of comfort. Swapping extracts like almond or maple for vanilla can change the cookie's taste. Each choice adds a unique twist to the classic pumpkin spice flavor. For those who need gluten-free options, use almond flour or coconut flour. These flours keep the cookies chewy but change the taste slightly. If you're looking for vegan substitutes, replace the egg with flaxseed meal mixed with water. You can also swap unsalted butter for coconut oil or vegan butter. This way, everyone can enjoy these tasty treats! You can make these cookies festive for holidays. Try adding cranberries or white chocolate chips for a Christmas vibe. For Halloween, sprinkle in some candy corn for a fun surprise. You can also adapt the recipe for special occasions by adding sprinkles or a glaze. These simple changes make your cookies fit any celebration! For the full recipe, check out the details above. To keep your chewy pumpkin spice cookies fresh, store them in an airtight container. This helps keep moisture in, which is key for that soft texture. If you have a cookie jar, that's a perfect choice too! Avoid stacking the cookies too high; they can squish and lose their shape. These cookies stay fresh for about a week at room temperature. Just ensure they are in a cool, dry place. If you want to save some for later, freezing is a great option! To freeze, place them in a freezer-safe bag or container. They can last up to three months. When you're ready to enjoy them, just take them out and let them thaw at room temperature. To bring back the chewiness of your cookies, warm them in the microwave for about 10-15 seconds. You can also use an oven set to 350°F (175°C). Place them on a baking sheet for about 5 minutes. This method helps keep them soft and delicious. Serve them warm with a cup of tea or coffee for a comforting treat! You can find the full recipe for these chewy delights above. Chewy cookies have a soft center and a slight bite. Crunchy cookies are crisp all the way through. The main difference lies in the ingredients and how you bake them. - Moisture: Chewy cookies often use more brown sugar, which adds moisture. Crunchy cookies use more granulated sugar. - Fat: Butter is key! More butter helps cookies spread, which makes them chewy. Less fat can lead to crunchier cookies. - Baking time: Shorter baking times keep the centers soft. Longer baking times dry them out. To get chewy pumpkin spice cookies, follow the instructions closely in the Full Recipe. Yes, you can use fresh pumpkin. However, there are pros and cons to consider. - Fresh pumpkin: You can control the flavor better. Fresh pumpkin can be sweeter and richer. It does require more work to prepare. - Canned pumpkin: It is easier and quicker to use. Canned pumpkin offers a consistent taste and texture. It is often more convenient for busy cooks. Canned pumpkin is a great choice for these chewy cookies, as it provides a smooth puree for the batter. To know if your cookies are done, look for these signs: - Edges: The edges should be lightly golden brown. - Center: The center should look a bit soft. It will firm up as the cookies cool. - Smell: You’ll notice a lovely pumpkin spice aroma filling your kitchen. Keep an eye on the cookies while they bake. Aim for around 12 to 15 minutes, as stated in the Full Recipe. Enjoy the warm scent while they bake! You’ve learned the key ingredients and steps to make delicious pumpkin cookies. By mixing wet and dry ingredients carefully, you can achieve that perfect chewy texture. Remember to store cookies properly to keep them fresh, and don't hesitate to explore variations for different flavors or dietary needs. These simple tips will enhance your baking experience and help you enjoy the treats longer. Now, it’s time to bake and create your own delightful moments with pumpkin cookies!

Chewy Pumpkin Spice Cookies

Indulge in the ultimate fall treat with these chewy pumpkin spice cookies! Made with simple ingredients like pumpkin puree, brown sugar, and a sprinkle of pumpkin pie spice, these cookies are sure to delight your taste buds. Perfect for sharing or savoring on chilly evenings, this easy recipe features options for chocolate chips and nuts. Click to explore the full recipe and bake a batch of warmth today!
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Ingredients
  

1 cup canned pumpkin puree (not pumpkin pie filling)

1 cup brown sugar, packed

½ cup granulated sugar

½ cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

½ teaspoon salt

1 cup semi-sweet chocolate chips (optional)

½ cup chopped walnuts or pecans (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 mixture, mixing until well combined.

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

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            If using, fold in the chocolate chips and chopped nuts to the cookie dough.

              Using a tablespoon or a cookie scoop, drop dollops of dough onto the prepared baking sheet, leaving space between each cookie as they will spread.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.

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

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

                      - Presentation Tips: Serve the cookies on a rustic wooden platter, and dust with a light sprinkle of powdered sugar for an elegant touch. Pair them with a warm cup of apple cider for a delightful autumn treat!