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To make chewy pumpkin spice cookies, you need a few key ingredients. Here’s what you will use: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger) - 1/2 teaspoon salt - 1/2 cup chocolate chips (optional) - 1/2 cup chopped pecans or walnuts (optional) Each ingredient plays an important role. Pumpkin puree adds moisture and flavor. Butter gives richness. Brown sugar makes them soft and chewy. The spices give that warm fall taste. Sometimes, you may not have all the ingredients on hand. Here are some easy swaps: - Use apple sauce instead of pumpkin puree for a different flavor. - Swap coconut oil for butter if you want a dairy-free option. - Use white sugar instead of brown sugar if needed. - You can use gluten-free flour instead of all-purpose flour for a gluten-free version. These substitutions can still give you a tasty cookie. Don't worry about sticking to exact ingredients. When choosing pumpkin puree, look for these signs: - Check the can for the label. It should say "100% pure pumpkin." - Avoid products with added sugars or spices. You want pure flavor. - If using fresh pumpkin, pick one that feels heavy. It should have a firm skin. Fresh pumpkin puree gives the best taste. It makes your cookies more flavorful and moist. To start, gather all your ingredients. You need pumpkin puree, butter, sugars, and the egg. Mix the softened butter, brown sugar, and granulated sugar in a bowl. Beat until it looks fluffy. Next, add the pumpkin puree, egg, and vanilla extract. Blend it all together until smooth. In a separate bowl, mix the flour, baking soda, baking powder, pumpkin spice, and salt. Slowly add this dry mix to the wet mix. Stir gently to avoid overmixing. If you want, fold in chocolate chips and nuts for extra flavor. Now, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. Use a tablespoon or cookie scoop to drop rounded dough onto the sheet. Leave some space between each scoop. Bake the cookies for 10-12 minutes. Watch for the edges turning golden brown. The centers should look a bit soft. They will firm up as they cool, keeping that chewy texture. Once baked, take the cookies out of the oven. Let them cool on the baking sheet for about 5 minutes. This makes them easier to move. After that, transfer the cookies to a wire rack to cool completely. For storage, keep them in an airtight container. They stay fresh for up to a week. If you want to save them longer, freeze the cookies. Just make sure to use freezer bags. You can enjoy these chewy pumpkin spice cookies anytime! For the full recipe, check out the earlier section. To get that perfect chewy texture, start by using brown sugar. Brown sugar has more moisture than white sugar. This helps keep the cookies soft and chewy. Also, be careful not to mix too long. Overmixing can make the cookies tough. You want to mix just until everything blends. Finally, leave the cookies slightly underbaked. They will continue to cook as they cool. To boost the flavor, try adding a pinch of sea salt. This little touch can make a big difference. You can also use fresh spices instead of pre-mixed pumpkin spice. Fresh ground cinnamon, nutmeg, and ginger can enhance the taste. For a fun twist, consider adding a splash of maple syrup. It adds a nice depth that pairs well with pumpkin. For chewy pumpkin spice cookies, size matters. A tablespoon of dough works well for each cookie. This size allows even baking and keeps them soft. Bake your cookies at 350°F for about 10-12 minutes. Keep an eye on them. Look for golden edges, but don't worry if the center looks a bit soft. They will firm up as they cool. If you want a crispier cookie, leave them in for another minute or two, but be careful not to go too far! For the full recipe, check the earlier section. {{image_2}} You can make gluten-free pumpkin spice cookies with ease. Use gluten-free all-purpose flour instead of regular flour. Many brands blend different flours to mimic the texture of wheat flour. This switch keeps your cookies soft and chewy, just like the original recipe. If you need nut-free cookies, simply skip the nuts. You can replace them with seeds like sunflower or pumpkin seeds. These add a nice crunch without the risk of allergies. Always check your ingredients for cross-contamination if allergies are severe. Adding chocolate chips or nuts takes these cookies to the next level. You can mix in half a cup of chocolate chips for a sweet touch. Nuts like pecans or walnuts add flavor and texture. Fold them in gently to keep your cookies chewy. You can also combine both for a fun twist. For the full recipe, check out the steps above. To keep your chewy pumpkin spice cookies fresh, store them in an airtight container. This helps maintain their soft texture. Line the bottom of the container with parchment paper to absorb moisture. Place a layer of cookies on top, then add another layer of parchment paper. This method keeps cookies from sticking together. Store them at room temperature for up to one week. Freezing cookies is easy and a great way to enjoy them later. Start by letting the cookies cool completely. Place them in a single layer on a baking sheet. Freeze for about 1 hour until firm. Once frozen, transfer the cookies to a freezer-safe bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. When you want a cookie, just thaw it at room temperature or microwave it for a few seconds. For the best taste, reheat cookies in the oven. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper. Heat them for about 5-7 minutes. This warms them just right and keeps them chewy. You can also microwave them for about 10-15 seconds. However, this might make the edges a bit softer. Enjoy your cookies warm for a delightful treat! If you don’t have pumpkin puree, use applesauce or mashed bananas. Both give a nice moisture. You can also try sweet potato puree. Each option adds a different flavor twist but keeps the cookies moist. To make these cookies vegan, swap the egg for a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter for a dairy-free option. Cookies can turn out crunchy if they are overbaked. Bake them until the edges are just golden, while the centers look soft. Also, ensure you measure your flour correctly. Too much flour will make them dry. These cookies last about a week when stored in an airtight container. For longer storage, freeze them. They can stay fresh for up to three months in the freezer. Just thaw them at room temperature when you want one. For the full recipe, check out the detailed instructions above! Making chewy pumpkin spice cookies is simple and fun. We covered key ingredients and easy substitutions. I shared tips for prepping dough and achieving that perfect chewiness. Variations ensure everyone can enjoy these treats, even with special diets. Proper storage keeps cookies fresh, and FAQs help clear any confusion. Now, get baking and enjoy the warm, cozy flavors this season brings!

Chewy Pumpkin Spice Cookies

Indulge in the cozy flavors of fall with these chewy pumpkin spice cookies! Made with pumpkin puree, warm spices, and optional chocolate chips or nuts, these treats are perfect for any occasion. With a quick prep time of just 15 minutes, you can have about 24 delicious cookies baked and ready to share in no time. Click through to explore this simple recipe and fill your home with the delightful aroma of freshly baked cookies!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)

1/2 teaspoon salt

1/2 cup chocolate chips (optional)

1/2 cup chopped pecans or 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 sugar mixture. Beat until well combined.

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

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

            If desired, fold in chocolate chips and nuts for an extra texture and flavor boost.

              Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the prepared baking sheet, leaving some space between each cookie.

                Bake in the preheated oven for 10-12 minutes or until the edges start to turn golden brown. The centers may look slightly undercooked, but they will firm up as they cool.

                  Remove from the oven and let the cookies cool on the baking sheet for about 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: Serve these chewy pumpkin spice cookies stacked on a rustic wooden platter or in a decorative tin. Dust with powdered sugar for an added touch, and consider placing a cinnamon stick or two next to the cookies for aesthetics. Enjoy!