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To make delicious chewy pumpkin spice cookies, you will need the following ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, 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 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1 cup chocolate chips or chopped nuts (optional) Canned pumpkin puree gives these cookies their rich flavor and moisture. Make sure to use unsalted butter for the best taste. The mix of brown and granulated sugars adds a nice sweetness and depth. The egg and vanilla extract help bind everything together. For the dry components, all-purpose flour provides structure, while baking soda and baking powder give them lift. The spices—cinnamon, ginger, nutmeg, and cloves—are essential for that cozy fall flavor. Don't forget salt; it balances the sweetness and enhances flavor. Optional mix-ins like chocolate chips or nuts can add a fun twist. You can find the full recipe to guide you through the process. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, cream the softened butter with brown sugar and granulated sugar. Mix until it’s light and fluffy. 3. Gradually add the pumpkin puree, egg, and vanilla extract. Stir until everything is mixed well. 1. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Whisk them together. 2. Slowly add the dry mix to the wet mixture. Stir gently until just combined. Be careful not to over-mix. 1. Use a tablespoon or cookie scoop to drop spoonfuls of dough onto your baking sheet. Leave some space between each cookie. 2. Bake in the oven for 12 to 15 minutes. Look for lightly golden edges. The centers should stay soft. 3. After baking, let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. For the full recipe, check the ingredients section. Enjoy making these chewy pumpkin spice cookies! To get that chewy texture in your cookies, avoid over-mixing. Mix just until you combine the wet and dry ingredients. This keeps air from getting in, which can make cookies tough. Baking time is key for soft centers. Bake your cookies for about 12 to 15 minutes. Look for lightly golden edges and soft centers. They will continue to firm up as they cool. Add more spices to boost flavor. Consider using a pinch of cardamom or allspice for warmth. You can even add a dash of cayenne for a little kick! Choosing the right mix-ins can also enhance taste. Chocolate chips are a favorite, but try using chopped nuts or dried fruits. They add texture and flavor that pairs well with pumpkin. How you plate your cookies can make a big difference. Use a festive plate and dust with powdered sugar. This makes them look extra special. For drink pairings, serve with warm spiced apple cider or a cozy cup of tea. These drinks complement the pumpkin spice flavors perfectly. Enjoy your fall treat! Check the Full Recipe for all the details. {{image_2}} You can customize these chewy pumpkin spice cookies easily. If you want to use alternative sugars, try coconut sugar or maple syrup. Both add a nice flavor and sweetness. Just remember, if you use liquid sweeteners, you may need to reduce other liquids in the recipe. For those needing gluten-free options, almond flour or a gluten-free blend works well. Using these flours may change the texture slightly, but they still taste great. To make your cookies extra special, consider seasonal mix-ins. Adding white chocolate chips gives a creamy touch. Dried cranberries add a tart burst that brightens each bite. These additions make the cookies look festive too. You can also play with spices. Instead of just cinnamon and nutmeg, try cardamom or allspice for a unique twist. This can elevate the flavor profile and surprise your taste buds. If you want a vegan version, it's simple to adapt this recipe. Replace the egg with ground flaxseed or applesauce. Both are excellent binders. For the butter, use coconut oil or vegan butter to keep that rich taste. Adjusting the recipe for a vegan-friendly treat allows everyone to enjoy these cookies. They’ll be just as chewy and delicious without any animal products. Check out the Full Recipe for all the details on how to make these tasty variations. To keep your chewy pumpkin spice cookies fresh, use airtight containers. Glass or plastic containers work well. These containers help prevent air from making your cookies dry. Store them at room temperature for up to a week. For longer storage, try the fridge; they can last about two weeks there. You can freeze both unbaked dough and baked cookies. To freeze unbaked dough, scoop it onto a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer-safe bag. They can stay frozen for up to three months. When ready to bake, just add a few extra minutes to the baking time. For baked cookies, let them cool completely. Then, wrap them tightly in plastic wrap and place them in a freezer bag. They will keep well for about three months too. Check your cookies for any hard spots or mold. If they smell off, it’s best to toss them. A good way to extend their shelf life is to keep them away from heat and moisture. If they start to go stale, you can warm them briefly in the oven. This will help bring back some softness. For the exact recipe, you can check the Full Recipe. To make chewy pumpkin spice cookies, first gather your ingredients. You need canned pumpkin puree, unsalted butter, brown sugar, granulated sugar, an egg, and vanilla extract. You will also need all-purpose flour, baking soda, baking powder, spices like cinnamon and ginger, and salt. 1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. 2. In a bowl, cream the softened butter with both sugars until fluffy. 3. Mix in the pumpkin, egg, and vanilla until combined. 4. In another bowl, whisk the dry ingredients. 5. Gradually add the dry mix to the wet mix, stirring gently. 6. If you want, fold in chocolate chips or nuts. 7. Drop spoonfuls of dough onto the sheet, leaving space. 8. Bake for 12-15 minutes until the edges are golden. 9. Cool on the baking sheet for 5 minutes, then transfer to a rack. You can find the full recipe above. Yes, you can use fresh pumpkin instead of canned puree. However, fresh pumpkin needs more prep work. You will need to cook and mash it first. This adds time but can give a fresher taste. Canned pumpkin is convenient and saves time. It also has a smooth texture, which is great for cookies. If you use fresh, ensure it is well cooked and pureed for the best results. If you want a vegan option or are out of eggs, there are several substitutes. You can use: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes) These options will help bind the cookies while keeping them moist. Chewy cookies can stay fresh for about a week when stored properly. Keep them in an airtight container at room temperature. If you want to keep them longer, you can freeze them. They can last for up to three months in the freezer. Just make sure to let them cool completely before freezing. Yes, adding nuts can enhance the flavor and texture of your cookies. Walnuts and pecans work well with pumpkin spice. Chop them up and fold them into the dough before baking. This adds a nice crunch and pairs beautifully with the soft cookie. You now have a complete guide to make delicious chewy pumpkin spice cookies. We explored key ingredients, detailed steps, and valuable tips to help you succeed. Remember, achieving that perfect chewy texture requires care with mixing and baking time. Don’t hesitate to try variations or mix-ins to make your cookies special. With proper storage, you can enjoy these treats for days. Now, gather your ingredients and bake some fall-flavored joy!

Chewy Pumpkin Spice Cookies

Indulge in the delightful flavors of fall with these Chewy Pumpkin Spice Cookies! Made with velvety pumpkin puree and a blend of warm spices, these cookies are the perfect treat for any autumn gathering. In just 30 minutes, you can whip up a batch that’s sure to impress your friends and family. Click through to explore the full recipe and add this cozy dessert to your baking list today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, 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 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup chocolate chips or chopped nuts (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 softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until well combined.

        In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing, but make sure there are no lumps.

            If using, fold in the chocolate chips or chopped nuts.

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

                Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers should remain 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 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Serve the cookies on a festive plate, dusted lightly with powdered sugar for a touch of sweetness, or pair with a small mason jar of spiced hot apple cider for a cozy autumn treat!