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To make chewy pumpkin spice cookies, gather these items: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened at room temperature - 1 cup brown sugar, firmly packed - 1/2 cup granulated sugar - 1 large egg, at room temperature - 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, for added texture) Each ingredient plays a key role. The pumpkin puree gives moisture and flavor. The sugars create sweetness and help with browning. The spices add warmth, making these cookies perfect for fall. You can customize your cookies with fun add-ins. Here are some ideas: - Chocolate chips: Add a sweet touch and a nice texture. - Chopped nuts: Use walnuts or pecans for crunch. - White chocolate chips: For a creamy, sweet twist. - Dried cranberries: They add a tart flavor and a pop of color. Feel free to mix and match based on what you like! Choosing good ingredients makes a big difference. Here are some tips: - Pumpkin puree: Look for 100% pure pumpkin, not pumpkin pie filling. - Butter: Use unsalted butter for better control over salt levels. - Sugars: Choose fresh brown sugar; it should be moist and clump together. - Spices: Use fresh spices for a more intense flavor. Check the date on the jar. With quality ingredients, your cookies will taste great and impress everyone! You can find the full recipe above to get started. First, set your oven to 350°F (175°C). This temperature helps the cookies bake just right. While the oven heats, take a baking sheet and line it with parchment paper. This keeps the cookies from sticking. It also makes cleanup a breeze. In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Use an electric mixer to beat them together. Mix for about 2-3 minutes. The mixture should turn light and fluffy. This step is key for soft, chewy cookies. Next, add the pumpkin puree, room-temperature egg, and vanilla extract to the bowl. Beat everything together until smooth. In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Make sure everything is mixed well. Now, slowly add the dry mixture to the wet mixture. Stir gently until combined. It’s okay if a few lumps remain. This helps keep the cookies chewy. If you want some extra fun, now’s the time to fold in chocolate chips or chopped nuts. Use a tablespoon or cookie scoop to drop rounded dough onto the baking sheet. Leave at least 2 inches of space between each cookie. Put the baking sheet in the oven and bake for 12-15 minutes. Look for lightly golden edges and soft centers. Once baked, let the cookies cool on the sheet for about 5 minutes. After that, move them to a wire rack to cool completely. For the complete recipe, check out the Full Recipe section. To make your cookies chewy, use plenty of brown sugar. Brown sugar has moisture, which helps cookies stay soft. Also, do not overmix your dough. Mix just until the dry ingredients blend in. This keeps the cookies tender. Lastly, underbake them slightly. Remove them when the edges are golden but the middle is still soft. One common mistake is using cold butter. Always use softened butter for better mixing. Another mistake is not measuring flour correctly. Too much flour makes cookies dry and hard. Use a spoon to scoop flour into a measuring cup, then level it off with a knife. Lastly, don’t skip the chilling step. If you chill the dough for 30 minutes, it helps shape the cookies and improves texture. If you want to switch things up, try making mini cookies. Just scoop smaller amounts of dough. Bake them for less time—around 8-10 minutes. You can also use a silicone mat instead of parchment paper. This can give you a nice, even bake. For a crispier edge, bake them at a higher temperature for a shorter time. Just watch them closely to prevent burning. For the full recipe, check out the detailed instructions in the article. {{image_4}} You can make chewy pumpkin spice cookies even better. Try adding chocolate chips for a sweet touch. The chocolate melts just right, creating a gooey center. If you prefer nuts, chop them up and fold them into the dough. Walnuts or pecans add a nice crunch. Both options work well, so pick your favorite! Want to make these cookies gluten-free? Use almond flour or a gluten-free flour blend. Just make sure the flour has a good texture. For a vegan version, swap the butter for coconut oil. Use a flax egg instead of a regular egg. Mix one tablespoon of ground flaxseed with three tablespoons of water, then let it sit until it thickens. These swaps keep the cookies tasty and chewy. Get creative with seasonal flavors! Add a splash of maple syrup for a warm taste. You can also mix in dried cranberries or raisins for a fruity twist. If you love spice, try adding a pinch of cardamom or allspice. These little changes bring a fresh spin to your cookies. Enjoy experimenting! For the full recipe, check the complete guide. To keep your chewy pumpkin spice cookies fresh, store them in an airtight container. A glass jar or a plastic box works well. Place parchment paper between layers of cookies to avoid sticking. Keep them at room temperature for up to one week. If you want to keep them longer, consider freezing them. Freezing these cookies is easy and a great way to save some for later. First, let the cookies cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, transfer the cookies to a freezer-safe bag or container. They’ll stay fresh for up to three months. When you’re ready to enjoy them, just thaw at room temperature. If your cookies lose their softness, don’t worry! To refresh them, preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and warm them for about 5-10 minutes. This will help them regain their chewy texture. You can also add a slice of bread to the container when storing. The bread keeps the cookies soft for longer. For the full recipe, check out the details above. Chewy cookies have a special texture due to specific ingredients and methods. The balance of butter and sugar plays a key role. When you use more brown sugar, it adds moisture and a nice chew. The egg also helps, as it binds the ingredients and adds richness. Lastly, mixing the dough just right keeps it soft and chewy. Avoid over-mixing; it can make the cookies tough. Yes, you can substitute pumpkin puree with other options. Mashed bananas or applesauce work well, adding moisture. However, these swaps change the flavor. If you want to keep the spice flavor, consider using butternut squash puree. This keeps the taste close to the original. Chewy pumpkin spice cookies last about one week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. They stay fresh for up to three months in the freezer. Just make sure to wrap them well to avoid freezer burn. If you want to adjust the recipe, it’s easy. First, decide how many cookies you want. If you want half the amount, simply cut each ingredient in half. For double the cookies, double each ingredient. Always keep the baking time the same, but check for doneness. For the full recipe, refer to the earlier section. To make great cookies, you need the right ingredients and steps. Choosing quality items matters, as does mixing well. Follow the tips to avoid mistakes and explore fun variations. Store cookies properly for lasting taste. Remember, chewy cookies come from the right blend of ingredients and care in baking. Enjoy the sweet results and share with friends or family! Happy baking!

Chewy Pumpkin Spice Cookies

Indulge in the ultimate fall treat with these chewy pumpkin spice cookies! Bursting with pumpkin flavor and warm spices, they're perfect for cozy gatherings or a sweet afternoon snack. With easy-to-follow steps and optional chocolate chips for added delight, these cookies are sure to impress. Ready to bake up some autumn magic? Click through to discover the complete recipe and bring the taste of fall to your kitchen!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened at room temperature

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

1 large egg, at room temperature

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, for added texture)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper to prevent the cookies from sticking.

    Cream the Butters and Sugars: In a spacious mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together. Continue mixing until the mixture is light in color and fluffy in texture, roughly 2-3 minutes.

      Incorporate Wet Ingredients: To the butter-sugar blend, add the pumpkin puree, room-temperature egg, and vanilla extract. Beat again until all ingredients are smoothly combined.

        Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until thoroughly mixed.

          Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Take care not to over-mix the dough; it’s okay if a few small lumps remain.

            Add Optional Ingredients: If you’re feeling indulgent, fold in the chocolate chips or chopped nuts at this stage for a delightful crunch.

              Scoop the Dough: Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet. Make sure to leave at least 2 inches of space between each cookie for spreading during baking.

                Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies should have edges that are lightly golden, while the centers remain soft.

                  Cool Down: Once baked, take the cookies out and let them cool on the baking sheet for approximately 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

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

                      - Presentation Tips: For an inviting presentation, arrange the cookies on a festive platter and dust them lightly with powdered sugar for an elegant touch. Alternatively, serve them alongside a small mason jar of spiced hot apple cider for a warm, cozy autumn experience!