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To make these tasty cookies, gather the following essential ingredients: - 1 cup canned pumpkin puree - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients work together to create a soft and chewy cookie. The canned pumpkin puree adds moisture and flavor, making them perfect for fall. The sugars give the cookies a nice sweetness. Butter helps them stay soft, while the egg binds all the ingredients. If you're looking to switch things up, consider these optional ingredients: - Gluten-free flour blend - Vegan butter and flaxseed - Different types of chocolate chips Using gluten-free flour makes the cookies safe for those with gluten issues. Vegan butter and flaxseed can make a tasty vegan option. You can also try dark chocolate or white chocolate chips for a fun twist. These variations keep the recipe fresh and exciting! - Preheat oven and prepare baking sheet: Start by setting your oven to 350°F (175°C). Line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy. - Creaming the butter and sugars: In a large bowl, add 1/2 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix them together until the mixture is smooth and fluffy. This step is key for soft cookies. - Mixing in pumpkin, egg, and vanilla: Next, add 1 cup of canned pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract to the bowl. Blend these ingredients well until they are fully combined. The pumpkin adds moisture and flavor. - Whisking flour and spices: In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt. These spices give the cookies that warm fall flavor. - Gradually adding dry to wet ingredients: Slowly mix the dry ingredients into the pumpkin mixture. Stir gently until just combined. Be careful not to overmix; this keeps the cookies tender. - Incorporating chocolate chips: Finally, fold in 1 cup of semi-sweet chocolate chips. Make sure they are evenly distributed throughout the dough for a sweet surprise in every bite. - Portioning dough onto the baking sheet: Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheet. Leave space between each cookie to allow for spreading. - Baking time and temperature: Place the baking sheet in the oven. Bake for 12 to 15 minutes. The edges should turn lightly golden, while the middle stays soft. - Cooling instructions for best texture: Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps achieve that perfect chewy texture. To get the best cookie texture, avoid overmixing the dough. When you mix too much, the cookies can turn out tough. Mix just until the flour disappears. This makes your cookies soft and chewy. You can also adjust the bake time to get a chewier cookie. Bake for 12 minutes for softer cookies. If you want a firmer cookie, bake for 15 minutes. Keep an eye on the edges, they should be golden while the middle stays soft. You can replace sugars for different sweetness levels. For a less sweet cookie, use less brown sugar. You can also swap granulated sugar for coconut sugar. This change adds a lovely caramel flavor. Using pumpkin pie spice can make things easier. Instead of separate spices like cinnamon and nutmeg, use one teaspoon of pumpkin pie spice. It saves time and still gives great flavor. You can add nuts or dried fruits to boost flavor. Chopped walnuts or pecans give a nice crunch. Dried cranberries or raisins add sweetness and chewiness. Drizzling melted chocolate on top after baking brings extra richness. Just melt some chocolate chips and use a spoon to drizzle it over the warm cookies. This adds a fun touch and makes them look fancy! {{image_2}} To make gluten-free chocolate chip pumpkin cookies, you can use a gluten-free flour blend. Look for a blend that includes xanthan gum for better texture. Coconut flour or almond flour can also work, but you may need to adjust the liquid in the recipe. Baking time may change slightly. Start by checking the cookies at 10 minutes. They may take a minute or two longer to bake. Watch for a golden edge and soft center to know they are done. For vegan chocolate chip pumpkin cookies, swap the egg with a flaxseed or chia seed mixture. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use vegan butter instead of regular butter to keep the recipe dairy-free. Flavor and texture can still shine. The pumpkin keeps these cookies moist and soft. You won’t miss the egg at all! Want to spice up your cookies? Adding a pinch of cayenne pepper gives a nice heat. It pairs well with the sweet pumpkin flavor. You can also experiment with different spice blends. Try using pumpkin pie spice instead of separate spices for a quick option. Cardamom or allspice can add depth to the flavor, making your cookies unique and delightful! To keep your cookies fresh, store them at room temperature. Use an airtight container to lock in moisture. This method helps your cookies stay soft and chewy. If you live in a humid area, refrigeration can help. However, it may make them a bit firm. Freezing cookie dough is a great way to save time. First, scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour until solid. Then, transfer the dough balls to a freezer bag. They can last up to three months in the freezer. To bake frozen cookies, preheat your oven and bake straight from the freezer. Add a couple of extra minutes to the baking time. Homemade chocolate chip pumpkin cookies can last about one week at room temperature. If stored in the fridge, they may last a bit longer. Look for signs of spoilage, like a dry or hard texture. If your cookies smell off or have visible mold, it's best to toss them. Yes, you can use fresh pumpkin! Fresh pumpkin gives your cookies a bright flavor. To prepare fresh pumpkin, start by cutting it in half. Remove the seeds and stringy bits. Roast the halves in the oven at 400°F (200°C) for about 45 minutes or until soft. Let it cool, then scoop out the flesh and mash it until smooth. You’ll need about 1 cup of this puree for your cookies. Fresh pumpkin may have more moisture than canned, so be ready to adjust the flour slightly if the dough seems too wet. To avoid cakey cookies, you can change your ingredient amounts. Use less flour and more butter for a chewier cookie. You can also reduce the baking powder and baking soda. These changes will help create a denser texture. Remember to mix just until combined to avoid overworking the dough. The less you mix, the less air gets in, which helps keep the cookies chewy. Decorating chocolate chip pumpkin cookies can be fun! A simple glaze made from powdered sugar and milk works well. Mix 1 cup of powdered sugar with 2 tablespoons of milk until smooth. Drizzle it over the cooled cookies for a sweet touch. You can also sprinkle some cinnamon or nutmeg on top for extra flavor. If you want a richer treat, melt some chocolate chips and drizzle them over the cookies too. Add some chopped nuts for crunch and a festive look! These chocolate chip pumpkin cookies are easy and fun to make. You learned about the essential and optional ingredients needed for variety. The step-by-step instructions guide you well from dough prep to baking. You now have handy tips to enhance texture and flavor. Remember, storing and freezing cookies properly keeps them fresh longer. Experiment with different spices and variations to find your perfect cookie. Enjoy baking and sharing these treats with friends or family!

Chocolate Chip Pumpkin Cookies

Indulge in the warm flavors of fall with these irresistible Pumpkin Spice Chocolate Chip Cookies! Made with real pumpkin puree, brown sugar, and a blend of cozy spices, these cookies are perfect for any autumn gathering or just a cozy night in. Discover the full recipe along with tips to make your treats extra special. Click to explore and recreate this deliciousness in your kitchen! #PumpkinSpice #ChocolateChipCookies #FallBaking #CookieRecipes
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Ingredients
  

1 cup canned pumpkin puree

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

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 smooth and fluffy.

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

        In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

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

            Fold in the chocolate chips until evenly distributed throughout the dough.

              Using a tablespoon or cookie scoop, drop rounded balls 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 cookies should look soft but set in the middle.

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

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