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- 1 cup pumpkin puree (canned or homemade) - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup chocolate chips (dark or semi-sweet) - 1/2 cup walnuts or pecans, chopped (optional) Pumpkin puree is the star of these cookies. It gives them a great flavor. You can use canned puree or make your own. Both will work well. The sugars add sweetness and help with texture. Brown sugar adds a bit of moisture, while granulated sugar gives a nice crunch. Unsalted butter is best for this recipe. It should be soft to mix easily. The egg helps bind the ingredients, making the cookies light. Vanilla extract adds a warm flavor that pairs well with pumpkin. Next, we have the dry ingredients. All-purpose flour is the base of the cookies. Baking soda and baking powder help them rise. Spices like cinnamon, nutmeg, and ginger bring the warm, cozy flavors we love in fall treats. A pinch of salt balances the sweetness. Lastly, we have chocolate chips. I use dark or semi-sweet for a rich taste. If you like nuts, chopped walnuts or pecans add a nice crunch. You can mix and match to fit your taste. 1. Preheat your oven to 350°F (175°C). This step warms up the oven for baking. 2. Line a baking sheet with parchment paper. This helps the cookies not stick. 3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar. Mix until it looks light and fluffy. 4. Add the pumpkin puree, egg, and vanilla extract to the bowl. Beat until everything is well combined. 1. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures all the dry goods mix well. 2. Gradually add the dry mix to the wet mix. Stir until just combined. Be careful not to mix too much. 1. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the baking sheet. Leave space between each cookie. 2. Bake in the oven for 12-15 minutes. The edges should look lightly golden. The centers may seem soft, but that is okay. They will firm up as they cool. 3. After baking, let the cookies sit on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, sweet scent of your pumpkin chocolate chip cookies filling your home! How to ensure cookies are soft and chewy To keep your cookies soft and chewy, always use room temperature butter. Cream it well with the sugars until it is light. This adds air and helps create that soft texture. Also, do not bake them too long. Take them out when the edges are just golden. Preventing overmixing for better texture Mix your dry ingredients into the wet mixture gently. Stir until just combined. Overmixing makes the cookies tough. You want to see some flour bits in the dough. This way, they stay soft and tender. Arranging cookies on a decorative plate When it comes to serving, a decorative plate makes your cookies shine. Stack them in a circle or layer them high. You could also add a sprinkle of powdered sugar on top for a pretty touch. Serving suggestions for a cozy experience Pair your cookies with a warm drink. A cup of hot cocoa or coffee goes great with them. You can also serve them with a side of whipped cream. This makes for a warm and cozy treat everyone will love! {{image_2}} You can make your cookies even better with simple swaps. If you want a lower-sugar option, try using alternative sweeteners like stevia or monk fruit. These can add sweetness without extra calories. Just remember to check the package for the right amount to use. For those who need a dairy-free treat, you can use non-dairy butter. Brands like Earth Balance work well in this recipe. It gives a nice taste while keeping your cookies vegan. Want to kick up the flavor? Adding spices can make a big difference. Try mixing in a bit of allspice or cloves. A splash of maple extract can also add a warm touch. You can also switch out the chocolate chips. Use white chocolate or butterscotch chips for a fun twist. If you like crunch, add chopped nuts like pecans or hazelnuts. They give a nice texture and extra flavor. To keep your pumpkin chocolate chip cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. If you want to keep them longer, freeze the cookies. Wrap each cookie tightly in plastic wrap. Then put them in a freezer bag. This way, they can last up to three months. When you want to enjoy your cookies again, reheating is easy. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Heat them for about 5 to 10 minutes. This warms them up and keeps them soft. You can also microwave one cookie for about 10 seconds. Just don’t overdo it, or they may get tough! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Cook the pumpkin until soft, then blend it. Make sure to drain excess water. This adds a fresh taste to your cookies. How do I prevent my cookies from spreading? To stop cookies from spreading, chill the dough for at least 30 minutes before baking. Also, ensure your butter is softened, not melted. This keeps the cookies thick and fluffy. What can I do to make gluten-free pumpkin chocolate chip cookies? Use a gluten-free all-purpose flour blend. Ensure it has xanthan gum for structure. This way, your cookies stay soft and tasty without gluten. Can I substitute eggs in this recipe? Yes, you can replace the egg with a flaxseed meal mixture. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes before adding to the dough. What type of chocolate chips are best for flavor? Dark chocolate chips give a rich taste. Semi-sweet chocolate chips are also great. Choose what you love most for a perfect cookie. How to adjust the recipe for mini cookies? To make mini cookies, use a smaller scoop. Bake them for about 8-10 minutes. Keep an eye on them so they don’t overbake. This way, you get tasty little bites! This blog post guides you through making delicious pumpkin chocolate chip cookies. We covered all necessary ingredients, from pumpkin puree to your choice of chocolate chips. The step-by-step instructions simplify the process, ensuring success. You learned tips for soft, chewy cookies and fun presentation ideas. Variations allow you to customize flavors and substitute ingredients. Finally, remember how to store your cookies to keep them fresh. Try this recipe for a warm treat that brings joy to any gathering!

Pumpkin Chocolate Chip Cookies

Indulge in the deliciousness of Pumpkin Spice Chocolate Chip Cookies this fall! These easy-to-make cookies blend the warmth of pumpkin puree and spices with rich chocolate chips, creating the perfect treat for any occasion. In just 30 minutes, you can bake a batch that fills your home with irresistible aromas. Click to explore the full recipe and enjoy every bite of this cozy dessert, perfect for gatherings or enjoying by the fire.
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup chocolate chips (dark or semi-sweet)

1/2 cup walnuts or pecans, chopped (optional)

Instructions
 

Preheat the 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. Beat 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 wet mixture, stirring until just combined. Be careful not to overmix.

            Gently fold in the chocolate chips and nuts (if using) until evenly distributed in the cookie dough.

              Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly soft - this is normal as they will firm up when cooled.

                  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: 24 cookies

                      - Presentation Tips: Arrange the warm cookies on a decorative plate, and dust lightly with powdered sugar for a festive touch. You can also serve them with a side of whipped cream or a cup of hot cocoa for a cozy dessert experience.