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- Pumpkin puree: This is the star of the show! It adds moisture and flavor. - Sugars: I use both brown and granulated sugar. Brown sugar gives a rich taste. - Butter: Unsalted butter adds creaminess. It helps the cookies spread nicely. - Egg: A large egg binds everything together. It adds structure to the cookies. - Vanilla extract: This adds a warm, sweet flavor that enhances the cookies. - All-purpose flour: This is the base of the cookies. It gives them structure. - Baking soda and baking powder: These help the cookies rise. They make them soft and fluffy. - Spices: I use cinnamon, nutmeg, and ginger. They bring a warm, cozy flavor. - Semi-sweet chocolate chips: They melt beautifully and add sweetness. I love how they contrast with the pumpkin. - Chopped walnuts or pecans: These add a nice crunch. They also bring a nutty flavor that pairs well. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This will help the cookies bake evenly. 2. Prepare a baking sheet by lining it with parchment paper. This prevents sticking and makes cleanup easy. 3. Cream the butter and sugars together in a large bowl. Use softened butter for the best results. Mix until it’s light and fluffy. 1. Add pumpkin puree, egg, and vanilla extract to the bowl. Mix well to combine. This gives your cookies a moist texture. 2. In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures even mixing of the leavening agents and spices. 3. Gradually add the dry mix to the wet ingredients. Stir until just combined. Don’t overmix; this keeps the cookies soft. 4. Fold in the chocolate chips and, if you like, the chopped walnuts or pecans. This adds extra flavor and crunch. 1. Drop tablespoon-sized amounts of dough onto the prepared baking sheet. Leave space between each cookie, as they will spread while baking. 2. Bake in the oven for 12-15 minutes. Check for a light golden color at the edges. This shows they are done. 3. Remove from the oven and let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the wonderful smell! - Oven temperature accuracy: Make sure your oven is at 350°F. An oven thermometer helps. A wrong temp can ruin your cookies. They may bake unevenly or burn. - Avoiding overmixing the dough: Mix the wet and dry ingredients just until combined. Overmixing makes cookies tough. You want a soft, tender cookie. - Arranging cookies for serving: Place the cookies on a nice platter. Use a colorful plate to make them pop. Arrange them in a circle or stack for a fun look. - Optional garnishes like powdered sugar: A light dusting of powdered sugar adds charm. You can also add a few chocolate chips on top. This makes them look even more appealing. - Using incorrect flour type: Stick with all-purpose flour for the best results. Other flours may change the cookie's texture. - Improper measuring of ingredients: Use measuring cups for accuracy. Too much flour or sugar can affect flavor and texture. Always level off dry ingredients in the measuring cup. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider using freshly cooked pumpkin puree instead of canned. It adds a vibrant taste and moisture to your cookies. Chill the Dough: If you have time, chill the cookie dough for 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of clove or allspice can provide an extra depth of flavor. Storage Tips: To keep the cookies fresh longer, store them in an airtight container. You can also freeze them for up to three months for a sweet treat anytime! {{image_2}} To make gluten-free chocolate chip pumpkin cookies, swap out the all-purpose flour for gluten-free flour blends. Look for blends with xanthan gum; it helps bind the ingredients. When using gluten-free flour, you need to keep a balance between wet and dry ingredients. Gluten-free flours can absorb moisture differently. You may need to add a little extra pumpkin puree or a splash of milk to keep the batter moist. For vegan pumpkin cookies, replace the butter with non-dairy butter. You can also use a flaxseed meal or chia seeds mixed with water as an egg substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for one egg. This change may slightly alter the texture. You might also want to adjust the sugar. Sometimes, using maple syrup can add sweetness and moisture while keeping the cookie soft. You can get creative with flavor variations. Add in 1/2 cup of dried cranberries or raisins for a chewy texture. Chopped nuts like pecans or walnuts can add crunch. For spice lovers, try adding a pinch of cloves or allspice for a warm twist. You could also include a splash of almond or orange extract for a unique touch. These little changes can make each batch special and fun! To keep your chocolate chip pumpkin cookies fresh, store them in an airtight container. This method keeps moisture in and air out, which helps cookies stay soft and chewy. You can keep them at room temperature for up to a week. If you want them to last longer, move them to the fridge. They can stay fresh there for up to two weeks. You can freeze raw cookie dough for quick baking later. Scoop the dough into balls and place them on a baking sheet. Freeze them until solid, then transfer them to a freezer bag. This method lets you bake fresh cookies anytime! If you freeze baked cookies, let them cool completely first. Then, place them in an airtight container. They can last in the freezer for up to three months. To reheat cookies without losing their texture, use the oven. Preheat it to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. If you need a faster method, you can use the microwave. Heat the cookies for about 10-15 seconds. Just be careful not to overdo it, or they may become hard. Enjoy your warm cookies! Chocolate chip pumpkin cookies can last about 3 days at room temperature. Store them in an airtight container. If you keep them in the fridge, they can stay fresh for up to a week. Just remember to let them warm up a bit before eating. Cold cookies can be less tasty! Yes, you can use canned pumpkin puree. Canned pumpkin is great for a few reasons. It is convenient and saves time. Plus, it has a consistent texture and flavor. Fresh pumpkin can be watery, so canned works best for this recipe. Just make sure to choose pure pumpkin, not pumpkin pie filling. You can replace eggs in this recipe easily. Here are some great options: - Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for about 5 minutes. - Applesauce: Use 1/4 cup of unsweetened applesauce. - Mashed banana: 1/4 cup of mashed banana works too. These substitutes keep your cookies moist and tasty while making them vegan-friendly! To make tasty chocolate chip pumpkin cookies, gather key ingredients like pumpkin puree, sugars, and spices. Follow the steps to mix, bake, and enjoy. Use tips for perfect cookies, avoid common mistakes, and explore fun variations. Store them properly to keep them fresh. This recipe lets you create delicious treats for every occasion. Try different flavors and enjoy your baking journey.

Pumpkin Spice Delight Cookies

Delicious cookies infused with pumpkin and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup pumpkin puree (cooked and cooled)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 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
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts or pecans (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 bowl. Mix 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.
  • Fold in the semi-sweet chocolate chips and, if using, the chopped walnuts or pecans.
  • Drop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
  • Bake in the preheated oven for 12-15 minutes or until the cookies are lightly golden at the edges.
  • 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.

Notes

Arrange the cookies on a decorative platter and dust with powdered sugar for an elegant finish. Add a few chocolate chips on top of each cookie for extra appeal!
Keyword cookies, fall, pumpkin, spice