Chewy Pumpkin Cookies
These chewy pumpkin cookies capture the essence of fall with their soft texture and warm spices, making them a delightful treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Ensure it's 100% pure pumpkin.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour For gluten-free, substitute with a gluten-free flour blend.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Ingredients
- 1/2 cup chocolate chips Optional for added sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, melted butter, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Slowly add the dry mixture to the wet ingredients and stir gently until just combined.
- Fold in chocolate chips if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for about 10-12 minutes until edges are set but centers are still soft.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack.
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Notes
For chewier cookies, chill the dough before baking and avoid overmixing. Experiment with spices for different flavors.