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To make these chocolate chip pumpkin cookies, you need: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) You can easily swap some ingredients. If you want to cut fat, use applesauce for the butter. It keeps the cookies moist. You can use coconut sugar instead of brown sugar for a lower-glycemic option. If you need a gluten-free cookie, substitute the all-purpose flour with a gluten-free blend. Feel free to get creative! Try adding a half cup of dried cranberries for a sweet twist. You can also mix in some chopped pecans for extra crunch. Want a spice kick? Add a pinch of cayenne pepper or extra pumpkin pie spice for a warm flavor boost. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) Next, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. Line a baking sheet with parchment paper to stop sticking. In a large bowl, cream the butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy. Then, add in the pumpkin puree, egg, and vanilla extract. Stir until everything is combined well. In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. This helps mix the dry ingredients evenly. Gradually add the dry mix to the wet mix. Stir until just combined. Be careful not to over-mix. Lastly, fold in the chocolate chips and walnuts if you want them. Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet. Space the dough about 2 inches apart. This allows room for spreading. Place the baking sheet in the oven. Bake for 12-15 minutes. The edges should be lightly golden, and the centers should look set. Keep an eye on them to avoid burning. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes. This step helps them firm up. Then, transfer the cookies to a wire rack. Let them cool completely before serving. For a fun touch, arrange the cookies on a festive plate. Dust them lightly with powdered sugar and sprinkle some extra pumpkin pie spice on top for added flair. Enjoy your delightful fall treat! To make soft and chewy cookies, use a good amount of butter. Butter adds richness and moisture. Make sure your butter is softened but not melted. Mix the butter and sugars until they are light and fluffy. This step adds air, giving your cookies a nice rise. Don't overmix when you add dry ingredients. Overmixing makes the cookies tough. Finally, bake them just until the edges are golden. The centers should look slightly underbaked. One common mistake is using too much flour. This leads to dry cookies. Always spoon flour into your measuring cup, then level it off. Another mistake is not chilling the dough. Chilling helps with texture and flavor. It also prevents the cookies from spreading too much. Lastly, don’t skip the cooling time. Letting the cookies rest on the baking sheet helps them firm up. For a festive touch, arrange cookies on a colorful plate. Dust them lightly with powdered sugar. You can also sprinkle extra pumpkin pie spice on top. This adds a nice visual and flavor boost. Serve them warm with a glass of cold milk. These cookies are great for fall gatherings or cozy nights in. You can also pack them in gift boxes for friends. Pro Tips Use Fresh Pumpkin Spice: If possible, use freshly ground spices for a more vibrant and aromatic flavor compared to pre-mixed pumpkin spice. Chill the Dough: For thicker cookies that hold their shape, refrigerate the dough for at least 30 minutes before baking. Check Doneness Carefully: Cookies will continue to cook slightly after removing from the oven, so take them out when the edges are golden and the centers look slightly soft. Experiment with Mix-ins: Feel free to swap walnuts for other nuts or add dried cranberries or white chocolate chips for a unique twist. {{image_2}} You can add extra spices to enhance the flavor. Try cinnamon, nutmeg, or allspice. Just add one teaspoon of each spice to the dry mix. These spices deepen the warm notes of pumpkin. They make each bite even more comforting. If you want gluten-free cookies, swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xanthan gum for proper texture. The cookies will still be soft and tasty. They will please everyone at your table. To make vegan pumpkin cookies, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use coconut oil in place of butter. These small changes keep your cookies plant-based and delicious. To keep your chocolate chip pumpkin cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. They stay tasty for up to a week at room temperature. If you want to keep them longer, use the fridge. Just remember to seal them well. Freezing cookies is easy! Once the cookies cool, lay them on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer bag. They can last up to three months in the freezer. When you want one, just take it out and let it thaw. To enjoy warm cookies, heat them in the oven. Preheat the oven to 350°F (175°C). Place the cookies on a baking sheet for about 5 minutes. You can also use the microwave. Heat for about 10-15 seconds, but watch closely! Enjoy them fresh for a cozy treat. Yes, you can use fresh pumpkin. Just cook it, then mash it until smooth. This gives your cookies a fresh taste. Make sure to drain any extra water from the pumpkin. This helps keep your cookies from being too wet. If you don’t like walnuts, try pecans or almonds. You can also skip nuts for a nut-free version. Chocolate chips are enough for great flavor. You can add extra chocolate chips if you want more sweetness. Check for lightly golden edges. The centers should look set but soft. You can also use a toothpick. If it comes out clean or with a few crumbs, they are done. Remember, cookies will firm up as they cool. Yes, you can double the recipe. Just mix all your ingredients in a larger bowl. Make sure your baking sheets have enough space. You may need to bake in batches if your oven is small. Enjoy the extra cookies with family and friends! This blog post covered everything you need for delicious pumpkin cookies. We discussed the essential ingredients, plus easy swaps and fun add-ins. The step-by-step guide will help you prepare, bake, and serve perfectly soft cookies. I shared tips for avoiding common mistakes and ways to make unique variations. Lastly, we explored storage and answered frequently asked questions. Now, you have the tools to bake great cookies anytime! Enjoy this tasty treat with friends and family.

Chocolate Chip Pumpkin Cookies

Fall in love with these delicious Chocolate Chip Pumpkin Cookies! This easy pumpkin cookie recipe combines the warmth of pumpkin spice with rich chocolate chips, making it perfect for your fall baking adventures. Whether you're craving a sweet treat or hosting gatherings, these pumpkin spice cookies are sure to impress. Try this pumpkin chocolate chip recipe today and enjoy the tastes of autumn! Save this recipe for your next baking session! #PumpkinSpice #FallBaking #ChocolateChipCookies #PumpkinRecipes
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (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 all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.

            Fold in the chocolate chips and walnuts if using.

              Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers appear set.

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

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

                      - Presentation Tips: Arrange the cookies on a festive plate and dust lightly with powdered sugar for an elegant touch. Consider garnishing with a sprinkle of extra pumpkin pie spice for added flair.