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To make these delicious cookies, gather these key 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 cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) These ingredients work together to create a soft, chewy cookie filled with flavor. The pumpkin adds moisture, while the spices give warmth. The chocolate chips bring a sweet twist that makes each bite a treat. If you need to swap some ingredients, here are a few ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace brown sugar with coconut sugar for a lower glycemic index. - Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) instead of an egg for a vegan choice. - Substitute whole wheat flour for all-purpose flour for added fiber. These swaps can help meet dietary needs without losing that great taste. For some extra fun, try these add-ins: - Add 1/2 cup of dried cranberries for a chewy texture. - Mix in 1/2 cup of white chocolate chips for a sweeter cookie. - Toss in 1/2 teaspoon of pumpkin spice for more fall flavor. These options let you customize the cookies to fit your taste. Experiment and find your favorite mix! For the full recipe, check out the detailed instructions above. Start by gathering all your ingredients. You'll need canned pumpkin puree, butter, sugars, an egg, vanilla, flour, baking soda, baking powder, spices, salt, and chocolate chips. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to make clean-up easy. 1. In a large bowl, cream the softened butter with brown and granulated sugars. Mix until fluffy. 2. Add the pumpkin puree, egg, and vanilla extract to the bowl. Beat until it's well combined. 3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. 4. Gradually mix the dry ingredients into the wet mixture. Stir gently until just combined. Avoid overmixing to keep cookies soft. 5. Fold in the chocolate chips and walnuts if you like a crunch. 6. Drop tablespoon-sized balls of dough onto the baking sheet. Leave space between them for spreading. 7. Bake for 12-15 minutes. The edges should be golden, while the centers stay soft. 8. Let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. - Measure your flour accurately. Use a spoon to scoop it into your measuring cup, then level it off. - Don’t overmix the dough; it can make cookies tough. Just mix until you see no dry flour. - Consider chilling the dough for 30 minutes. This helps the cookies hold their shape better while baking. - Use a mix of chocolate chips for a fun twist. Try dark chocolate or white chocolate chips. With these steps, you'll create delicious pumpkin chocolate chip cookies that everyone will love! For the complete recipe, check out the Full Recipe section. Baking can be tricky, but I have some easy tips. First, always measure your ingredients accurately. Too much flour can make cookies dry. Use the spoon and level method for flour. Scoop flour into a cup, then level it off with a knife. Next, watch your oven temperature. An oven that runs hot can burn cookies. Use an oven thermometer to check the heat. If you see the cookies spreading too much, your dough might be too warm. Chill it for 30 minutes before baking. Finally, don’t overmix the dough. Mix just until combined for soft, chewy cookies. Overmixing adds too much air, making them tough. Measuring ingredients correctly is key for tasty cookies. Use dry measuring cups for flour and sugar. For sticky ingredients like pumpkin, use a liquid measuring cup. When measuring brown sugar, pack it tightly into the cup. This ensures you get the right amount. Also, remember to sift dry ingredients when needed. Sifting helps to break up clumps and adds air. Always read the recipe first. Gather all your ingredients before you start. This way, you won’t miss anything important. Cooling cookies properly is crucial for the best texture. Let them cool on the baking sheet for 5 minutes first. This helps them set and makes them easier to move. After five minutes, transfer them to a wire rack. This allows air to flow around the cookies, keeping them from getting soggy. If you want soft cookies, store them in a container with a slice of bread. The bread keeps them moist. For a fun touch, dust cooled cookies with powdered sugar or cinnamon. Enjoy them warm or at room temperature with a nice drink. For the complete recipe, check out the Full Recipe. {{image_2}} You can make these cookies gluten-free easily. Just swap regular flour with a gluten-free mix. Look for one that works well for baking. Most blends have the right balance of ingredients. This makes the cookies soft and tasty, just like the original. If you want a vegan treat, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use coconut oil instead of butter for a rich flavor. You will still get yummy cookies that everyone will love. Add fun flavors to change things up! Try adding: - 1 cup of chopped pecans for crunch - 1 teaspoon of pumpkin spice for extra warmth - A dash of sea salt on top for a sweet-salty treat - A swirl of peanut butter for a creamy touch Feel free to mix and match these ideas. Each twist brings a new vibe to your pumpkin chocolate chip cookies. For the full recipe, be sure to check the details! To keep your cookies fresh, place them in an airtight container. This will help them stay soft. You can layer them with parchment paper to avoid sticking. Store them at room temperature for up to a week. If you want them to last longer, consider freezing. To freeze your cookies, first cool them completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. After that, move them to a freezer-safe bag. Remove as much air as possible. They can last up to three months in the freezer. When you're ready, let them thaw at room temperature. Baked pumpkin chocolate chip cookies stay fresh for about a week at room temperature. If stored properly, they can last longer in the freezer. For the best taste and texture, enjoy them within a week. After that, they may dry out or lose flavor. Always check for any signs of spoilage before eating. To make your cookies moist, add more pumpkin puree. This gives them a soft texture. You can also reduce the baking time slightly. Check your cookies a minute or two before the time ends. If they look set but soft, take them out. This helps keep moisture in. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Roast or steam the pumpkin until it’s tender. Then, blend it until smooth. Fresh pumpkin can add a nice flavor, but it might be more watery. Adjust the flour slightly if needed to balance the dough. These cookies have pumpkin puree, which adds flavor and moisture. The spices like cinnamon, nutmeg, and ginger give them a warm, cozy taste. They are soft and chewy, while classic chocolate chip cookies are often crispier. Plus, the addition of pumpkin makes them perfect for fall! For the complete recipe, check out the Full Recipe. In this post, we explored all you need for perfect pumpkin chocolate chip cookies. We covered the best ingredients, substitutions, and add-ins. You learned step-by-step how to bake them, along with tips to ensure great texture. We also discussed variations, storage methods, and answered common questions. Baking should be fun and simple! Now, you can whip up delicious cookies that everyone will love. Enjoy your time in the kitchen and share these treats with friends and family!

- Pumpkin Chocolate Chip Cookies

Indulge in the perfect fall treat with these Pumpkin Spice & Chocolate Chip Cookies! Combining the warm flavors of pumpkin spice with rich chocolate, these cookies are easy to make and deliciously satisfying. With simple ingredients and a quick recipe, you'll have a batch ready in just 30 minutes! Click to discover the full recipe and impress your friends and family with these delightful cookies this season.
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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 cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

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.

      Beat in the pumpkin puree, egg, and vanilla extract 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 just until combined. Be careful not to overmix.

            Fold in the chocolate chips and chopped walnuts (if using).

              Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving some space between each cookie as they will spread while baking.

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

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

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies

                      - Presentation Tips: Arrange the cookies on a decorative platter and dust them with a bit of powdered sugar or a sprinkle of cinnamon for a festive touch. Serve them warm with a glass of milk or spiced chai for a delightful pairing!