Picture the aroma of warm spices enveloping your kitchen as you bake chewy pumpkin cookies, their golden edges hugging soft centers.
These delightful treats aren’t only simple to make but also embody a cozy indulgence that makes them a favorite for fall gatherings.
As the butter mingles with pumpkin and cinnamon, a magical transformation occurs, yielding cookies that are both comforting and delicious.
Let’s bring these autumn treats to life!
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 baking sheet
- 1 wire rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup unsalted butter melted
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup white chocolate chips (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chewy Pumpkin Cookies, here’s a timeline breaking down the process:
- Preparation (15 minutes)
- 0:00 – 0:02 (2 minutes): Read through the recipe to familiarize yourself with the steps and gather all the necessary ingredients and equipment.
- 0:02 – 0:04 (2 minutes): Preheat the oven to 350°F (175°C).
- 0:04 – 0:06 (2 minutes): Melt the butter and set it aside to cool slightly.
- 0:06 – 0:08 (2 minutes): In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar.
- 0:08 – 0:10 (2 minutes): Add the pumpkin puree, egg, and vanilla extract to the sugar mixture and whisk until smooth.
- 0:10 – 0:12 (2 minutes): In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 0:12 – 0:15 (3 minutes): Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined, and fold in the white chocolate chips if using.
- Baking (12 minutes)
- 0:15 – 0:17 (2 minutes): Drop spoonfuls of dough onto a baking sheet, spacing them about 2 inches apart.
- 0:17 – 0:27 (10 minutes): Bake the cookies in the preheated oven. Check them at the 10-minute mark to see if the edges are lightly golden. If necessary, bake for an additional 2 minutes.
- Resting (12 minutes)
- 0:27 – 0:29 (2 minutes): Allow the cookies to rest on the baking sheet.
- 0:29 – 0:31 (2 minutes): Transfer the cookies to a wire rack to cool completely.
- 0:31 – 0:41 (10 minutes): Let the cookies rest for an additional 10 minutes to enhance their chewiness.
Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
Add the pumpkin puree, egg, and vanilla extract to the sugar mixture, and whisk until smooth.
In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined.
Fold in the white chocolate chips, if using.
Drop spoonfuls of dough onto a baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Let the cookies rest for an additional 10 minutes before serving to enhance chewiness.
Serving Tips
- Vanilla Ice Cream: Serve the cookies warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
- Pumpkin Spice Latte: Pair the cookies with a pumpkin spice latte to enhance the autumnal flavors and create a cozy afternoon treat.
- Whipped Cream: Add a dollop of whipped cream on top of each cookie for a creamy and luxurious touch.
- Hot Chocolate: Enjoy the cookies with a cup of hot chocolate, perfect for a comforting and indulgent winter dessert.
- Cream Cheese Frosting: Spread a thin layer of cream cheese frosting over the cookies for an extra layer of sweetness and tang.
Storage
To store chewy pumpkin cookies, place them in an airtight container at room temperature for up to one week.
For longer storage, freeze cookies in a single layer.
Freezing
To freeze chewy pumpkin cookies, allow them to cool completely.
Then, place them in an airtight container, separating layers with parchment paper.
Store in the freezer for up to three months.
Reheating
To reheat chewy pumpkin cookies, use a microwave for 10-15 seconds.
Alternatively, use an oven at 300°F for 5 minutes.
This helps restore their soft, chewy texture without drying them out.
Final Thoughts
Making chewy pumpkin cookies is a delightful way to embrace the flavors of autumn.
The combination of pumpkin puree and warm spices creates a comforting and delicious treat.
For those who enjoy experimenting, consider adding nuts or dried fruit for a unique twist.
Remember to keep an eye on the baking time to achieve that perfect chewy texture.
Enjoy these cookies with a warm beverage or share them with friends and family for a cozy gathering.
Frequently Asked Questions
Can I Substitute Pumpkin Puree With Fresh Pumpkin?
You can substitute fresh pumpkin for pumpkin puree. First, steam or roast the pumpkin until tender. Then, blend it to a smooth consistency. Make certain it’s well-drained to avoid excess moisture, which could affect your cookies’ texture.
What Makes the Cookies Chewy Instead of Cakey?
To achieve chewy cookies rather than cakey ones, focus on the moisture balance. Melted butter, packed brown sugar, and correct baking time are essential. Avoid overbaking, ensuring cookies remain soft in the center when cooled.
How Can I Make the Cookies Gluten-Free?
To make cookies gluten-free, substitute all-purpose flour with gluten-free flour blend, ensuring it contains xanthan gum for structure. Mix thoroughly, maintaining the artistic integrity of flavors and textures, creating deliciously chewy, gluten-free cookies.
Can I Use Dark Chocolate Chips Instead of White?
You can substitute dark chocolate chips for white chocolate chips. This modification enhances the cookies’ flavor profile, adding depth and richness. Guarantee even distribution by folding them in evenly, maintaining the artistic presentation and texture balance.
How Do I Prevent the Cookies From Spreading Too Much?
Make certain your dough is chilled before baking. Use parchment paper on your baking sheet for even heat distribution. Measure flour accurately; too little causes spreading. If needed, adjust oven temperature slightly lower to prevent excessive cookie spread.
Chewy Pumpkin Cookies
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Baking sheet
- 1 Wire rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup unsalted butter melted
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup white chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
- Add the pumpkin puree, egg, and vanilla extract to the sugar mixture, and whisk until smooth.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined.
- Fold in the white chocolate chips, if using.
- Drop spoonfuls of dough onto a baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
- Let the cookies rest for an additional 10 minutes before serving to enhance chewiness.
Notes
