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
For extra chewy pumpkin cookies, make sure not to overbake them; they should be just set in the center when you remove them from the oven. If you prefer darker and spicier cookies, add a bit more cinnamon and nutmeg to the dough. You can also experiment by adding other mix-ins like pecans or dried cranberries for variety.
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