The Sweet Aroma of Fall in Every Bite
Ever walked into a kitchen and been instantly wrapped in the warm embrace of autumn spices? That’s the magic of Chewy Pumpkin Cookies. These delightful treats blend pumpkin puree and a touch of spice to create cookies that are as comforting as your favorite sweater. Whether you’re hosting a cozy gathering or just need a sweet snack, they’re sure to impress your family and friends.
Why Make This Recipe
Why should you dive into this cookie adventure?
- Simple and Quick: With a handful of basic ingredients and easy steps, you can whip up a batch before a Netflix binge.
- Family-Friendly: Everyone loves cookies! These Chewy Pumpkin Cookies are a hit with kids and adults alike—sugar high coming right up!
- Versatile: Whether it’s a chilly weather treat or a holiday dessert, they’ll fit right in. Plus, you get to enjoy the aroma while they bake (hello, cozy vibes!).
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll need:
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for topping)
Directions
Ready to bake? Follow these simple steps:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg, pumpkin puree, and vanilla extract until fully combined.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Sprinkle the tops with granulated sugar.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Make Chewy Pumpkin Cookies (Overview)
Let’s break it down—whipping up these cookies is as easy as 1-2-3… well, 9! You start by mixing the butter and sugars until they’re a smooth and creamy dream. Then, fold in the pumpkin goodness, add some spices, and combine. Pro tip: Don’t overmix the dough; you want to keep those cookies nice and chewy! Finally, scoop them onto your baking tray, sprinkle a little sugar for that sweet sparkle, and pop them in the oven. Your kitchen is about to smell like a fall festival! 🎃
How to Serve Chewy Pumpkin Cookies
Serving these cookies can be just as fun! Imagine a warm batch straight out of the oven, maybe sitting next to a steaming cup of coffee or a creamy hot cocoa. The colors are a beautiful golden hue, and the added crunch from the sugar on top creates the perfect contrast with their soft, chewy centers. Try adding a sprinkle of chocolate chips or a drizzle of caramel for extra flair—who doesn’t love options?
How to Store Chewy Pumpkin Cookies
Worried about leftovers? Don’t be! These cookies can last about a week in an airtight container at room temperature. For those extra cookies (if you can resist!), stash them in the fridge for up to two weeks. Want to enjoy them later? Just freeze them! Pop them in an airtight container, and they’ll be good for a month. When you’re ready for some pumpkin goodness, let them thaw and warm them up for a few seconds in the microwave.
Tips to Make Chewy Pumpkin Cookies
Let’s talk insider tricks:
- Don’t skip the pumpkin spice—it’s what brings that autumn magic!
- For a richer flavor, let the cookie dough chill in the fridge for 30 minutes before baking.
- Swap out half the all-purpose flour with whole wheat flour for a healthier twist.
- Try mixing in nuts or chocolate chips for a delicious texture upgrade.
- Adjust the baking time slightly if you prefer a softer cookie.
Variation
Feeling adventurous? You can easily switch up these Chewy Pumpkin Cookies! Go for a vegan version by using aquafaba instead of an egg and coconut oil instead of butter. Want a different flavor? Add some chopped cranberries or pecans for a seasonal twist that’ll make your taste buds dance.
FAQs
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin puree works perfectly and saves you time.
How do I know when the cookies are done?
Look for golden edges and slightly soft centers. They’ll firm up as they cool.
Can I make the dough ahead of time?
Yes! Make the dough, refrigerate it for up to 3 days, and bake when you’re ready for some cookie joy!
📌 Pin this recipe for your next cozy dinner night!
Chewy Pumpkin Cookies
Ingredients
Cookies
- 1 cup pumpkin puree Canned or fresh
- 1 cup brown sugar
- 1/2 cup granulated sugar Plus an additional 1/4 cup for topping
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg, pumpkin puree, and vanilla extract until fully combined.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
Baking
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Sprinkle the tops with granulated sugar.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Printable Recipe Card
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