Ah, chewy pumpkin treats! There’s just something magical about them, especially when the crisp air of fall rolls in. The moment you take that first bite, you’re greeted with the cozy flavors of cinnamon and pumpkin that just scream autumn. I don’t know about you, but these chewy pumpkin cookies have become a beloved staple in my household.
I remember the first time I made them; my friends couldn’t believe how soft and flavorful they were! It’s such a simple recipe, but it brings everyone together with each warm, gooey bite. Trust me, you’re going to want to add these to your baking lineup this season. They’re perfect for gatherings, cozy nights in, or even just as a delicious pick-me-up during the day. Get ready for the compliments to roll in!
Ingredients List
Gather these simple ingredients to whip up your chewy pumpkin cookies:
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Make sure your butter is softened to room temperature for easy mixing. And don’t skimp on the chocolate chips—they’re the perfect sweet surprise in every bite! Trust me, you’ll want to have everything on hand before you get started.
How to Prepare Chewy Pumpkin Cookies
Making these chewy pumpkin cookies is as easy as pie—well, easier, because there’s no crust to worry about! Here’s how to bring them to life:
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly soft.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, and softened butter. Mix them together until you get a creamy, dreamy texture. I like to use a hand mixer for this, but a whisk works fine too!
- Next, sift in the flour, baking soda, cinnamon, and salt. Stir until everything is just combined; don’t overmix! You want that lovely, soft dough.
- Now comes the fun part: fold in those chocolate chips! This is where the magic happens, and trust me, they take these cookies to the next level.
- Using a spoon, drop generous spoonfuls of dough onto a baking sheet lined with parchment paper. Leave some space between each dollop, as they’ll spread a little while baking.
- Pop them in the oven and let them bake for 12-15 minutes. You’ll know they’re ready when the edges turn golden brown, but the centers still look a bit soft—that’s key for chewy cookies!
- Once they’re out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up perfectly!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy fall days.
- Deliciously moist and chewy, with warm pumpkin and cinnamon flavors.
- Seasonal favorite that captures the essence of autumn in every bite.
- Versatile enough to enjoy as a snack, dessert, or even breakfast treat!
- Great for sharing at gatherings, or simply indulging during cozy nights in.
Tips for Success
To nail those perfect chewy pumpkin cookies, here are my top tips! First, make sure your butter is truly softened—this helps create that dreamy texture we all love. Don’t skip chilling the dough for about 30 minutes if you prefer a thicker cookie; it really makes a difference in how they spread. Also, keep an eye on your baking time; every oven is different, so check for that golden edge while the centers still look a bit soft. Lastly, feel free to experiment with spices—add a pinch of nutmeg or ginger for an extra kick. Enjoy the process!
Nutritional Information
Here’s a quick look at the estimated nutritional information for each chewy pumpkin cookie. Keep in mind that these are rough estimates and can vary based on the specific ingredients you use:
- Calories: 120
- Fat: 5g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 50mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g
- Protein: 1g
This delicious treat balances sweetness with a bit of spice, making it a delightful addition to your fall baking repertoire. Enjoy these cookies guilt-free, knowing they’re not just tasty but also a great way to celebrate the flavors of the season!
FAQ Section
Common Questions about Chewy Pumpkin Cookies
Got questions about my chewy pumpkin cookies? Don’t worry, I’ve got you covered! Here are some common queries I hear:
Can I use fresh pumpkin instead of canned pumpkin puree? Absolutely! Just make sure to cook and puree your pumpkin until it’s smooth. Canned pumpkin is simply more convenient, but fresh is delicious too!
How do I make these cookies gluten-free? Easy! Substitute the all-purpose flour with a gluten-free flour blend. I’ve had great success with a 1:1 gluten-free flour mix, so give that a try!
Can I add nuts or dried fruit to the batter? Yes, definitely! Walnuts, pecans, or even dried cranberries can add a lovely texture and flavor. Just be sure to adjust the amount of chocolate chips if you want to keep it balanced.
How do I store leftover cookies? Keep your chewy pumpkin cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer, then transfer to a freezer bag for up to two months.
What if my cookies spread too much while baking? If that happens, it could be due to the temperature of your dough or oven. Make sure your butter is softened, not melted, and try chilling the dough for about 30 minutes before baking to help them hold their shape.
Storage & Reheating Instructions
Storing your chewy pumpkin cookies is super easy! Just pop them in an airtight container at room temperature, and they’ll stay fresh for about a week. If you want to keep them longer, freeze them! Lay the cookies out in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They’ll last up to two months in the freezer. When you’re ready to enjoy them, just let them thaw at room temperature for a bit or pop them in the microwave for about 10-15 seconds to warm them up. Trust me, there’s nothing like a warm, gooey cookie with a cup of tea or coffee!
Call to Action
I’d love to hear how your chewy pumpkin cookies turn out! Please leave a comment below sharing your thoughts and any twists you made to the recipe. And don’t forget to share a picture of your delicious creations—let’s spread the fall baking joy together!
Print
Chewy Pumpkin Cookies That Will Delight Your Autumn Senses
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
A delicious chewy pumpkin treat perfect for fall.
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, brown sugar, and butter.
- Add flour, baking soda, cinnamon, and salt. Stir until combined.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes until edges are golden.
- Let cool before serving.
Notes
- Store in an airtight container.
- These can be frozen for later use.
- Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: chewy pumpkin cookies, pumpkin dessert