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To make Soft Pumpkin Chocolate Chip Cookies, you need some simple and tasty ingredients. Here’s the list: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened to room temperature - 1 cup brown sugar, firmly packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips Each ingredient plays a key role in making these cookies soft and flavorful. Pumpkin puree gives moisture and a lovely flavor. The butter adds richness, while the sugars create sweetness and a chewy texture. Spices like cinnamon and nutmeg bring warmth, making these cookies perfect for fall or any time you crave something cozy. Chocolate chips? They are the best part! They melt just enough to create little pockets of chocolate heaven in every bite. Mix everything together well, and you will have a dough ready for baking. Enjoy the process, and get ready for a treat! - Preheat the oven to 350°F (175°C). - Line a baking sheet with parchment paper. Start by preheating your oven. This step is key to making sure your cookies bake evenly. Lining the baking sheet with parchment paper helps prevent the cookies from sticking. Plus, it makes cleanup a breeze! - Combine butter, brown sugar, and granulated sugar. - Use a mixer to achieve a light and fluffy texture. Next, grab a large bowl. Combine softened butter, brown sugar, and granulated sugar. Use a mixer to blend these ingredients together. Mix until the mixture looks light and fluffy. This process is important because it adds air to the dough, making the cookies soft. - Add pumpkin puree, egg, and vanilla extract. - Mix until smooth. Now, add the pumpkin puree, egg, and vanilla extract. Beat everything together until the mixture is smooth. The pumpkin adds moisture and flavor, making each bite delicious. - Whisk together the dry ingredients in a separate bowl. In another bowl, whisk together the dry ingredients. This includes flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing them together first ensures that the spices and leavening agents are evenly spread. - Gradually add dry mixture to wet mixture without overmixing. Slowly add the dry mixture to the wet mixture. Stir gently with a spatula or wooden spoon. Be careful not to overmix. Overmixing can make the cookies tough instead of soft. - Fold in the chocolate chips and drop the dough onto the baking sheet. - Bake for 10-12 minutes. Finally, fold in the semi-sweet chocolate chips. Use a cookie scoop or a spoon to drop rounded balls of dough onto the baking sheet. Leave some space between each cookie. Bake them in the preheated oven for 10-12 minutes. The edges should be set, while the tops should be light golden. Don’t worry if the centers look a bit soft; they will firm up as they cool. To keep your cookies soft, don’t overmix the dough. When you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies. Also, make sure you bake them for the right time. Bake them for 10 to 12 minutes. You want the edges to set, but the centers should look a bit underbaked. They will firm up as they cool. Storing your cookies correctly helps them stay soft. Place them in an airtight container right after they cool. This keeps moisture in and prevents them from drying out. Use a container made of glass or plastic with a tight lid. You can also add a slice of bread to the container. This helps keep the cookies soft for longer. For a lovely touch, sprinkle cinnamon or powdered sugar on top of the cookies before serving. This adds extra flavor and makes them look nice. You can stack them in a decorative jar or on a plate for sharing. Pair these cookies with a glass of milk or a warm cup of coffee. The flavors of pumpkin and chocolate blend well with these drinks. {{image_4}} For a gluten-free version, swap all-purpose flour with gluten-free flour blends. Look for blends with xanthan gum for the best texture. You can also try almond flour or coconut flour, but adjust the amounts. Coconut flour absorbs more moisture, so you will need less of it. To make these cookies vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. For butter, use coconut oil or a dairy-free butter substitute. This keeps the cookies rich and soft. You can spice things up with extra flavors. Try adding a teaspoon of ground cloves for warmth. Chopped nuts, like walnuts or pecans, add a nice crunch. You might also mix in dried fruits, like cranberries or raisins, for a chewy texture. Each variation brings a new twist to the classic cookie! After baking your soft pumpkin chocolate chip cookies, let them cool completely. Store them at room temperature in an airtight container. This keeps them soft and fresh. You can also store them in the fridge, but this may change their texture slightly. They last about 5 days at room temperature. In the fridge, they can stay fresh for up to a week. You can freeze both cookie dough and baked cookies. To freeze the dough, scoop it into balls and place them on a baking sheet. Freeze them for about an hour, then transfer the balls to a zip-top bag. For baked cookies, let them cool, then wrap them well. Store them in a freezer-safe container. When ready to eat, thaw cookies at room temperature. For dough, bake from frozen; just add a couple of extra minutes to the baking time. Use airtight containers to keep your cookies fresh. Glass jars or plastic containers with tight lids work well. You can also use resealable bags, but squeeze out as much air as you can. If you want to keep cookies soft longer, add a slice of bread inside the container. This helps maintain moisture and softness. To keep your pumpkin cookies soft, focus on a few key tips. Use pumpkin puree in your dough. This adds moisture and flavor. Make sure to soften your butter properly. It should be at room temperature. Cream the butter and sugars until light and fluffy. This step adds air, helping with texture. Avoid overmixing your dough. Overmixing can make cookies tough. Lastly, watch your baking time. Bake until the edges are set, but the centers look a bit soft. They will firm up while cooling. Yes, you can use fresh pumpkin! Fresh pumpkin gives a different taste and texture. However, it has more water than canned pumpkin. To use fresh pumpkin, cook and puree it first. Make sure to drain excess liquid. This helps keep your cookies from being too wet. Canned pumpkin is often thicker and easier to measure. Both options can create tasty cookies, so it depends on your preference. These cookies stay fresh for about one week at room temperature. Store them in an airtight container to keep them soft. If you notice them getting dry, they might be past their prime. Look for changes in texture or smell to judge freshness. If you want them to last longer, consider freezing them. Baked cookies freeze well for up to three months. Just thaw them at room temperature when ready to enjoy. Yes, adding nuts can give your cookies a nice crunch. Pecans or walnuts work well with pumpkin flavor. If you add nuts, reduce the amount of chocolate chips slightly. This way, you keep a good balance of flavors. Adjust your baking time by a minute or two if you add nuts. Keep an eye on the cookies as they bake to ensure they don’t overcook. In this blog post, we explored the ingredients and steps for making delicious pumpkin cookies. You learned how to create a soft and chewy texture while enjoying various options for storage and flavor variations. Remember, these cookies can be stored or frozen for future treats. Experiment with nuts or spices to find your favorite flavor. Enjoy baking and sharing these delightful cookies with friends and family. They are sure to please everyone!

Soft Pumpkin Chocolate Chip Cookies

Indulge in the ultimate fall treat with these soft pumpkin chocolate chip cookies! Bursting with pumpkin flavor and gooey chocolate chips, this easy recipe is perfect for any baking occasion. In just 30 minutes, you can whip up a batch that’s sure to impress friends and family. Ready to elevate your dessert game? Click to explore the full recipe and enjoy a taste of autumn bliss today!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened to room temperature

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.

    Cream the Sugars and Butter: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer or a whisk, cream them together until the mixture is light and fluffy, which should take about 2-3 minutes.

      Incorporate the Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the sugar mixture. Beat everything together until the mixture is smooth and well-combined.

        Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ground ginger, and salt until evenly distributed.

          Combine Wet and Dry Ingredients: Gradually add the dry mixture to the pumpkin mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this could lead to tougher cookies.

            Add the Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, ensuring they are evenly dispersed throughout the dough.

              Prepare for Baking: Using a cookie scoop or a heaping tablespoon, drop rounded balls of cookie dough onto the prepared baking sheet. Leave about 2 inches between each dough ball to allow for spreading while baking.

                Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. You want the edges to be set and the tops to be a light golden hue. The centers may appear slightly underbaked, but trust that they will continue to firm up as they cool.

                  Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This resting time allows them to set. Afterward, transfer the cookies to a wire rack to cool completely.

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

                      - Presentation Tips: For a delightful touch, sprinkle a little extra cinnamon or powdered sugar on top of the cookies just before serving. Consider stacking them in a decorative cookie jar or plate to enhance the appeal for sharing!