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Chewy Pumpkin Cookies

These chewy pumpkin cookies blend warm spices with velvety pumpkin puree for a delightful treat perfect for fall.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Optional Ingredients
  • 1/2 cup chocolate chips optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
  3. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. If using chocolate chips, fold them in at the very end.
Baking
  1. Drop rounded tablespoons of dough onto a lined baking sheet, leaving space between each cookie.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For deep flavor, consider using brown butter instead of regular butter. Store cookies in an airtight container for up to a week, or freeze them for up to three months.