Introduction
Dive into autumn with these irresistible Chewy Pumpkin Cookies! The perfect capture of fall in every bite, these cookies are a must-try for anyone who loves the seasonal magic of pumpkin spice. Each cookie is a delightful explosion of flavor, capturing the essence of the season while providing a warm, comforting experience that will make you feel right at home.
Detailed Ingredients with measures
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips optional
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies
Directions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt to create your dry mix.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Stir in the pumpkin puree, egg, and vanilla until smooth and well-blended.
4. Gradually add the dry mix to the wet mix, stirring until just combined. If you wish to indulge, fold in those delectable white chocolate chips.
5. Scoop tablespoon-sized dollops of the dough onto your prepared baking sheets, leaving enough space for the cookies to spread as they bake.
6. Bake your cookies for 12-14 minutes until the edges are slightly golden, but the centers remain soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
These Chewy Pumpkin Cookies are sure to bring a touch of fall magic to your kitchen, and with approximately 150 calories each, there’s no need to reserve them just for dessert. Enjoy the cozy flavors of the season with every blissful bite!
Detailed Directions and Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Prepare the Dry Mix
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. This is your dry mix.
3. Cream the Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Stir in the pumpkin puree, egg, and vanilla until smooth and well-blended.
4. Combine Wet and Dry Mixtures
Gradually add the dry mix to the wet mix, stirring until just combined. If you’re feeling fancy, add in the white chocolate chips.
5. Scoop the Dough
Scoop tablespoon-sized dollops of the dough onto your prepared baking sheets, leaving enough space for the cookies to spread as they bake.
6. Bake the Cookies
Bake your cookies for 12-14 minutes until the edges are slightly golden but the centers are still soft. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
Notes
Nutritional Information
Approximately 150 calories each, packed with seasonal flavors. No need to save these just for dessert.
Cook techniques
Whisking Dry Ingredients
Ensure that the flour, baking soda, spices, and salt are well-combined in a medium bowl to create an even distribution of flavors and leavening power.
Creaming Butter and Sugars
Beat the softened butter with granulated and brown sugars until light and fluffy. This process incorporates air, resulting in a lighter cookie texture.
Incorporating Wet Ingredients
Add pumpkin puree, egg, and vanilla extract to the creamed mixture and stir until smooth. This ensures the flavors meld together well.
Combining Wet and Dry Mixtures
Gradually add the dry mix to the wet mix, stirring until just combined to avoid overmixing, which can lead to tough cookies.
Scooping Cookie Dough
Use a tablespoon to scoop the dough onto prepared baking sheets, ensuring there is enough space for spreading during baking.
Baking and Cooling
Bake until the edges are golden but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack.
FAQ
Can I use a different type of sugar?
Yes, you can experiment with different sugars, but using a mix of granulated and brown sugar provides the best flavor and texture.
Can I make these cookies healthier?
Absolutely! You can substitute some of the all-purpose flour with whole wheat flour, reduce the sugar, or use alternatives like coconut sugar.
Can I freeze the cookie dough?
Yes, you can freeze the scoop dough. Just make sure to place the dough balls on a baking sheet to freeze them individually before transferring to a freezer bag.
What can I use instead of white chocolate chips?
Feel free to use dark chocolate chips, nuts, or dried fruits as delicious alternatives.
How should I store the cookies?
Store cookies in an airtight container at room temperature for up to one week, or in the fridge for longer freshness.
Conclusion
