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To make soft pumpkin chocolate chip cookies, gather these simple ingredients: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened to room temperature - 1 cup firmly packed brown sugar - 1/2 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour, sifted - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips Each ingredient plays a key role in creating the soft texture and rich flavor of these cookies. Pumpkin puree adds moisture and a lovely fall flavor. Unsalted butter gives the cookies richness. The mix of brown sugar and granulated sugar provides sweetness and helps achieve the right texture. The egg binds the dough, while pure vanilla extract enhances the taste. All-purpose flour forms the base, and the baking soda and baking powder help the cookies rise. Ground cinnamon and nutmeg add warmth and spice, while salt balances the flavors. Finally, the semi-sweet chocolate chips bring a touch of chocolatey sweetness to each bite. These ingredients combine to create a delicious treat everyone will love! - Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps the cookies not stick. - Cream the sugars and butter: In a large bowl, mix 1/2 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Beat until light and fluffy, about 2-3 minutes. - Mix in wet ingredients: Add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix on low speed until everything is smooth and blended. - Combine the dry ingredients: In another bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt. - Incorporate dry with wet ingredients: Gradually add the dry mix to the wet mix. Stir gently with a spatula until just combined. Avoid overmixing to keep the cookies soft. - Fold in chocolate chips: Carefully add 1 cup of semi-sweet chocolate chips. Use a spatula to fold them in evenly throughout the dough. - Shape the cookies: Use a cookie scoop or tablespoon. Drop rounded balls of dough onto the baking sheet, leaving about 2 inches between each. - Bake the cookies: Place the baking sheet in the oven. Bake for 10-12 minutes. The edges should be golden, while the centers stay soft. - Cool the cookies: Let the cookies cool on the baking sheet for about 5 minutes. After that, move them to a wire rack to cool completely. - Use room temperature ingredients. This helps the butter and sugar mix well. - Avoid overmixing the dough. This keeps cookies soft and chewy. - Check cookie doneness by looking for lightly golden edges. The middle should be soft. - Serve cookies on a rustic wooden platter for a nice look. - Add a sprinkle of powdered sugar for an elegant touch. - Store cookies in an airtight container to keep them fresh. {{image_4}} You can make these cookies gluten-free. Use almond flour or a gluten-free blend. Just replace the all-purpose flour with an equal amount of your choice. You may need to add a bit more liquid, like a tablespoon of milk, for the right texture. To make these cookies vegan, substitute the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. This works great! For butter, use coconut oil or a vegan butter stick. These swaps keep the taste rich and the texture soft. Add fun twists to your cookies! Try mixing in chopped nuts or dried fruits. Walnuts or pecans add a nice crunch. For a fruity touch, raisins or dried cranberries work well. You can also switch up the chocolate. Use dark chocolate chips or white chocolate for a different flavor. To keep your soft pumpkin chocolate chip cookies fresh, store them in an airtight container. This will help retain their soft texture and rich flavor. Place parchment paper between layers to avoid sticking. Keep the container at room temperature. They will stay fresh for up to one week. If you want to save cookies for later, freezing is the best option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. Be sure to squeeze out all the air. They can stay stored this way for up to three months. When you want to enjoy them again, take the cookies out of the freezer. Let them thaw at room temperature for about 15 minutes. You can also reheat them in an oven set to 350°F for about 5-7 minutes. This helps bring back their soft texture. Soft pumpkin chocolate chip cookies will last about a week at room temperature. If stored in the fridge, they can last up to two weeks. Freezing extends their life to about three months. Always check for any signs of spoilage before eating. Enjoy your cookies while they are fresh for the best taste! You can use applesauce or butternut squash puree as a substitute for pumpkin puree. Both add moisture and sweetness to the cookies. If you want a richer flavor, try using sweet potato puree. Each option will give your cookies a unique taste. Check the edges of the cookies. They should look lightly golden. The centers will look soft and puffed. If you poke a cookie, it should spring back lightly. If it leaves a dent, bake them for another minute or two. Yes, you can make the dough ahead of time. After mixing, cover it and chill in the fridge. This helps enhance the flavors and makes it easier to scoop. You can store it for up to three days before baking. Flat cookies often result from melted butter or too much sugar. Make sure your butter is soft but not oily. Hard cookies can come from overbaking or too much flour. Always measure ingredients carefully and check the baking time. Store leftover cookies in an airtight container at room temperature. This keeps them soft and fresh. You can also freeze them for up to three months. Just thaw them at room temperature when you're ready to enjoy them again. In this article, we covered how to bake delicious cookies using simple ingredients like pumpkin puree, sugars, and chocolate chips. I shared step-by-step instructions for preparation, baking, and tips for perfect results. Variations like gluten-free and vegan options were also included. These cookies are not just a treat; they bring warmth and joy. Now, it’s time to put your skills to work and enjoy your baked goods!

Soft Pumpkin Chocolate Chip Cookies

Indulge in the ultimate fall treat with these soft pumpkin chocolate chip cookies! Made with simple ingredients like pumpkin puree and semi-sweet chocolate chips, these cookies are perfectly chewy and bursting with flavor. Whether you're sharing with friends or enjoying them alone, they’re the perfect addition to your seasonal gatherings. Click through to explore the full recipe and delight your taste buds today!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened to room temperature

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

    Cream the Sugars and Butter: In a large mixing bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Beat together with a mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.

      Mix in Wet Ingredients: Add the pumpkin puree, egg, and pure vanilla extract to the creamed mixture. Continue to mix on low speed until all ingredients are thoroughly blended and smooth.

        Combine the Dry Ingredients: In a separate medium bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly mixed.

          Incorporate Dry with Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix, as this can affect the texture of the cookies.

            Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips using a spatula, making sure they are evenly distributed throughout the dough.

              Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, ensuring to leave space (about 2 inches apart) for the cookies to spread while baking.

                Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be lightly golden, while the centers will remain soft and chewy.

                  Cool the Cookies: Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the cookies to set.

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

                      - Presentation Tips: For a beautiful presentation, arrange these soft cookies on a rustic wooden platter. Lightly dust them with a sprinkle of powdered sugar for an elegant finish. Serve warm for a delightful experience, or enjoy them at room temperature!