Soft Pumpkin Spice Cookies

$- 1 cup canned pumpkin puree - 1 cup granulated sugar - ¾ cup packed brown sugar - ½ cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons pumpkin pie spice - ½ teaspoon salt - 1 cup white chocolate chips or chopped pecans (optional) You can replace canned pumpkin puree with homemade puree. Just bake and blend fresh pumpkin until smooth. For butter, use coconut oil to make it dairy-free. If you want a lower sugar option, try using coconut sugar instead. You can swap white chocolate chips with dark chocolate for a richer taste. If you don’t have pumpkin pie spice, mix cinnamon, ginger, and nutmeg for a similar flavor. - 1 cup = 240 ml - ¾ cup = 180 ml - ½ cup = 120 ml - 1 teaspoon = 5 ml - 1 tablespoon = 15 ml - 2 cups flour = 240 grams - 1 cup sugar = 200 grams Understanding these conversions helps you adjust recipes easily. Always use the correct measurements for best results. First, you need to preheat your oven to 350°F (175°C). This step is key for baking. While the oven warms up, prepare two baking sheets. Line them with parchment paper to stop cookies from sticking. This makes cleanup easy. In a big bowl, add the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat them together. Mix until the mixture is light and fluffy. This should take about 2-3 minutes. This step adds air, making your cookies soft. Next, add the canned pumpkin puree, egg, and vanilla extract to the creamed mixture. Mix on medium speed until it is smooth and combined. In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Make sure everything is well mixed. Gradually add the dry mix to the wet mixture. Stir gently with a spatula to combine. Be careful not to overmix; this can make cookies tough. If you want, fold in the white chocolate chips or chopped pecans for extra flavor. Now, use a cookie scoop or tablespoon to drop rounded balls of dough onto the baking sheets. Leave about 2 inches of space between each ball. This space helps them spread. Bake in the preheated oven for 12-15 minutes. The edges will set, but the centers should stay soft. They will firm up as they cool. Let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. To make soft pumpkin spice cookies, follow these tips. Use room temperature butter. This helps the butter blend well with the sugars. Cream the butter and sugars until light and fluffy. This adds air and keeps cookies soft. Do not overmix when adding dry ingredients. Overmixing can lead to tough cookies. Bake until the edges are set but the centers are soft. They will firm up as they cool. Pumpkin spice cookies taste great with different flavors. White chocolate chips add a sweet touch. Chopped pecans bring a nice crunch and nutty flavor. You can also add a pinch of sea salt on top for contrast. Try pairing them with chai tea or hot apple cider for a cozy drink. These drinks enhance the warm spices in the cookies. Here are some mistakes to watch out for. Using cold butter can lead to hard cookies. Always use room temperature butter for the best results. Do not skip the parchment paper. This keeps cookies from sticking and helps them bake evenly. Avoid baking too long; they should be soft in the center. Lastly, resist the urge to press down on the dough before baking. Let them puff up as they bake for that perfect soft texture. {{image_4}} You can make these cookies your own by adding fun mix-ins. I love using white chocolate chips. They add sweetness and creaminess. Chopped pecans also work well for a nice crunch. You can even try dark chocolate chips or dried cranberries for a fruity twist. Just remember to fold them in gently. This keeps the dough soft and fluffy. If you need a gluten-free version, it's easy! Swap the all-purpose flour for a gluten-free blend. Make sure the blend has a good mix of flours. This helps keep the cookies soft. You can also use almond flour or oat flour, but they may change the texture. Experiment a bit to find what you like best. Want to switch up the flavor? You can use different spices. Try nutmeg or allspice for a unique taste. Cinnamon is another great choice if you want a warm flavor. Just keep the total spice amount the same. This way, your cookies will still taste amazing. Feel free to play around with spices and see what you enjoy! To keep your soft pumpkin spice cookies fresh, place them in an airtight container. This will help them stay soft and moist for up to one week. If you stack the cookies, separate layers with wax paper. This prevents them from sticking together. You can freeze these cookies for later. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer-safe bag or container. They will stay fresh for up to three months. When ready to eat, just thaw them at room temperature. To keep your cookies fresh, store them in a cool, dry place. Avoid placing them near heat sources. If you want to keep them soft longer, add a slice of bread to the container. The bread will help retain moisture and keep your cookies soft and tasty. To make your pumpkin spice cookies fluffier, use baking powder. This helps the cookies rise. Also, do not overmix the dough. Overmixing can make the cookies tough. Mix until just combined for a soft texture. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Fresh pumpkin adds a nice flavor. It may have more moisture, so drain it well. This helps keep your cookies from becoming too wet. You can use dark chocolate chips or butterscotch chips. Chopped nuts, like pecans, also work well. They add a nice crunch. You can even skip chips altogether for a more classic cookie. These cookies stay fresh for about a week. Store them in an airtight container. You can also freeze them for up to three months. Just make sure to let them cool first before freezing. We covered the key parts of making pumpkin spice cookies. You learned about the right ingredients, how to mix them, and the steps to bake. We also explored tips for texture, flavors, variations, and storing your cookies. Remember, good preparation and avoiding common mistakes lead to the best results. With this guide, you can create your perfect cookies every time. Enjoy baking and sharing them with friends!$

Indulge in the cozy flavors of fall with these soft pumpkin spice cookies! Made with simple ingredients like pumpkin puree, brown sugar, and warm spices, these cookies are irresistibly soft and flavorful. Perfect for sharing or enjoying with a cup of tea, they’re a delightful treat for any occasion. Ready to bake a batch? Click through to explore the full recipe and bring this autumn classic to your kitchen!

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Ingredients

1 cup canned pumpkin puree

1 cup granulated sugar

¾ cup packed brown sugar

½ cup unsalted butter, softened to room temperature

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

½ teaspoon salt

1 cup white chocolate chips or chopped pecans (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.

In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.

Incorporate the pumpkin puree, egg, and vanilla extract into the creamed mixture. Mix on medium speed until everything is fully combined and smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt until well blended.

Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix, as this could make the cookies tough.

If desired, gently fold in the white chocolate chips or chopped pecans to add extra flavor and texture to your cookies.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Ensure there is about 2 inches of space between each cookie to allow for spreading during baking.

Bake in the preheated oven for 12-15 minutes, or until the edges are set while the centers remain soft. They will firm up slightly as they cool.

Once baked, allow the cookies to cool on the baking sheets for approximately 5 minutes before transferring them to a wire rack to cool completely.

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

- Presentation Tips: Present the cookies on a charming festive tray. For an elegant touch, dust them lightly with powdered sugar. Surround the cookies with small decorative pumpkins and cinnamon sticks to embrace the warm fall theme.