Why Make This Recipe

Soft and chewy pumpkin cookies are a delightful treat that perfectly captures the essence of fall. With their warm spices and rich pumpkin flavor, these cookies are not just a delicious snack, but also a comforting dessert that evokes cozy memories. They are perfect for sharing with friends and family or treating yourself after a long day. Plus, they are simple to make and require basic ingredients that are often found in most kitchens.

How to Make Soft and Chewy Pumpkin Cookies

Ingredients:

• 1/4 cup Pumpkin puree
• 1 large Egg yolk
• 1 tbsp Maple syrup
• 2 cups All-purpose flour
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 cup Light brown sugar
• 1 1/2 tsp Ground cinnamon
• 1/2 tsp Kosher salt
• 2 1/2 tsp Pumpkin spice
• 2 tsp Vanilla extract
• 3/4 cup White sugar
• 3/4 cup Unsalted butter

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream together the unsalted butter, light brown sugar, and white sugar until smooth.
3. Add the pumpkin puree, egg yolk, maple syrup, and vanilla extract, and mix until well combined.
4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, kosher salt, and pumpkin spice.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Soft and Chewy Pumpkin Cookies

These cookies can be served warm or at room temperature. For a special touch, you may drizzle a little extra maple syrup on top or serve them with a scoop of vanilla ice cream. Pairing them with a hot cup of coffee or tea makes for a comforting afternoon treat.

How to Store Soft and Chewy Pumpkin Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week. If you want to keep them for longer, you can freeze the cookies. Just make sure they are fully cooled, then place them in a freezer-safe bag or container.

Tips to Make Soft and Chewy Pumpkin Cookies

• For an even softer texture, do not overmix the dough once you add the dry ingredients.
• Make sure your butter is softened for easy mixing and the right texture.
• Experiment with adding chocolate chips or nuts for added flavor and texture.

Variation

You can switch up the spices by adding nutmeg or ginger for a different fall flavor. You can also substitute the pumpkin puree with sweet potato puree for a twist on the traditional pumpkin cookie.

FAQs

1. Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly for this recipe.

2. Can I half this recipe?
Absolutely! You can easily halve the ingredients to make a smaller batch.

3. What can I do if my cookies are too dry?
If your cookies turn out dry, it might be due to overbaking. Make sure to check them at the lower end of the baking time for perfect texture.