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Chewy Pumpkin Spice Cookies

Delight in the warm, inviting flavors of Chewy Pumpkin Spice Cookies, crafted to bring the essence of autumn right into your kitchen. A perfect treat for cozy evenings.
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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: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
Optional Ingredients
  • 1 cup chocolate chips optional, for added flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and softened butter. Beat together until smooth. Add the egg and vanilla extract, mixing well.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in the chocolate chips, if using.
  6. Using a cookie scoop or two tablespoons, drop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
  1. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown.
  2. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Notes

For a dairy-free version, substitute vegan butter or coconut oil. For gluten-free, use almond flour or a gluten-free flour blend. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.