Can I use fresh pumpkin instead of canned?

Yes, just ensure it’s cooked and pureed smoothly before using it in the recipe.

How do I make these cookies chewy?

Avoid overbaking; take them out while they’re still soft in the center.

Can I freeze the cookie dough?

Absolutely! You can freeze the dough in balls and bake them straight from the freezer; just add a couple of extra minutes to the baking time.

What can I add for a little crunch?

Consider mixing in chopped nuts or pumpkin seeds for added texture.

How can I enhance the flavors?

Adding a dash of vanilla extract or some citrus zest can provide a flavorful twist. For tips on healthier baking swaps and balance, check Harvard’s Nutrition Source .

Pumpkin Cookies 5 Wonderful Tips for Cozy Fall Baking

Pumpkin Cookies

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Delight in the warm, aromatic flavors of these seasonal pumpkin cookies, perfect for cozy fall afternoons.

Author: janna
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup pumpkin puree
1 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1 large egg
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup chocolate chips (optional)

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
Beat in the egg and pumpkin puree until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in chocolate chips.
Drop tablespoon-sized dollops of the dough onto the prepared baking sheets, spacing them a couple of inches apart.
Bake for 12-15 minutes, or until the cookies are set and lightly golden on the edges.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a chewy texture, do not overbake; cookies should be soft in the center when removed from the oven.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 100mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Find it online: https://diymealprep.com/pumpkin-cookies-recipe-fall-baking/