How to make Thick, Big and Chewy Pumpkin Pie Cookies
Ingredients
- 1 cup canned pumpkin
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Next, add the canned pumpkin, large egg, and vanilla extract to the mixture. Mix well until everything is combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin spice, and salt until evenly distributed.
- Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until all ingredients are just combined. Avoid overmixing to keep the cookies soft and chewy.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie to expand while baking.
- Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are golden brown.
- Once baked, allow cooling on a wire rack before serving.
Why You’ll Love This Thick, Big and Chewy Pumpkin Pie Cookies
These pumpkin pie cookies are a delight for anyone who loves the warm, comforting flavors of fall. Loaded with pumpkin spice in both the cookie dough and the filling, every bite offers a chewy texture that is simply irresistible. The combination of brown sugar and granulated sugar results in a perfect sweetness, while the pumpkin adds moisture and a subtle richness. Whether you enjoy them with a cup of coffee in the morning or as a sweet snack in the afternoon, these cookies bring a slice of autumn into your kitchen at any time of year.
Nutriment Benefits
Pumpkin is not just delicious; it’s also packed with nutrients! Here are some benefits:
- Vitamins and minerals: Pumpkin is rich in vitamin A, which is great for vision, and it also contains essential minerals like potassium.
- Fiber: The fiber in pumpkin may help with digestion and can keep you feeling fuller for longer.
- Antioxidants: The bright orange color of pumpkin signals the presence of powerful antioxidants, which can help maintain overall health.
What to Serve With Thick, Big and Chewy Pumpkin Pie Cookies
These cookies go well with many treats. Here are a few suggestions:
- Coffee or Tea: A warm drink complements the spice of the cookies beautifully.
- Ice Cream: Vanilla or cinnamon ice cream pairs perfectly for a delightful dessert.
- Milk: You can never go wrong with a glass of milk to wash down these sweet bites.
- Whipped Cream: A dollop of whipped cream adds a festive touch, making them feel extra special.
How to Store Thick, Big and Chewy Pumpkin Pie Cookies
To keep your cookies fresh:
- Cool completely: Make sure the cookies have cooled down completely before storing them to prevent moisture buildup.
- Airtight container: Place them in an airtight container. This helps maintain their chewy texture.
- Room temperature: Store at room temperature for up to a week. You can also refrigerate them if you prefer colder cookies.
- Freezing: For longer storage, you can freeze the cookies. Just place them in a freezer-safe bag or container. They will keep for up to 3 months. When you are ready to enjoy them, simply thaw at room temperature.
Tips and Mistakes to Avoid
- Don’t overmix the dough: Mix until just combined for the best texture.
- Use room temperature ingredients: The butter and egg should be at room temperature for a smooth dough.
- Experiment with spices: Feel free to adjust the amount of pumpkin spice based on your taste preference.
- Baking time can vary: Oven temperatures can vary, so start checking on your cookies at the 12-minute mark.
Variations
- Chocolate Chips: Add half a cup of chocolate chips for a twist.
- Nuts: Add walnuts or pecans into the dough for added crunch.
- Frosting: Top with cream cheese frosting for a decadent dessert.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use freshly cooked pumpkin! Make sure it’s pureed and not too watery. Drain any excess liquid.
2. How do I know when my pumpkin cookies are done?
The edges should be lightly browned, and the centers might appear soft but will firm up as they cool.
3. Can I double the recipe?
Absolutely! Just double each ingredient, and keep an eye on the baking time, as it might slightly change if you bake more cookies at once.
With this guide, you are ready to craft delicious, thick, and chewy pumpkin pie cookies that your family and friends will love. Happy baking!
Thick, Big and Chewy Pumpkin Pie Cookies
Ingredients
Wet Ingredients
- 1 cup canned pumpkin
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the canned pumpkin, egg, and vanilla extract to the mixture. Mix well until everything is combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt until evenly distributed.
- Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until combined; avoid overmixing.
- Drop spoonfuls of dough onto a lined baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown.
- Allow cookies to cool on a wire rack before serving.