There is nothing quite like the smell of cinnamon and baked goods filling the house when the weather starts to cool down. If you are looking for the ultimate autumn baking project, these pumpkin cookies are going to become a fast favorite.
The secret to this recipe is how the puree keeps the dough incredibly tender for days, while melting semisweet chocolate chips and crunchy walnuts add the absolute perfect textural contrast. They take just a few minutes to whip up from scratch, and they look absolutely gorgeous stacked on a plate ready to be served.
Pumpkin Cookies
Ingredients for this Pumpkin Cookies
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1 cup canned pumpkin puree
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1 cup white sugar
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½ cup vegetable oil
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1 large egg
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1 tablespoon vanilla extract
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1 teaspoon baking soda
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1 teaspoon milk
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2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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½ teaspoon salt
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2 cups semisweet chocolate chips
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½ cup chopped walnuts (Optional, but highly recommended!)
Pumpkin puree
Chocolate chips
All-purpose flour
Egg
Directions
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Preheat and Prep: First things first, get that oven heated to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent any sticking.
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Whisk the Wet Ingredients: Grab a large mixing bowl and whisk together the pumpkin puree, white sugar, vegetable oil, egg, and vanilla extract until the mixture is completely smooth and cohesive.
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Dissolve the Baking Soda: In a tiny dish, stir the baking soda into the milk until it dissolves, then pour this little mixture right into your batter and stir it in.
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Incorporate the Dry Ingredients: In a separate medium bowl, toss together the all-purpose flour, baking powder, ground cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture. Stir just until you don’t see any more streaks of flour—you definitely want to avoid overmixing here!
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Fold in the Mix-ins: Gently fold in those semisweet chocolate chips and chopped walnuts. Don’t worry if the dough feels quite soft and sticky; that is exactly how it should be.
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Bake: Drop spoonfuls of dough (about 1.5 to 2 tablespoons per portion) onto your prepared baking sheets. Leave about 2 inches of space between each one. Bake in the preheated oven for 10 to 12 minutes, or until the edges take on a light golden brown color and the centers look set.
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Cool: Let them rest on the baking sheet for 5 minutes (they will continue to set up slightly), then transfer them to a wire rack to cool down completely.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Yield: About 24 servings
Nutrition (Estimated per serving) about these Pumpkin Cookies
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Calories: 185 kcal
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Carbohydrates: 24g
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Protein: 2g
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Fat: 9g
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Saturated Fat: 4g
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Sodium: 125mg
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Sugar: 14g
FAQ
Can I use fresh puree instead of canned? You definitely can, but fresh puree usually holds a lot more water than the canned stuff. If you go the fresh route, make sure to strain it through a cheesecloth or fine-mesh sieve for a few hours. Getting rid of that excess moisture ensures your dough doesn’t turn out too runny!
Why is the texture cakey? The puree naturally adds a massive amount of moisture to the dough. This is what gives these pumpkin cookies a beautiful, soft, almost cake-like bite rather than a crispy or chewy one.
How should I store them? Because they stay so wonderfully moist, it is best to keep these pumpkin cookies stored in an airtight container at room temperature for up to 3-4 days. I like to place a sheet of parchment paper between the layers so they don’t stick to each other.
Can I freeze them after baking? Absolutely. Let them cool completely on the rack, then toss them into a freezer-safe bag or container for up to 2 months. Just let them thaw out at room temperature whenever the craving hits!
Source: www.allrecipes.com
