Simple yet so satisfying when you’re craving cookies with a fall twist. 2. In a small bowl, whisk together flour, baking soda, Add the pumpkin, egg and vanilla and beat until well mixed. display:block;max-height: 178px; these look wonderful!!! To make the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread). Hope this helps. They’re melt-in-your-mouth chewy. Drop the dough by heaping tablespoonfuls onto the prepared pans, spacing the cookies about 2 inches apart. Add the flour mixture in then mix until just combined. Adding too much flour to the recipe is the most common mistake. Our pumpkin cookie recipes showcase the versatility of pumpkin as the star or paired with flavors such as dark chocolate, cranberries, apples, and more! Whisk together and set aside. } You can keep them nice and soft by placing a piece of bread in the container with them. You can definitely freeze the dough. Cover and chill for at least 30 minutes. Step 1. Enjoy! COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY. div.related_recipes ul li:last-child{display:none;visibility:hidden;}div.related_recipes ul li img {max-height:244px;} } In a small bowl, whisk together flour, bicarbonate of soda, pumpkin spice, and salt. } You could also use less chocolate and add some nuts in for crunch. Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms. div.related_recipes ul.cols-one li { In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice and salt. In a medium bowl, mix together pumpkin purée, melted and cooled coconut oil, almond butter, maple syrup and vanilla. You’ll love these soft and chewy cookies! If you’ve tried this Pumpkin Chocolate Chip Cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! @media only screen and (min-device-width : 375px) and (max-device-width : 667px) { Are these chewy like a cookie or do they have a cake-like consistency from the pumpkin? 7. Walnuts or pecans are great in this recipe. 3. Add thickened flax eggs or regular egg and stir to combine. These cookies will keep for about a month if frozen. Thanks for stopping by! They’re gooey and chewy with the perfect sweetness and pumpkin spice. Prepare flax eggs by combining 2 tablespoons ground flaxseed with 5 tablespoons warm water. } Enjoy! Your email address will not be published. ❤️ a big cheese and c, French toast for all! A place where anyone can submit recipes, ask questions and share advice. } Cover and chill for at least 30 minutes, preferably an hour or two. Your cookies are done ones the edges have set and the tops no longer appear “wet”. You'll love these delicious soft and chewy pumpkin cookies. 2. Required fields are marked *. Spices: I used my favorite fall spices in this but you can use just cinnamon or add some pumpkin spice if that’s easier. div.related_recipes ul { 3. Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. } width:100% Measure your flour correctly! Tag me Today! div.related_recipes ul li img { Freeze on a cookie sheet for about an hour then transfer to a freezer bag. You can roast and then puree a fresh pumpkin’s flesh but make sure to choose a smaller baking pumpkin, like a sugar or pie pumpkin. These pumpkin cookies are like fluffy clouds of pumpkin-spice heaven. IF YOU LOVE THIS RECIPE TRY THESE OUT!Pumpkin CookiesChocolate Chip CookiesPeanut Butter Chocolate Chip CookiesChocolate Chip Pumpkin BreadPumpkin Cheesecake. Place the cookies back on the rack for the glaze to set. Modified: Oct 23, 2020 by John Kanell. Preheat the oven to 350 degrees F (176 degrees C).and prepare a