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- 1 cup canned pumpkin puree - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1/2 cup unsweetened applesauce - 1/2 cup creamy peanut butter or nut-free alternative - 1 teaspoon pure vanilla extract - 1 1/2 cups rolled oats - 1 cup all-purpose flour or gluten-free substitute - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon fine salt - 1 cup chocolate chips (dark or semi-sweet) - 1/2 cup chopped walnuts (optional) Gathering the right ingredients is key to making these cookies shine. I love using canned pumpkin puree because it gives a rich flavor and a great texture. You can find it in most grocery stores. Brown sugar adds moisture and a deep sweetness. Granulated sugar balances it out. Unsweetened applesauce is a fun way to keep cookies moist and healthy. I often use creamy peanut butter for richness, but you can swap it for a nut-free option if needed. Don’t forget the pure vanilla extract! It adds a warm flavor that makes these cookies special. Rolled oats bring a nice chewiness, while flour gives them structure. Baking soda helps cookies rise, and pumpkin pie spice gives a cozy fall flavor. Fine salt enhances all the sweet notes. Lastly, I always add chocolate chips. You can choose dark or semi-sweet, depending on your taste. If you want some extra crunch, toss in chopped walnuts! With these ingredients, you are set for a delightful baking adventure. - Preheat the oven to 350°F (175°C). - Line a baking sheet with parchment paper to prevent sticking. - In a large bowl, mix together: - 1 cup canned pumpkin puree - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1/2 cup unsweetened applesauce - 1/2 cup creamy peanut butter (or almond butter) - 1 teaspoon pure vanilla extract - Blend these ingredients until smooth. - In another bowl, whisk together: - 1 1/2 cups rolled oats - 1 cup all-purpose flour (or gluten-free flour) - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon fine salt - Ensure all dry ingredients mix well. - Gradually stir the dry mix into the wet mixture. - Be gentle; overmixing can make the cookies dense. - Carefully fold in: - 1 cup chocolate chips - 1/2 cup chopped walnuts (if using) - Make sure everything is evenly mixed without overworking the dough. - Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the baking sheet. - Space them about 2 inches apart for even baking. - Place the baking sheet in the preheated oven. - Bake for 12-15 minutes. - Check for doneness: the edges should be golden, but centers should be soft. - Remove the sheet from the oven and let the cookies cool for about 5 minutes. - Then, transfer them to a wire rack to cool completely. To make great cookies, do not overmix the dough. Mix until just combined to keep them soft and chewy. For the best chewiness, bake your cookies for 12 to 15 minutes. They should have golden edges but soft centers. For a lovely look, serve cookies with a dusting of powdered sugar. Stack them on a nice plate or in a cute tin. Pair your cookies with warm tea or coffee. This adds to the cozy experience of enjoying your treat. Use parchment paper to line your baking sheet. This prevents cookies from sticking and makes cleanup easy. Space each cookie about 2 inches apart on the sheet. This allows them to spread and stay soft while baking. {{image_4}} You can make these cookies gluten-free easily. Just swap the all-purpose flour for gluten-free flour. Many options exist, like almond or coconut flour. Make sure it is a 1:1 ratio. This keeps the dough soft and chewy. If you need nut-free cookies, use sun butter instead of peanut or almond butter. Sun butter works well and has a similar texture. This keeps the cookies creamy and tasty without nuts. Feel free to play with the flavors in your cookies! You can change the spices if you want. More cinnamon or nutmeg can add warmth. You can also add coconut flakes for a tropical twist. Just make sure to balance the flavors for the best taste. To keep your cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This method keeps them soft and tasty. You can store them at room temperature for about four to five days. If you want to keep them longer, the fridge is a good option. They stay fresh there for up to a week. Freezing cookies is easy and great for long-term storage. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to squeeze out as much air as possible. This helps prevent freezer burn. They can last up to three months in the freezer. When you're ready to enjoy a cookie, take it out and let it thaw at room temperature. For the best texture, you can warm it in the oven at 350°F for a few minutes. This brings back the soft, gooey goodness of your cookies. Enjoy your delicious treat anytime! Yes, you can use fresh pumpkin. To make fresh pumpkin puree, start with a small pumpkin. Cut it in half, remove the seeds, and roast it until soft. Once cool, scoop out the flesh and blend it until smooth. This method gives you a rich flavor. Fresh puree may be a bit watery, so drain any excess liquid before adding it to your mix. Look for golden edges and soft centers. The cookies should puff up a little. If you press gently, they should spring back. They will continue to cook slightly after you take them out. This gives you a chewy texture. Absolutely! You can add different chocolate chips like white or milk chocolate. Dried fruit, like cranberries or raisins, works well too. For a nutty touch, try hazelnuts or pecans. Get creative and make them your own! If you need a substitute, use mashed banana or yogurt. Both add moisture and sweetness. You can also try pureed prunes for a rich taste. These options keep the cookies soft and tasty. We covered a simple and delicious pumpkin cookie recipe, from ingredients to baking tips. You learned how to prep, combine, and bake for amazing results. I shared ways to make them gluten-free or nut-free. With the right storage methods, these cookies will stay fresh. Remember, each bite can shine with your personal touch. Enjoy your baking journey and make these cookies your own!

Chocolate Chip Pumpkin Oat Cookies

Indulge in the deliciousness of chocolate chip pumpkin oat cookies, a perfect blend of rich chocolate and warm pumpkin spice. Made with wholesome ingredients like oats and peanut butter, these cookies are both tasty and satisfying. Easy to bake and perfect for any occasion, they offer a delightful chewy texture with every bite. Click through to discover the full recipe and treat yourself to this cozy autumn favorite!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 cup unsweetened applesauce

1/2 cup creamy peanut butter (or almond butter for a nut-free option)

1 teaspoon pure vanilla extract

1 1/2 cups rolled oats

1 cup all-purpose flour (or substitute gluten-free flour for a gluten-free version)

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon fine salt

1 cup chocolate chips (choose dark or semi-sweet based on preference)

1/2 cup chopped walnuts (optional, for added crunch)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, packed brown sugar, granulated sugar, unsweetened applesauce, creamy peanut butter, and pure vanilla extract. Using a whisk or a hand mixer, blend these ingredients until the mixture is completely smooth and all sugars are dissolved.

      Combine Dry Ingredients: In a separate bowl, use a whisk to combine the rolled oats, all-purpose flour, baking soda, pumpkin pie spice, and fine salt. Mix well until all dry ingredients are evenly distributed.

        Incorporate Dry into Wet Ingredients: Gradually introduce the dry ingredients into the wet mixture, stirring gently until just combined. Be cautious not to overmix as this could lead to denser cookies.

          Stir in Chocolate Chips and Nuts: Carefully fold in the chocolate chips and, if desired, the chopped walnuts into your cookie dough, ensuring they are evenly distributed without overworking the dough.

            Scoop the Cookies: Using a spoon or a cookie scoop, drop rounded tablespoons of cookie dough onto the lined baking sheet, making sure to space them about 2 inches apart to allow for spreading during baking.

              Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies are done when the edges are golden, but the centers remain soft and slightly undercooked for a chewy texture.

                Cool the Cookies: Once baked, remove the sheet from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.

                  Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies

                    - Presentation Tips: For an appealing display, serve the cookies stacked neatly on a decorative plate or in a charming tin. A light dusting of powdered sugar on top can add an elegant touch. Pair these delightful cookies with a warm cup of your favorite tea or coffee for a cozy treat! Enjoy!