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To make these brownie batter pumpkin cookies, gather the following ingredients: - 1 cup pumpkin puree - 1/2 cup unsweetened cocoa powder - 1 cup packed light brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted and slightly cooled - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients create a soft and chewy cookie with rich flavor. You can make this recipe even more fun with simple swaps: - Pumpkin puree: Use sweet potato puree for a different taste. - Butter: Coconut oil works well if you want a dairy-free option. - Sugars: Substitute brown sugar with coconut sugar for a healthier choice. - Flour: Use gluten-free flour if you prefer a gluten-free cookie. These swaps keep the cookies tasty while meeting your needs. Want to customize your brownie batter pumpkin cookies? Here are some fun add-ins: - Nuts: Walnuts or pecans add crunch and flavor. - Spices: A pinch of ginger or cloves can spice things up. - Chocolate: Try using dark chocolate chips for a richer taste. - Dried fruit: Raisins or cranberries add a sweet twist. Feel free to mix in any or all of these options to make your cookies unique. To make brownie batter pumpkin cookies, first prepare your oven. Preheat it to 350°F (175°C). Next, grab a baking sheet and line it with parchment paper. This keeps the cookies from sticking. In a large bowl, combine the pumpkin puree, melted butter, brown sugar, and granulated sugar. Use a whisk to mix these until smooth. This step helps blend the flavors well. Now, crack the egg into the bowl and add the vanilla extract. Mix until the egg is fully blended. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisking ensures even distribution of the dry ingredients. Gradually add this dry mix to the pumpkin mix. Stir gently until just combined. It’s okay if there are a few lumps; don’t overmix. Finally, fold in the chocolate chips. This adds a sweet, melty surprise in every bite. Now it’s time to bake! Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto your prepared baking sheet. Leave about 2 inches between each cookie. This space helps them spread nicely while baking. Bake in your preheated oven for 12-15 minutes. You’ll know they are done when the edges set and the tops crack slightly. Keep an eye on them; ovens can vary. Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This lets them firm up a bit. Then, transfer them to a wire rack to cool completely. For a lovely finish, stack the cookies on a decorative platter. You can lightly dust them with powdered sugar for extra flair. For an indulgent treat, serve warm cookies with vanilla ice cream. For the full recipe, check out the details above. Enjoy your delightful brownie batter pumpkin cookies! Baking cookies can be fun, but some mistakes can spoil your batch. Here are a few to watch for: - Measuring Flour Incorrectly: Use a spoon to scoop flour into the measuring cup. Don’t pack it down, or your cookies may turn out dense. - Overmixing the Dough: Mix just until the ingredients come together. Overmixing can lead to tough cookies. - Skipping the Parchment Paper: Always line your baking sheet. This helps cookies bake evenly and makes cleanup easier. To get that soft and chewy texture, follow these tips: - Use Room Temperature Ingredients: Make sure your egg and butter are at room temperature. This helps the dough mix better. - Chill the Dough: If you want thicker cookies, chill the dough for 30 minutes before baking. This helps them hold their shape. - Watch the Baking Time: Bake just until the edges are set. They will continue to cook as they cool. Boosting the flavors in your brownie batter pumpkin cookies is easy. Consider these options: - Add a Pinch of Sea Salt: A touch of salt enhances the sweetness and deepens the flavors. - Mix in Spices: Try adding ginger or cloves for a warm, spicy kick. - Use High-Quality Chocolate Chips: The better the chocolate, the richer your cookies will taste. For the complete process, don’t forget to check the Full Recipe. {{image_4}} You can change the flavor of your brownie batter pumpkin cookies easily. Here are some fun add-ins you can try: - Nuts: Add chopped walnuts or pecans for a crunchy bite. - Dried fruit: Mix in dried cranberries or raisins for a touch of sweetness. - Candy: Try mini candy bars or chocolate chunks for extra treats. - Spices: Add a pinch of cardamom or ginger for a warm, spicy kick. These options can make each batch unique and tasty! Fall is the perfect time to get creative with flavors. Here are some ideas to spice up your cookies: - Maple syrup: Swap some sugar for maple syrup for a sweet twist. - Apple: Add diced apples or apple pie spice for a fruity touch. - Peppermint: In winter, try peppermint extract for a holiday flavor. - Chai spices: Mix in chai spices for a cozy, aromatic cookie. These ideas will keep your cookies seasonal and fun. If you need a gluten-free treat, you can still enjoy these cookies! Here’s how to adjust the recipe: - Flour: Use a gluten-free all-purpose flour blend instead of regular flour. - Baking powder: Ensure your baking powder is labeled gluten-free. - Chocolate chips: Choose gluten-free chocolate chips to complete the mix. These changes let everyone savor the delicious brownie batter pumpkin cookies. For the full recipe, check out the main article! To keep your brownie batter pumpkin cookies fresh, place them in an airtight container. This helps lock in moisture and flavor. I recommend layering parchment paper between cookies to prevent sticking. Store them at room temperature for up to five days. If you want to keep them longer, freezing is a great option. Freezing cookies is easy and a smart way to save them for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. Be sure to label it with the date. Frozen cookies can last up to three months. When you’re ready to enjoy them, thaw at room temperature or warm them in the oven. These delicious cookies can stay fresh for about five days at room temperature. After that, they may start to lose their soft, chewy texture. For the best taste, eat them within the first few days. If you freeze them, they will taste just as good when thawed. Always check for any signs of spoilage before eating, especially with homemade treats. Enjoy your brownie batter pumpkin cookies at their best! To make your cookies more chewy, use more brown sugar. Brown sugar adds moisture and a soft texture. You can also try adding an extra egg yolk to the mix. This adds fat, which gives cookies a richer, chewier bite. Lastly, bake them for a shorter time. Remove them from the oven when the edges are set but the center is still soft. This helps keep them chewy. Yes, you can use canned pumpkin puree. It saves time and is very convenient. Just make sure to pick a brand that uses 100% pumpkin. Avoid pumpkin pie filling, as it has added sugar and spices. Canned pumpkin has a rich flavor and works well in this recipe. It keeps the cookies moist and tasty. To reheat leftover cookies, use the oven. Preheat it to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. This warms them through and keeps them soft. You can also use the microwave. Heat them for about 10-15 seconds. Be careful not to overheat, or they will become hard. Enjoy your warm brownie batter pumpkin cookies again! For the full recipe, check the section above. You now know the key steps to make delicious Brownie Batter Pumpkin Cookies. We explored the essential ingredients and substitutions, along with optional add-ins. I provided clear instructions for preparation, baking, and serving. You also learned tips to avoid common mistakes and enhance flavor. Experiment with variations and discover storage tips to keep your cookies fresh. I hope you enjoy baking and sharing these cookies as much as I do. Now, it’s your turn to try this tasty treat!

Brownie Batter Pumpkin Cookies

Indulge in the fall spirit with these mouthwatering Brownie Batter Pumpkin Cookies! Made with rich cocoa and creamy pumpkin puree, these cookies are a delightful twist on classic flavors. Perfectly soft and filled with chocolate chips, they’ll be a hit at any gathering. Ready in just 30 minutes, this easy recipe is ideal for baking enthusiasts and pumpkin lovers alike. Click through to discover the full recipe and make your autumn extra sweet!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsweetened cocoa powder

1 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted and slightly cooled

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

    In a large mixing bowl, add the pumpkin puree, melted butter, packed brown sugar, and granulated sugar. Whisk these ingredients together until the mixture is smooth and well combined.

      Crack the egg into the bowl, then add the vanilla extract. Mix thoroughly until the egg is fully incorporated into the mixture.

        In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.

          Gradually incorporate the dry ingredient mixture into the pumpkin mixture, stirring gently until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine.

            Carefully fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the cookie dough.

              Using a tablespoon or a cookie scoop, drop heaping spoonfuls of the cookie dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.

                Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are set and the tops appear slightly cracked.

                  Once baked, let the cookies cool on the baking sheet for approximately 5 minutes before transferring them to a wire rack to cool completely.

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

                      - Presentation Tips: Stack the cookies on a decorative platter and lightly dust them with powdered sugar for a lovely finish. For an indulgent treat, serve the warm cookies alongside a scoop of vanilla ice cream. Enjoy your delightful brownie batter pumpkin cookies!