Can I use fresh pumpkin instead of canned puree?

Absolutely! Just roast your pumpkin until fork-tender, then puree until smooth. The trick? Strain it in cheesecloth overnight - fresh pumpkin has more water than canned. I did this last Thanksgiving and ended up with gorgeous orange-speckled cookies that tasted like autumn sunshine. Much easier to just grab a can though (I won't judge)!

How do I make these gluten-free?

Simple swap alert! Use your favorite 1:1 gluten-free flour blend - I've had perfect results with King Arthur's measure-for-measure. The texture stays just as soft and chewy. Pro tip: let the dough rest 10 minutes before scooping to prevent grittiness. My celiac friends can't tell the difference (until I brag about my clever baking skills, that is).

Can I add nuts or other mix-ins?

Please do! Chopped pecans or walnuts give these pumpkin chocolate chip cookies amazing crunch - toast them first for extra flavor magic. Feeling adventurous? Try butterscotch chips instead of chocolate, or a handful of dried cranberries for tart contrast. My wildest experiment? White chocolate chunks with macadamia nuts - controversial but delicious!

Why did my cookies turn out flat?

Oh honey, we've all been there. Usually it's either too-warm butter (should be melted but cooled) or old baking soda (test it by dropping in vinegar - if it doesn't bubble aggressively, toss it). Also, measure your flour correctly (spoon and level, don't scoop!) - too little leads to pancake cookies. My first flat batch taught me these lessons the hard way!

Can I make these cookies ahead for meal planning?

You're speaking my language! The dough balls freeze beautifully for up to 2 months - just pop them straight from freezer to oven (add 2 minutes to bake time). Baked cookies keep at room temp for 3 days if you can resist them that long. I stash bags in my desk for "emergencies"... which happen daily in November.

27 Irresistible Pumpkin Chocolate Chip Cookies You'll Crave

Name: Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup unsalted butter, melted; 1 cup brown sugar; 1 egg; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp salt; 1 cup chocolate chips

Pumpkin Chocolate Chip Cookies

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Soft, spiced pumpkin cookies loaded with chocolate chips, made in one bowl for easy baking.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup pumpkin puree
1/2 cup unsalted butter, melted
1 cup brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix pumpkin puree, melted butter, brown sugar, egg, and vanilla.
Add flour, baking soda, cinnamon, nutmeg, and salt. Stir until combined.
Fold in chocolate chips.
Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 12-15 minutes, until edges are lightly golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For extra chewiness, slightly underbake the cookies.
Store in an airtight container for up to 3 days.
Find more recipes on Pinterest.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 100mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Find it online: https://kitchenuser.net/pumpkin-chocolate-chip-cookies-recipe/