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- 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin spice mix - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 tablespoon coconut oil (for melting chocolate) Choosing the right pumpkin puree Always choose pure pumpkin puree. Canned puree works great for cookies. Make sure it is 100% pumpkin with no added sugar or spices. Importance of softened butter Softened butter blends well with sugar. It helps create a light and fluffy texture. Take the butter out of the fridge an hour before you start. Alternative sweeteners or flours You can swap sugars with maple syrup or honey. For flours, almond flour can work too. Just remember these swaps may change texture a bit. To start, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. Next, line a baking sheet with parchment paper. This will keep the cookies from sticking. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix them until the mixture is light and fluffy. This step adds air to your cookies, making them soft. Now, add the pumpkin puree, egg, and vanilla extract to the sugar mixture. Mix until just combined. In a separate bowl, whisk the flour, baking soda, baking powder, pumpkin spice mix, and salt. Gradually add the dry ingredients to the wet mixture. Stir gently until everything is mixed. Be careful not to overmix. This keeps your cookies chewy and soft. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet. Space the cookies about 2 inches apart. This gives them room to spread while baking. Bake for 10-12 minutes. Look for lightly golden edges and set centers. Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool fully. This cooling step is important for the right texture. To keep your cookies soft and chewy, do not overbake them. Bake until the edges are golden, but the center is still soft. This way, they will finish cooking as they cool. When measuring flour, use the spoon and level method. Spoon flour into your measuring cup, then level it off with a knife. This helps avoid too much flour, which makes cookies dry. To boost the pumpkin spice flavor, consider adding more spices like cinnamon, nutmeg, or ginger. A pinch of allspice works well, too. You can also add mix-ins to your cookies. Chopped nuts like walnuts or pecans add a nice crunch. Small pieces of caramel can give a sweet surprise in each bite. For melting chocolate, use a microwave. Heat it in short bursts of 30 seconds. Stir in between until smooth. Add a tablespoon of coconut oil to help it melt evenly. If you want alternatives to semi-sweet chocolate chips, try dark chocolate or milk chocolate. You could use white chocolate chips for a sweet twist. {{image_2}} You can choose different types of chocolate for dipping. Dark chocolate gives a rich taste. It works well with the sweet cookies. If you prefer a sweeter option, use milk chocolate. It melts smoothly and adds creaminess. White chocolate is another fun choice. It adds a sweet, smooth finish. Just remember to melt it gently. Each chocolate adds its own charm to your cookies. If you need a gluten-free option, swap regular flour with gluten-free flour blends. These blends work well in cookies. Make sure to check the blend's ingredients. Some blends may need extra moisture. You may add a little more pumpkin puree to keep the cookies moist. You can mix up the flavors in your cookies. Try adding different spices like nutmeg or ginger. These spices can enhance the pumpkin flavor. You might also want to add a splash of almond or maple extract for a unique twist. For a special touch, consider adding a frosting layer on top. A simple cream cheese frosting pairs well. It adds creaminess and sweetness, making each bite even better. To keep your chocolate dipped pumpkin spice cookies fresh, store them in a cool place. I recommend using an airtight container. This method helps keep your cookies soft and moist. You can also use a cookie jar, but it may not seal as tightly. This can dry out your cookies faster. - Airtight Container: Best for freshness and moisture. - Cookie Jar: Convenient but less effective for keeping cookies soft. Freezing chocolate dipped cookies is a great way to save them for later. To freeze, place the cookies on a baking sheet first. Make sure they are not touching each other. Once frozen, transfer them to a freezer bag. This method helps keep the cookies from sticking together. - How to freeze: Freeze on a baking sheet, then store in a bag. - Thawing instructions: To thaw, leave cookies in the fridge overnight or at room temperature for a few hours. This keeps them tasty and fresh. Can I use fresh pumpkin instead of canned puree? Yes, you can use fresh pumpkin. Just cook and blend it until smooth. Drain any extra water to avoid soggy cookies. What if I don't have coconut oil? If you lack coconut oil, use any neutral oil or butter. This helps the chocolate melt smoothly. How do I make cookies softer or firmer? To make cookies softer, add more butter or pumpkin puree. For firmer cookies, add a bit more flour. Why are my cookies flat? Flat cookies may be due to too much butter or not enough flour. Make sure to measure carefully. How can I prevent the chocolate from cracking? To avoid cracking, let the chocolate cool slightly before dipping. Chill the cookies after dipping to set the chocolate. Best drink pairings for pumpkin spice cookies Enjoy these cookies with pumpkin spice lattes, hot cider, or chai tea. The flavors match perfectly. Ideas for serving at events or gatherings Serve these cookies on a festive platter. Add some fall decorations for a fun touch. They also make great gifts in mason jars! This blog post shared a fun recipe for pumpkin spice cookies. We explored essential ingredients, from pumpkin puree to chocolate chips. I provided handy tips for baking perfectly chewy cookies and creative ways to enhance flavors. You can also find storage tips and serve these treats at any event. In conclusion, baking pumpkin spice cookies is easy and rewarding. Use this guide to impress your friends and family with great results. Enjoy every bite and let your creativity shine!

Chocolate Dipped Pumpkin Spice Cookies

Indulge in the ultimate fall treat with these Chocolate Dipped Pumpkin Spice Cookies! Made with creamy pumpkin puree and a sweet blend of spices, these cookies deliver a delightful taste that captures the essence of autumn. Follow our simple recipe to whip up a batch that’s perfect for sharing or savoring yourself. Click through to discover the full recipe and fall in love with these deliciously chocolaty cookies!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon pumpkin spice mix

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil (for chocolate melting)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the sugar mixture. Mix until well combined.

        In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin spice mix, and salt.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

            Use a cookie scoop or tablespoon to drop cookie dough onto the prepared baking sheet, spacing them 2 inches apart.

              Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                While the cookies are cooling, melt the semi-sweet chocolate chips with the coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until smooth.

                  Dip the cooled cookies halfway into the melted chocolate, allowing excess chocolate to drip off. Place the dipped cookies back on the parchment paper.

                    Allow the chocolate to set at room temperature or place the cookies in the refrigerator for quicker setting.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 cookies