Soft and Chewy Pumpkin Cookies

Ingredients and Weight:

• All-purpose flour: 2 cups (250 grams)
• Baking powder: 1 teaspoon (5 grams)
• Baking soda: 1/2 teaspoon (2.5 grams)
• Ground cinnamon: 1 teaspoon (5 grams)
• Ground ginger: 1/2 teaspoon (2.5 grams)
• Ground nutmeg: 1/4 teaspoon (1 gram)
• Salt: 1/4 teaspoon (1 gram)
• Butter: 1 cup (2 sticks, or 226 grams), softened
• Granulated sugar: 1 cup (200 grams)
• Brown sugar: 1/2 cup (100 grams)
• Pure pumpkin puree: 1 cup (240 grams)
• Eggs: 2 large

Preparation Time:

• 20 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the pumpkin puree and beat until well combined.
5. Add the eggs one at a time, mixing well after each addition.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 180
• Fat: 10 grams
• Carbohydrates: 25 grams
• Protein: 3 grams

Dish Characteristics:

• Soft and chewy texture
• Warm and comforting pumpkin flavor
• Perfect for fall or holiday gatherings

User Comments:

• "These cookies are absolutely delicious! They're so soft and chewy, and the pumpkin flavor is perfect."
• "I made these cookies for a potluck and they were a huge hit. Everyone loved them!"
• "I'm not a big pumpkin fan, but these cookies were so good that I ate them all!"

Special Precautions and Tips:

• Be sure to purchase pure pumpkin puree, not pumpkin pie filling.
• If you don't have a stand mixer, you can use a hand mixer or even a wooden spoon to cream the butter and sugar.
• The cookies will continue to bake for a few minutes after being removed from the oven, so don't overbake them.
• Let the cookies cool completely on a wire rack before storing them in an airtight container.