The Best Ever Pumpkin Cookie Recipe (2024)

FAQs

How do you keep pumpkin cookies from getting soggy? ›

Pumpkin Chocolate Chip Cookies Tips

You can keep your pumpkin cookies from getting soggy by removing the excess moisture in the canned pumpkin.

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

Add Spices To Your Dough

Spices can add an amazing aroma and flavor to your cookies. I use spices like cinnamon, ginger, and cloves to bring out the flavor in many recipes.

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

A post on O Chef discusses the chemical reaction that turned my cookies green: All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool.

One reason could be that you added too much moisture to the dough. This could be from using too much pumpkin puree, adding too much butter, or adding too much liquid sweetener. Another possible reason could be that you over-mixed the dough, which can cause the cookies to be sticky.

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

Based on my taste tests, I think that fresh puree would easily elevate any savory pumpkin dish such as soup or pasta. The fresh, unadulterated flavor and fluffy texture would work wonderfully in savory dishes, especially because even “sugar pumpkins” aren't very sweet on their own.

Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.

What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.

What does brown sugar do in cookies? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

One reason may be that bakeries use emulsions. Emulsions are flavorings designed for high heat applications. So they retain their flavoring much more than extracts do in baking. Emulsions are made without alcohol and also incorporate better with the other recipe ingredients.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

Cookie temperatures fluctuate, with some recipes as low as 300 degrees Fahrenheit, and a few as high as 425 degrees Fahrenheit, but most recipes land on 375 or 350 to evenly bake the entirety of the cookie.

To keep crispy cookies crisp, you need to keep them away from moisture. Always store different types of cookies separately—soft cookies can cause crispy cookies to soften due to their extra moisture. Place crispy cookies in an airtight container, but don't completely seal it.

Storing Tips to Keep Cookies Soft

Store cool cookies in an airtight container (not a cookie jar with a loose lid) at room temperature. Putting cookies, cakes or breads in the refrigerator will dry them out.

Keep cookies cool

Your stored cookies will stay freshest in a cool, dry place, such as the back shelf of your pantry. Depending on the variety, they'll last anywhere from a few days to a few weeks. You can also freeze cookies for up to six months.

Keep Your Cookies In An Airtight Container

Containers that are airtight are perfect for storing cookies because they keep moisture away. Containers like ceramic cookie jars may look beautiful, but they are often not airtight and can make your cookies go stale in a hurry.