Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier. - Cream the Wet Ingredients:
In a medium to large mixing bowl, combine the granulated sugar, vegetable oil, egg, and pumpkin puree. Mix until smooth and well blended. This is your wet mixture. - Add Dry Ingredients:
In the same bowl, add the bread flour, baking soda, baking powder, salt, and all the spices (nutmeg, cinnamon, ginger, and cloves). Stir until everything is well combined. You can use a spatula or electric mixer for this step, but be careful not to overmix. - Fold in Chocolate Chips:
Gently fold the chocolate chips into the batter until evenly distributed. - Scoop and Bake:
Using a tablespoon or ice cream scoop, drop rounded portions of the cookie dough onto the parchment-lined baking sheets. Space them a few inches apart as they will spread while baking.Bake for 12-15 minutes, or until the bottoms are lightly browned and the centers spring back when gently touched. These cookies are more cake-like, so avoid underbaking them to ensure the texture is perfect.
- Cool and Enjoy:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they’re ready to enjoy!
Tips for Perfect Cookies:
- Check for consistency:
If your cookie dough feels too wet or sticky when scooping, you may need to add a little more flour. Adding extra flour will help them hold their shape better as they bake. - Don’t underbake:
Since these cookies have a cake-like texture, they need to be baked through. The cookies are done when the edges are set and the tops have a slight firmness when pressed. If you take them out too early, they may fall apart or be too soft when cooled. - Storage:
Store these cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They’ll last up to 2 months in the freezer. - Add-ins:
Feel free to add in chopped nuts (like walnuts or pecans), raisins, or white chocolate chips for a different flavor variation.
Troubleshooting:
- Too doughy or cookies falling apart: If your cookies are too soft and falling apart after baking, add 1-2 tablespoons of flour at a time until the dough holds together better. Make sure not to add too much, as that could change the texture too much.
- Cookies spread too much: If the cookies spread too thin, the dough might be too soft. In this case, chill the dough in the fridge for 30 minutes before baking to help prevent spreading.
These Amish-style pumpkin cookies are a wonderful fall treat that pairs beautifully with a cup of tea or coffee. The combination of spices and chocolate chips makes them a perfect dessert for the season. Enjoy! 🍂🍪
