What makes these cookies chewy?

The combination of pumpkin puree and proper mixing techniques yields a moist and chewy texture.

Can I use fresh pumpkin instead of canned?

Yes, but ensure to properly cook and puree the pumpkin, making it smooth so that the consistency matches that of canned pumpkin.

Look for a slight golden color on the edges, while the centers should still appear soft. They will continue to firm up as they cool.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
Add canned pumpkin puree, egg, and vanilla to the butter mixture and mix until smooth.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
If using, fold in chocolate chips.
Take about 2 tablespoons of dough, flatten it, and place a teaspoon of Nutella in the center. Wrap the dough around the Nutella, sealing it inside.
Drop onto the baking sheet, spaced apart, and bake for 12-14 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
For extra Nutella, warm and drizzle it over the cookies before serving. Enjoy!

For a gluten-free version, substitute the flour with a gluten-free blend. Use dairy-free alternatives for the butter and Nutella.