SECRET INGREDIENT for CHEWY PUMPKIN COOKIES - Recipe By DOUBLE STOP BAKE SHOP
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- #baking #pumpkin #dessert #fall #doublestopbakeshop #fyp #cinnamon
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Printable recipe here: doublestopbake...
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These cookies are actually insanely delicious. Crunchy on the bottom and soft on top, perfect. Just subscribed from this recipe thank you!
Thanks for the great review!! So happy you love them, and thank you for subscribing. I’ve been working on several more recipes and videos today. I should have more uploads soon! 🤗
@@DoubleStopBakeShop awesome keep up the great work!! it won’t go unnoticed 🫶🏼
Thank you so much! More to come 👩🏻🍳
These are the best pumpkin cookies I've ever made . Thank you
Thanks! I’m so glad you like them 🙂 they’re a favorite of mine. Thanks for sharing such a nice review!
Made these tonight and they are great!
I’m so glad you like them! I’ve made these so many times 🤗 they’re a favorite! Thanks for watching, and let me know what you’d like to see next 👩🏻🍳
Thank you for putting the ingredients on the video. New Subscriber.
Thanks for subscribing! Many more recipes to come. Let me know how your cookies turn out. I've made these so many times...they're a favorite of mine. Thank you for watching!
I’m making these now - yummy!
Thanks!! It’s one of my favorite cookie recipes 🙂 let me know what you’d like to see next! 👩🏻🍳
I scowered youtube just for this type of recipe.. Looks so yummy. I can't wait to try it. Chewy cookies are my favorite❤
Mine too! I love a good chewy cookie. I’ve already made these 4 times this Fall. They’re good with a big cup of coffee for breakfast 🙂 or any time. Thanks for watching! I have a few more chewy cookies on my channel. Chewy Oatmeal, Iced Gingerbread Bars, and a couple of Chocolate Chip Cookies. One is Gluten free and its surprising how chewy they are! (Made with almond flour, but can’t even tell!)
@@DoubleStopBakeShop Wow! Well Im excited to check out more of your recipes..I am a novice at baking but I'm trying my best to become better. There are few things that I can bake well but I'm trying to master cookies. Definitely subscribed to your Channel I appreciate you commenting back to me
Thanks! Try this one,…it’s such a buttery classic cookie
French Butter Cookies / How To Make The BEST Classic Sablé Breton by Double Stop Bake Shop
th-cam.com/video/8u83MmAWdVs/w-d-xo.html
Great video! You're talents are many!
Thank you! What’s your favorite Fall dessert? Or bread? I’m filming some savory baked treats too and will upload soon.
@@DoubleStopBakeShop my grandmother made a mincemeat pie to die for. Wish I had her recipe.
Do you know some of the ingredients for the filling? I have a few different recipes for mincemeat. Thanks for the request!
@@DoubleStopBakeShop i think, along with the Nonesuch? boxed mince mix, she added fresh apples and maybe butter. But, I'm not certain. I was in my 20s when I watched her make one.
She may have soaked some raisins in something like rum ? Really not sure, though.
Very nice il try it. Thank you
Thanks! Let me know how they turn out for you. Any recipes you’d like to see next? Thanks for watching! 👩🏻🍳
Wow soo delicious 🤤 I’m subscribing
Thank you!! I hope you enjoy these cookies. I make them often during the Fall. Thanks for subscribing! I’ll be uploading cinnamon rolls and more soon.
@@DoubleStopBakeShop it’s fun baking and your welcome
I love you so much this video helped me so much as a baking beginner 😭🙏❤️❤️❤️
Thank you! I’m so happy these videos have helped you! What’s your favorite thing to bake so far? I have some new recipes coming up for fall, and also a video for making cinnamon rolls. Thanks for watching! 👩🏻🍳 ♥️👍
If you don't have a cookie scoop, what size measuring cup works best for big cookies (like Crumbl size)... 1/4 cup?
I have a large stainless scoop that measures about 3/8 cup. You could also just heap up your quarter cup measuring cup. That works for some of my large cookies. Hope this helps, and thanks for watching!
Hi! Could I switch honey for maple syrup? Also are they pretty crunchy on the top and chewy inside ? Would cooling the dough make it better or worse?
I’ve wanted to try making these with maple syrup. I would say you probably could, but I haven’t tried it yet. Depending on your oven, they may have a little crunch around the edges and be very chewy inside. I baked mine on the convection setting. All ovens bake differently, so bake time can vary. My butter is usually still a little warm each time I have made these. If you try a batch with cooled butter, or chilled dough, let me know how they turn out and I will do the same 👩🏻🍳🙂 thanks for watching!
how pumpkiny do they taste ?? ive been looking for pumpkin cookies that taste real pumpkinny AND have a good texture. these look so good 🫶 id just like to know if it will satisfy that pumpkin craving before i try to bake them🤔🤔
It cures the pumpkin spice chewy cookie craving for me and many of my viewers! I love these 🤗 I made them often over the holidays. My friend’s grandkids request these all the time 👩🏻🍳 I hope you’ll try them and let me know what you think! Thanks for watching 🙂
A few (?) years ago I made a pumpkin pudding recipe in my crockpot and took it to a family dinner for Thanksgiving… Everybody scarfed it down, but can I find the recipe now? no, of course not… if you could help it would be much appreciated…it wasn’t made with Bisquick or a cake mix…tried those but not it…
😋🙏🏻🌹🙏🏻😋
Thanks for watching! 🤗🎻👩🏻🍳
I’m not finding the recipe. Could anyone help please ? 😊
Hi! In the description box, click on more, the recipe link is towards the top of the description. It says “Printable recipe here:”. It will take you to my website with all of my recipes. I’ll attach the recipe link here as well. Thanks for watching!
doublestopbakeshop.com/chewy-pumpkin-cookies/
I don't know what I did wrong. Mine didn't flatten and were kinda dry
Hello! Thanks for the message. I always measure the flour using a kitchen scale. 2 cups = 8.5 ounces. If you don’t have a scale, fluff the flour with a fork and lightly spoon into measuring cup, leveling off with a straight edge knife or spatula. This prevents packing too much flour into the cups. Also, all brands of pumpkin are different textures. Did you use 1/3 cup or 1/2 cup of pumpkin purée? Libby’s seems thicker, so I sometimes use closer to 1/2 cup. Organic pumpkin seems thinner, so I use 1/3 cup if using organic. I hope this helps! 🙂 Let me know if you have any other questions. I’m happy to help!
@@DoubleStopBakeShop Those explanations help explain the differences, thanks!
@@gamingwithfrodo thank you!! 😊
Why aren’t there any eggs in the recipe?
Hi! I replaced the moisture (eggs), with pumpkin and this helps keeps the texture chewy and not as cakey as other pumpkin cookie recipes. I hope you’ll try it! Thanks for watching, Michael 👩🏻🍳
I just tried this recipe. I was so excited! But they look absolutely nothing like yours and mine taste horrible! I used the exact ingredients and measurements but they still came out awful and I’m not sure why! I’m so sad 😭😭
Did they turn out thick or thin? What brand of pumpkin did you use? Many people have tried this recipe and love it, so I’m sure I can help you figure out what went wrong. Please let me know. I’d like to help. Thanks
Thank you so much for responding!! I would greatly appreciate your help!! They turned out very thick. They didn’t flatten but they just got tall. They looked the the top of a cupcake. And they were almost rubbery and hard to chew! They were also very very smooth. Unlike yours, there was absolutely no cracks in them. I used Libby’s pumpkin purée and they barely tasted like pumpkin. I even increased to half a cup of purée like you said! They weren’t sweet at all. and before I added the flour my mixture was very very dark brown, almost black. It’s possible I browned the butter too much. But overall they looked like the top part of cupcakes, they were too thick and rubbery, they weren’t sweet, and they didn’t taste like pumpkin !! Please tell me what I did wrong!! Thank you so much for all your help ! I’m a big fan of your videos!!!!💕🎃🍪
Hello! I’ll list a few ideas I have to help. Since the cookies turned out thick with no crackles on top, sometimes that can be from too much flour. How do you measure flour? I like using a kitchen scale, 2 cups would be 8.5 ounces. If you don’t have a scale, be sure to fluff your flour before measuring into a measuring cup. Spoon the flour into the cup and level with a flat edge like a spatula or table knife. Try to avoid scooping the measuring cup into the flour. This can pack the flour into the cup and be too much flour for the recipe. When mixing in flour, only mix just until combined. Try not to over mix the dough. Over mixing can make a tough and rubbery cookie. Also, for the amount of sugar, make sure to add 1/2 cup plus 2 Tablespoons packed brown sugar, 1/4 cup granulated sugar, and 1 Tablespoon honey for the sweetness. This will be plenty of sweetness to add to the dough, so if the flour is measured correctly the sweetness will be just right. Another thing to double check: make sure not to confuse baking soda with baking powder. This recipe calls for both. Baking soda creates the crackles. Use 1 tsp. Baking soda, and only 1/2 tsp. Baking powder. I do love using parchment paper to line the baking sheets for baking cookies. I think they brown nicely using parchment, they won’t stick to the parchment, and makes for easy clean up. I hope this helps! Let me know if you have more questions. I’m happy to help 👩🏻🍳 and thanks for watching!! 🤗
@@DoubleStopBakeShop Thanks for the detailed answers. It clarifies issues with some of my other baked goods as well. Thumbs up for caring about your viewers!
Thanks!! 🤗 I truly love baking, and I’m happy to help any time I can. I’ve been working on several new videos today. What would you like to see a recipe for next? Thanks again 👩🏻🍳
Yummy Yum!!👩🍳 👩🦼🐈🐈⬛🎄 ✨🎁🕯🎀☃❄
Thank you!! 👩🏻🍳