Libby’s Pumpkin Cookies have been a fall tradition in my house for as long as I can remember. There’s something magical about the aroma of cinnamon and pumpkin filling the kitchen, signaling cozy days ahead. My mom always made a big batch of these, and the soft, chewy texture with those bursts of chocolate chips was pure happiness. This Libby’s pumpkin cookie recipe is my go-to for recreating those cherished memories. If you’re looking for truly delicious homemade Libby’s pumpkin cookies that taste like they came straight from a cozy bakery, you’ve found the one. Let’s get cooking!
Why You’ll Love These Libby’s Pumpkin Cookies
Get ready to fall in love with these delightful cookies! Here’s why they’re a must-try:
- Incredible Taste: Soft, chewy, and perfectly spiced with a hint of sweetness.
- Quick Prep Time: These are genuinely easy Libby’s pumpkin cookies, ready to mix and bake in under 30 minutes.
- Family Favorite: Kids and adults alike adore these comforting, classic flavors.
- Budget-Friendly: Uses pantry staples and affordable canned pumpkin.
- Versatile Treat: Perfect for bake sales, school lunches, or just a cozy afternoon snack.
- Simple to Make: Even if you’re new to baking, these are foolproof.
- Great for Sharing: They make wonderful gifts or additions to any fall gathering.
- These easy Libby’s pumpkin cookies are sure to become a staple in your baking repertoire.
Libby’s Pumpkin Cookies Ingredients
Gather these simple items to create your batch of delicious Libby’s pumpkin cookies. You’ll need:
- 2 cups all-purpose flour – the base for our tender cookies
- 1 1/2 tsp baking powder – helps them puff up just right
- 1 tsp baking soda – for that perfect chewy texture
- 1/2 tsp salt – balances the sweetness
- 1 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves – the classic fall spice trio
- 2 large eggs – use them at room temperature for better incorporation
- 1 cup sugar – for sweetness and structure
- 1/2 cup vegetable oil – keeps these cookies incredibly moist
- 1 cup canned pumpkin (Libby’s or similar, plain) – this is the star! Using plain pumpkin puree is key for Libby’s canned pumpkin cookies
- 1 tsp vanilla extract – enhances all the flavors
- 1 cup semi-sweet chocolate chips – for those delightful pockets of gooey chocolate
How to Make Libby’s Pumpkin Cookies
Follow these simple steps to create the best batch of Libby’s pumpkin cookies. You’ll be amazed at how easy it is to whip up these cozy treats!
- Step 1: Get your oven ready by preheating it to 350°F (175°C). Take a baking sheet and either line it with a silicone baking mat or give it a quick spray with nonstick cooking spray. This prevents sticking and makes cleanup a breeze.
- Step 2: In a medium bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures all the leavening agents and spices are evenly distributed, which is crucial for consistent results when you’re figuring out how to make Libby’s pumpkin cookies.
- Step 3: In a separate, larger bowl, beat the eggs and sugar together until they become smooth and pale yellow. Then, mix in the vegetable oil, pumpkin puree, and vanilla extract until everything is well combined. The mixture should look creamy and smell wonderfully of pumpkin and vanilla.
- Step 4: Now, it’s time to combine wet and dry. Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spoon or spatula until everything is just combined. Be careful not to overmix here; overmixing can lead to tough cookies, and we want ours to be soft and chewy.
- Step 5: Gently fold in the semi-sweet chocolate chips until they’re evenly distributed throughout the dough. These little bursts of chocolate make our Libby’s pumpkin cookies extra special.
- Step 6: Use a cookie scoop or two spoons to drop rounded balls of dough, about 2 inches in size, onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread slightly while baking.
- Step 7: Bake for 11 to 13 minutes. You’ll know they’re ready when the cookies look puffed up and set around the edges, but still appear a little soft in the center. This is the key to achieving that perfect chewy texture.
- Step 8: Let the cookies cool on the baking sheet for about 3 minutes. This allows them to firm up a bit more. Then, carefully transfer them to a wire rack to cool completely. Enjoying the aroma as they cool is half the fun of how to make Libby’s pumpkin cookies!
Pro Tips for the Best Libby’s Pumpkin Cookies
Want to elevate your baking? These simple tricks will ensure your Libby’s pumpkin cookies are always a hit, making them the best Libby’s pumpkin cookies!
- Use room temperature ingredients for everything to combine smoothly.
- Don’t overmix the dough once the dry ingredients are added; this is key for a tender cookie.
- Bake until the edges are set but the center still looks a little soft. They will continue to cook on the hot baking sheet.
- For an extra flavor boost, try using Libby’s spiced pumpkin cookies by swapping the individual spices for 2 teaspoons of pumpkin pie spice.
What’s the secret to perfect Libby’s pumpkin cookies?
The secret lies in not overmixing the dough and baking them just until the edges are set. This ensures that wonderfully soft and chewy texture that makes Libby’s spiced pumpkin cookies so irresistible.
Can I make Libby’s pumpkin cookies ahead of time?
Absolutely! You can prepare the dough up to 24 hours in advance and keep it covered in the refrigerator. Scoop and bake as usual, but you might need to add a minute or two to the baking time.
How do I avoid common mistakes with Libby’s pumpkin cookies?
The most common mistake is overmixing the dough, which makes cookies tough. Also, be careful not to overbake them! They should look slightly underdone in the center when you take them out.
Best Ways to Serve Libby’s Pumpkin Cookies
These delightful Libby’s pumpkin cookies are versatile and perfect for any occasion. Their soft, chewy texture and warm spice blend make them a crowd-pleaser. For a classic pairing, you can’t go wrong with a dollop of tangy Libby’s pumpkin cookies with cream cheese frosting. The creamy, sweet frosting complements the spiced cookie beautifully. They also pair wonderfully with a glass of cold milk or a warm mug of apple cider, especially during the fall season. Consider serving them alongside a slice of pumpkin bread or a warm apple crisp for a full fall dessert experience.
Libby’s Pumpkin Cookies Nutritional Information
Enjoy these delightful Libby’s pumpkin cookies knowing their nutritional details. Each cookie provides a balanced taste of fall flavors.
- Calories: 120
- Fat: 5g
- Saturated Fat: 2g
- Protein: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g
- Sodium: 95mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Libby’s Pumpkin Cookies
Properly storing your Libby’s pumpkin cookies ensures they stay soft and delicious for days! Once baked, always let the cookies cool completely on a wire rack. This is crucial to prevent any residual heat from creating condensation, which can make them soggy. For short-term storage, place the cooled cookies in an airtight container at room temperature. I find that adding a slice of bread to the container helps maintain their perfect chewy texture for about 3 to 4 days. If you need to keep these delightful Libby’s pumpkin drop cookies longer, the freezer is your best friend. Simply place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 3 months. To reheat, you can thaw them overnight in the refrigerator or warm them gently in a 300°F (150°C) oven for a few minutes until they are just warmed through.
Frequently Asked Questions About Libby’s Pumpkin Cookies
What makes Libby’s pumpkin cookies so popular?
These cookies are beloved because they perfectly capture the essence of fall with their warm spices and soft, chewy texture. Many people have fond memories associated with them, making them a comforting and nostalgic treat. Positive Libby’s pumpkin cookies reviews often mention the delightful balance of pumpkin, spice, and chocolate chips.
Can I use homemade pumpkin puree for Libby’s pumpkin cookies?
While using Libby’s canned pumpkin is traditional, you can certainly use homemade pumpkin puree. Just make sure it’s very well-drained and has a similar consistency to canned pumpkin puree. This ensures your cookies don’t become too wet, which is a common pitfall when making Libby’s pumpkin cookies from scratch.
How do I get that classic pumpkin cookie flavor?
The key to that classic flavor is the combination of spices: cinnamon, nutmeg, and cloves. Using quality spices and ensuring they are fresh will make a big difference. Some people also enjoy using a pre-made pumpkin pie spice blend for convenience. These elements are what make Libby’s spiced pumpkin cookies so distinctive and enjoyable.
Where can I find good Libby’s pumpkin cookies reviews?
You can find honest Libby’s pumpkin cookies reviews on many food blogs and recipe websites. Many bakers share their experiences, tips, and variations, which can be incredibly helpful. Reading through these reviews often gives you a good sense of what to expect and can inspire your own baking adventures.
Variations of Libby’s Pumpkin Cookies You Can Try
Once you’ve mastered the classic recipe, why not get creative with these fun variations on Libby’s pumpkin cookies? These ideas are perfect for when you’re baking Libby’s pumpkin cookies from scratch and want to switch things up.
- White Chocolate Cranberry: Swap the semi-sweet chocolate chips for white chocolate chips and add 1/2 cup of dried cranberries. The tartness of the cranberries pairs beautifully with the sweet white chocolate and pumpkin spice.
- Gluten-Free: Easily make these cookies gluten-free by substituting the all-purpose flour with a good quality 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for proper structure.
- Vegan Option: For a vegan treat, replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use a dairy-free milk alternative (like almond or soy milk) instead of dairy milk. Ensure your chocolate chips are also vegan.
- Spiced Pecan: Fold in 1/2 cup of chopped toasted pecans along with the chocolate chips. The nutty crunch adds a wonderful texture and flavor dimension to these spiced cookies.
Libbys Pumpkin Cookies: 12 Amazing Bites
- Total Time: 26-33 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Classic Libby’s pumpkin cookies are soft, chewy, and spiced with cinnamon, nutmeg, and cloves. Made with canned pumpkin puree and chocolate chips, these Libby’s pumpkin cookies are easy to prepare and perfect for fall or any time you want a cozy treat. This recipe for Libby’s pumpkin cookies from scratch yields 24 delicious cookies.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin (Libby’s or similar, plain)
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or spray with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat eggs and sugar until smooth and pale. Mix in vegetable oil, pumpkin puree, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold in chocolate chips until evenly distributed.
- Scoop dough into 2-inch balls and place them on the baking sheet about 2 inches apart.
- Bake for 11–13 minutes, until the cookies are puffed and set but still soft in the center.
- Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap chocolate chips with white chocolate, butterscotch, or dried cranberries.
- Use 2 teaspoons of pumpkin pie spice instead of individual spices for convenience.
- Replace vegetable oil with melted butter for richer flavor.
- Try sweet potato or butternut squash puree instead of pumpkin for a twist.
- Make them gluten-free with a 1:1 baking blend.
- Store cookies in an airtight container at room temperature for up to 1 week. Place a slice of bread in the container to help retain moisture.
- Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Freeze unbaked dough balls and bake directly from frozen, adding 1–2 minutes to the baking time.
- Prep Time: 15-20 minutes
- Cook Time: 11-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
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