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
Scale
- 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