Why You’ll Love This Recipe

Quick and easy baking – Ready in under 30 minutes.
Soft and chewy texture – Thanks to pumpkin puree, they stay moist for days.
Perfect fall flavors – A blend of spices brings out the cozy taste of autumn.
Pantry-friendly – Uses simple, everyday baking staples.
Family favorite – Chocolate chips make them irresistible for kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dry mix:
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

For the wet mix:
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 cup canned pumpkin (Libby’s or similar, plain)
1 tsp vanilla extract

For folding in:
1 cup semi-sweet chocolate chips

Directions

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.

Servings and timing

Servings: 24 cookies
Preparation Time: 15–20 minutes
Cooking Time: 11–13 minutes
Total Time: 26–33 minutes
Difficulty Level: Easy

Variations

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.

Storage/Reheating

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.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure to roast and puree it until smooth. Canned pumpkin is more consistent and less watery.

Do I need to drain canned pumpkin?

It’s a good idea to pat it with paper towels to remove excess moisture and prevent flat cookies.

Can I make these cookies without chocolate chips?

Absolutely. They’re delicious plain or with other mix-ins like nuts or dried fruit.

Why are my pumpkin cookies cakey instead of chewy?

Pumpkin naturally adds moisture, so the cookies tend to be softer. Avoid overmixing the batter to keep them tender.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days or freeze it for later use.

What’s the best way to keep the cookies soft?

Store them in an airtight container with a slice of bread. The bread helps retain moisture.

Can I double this recipe?

Yes, the recipe doubles well. Just use multiple baking sheets or bake in batches.

How do I know when the cookies are done?

They should look slightly underbaked when removed from the oven. They’ll finish cooking on the baking sheet.

Can I use whole wheat flour instead of all-purpose?

Yes, but the cookies will be denser. A half-and-half mix of white and whole wheat works nicely.

Are these cookies healthy?

They’re a sweet treat, but pumpkin adds fiber and vitamins, making them a bit more nutritious than traditional cookies.

Conclusion

Classic Libby’s Pumpkin Cookies are a nostalgic, comforting treat that captures the essence of fall in every bite. With their soft, chewy texture and perfectly spiced pumpkin flavor, they’re ideal for family gatherings, bake sales, or simply enjoying with a hot drink. Easy to make and freezer-friendly, these cookies are sure to become a favorite in your seasonal (or year-round) baking rotation.

Classic Libby’s Pumpkin Cookies

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These Classic Libby’s Pumpkin Cookies are soft, chewy, and spiced with cinnamon, nutmeg, and cloves. Made with canned pumpkin puree and chocolate chips, they’re easy to prepare and perfect for fall or anytime you want a cozy treat.

Author: Amy
Prep Time: 15–20 minutes
Cook Time: 11–13 minutes
Total Time: 26–33 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat 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 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.