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.
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
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.
Make them gluten-free with a 1:1 baking blend.
Store in an airtight container at room temperature for up to 1 week with a slice of bread to retain moisture.
Freeze baked cookies for up to 3 months or freeze unbaked dough balls and bake directly from frozen.
Find it online: https://chocolatecoveredamy.com/classic-libbys-pumpkin-cookies/