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–+ servings
soft pumpkin chocolate chip cookies sitting on a cutting board

Soft Pumpkin Cookies with Chocolate Chips

Old-fashioned Libby's pumpkin cookies that are loaded with chocolate chips is a fall treat that is sure to please!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 24 cookies

Ingredients

  • 1/2 cup oil can also use 1/2 cup butter, melted
  • 1 large egg
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree should show 100% pumpkin as the only ingredient
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 tsp each baking powder and baking soda
  • 1 tsp each of ground cinnamon and nutmeg
  • ground ginger a little less than 1/4 tsp

Instructions

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, or the bowl of your stand mixer, beat together the oil (or butter) and sugar until well combined.
  • Add beaten egg and vanilla to this mixture.
  • In a separate bowl, sift together your remaining dry ingredients (flour, baking powder, baking soda, spices, and salt).
  • Alternate adding flour mixture and canned pumpkin to the oil/sugar mixture. I usually take a scoop of flour, mix, a scoop of pumpkin, mix and continue this alternation until all ingredients have been added.
  • Once all flour and pumpkin is well incorporated, fold in your chocolate chips.
  • Use a teaspoon to drop cookies in small mounds on a cookie sheet. You could also use a cookie scoop for more uniform cookie sizes.
  • Bake for 10-12 minutes. Once done baking, remove from the cookie sheet and place on a cooling rack.
    Cookies will be fluffy and soft like a muffin top.

Notes

  • Store leftovers in an airtight container. 
  • You can use 2 1/2 tsp of pumpkin pie spice instead of the mentioned spice mixture as well. 
  • 1/2 cup of chopped walnuts make a delicious addition to these drop cookies.