These Melt-in-Your-Mouth Pumpkin Cookies are soft, fluffy, and full of fall flavors. With a delightful combination of pumpkin, cinnamon, and semisweet chocolate chips, these cookies are perfect for cozy afternoons or holiday gatherings. They’re easy to make and will quickly become a family favorite.
Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine pumpkin, sugar, vegetable oil, and egg.
- In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
- Dissolve the baking soda with the milk and stir it into the wet ingredients.
- Add the flour mixture to the pumpkin mixture and mix until well combined.
- Stir in the vanilla extract and chocolate chips.
- Drop spoonfuls of dough onto a greased cookie sheet. Bake for approximately 10 minutes or until lightly brown and firm.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Add nuts: For extra crunch, add 1/2 cup of chopped walnuts or pecans to the dough.
- Spicy twist: Add a pinch of ground ginger or cloves for a spicier flavor.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Frosting: Top the cookies with a cream cheese frosting for an extra indulgent treat.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag and store for up to 2 months.
- Reheating: Reheat frozen cookies in the microwave for 15-20 seconds or at 300°F (150°C) for 5-10 minutes.
10 FAQs
- Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin puree. Just make sure it is well-drained to avoid excess moisture in the dough. - Can I make these cookies without chocolate chips?
Absolutely! You can omit the chocolate chips or substitute them with dried cranberries or white chocolate chips. - Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. - How do I know when the cookies are done?
The cookies are done when they are lightly browned on the edges and firm to the touch. - Can I use a hand mixer instead of mixing by hand?
Yes, you can use an electric hand mixer to combine the ingredients. Just be careful not to overmix. - How do I prevent the cookies from spreading too much?
Make sure your dough is well-chilled before baking. You can refrigerate the dough for 30 minutes if it seems too soft. - Can I freeze the dough?
Yes, you can freeze the cookie dough for up to 3 months. Roll it into balls and freeze them on a baking sheet before transferring to a freezer bag. - Can I make the cookies smaller or larger?
Yes, you can adjust the size of the cookies, but be sure to adjust the baking time. Smaller cookies will bake in 7-8 minutes, while larger ones may need a couple more minutes. - What if I don’t have vegetable oil?
You can use melted butter or coconut oil as a substitute for vegetable oil. - How should I store leftover cookies?
Store leftover cookies in an airtight container to keep them soft and fresh. You can also place a slice of bread in the container to help retain moisture.
Conclusion
These Melt-in-Your-Mouth Pumpkin Cookies are a simple yet delicious treat that captures the essence of fall. With their soft texture and warm spices, they’re perfect for any occasion. Whether you’re enjoying them as a snack or sharing them with friends and family, these cookies are sure to be a hit!
Print
Melt-in-Your-Mouth Pumpkin Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Melt-in-Your-Mouth Pumpkin Cookies are soft, fluffy, and bursting with the warm flavors of pumpkin and cinnamon. Filled with semisweet chocolate chips, these cookies are perfect for fall and make a great treat for any occasion. Easy to make and irresistibly delicious, they are sure to become a family favorite.
Ingredients
Scale
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine pumpkin, sugar, vegetable oil, and egg in a large bowl.
- In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
- Dissolve the baking soda with the milk and stir it into the wet ingredients.
- Add the flour mixture to the pumpkin mixture and mix until well combined.
- Stir in vanilla extract and chocolate chips.
- Drop spoonfuls of dough onto a greased cookie sheet. Bake for approximately 10 minutes or until lightly brown and firm.
Notes
- For an extra twist, you can add chopped nuts, such as walnuts or pecans, to the dough.
- Make sure not to overbake the cookies; they should be soft when you remove them from the oven.
- Store the cookies in an airtight container to keep them fresh and soft.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Fall Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 16g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: pumpkin cookies, fall cookies, pumpkin dessert, easy cookie recipe, chocolate chip cookies, cinnamon cookies