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!