Classic Libby’s Pumpkin Cookies

Fall baking always brings me straight back to my childhood kitchen. The smell of cinnamon and nutmeg mixing with sweet pumpkin reminds me of my mom pulling cookie sheets from the oven. But here’s the thing – I never thought I could make cookies that tasted as good as the ones from my memories.

That’s when I discovered Libby’s pumpkin cookies. These soft, chewy cookies are foolproof and taste like autumn in every bite. The best part? They use canned pumpkin, so I can make them year-round when that fall craving hits. No waiting for pumpkin season or dealing with messy fresh pumpkins.

Want cookies that taste like pumpkin pie but are way easier to make? These are your answer. Plus, they stay soft for days, which means more cookies for me and fewer trips to the kitchen.

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What Kind of Pumpkin Should I Use?

For these cookies, you’ll want to stick with plain canned pumpkin puree, not pumpkin pie filling which already has spices and sugar added. Libby’s is a great choice since it’s widely available and has a consistent texture that works well in baking. You can also use other brands of pure pumpkin puree – just make sure the label says “100% pumpkin” or “pumpkin puree” with no other ingredients listed. If you have fresh pumpkin on hand, you can roast and puree it yourself, but canned pumpkin is actually more convenient and gives you reliable results every time.

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Options for Substitutions

These pumpkin cookies are pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Canned pumpkin: You can substitute with the same amount of sweet potato puree, butternut squash puree, or even applesauce for a different flavor. Just make sure it’s plain puree, not pie filling with added spices.
• Oil: Melted butter works great here – use the same amount. You can also try applesauce or mashed banana for a slightly different texture and less fat.
• Individual spices: If you don’t have all the spices on hand, you can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, and cloves combination.
• Chocolate chips: Feel free to swap these with white chocolate chips, butterscotch chips, chopped walnuts, or dried cranberries. You could even leave them out for plain pumpkin cookies.
• All-purpose flour: You can use a 1:1 gluten-free flour blend if needed, though the texture might be slightly different. Whole wheat flour also works but will make the cookies a bit denser.
• Granulated sugar: Brown sugar works well and will give the cookies a slightly chewier texture and deeper flavor. Use the same amount.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with pumpkin cookies is using pumpkin pie filling instead of pure pumpkin puree – the pie filling contains added spices and sugar that will throw off your recipe’s balance and make the cookies too sweet.

Another common error is overmixing the dough once you add the flour, which can lead to tough, dense cookies instead of the soft, cake-like texture you want.

Don’t skip draining excess moisture from your canned pumpkin by patting it with paper towels, as too much liquid will make your cookies spread too much and turn out flat.

Finally, resist the urge to overbake these cookies – they should look slightly underdone when you pull them out since they’ll continue cooking on the hot pan, and this keeps them perfectly soft and chewy.

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What to Serve With Pumpkin Cookies?

These soft pumpkin cookies are perfect with a warm cup of coffee or hot chocolate, especially on a chilly fall day. I love serving them alongside a glass of cold milk for dunking, or you can pair them with some spiced apple cider for the full autumn experience. They also make a great addition to any dessert spread – try putting them out with some vanilla ice cream for an easy fall dessert. For something a little different, these cookies taste amazing crumbled over plain Greek yogurt with a drizzle of honey.

Storage Instructions

Keep Fresh: These pumpkin cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to add a slice of bread to the container to help keep them extra moist. Just make sure they’re completely cooled before storing so they don’t get sticky.

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I often freeze half the batch so we don’t eat them all at once! They thaw perfectly at room temperature in about 30 minutes, and taste just as good as fresh.

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 2 days before baking. You can also scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, just add an extra minute or two to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2850
• Protein: 30-36 g
• Fat: 110-125 g
• Carbohydrates: 380-410 g

Ingredients

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

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (175°C).

Spray a baking sheet with nonstick cooking spray or line it with a silicone baking mat to prevent the cookies from sticking.

Set the prepared sheet aside until you’re ready to scoop the dough.

Step 2: Combine Dry Ingredients

• 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

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground cloves.

This ensures an even distribution of leaveners and spices throughout the dough.

Set the dry mixture aside.

Step 3: Mix Wet Ingredients

• 2 large eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup canned pumpkin (Libby’s or similar, plain)
• 1 tsp vanilla extract

In a large bowl, beat the eggs and sugar with an electric mixer (use the paddle attachment if available) or hand beaters until the mixture is smooth and lightened in color, about 1 minute.

Be sure to stop the mixer and scrape down the sides of the bowl as needed.

On low speed, blend in the vegetable oil, canned pumpkin, and vanilla extract until just combined.

Step 4: Combine Wet and Dry Ingredients, Add Chocolate Chips

• dry ingredients from Step 2
• wet ingredients from Step 3
• 1 cup semi-sweet chocolate chips

Add the dry ingredients from Step 2 to the wet ingredients from Step 3.

Mix until everything is just incorporated and no streaks of flour remain.

Stir in the chocolate chips by hand or with the mixer on low.

I like to gently fold in the chips to make sure they’re spread evenly throughout the dough.

Step 5: Shape, Bake, and Cool Cookies

Using a scoop or tablespoon, portion the dough into 2-inch sized balls and arrange them on the prepared baking sheet about 2 inches apart.

Bake in the preheated oven for 11-13 minutes, or until the cookies are puffed and set.

Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.

For the best texture, I prefer letting the cookies cool fully before enjoying them.

Classic Libby's Pumpkin Cookies

Delicious Classic Libby's Pumpkin Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 20 minutes mins

Total Time 29 minutes mins

Servings 4

Calories 2750 kcal

Ingredients

  

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

Instructions

 

• Preheat your oven to 350°F (175°C). Spray a baking sheet with nonstick cooking spray or line it with a silicone baking mat to prevent the cookies from sticking. Set the prepared sheet aside until you're ready to scoop the dough.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground cloves. This ensures an even distribution of leaveners and spices throughout the dough. Set the dry mixture aside.
• In a large bowl, beat the eggs and sugar with an electric mixer (use the paddle attachment if available) or hand beaters until the mixture is smooth and lightened in color, about 1 minute. Be sure to stop the mixer and scrape down the sides of the bowl as needed. On low speed, blend in the vegetable oil, canned pumpkin, and vanilla extract until just combined.
• Add the dry ingredients from Step 2 to the wet ingredients from Step 3. Mix until everything is just incorporated and no streaks of flour remain. Stir in the chocolate chips by hand or with the mixer on low. I like to gently fold in the chips to make sure they’re spread evenly throughout the dough.
• Using a scoop or tablespoon, portion the dough into 2-inch sized balls and arrange them on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 11-13 minutes, or until the cookies are puffed and set. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely. For the best texture, I prefer letting the cookies cool fully before enjoying them.