My Favorite Fall Cookie
I just love the smell of pumpkin and cinnamon in my kitchen. It feels so warm and cozy. These soft pumpkin cookies are my go-to treat this time of year. They are like little bites of autumn.
My grandson calls them his happiness cookies. I still laugh at that. He asks for them every time he visits. Doesnt that just make your heart smile? What is your favorite cookie to bake when the weather turns cool?
A Little Kitchen Secret
You might notice this recipe uses oil, not butter. This is a special trick. It makes the cookies extra soft and cake-like. They stay moist for days.
This matters because a soft cookie is a happy cookie. It just melts in your mouth. I learned this from my own grandma many years ago. Her recipes are my greatest treasures.
Lets Get Mixing
First, mix your sugar and oil together. Then add the wet ingredients. The pumpkin makes the batter a beautiful orange color. I always think it looks like a sunset.
In another bowl, mix your dry stuff. This is important. It makes sure the baking powder is spread evenly. No one wants a bitter bite! Now, gently mix everything together. The smell is already amazing, isnt it?
The Chocolate Chip Question
Now for the best part. Stir in those chocolate chips. I use semi-sweet because I like a little less sweetness. But you can use milk chocolate if you prefer.
This is where you get to choose. What is your favorite kind of chocolate chip? I love hearing what other families pick. It is a fun little decision that makes the recipe your own.
Time to Bake
Drop spoonfuls of dough onto your cookie sheet. They do not spread out much. So you do not have to worry about them running into each other.
Bake them until they are not glossy on top. This matters because it means they are cooked through. They will be puffy and perfect. Fun fact: The pumpkin gives you a little dose of Vitamin A, which is great for your eyes!
Why We Bake Together
Baking is about more than just food. It is about making memories. It is about sharing something you made with your own hands.
That is the real secret ingredient. It is the love you stir into the bowl. Who will you share these cookies with? I would love to hear about your baking adventures.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated Sugar | 1 cup (200 g) | |
| Oil (vegetable or canola) | 1/2 cup (120 ml) | |
| Milk | 1 teaspoon (5 ml) | |
| Large Egg | 1 | |
| Vanilla Extract | 1 teaspoon (5 ml) | |
| Canned Pumpkin (or homemade pumpkin puree) | 1 cup (245 g) | |
| All-Purpose Flour | 2 cups (250 g) | |
| Ground Cinnamon | 1 1/2 teaspoons (3 g) | |
| Salt | 1/2 teaspoon (3 g) | |
| Baking Powder | 2 teaspoons (8 g) | |
| Baking Soda | 1 teaspoon (5 g) | |
| Semi-sweet Chocolate Chips (or milk chocolate) | 1 1/2 cups (260 g) |
My Cozy Pumpkin Chocolate Chip Cookies
Oh, these cookies bring back such happy memories. My grandson calls them his “little bites of autumn.” They are wonderfully soft and cake-like. The pumpkin makes them so moist. And the chocolate just melts in your mouth. Doesn’t that sound lovely?
I love making these on a crisp fall afternoon. The whole house smells like cinnamon and warmth. It reminds me of jumping in leaf piles as a little girl. My mother would be baking inside. I still smile thinking about it.
Let’s get our bowls ready. This recipe is so simple and forgiving. You really can’t mess it up. Here is how we make the magic happen.
- Step 1: First, turn your oven on to 375 degrees. This lets it get nice and hot. Then, line your cookie sheet with parchment paper. (My hard-learned tip: skip the cooking spray. The parchment paper stops them from sticking perfectly.)
- Step 2: Grab a big mixing bowl. Pour in the sugar and oil. Stir them together until they are friends. It will look a little shiny. This is the start of something good.
- Step 3: Now, crack in the egg. Add the milk, pumpkin, and vanilla too. Mix it all until it is smooth and orange. I love this bright color. It just feels like fall, doesn’t it?
- Step 4: In another bowl, mix all the dry stuff. That’s the flour, cinnamon, salt, baking powder, and soda. Give them a good stir with a fork. This makes sure everything is evenly mixed.
- Step 5: Time to bring it all together. Pour the dry mix into the wet pumpkin mix. Add all those chocolate chips too. Stir gently, just until you see no more dry flour. Don’t overmix it!
- Step 6: The dough will be quite soft. Drop big spoonfuls onto your prepared sheet. I use my trusty tablespoon for this. They don’t spread much, so you can place them close. What’s your favorite cookie to bake in the fall? Share below!
- Step 7: Bake for 10 to 12 minutes. You will know they are done when the tops are no longer glossy. Let them cool on the pan for a bit. This is the hardest part, waiting!
Cook Time: 10–12 minutes
Total Time: 25 minutes
Yield: About 2 dozen cookies
Category: Dessert, Snack
Let’s Get Creative with Your Cookies!
Once you master the classic, you can have a little fun. I love playing with new ideas in the kitchen. It keeps things exciting. Here are a few twists my family adores.
- The Nutty Crunch: Swap half the chocolate chips for chopped walnuts or pecans. It adds a wonderful, toasty flavor.
- The Spicy Kick: Add a tiny pinch of nutmeg and ginger to the dough. It makes the cookies taste even more like pumpkin pie!
- The White Chocolate Swirl: Use white chocolate chips instead of semi-sweet. They look so pretty with the orange pumpkin. It feels a bit fancier.
Which one would you try first? Comment below!
The Perfect Way to Serve Them
These cookies are a treat all on their own. But I think food tastes better with friends. Here is how I like to serve them for a real cozy time.
For a special dessert, place a warm cookie in a bowl. Top it with a scoop of vanilla ice cream. The mix of hot and cold is divine. You could also dust them with a little powdered sugar. It looks like a light snowfall.
What should we drink? A tall, cold glass of milk is the classic choice. It is simply perfect. For the grown-ups, a hot cup of coffee with a dash of cream is wonderful. It balances the sweetness so nicely.
Which would you choose tonight?
Keeping Your Pumpkin Cookies Perfect
These cookies stay wonderfully soft for days. Just pop them in an airtight container. I keep mine on the counter for up to four days.
You can freeze the dough or the baked cookies. For dough, drop spoonfuls on a tray and freeze them solid. Then put the frozen dough balls in a bag. This lets you bake just a few at a time. I once forgot I had dough in the freezer. Finding it a month later felt like a treasure.
Batch cooking like this saves you time on a busy day. It means a fresh, warm treat is always close by. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Cookie Troubles
Sometimes cookies can spread too much. Make sure your baking powder and soda are fresh. Old ones do not work as well. I remember when my cookies turned into one giant sheet. My baking soda was from the last century!
If your cookies are too cakey, you might have over-mixed the batter. Stir just until you see no more dry flour. This matters because gentle mixing keeps the texture just right. Your cookies will be tender and perfect.
The dough will be very soft and sticky. That is completely normal. Do not add more flour. Just drop it with a spoon. Getting this right builds your cooking confidence. Which of these problems have you run into before?
Your Pumpkin Cookie Questions Answered
Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. It works just fine.
Q: Can I make the dough ahead? A: You can. Keep it in the fridge for a day before baking.
Q: What can I use instead of chocolate chips? A: Raisins or chopped nuts are a tasty swap. *Fun fact: My grandkids always fight over the chips!*
Q: Can I double this recipe? A: Absolutely. Just use a very large bowl for mixing.
Q: Any optional add-ins? A: A pinch of nutmeg is lovely. It makes the kitchen smell like fall. Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these cookies as much as I do. They fill the house with a cozy, happy smell. Sharing them with family is the best part.
I would be so happy to see your creations. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Soft Pumpkin Chocolate Chip Cookies Fall Dessert
Ingredients
Instructions
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper, or spray very lightly with non-stick cooking spray.
- Add sugar and oil to a mixing bowl and stir well to combine.
- Add egg, milk, pumpkin and vanilla and mix until smooth.
- In a separate bowl, stir together the dry ingredients.
- Add the dry ingredients and chocolate chips to the wet ingredients then stir just until incorporated.
- Drop by large spoonfuls onto prepared cookie sheet.
- Bake at 375 degrees F for 10-12 minutes, or longer (depending on size), until no longer glossy looking on top.