Soft and chewy pumpkin pie cookies loaded with white chocolate chips. 

 

I made some fantastic Pumpkin Pie inspired cookies over the weekend, basically they are pumpkin cookies. But it smelled like pumpkin pie & my sister asked if I had a pie in the oven when she came home & I responded, “no, I’m making pumpkin pie cookies.” Although this classic pumpkin pie is something I also need to make ASAP.   
You can’t enjoy fall without creating something with pumpkin. They were simple & delicious, you might want to keep these ingredients on hand for upcoming Halloween parties.

 

I added white chocolate chips to my pumpkin pie cookies, but you can add milk chocolate chip or dark chocolate if you like. Want more cinnamon? Add it in! The best think about fall baking is all of the delicious savory and sweet spices we can add into our desserts.
These pumpkin pie cookies are soft & delicious. 
5 from 1 reviews
Pumpkin Pie Cookies
 
Prep time
Cook time
Total time
 
The perfect pumpkin cookie for fall.
Serves: about 29 cookies
Ingredients
  • 1½ cup of canned pumpkin
  • 1 cup white sugar
  • 1 egg
  • ½ cup vegetable oil
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 cups white chocolate chips
Instructions
  1. Pre heat the oven to 350
  2. Combine pumpkin, sugar, egg & vegetable oil in a mixing bowl.
  3. Mix & smooth until blended.
  4. Add baking powder, baking soda, salt, cinnamon & vanilla extract, mix well.
  5. Add flour & stir well until it is completely mixed.
  6. Pour in your chocolate chips & mix.
  7. Drop spoonfuls of batter on a greased cookie sheet.
  8. Bake for about 10-12 minutes until they no longer appear gooey.
Notes
I made these once with 2 cups of chocolate chips & once with 1 cup. If you want more pumpkin flavor, just go with 1 cup of chips.
This will yield about 2 dozen cookies depending on the size of your drops.

  • kim

    I made these cookies today and was disappointed because they did not spread out like normal cookie dough does. They were small, thick cookies that were a bit chewy. What did I do wrong?

    • Raquel

      Hmmm check your baking soda & baking powder to make sure it isn’t old.. These are drop cookies & mine have always risen just fine for me. They are extremely moist & soft so I’m not sure what could have happened, I’ve made them countless times without an issue.

  • Kelly

    O.M.G. Girl I made these for the work crew and they were gone in two hours. I also posted a picture of them on my facebook page and got a ton of comments. I directed all who inquired to your awesome site, so I hope you get a ton of hits. Thanks for the recipe, they are now the talk of my nursing unit and hospital 🙂

    • Raquel

      : ) I’m so glad to hear Kelly! I made so many batches of these last fall & I plan on making more! & thanks for sharing the Horses & Heels love, I really appreciate it! ~ Raquel

  • marni

    Just got thru making these………totally awesome! I didn’t have any baking soda, but they turned out perfect…..I also added some pecans. We love nuts in everything…..thanks for sharing!

    • Raquel

      Oh I’m glad they turned out without the baking soda!! Mmmm pecans do sound good, I’m glad you liked them!

  • steph

    so is the canned pumpkin the pumpkin in a can you use for pumpkin pie?

    • Yes, it’s just plain canned pumpkin & is the same stuff you use in pumpkin pies.

  • Kristin

    These are so delicious and easy! I have already made them twice this week. They are a huge hit at church and work.

    Thanks for the recipe!

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