Soft, chewy pumpkin cookies bursting with warm spices and a rich pumpkin flavor—perfect for fall or anytime you crave a cozy treat.

1 cup canned pumpkin puree

1 cup brown sugar, packed

1/2 cup vegetable oil

1 large egg

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips (optional)

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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine pumpkin puree, brown sugar, vegetable oil, and egg until smooth and well blended.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
Fold in the chocolate chips if using.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 12-15 minutes, or until edges are set and tops are slightly cracked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Try white chocolate or butterscotch chips instead of semi-sweet chocolate chips.

Add chopped nuts like pecans or walnuts for extra crunch.

Increase ground ginger or add a pinch of cayenne for a spicier kick.

Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Reheat cookies in the microwave for about 10 seconds to restore softness.

To make vegan, replace egg with a flax or chia egg and use plant-based oil and dairy-free chocolate chips.

If cookies spread too much, chill dough before baking and ensure accurate ingredient measurements.

For cakier cookies, add 1/2 teaspoon more baking powder and reduce oil slightly.