‘Tis the season…for pumpkin spice cookies!


It’s that time of year again! The season of beanies, colorful leaves, and of course pumpkin spice. I honestly don’t know where the craze around pumpkin spice started, but I’m all about it. I’ll admit it, I’m not really a fan of pumpkin spice lattes (*gasp*). I do, however, love it in desserts -especially cookies! It seems like forever since I’ve baked, and what better time to get back into baking than during the fall. I just love getting cozy on the couch with Reptar, wrapped in a blanket with a nice warm cup of chai and a plate of cookies.

I found a great recipe for pumpkin cookies on Pinterest that was easy to follow along and didn’t require too many ingredients. I changed up the recipe a teensy bit by using oil instead of butter (to be, ya know, healthy) and adding some chocolate chips (dark chocolate so I still count it as healthy). I also changed the amounts a bit since I wanted to use the whole can of pumpkin.


4 3/4 cups all-purpose flour

2 teaspoon baking soda

2 teaspoon baking powder

3 teaspoon ground cinnamon

1 1/2 teaspoon ground nutmeg

1 teaspoon salt

2 3/4 cups granulated sugar

1 cup vegetable oil 

1 can (15 oz ) pumpkin puree

2 large eggs

2 teaspoon vanilla extract

1-2 cups chocolate chips (I used mini chips)


  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Combine the first six ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt) into a bowl and set aside.
  3. In a large bowl, mix together the sugar, oil, eggs, and pumpkin. Add in the vanilla extract.
  4. Add in the flour mixture a little at a time until the batter is thick and smooth. Pour in the chocolate chips. You can add more or less as you go – whatever floats your boat!
  5. Spoon out small portions on to a greased cookie sheet. These don’t have to be perfect! Just scoop and slide them onto the sheet with your finger. Bake for about 18 min until they are slightly brown around the edges.

NOTE: These cookies don’t flatten and expand in the oven, so instead of rolling the batter into balls like what you would normally do for cookies, keep them in a flatter shape. They will fluff up a bit.


I found that the original recipe actually yielded 18 cookies, and with my adjusted recipe it made about 30 large cookies. These are by far my favorite cookies and they are simple to make! I brought a batch to one of my yoga training sessions and they were a big hit.





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