Delicious Pumpkin Muffin Cookies that Even I Can Make

Let’s be honest, there is nothing better than homemade desserts, but not all of us are blessed in the baking category. Whether you need a last-minute friends-giving treat or something to snack on while watching Halloween classics, this recipe is perfect. 

Ingredients (you probably already have most of these): 

  • 1 cup pumpkin puree

  • 1 cup granulated sugar

  • ½ cup oil (vegetable or canola)

  • 1 teaspoon vanilla

  • 1 large egg

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • ½ teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon milk

  • 1 cup chocolate chips (semi-sweet or dark) 

  • 1 cup chopped walnuts (optional but yummy!)


  1. Preheat your oven to 375 degrees (F) and line with parchment paper or lightly grease a cookie sheet. 

  2. Throw the pumpkin, sugar, vanilla, oil, and egg in a stand mixer and mix until well combined (or by hand in a big bowl if, like me, you’re doing this in a tiny campus kitchen) It should look pretty runny when you’re done. 

  3. In a different bowl, stir together the flour, baking powder, cinnamon and salt. (Sift if you’re fancy)

  4. In another small bowl, completely dissolve the baking soda with the milk. 

  5. As Hannah Montana said, “mix em’ all together and you know you’ve got the best of both worlds” AKA, Incrementally add both the flour and milk bowls to the pumpkin mixture. Mix well! It should look very soft still. 

  6. Add chocolate chips (and walnuts) to the mixture until well combined. Here is where you can choose just how chocolatey you want these muffin cookies! 

  7. When thoroughly mixed, drop medium sized scoops of your dough onto the prepared cookie sheets. (I like to use an ice cream scoop to get the perfect size) 

  8. Bake for 10-12 minutes*, and let cool on wire racks before serving. (or keep them all for yourself, you know you want to)

*Remember: These are muffin cookies, so they may seem undercooked, but they’re supposed to be extra soft!! If you don’t like them as gooey you can bake for longer. 

My best tips for these are to heat them up for ten seconds in the microwave and eat with coffee or hot cocoa, total pumpkin patch and crunchy leaves vibes. You’re going to love these! Tag and share this recipe @hcatlouisville on Instagram.