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Easy Chocolate Chip Pumpkin Cookies with Cream Cheese Icing

pumpkin chocolate chip cookies - featured image
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These soft, thick pumpkin cookies are studded with chocolate chips and topped with a tangy cream cheese icing. They’re the perfect fall treat that actually tastes like pumpkin, not just spice.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 3/4 cup (170g) pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup (170g) semi-sweet chocolate chips
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 1/2 cups (170g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract on low speed until just combined. The mixture might look slightly separated; do not overmix.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Stop as soon as no streaks of flour remain.
  6. Gently fold the chocolate chips into the dough using a rubber spatula until evenly distributed.
  7. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set and the tops look just barely firm. The centers will still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  10. While the cookies cool, make the cream cheese icing: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, beating on low speed at first, then increase to medium. Add the vanilla and a pinch of salt, and beat until fluffy.
  11. Once the cookies are completely cool, spread a generous dollop of icing on each one, leaving a small border around the edge.
  12. Let the iced cookies sit at room temperature for about 15 minutes so the icing firms up before serving.

Notes

Don’t overmix the dough to keep cookies tender. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Let cookies cool completely before icing to prevent melting. For softer cookies, bake at 10 minutes; for firmer, go to 12. Adjust spices to taste.

Nutrition

Keywords: pumpkin cookies, chocolate chip pumpkin cookies, cream cheese icing, fall cookies, pumpkin dessert, easy pumpkin cookies

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