Pumpkin Chocolate Chip Cookies - Soft and moist pumpkin cookies loaded with sweet chocolate chips and drizzled with vanilla cinnamon icing. They're the perfect autumn treat!
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It's that time of year again! Pumpkin season! Everywhere you go, it's pumpkin spice this and that. If you're a fan of pumpkin, it's great. If you're not, I'm betting you can't wait for this time of year to be over.
But the fact that you clicked through to this recipe, makes me believe you just might be a pumpkin lover. And if that's the case, you're going to love these cookies.
These Pumpkin Chocolate Chip Cookies are soft and moist, loaded with chocolate chips and then drizzled with a sweet vanilla cinnamon icing. They're bound to become a favorite fall recipe in your house!
HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES
To make these pumpkinlicious cookies, you'll need:
- Butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Flour
- Quick oats
- Baking soda
- Ground cinnamon
- Canned pumpkin
- Semisweet chocolate chips
- Powdered sugar
- Milk
MAKING THE COOKIES
After preheating the oven to 350ºF, grab a large mixing bowl and follow the steps below:
- In the mixing bowl, cream butter and sugars together until creamy.
- Add egg and vanilla. Beat again until smooth.
- Add flour, oats, baking soda, and cinnamon. Beat again.
- Add in the pumpkin and beat until the dough is uniform.
- Stir in the chocolate chips.
Using a cookie dough scoop, scoop balls of dough onto a greased baking sheet about 2 inches apart.
I like to use a cookie dough scoop like this one.
Go ahead and bake the cookies for 10-12 minutes or until the edges of the cookies begin to darken.
Once you pull the cookies from the oven, you'll want to make sure you allow the cookies to cool completely before adding the icing.
PREPARING THE ICING
To prepare the icing, beat the powdered sugar and butter together. Slowly add in the milk while beating until the desired consistency is reached, then stir in the cinnamon.
Transfer the icing to a small ziplock baggie. Cut off a small corner of the bag and carefully pipe icing onto the cooled cookies.
TIPS FOR MAKING PUMPKIN CHOCOLATE CHIP COOKIES
- Use PURE CANNED pumpkin not fresh or pumpkin pie filling which has added sugar and spices.
- For this recipe there's no rolling or chilling, you can just mix, scoop and bake.
- Make sure not to over mix the dough or the cookies will flatten.
- The cinnamon in the recipe will just add a hint of spice. You could use a bit of nutmeg or pumpkin pie spice for a stronger flavor if you prefer.
WHAT SIZE OF CANNED PUMPKIN SHOULD I BUY?
For these cookies, you just need one cup of canned pumpkin. A 15-ounce can will be plenty.
HOW WILL I KNOW WHEN THE PUMPKIN COOKIES ARE DONE?
When you go to pull these cookies from the oven, the centers will be soft to the touch. If the centers are still looking wet and gooey, however, you should bake them for another couple minutes.
You don't want them to be raw in the center.
CAN YOU FREEZE PUMPKIN COOKIES?
Yes, you can freeze cookies for up to 2 months, however, I don't think we've ever left them in the freezer that long! We tend to eat them up right away!
LOOKING FOR MORE PUMPKIN RECIPES?
- Pumpkin Bread with Cinnamon Streusel Topping
- Pumpkin Crisp
- Pumpkin Chocolate Chip Muffins
- Pumpkin Dump Cake
- Pumpkin Cheesecake Roll
- Pumpkin Mug Cake
- Crustless Pumpkin Pie
- Cheesecake Pumpkin Pie
- Pumpkin Pie Cake Bars
- Mile High Pumpkin Pie Bars
Pumpkin Chocolate Chip Cookies
Ingredients
For the Cookies
- 1 cup butter (softened)
- ¾ cup sugar
- ¾ cup packed brown sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup quick oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1-½ cups semisweet chocolate chips
For the Icing
- 2 cups powdered sugar
- 1 tablespoon butter (melted)
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350ºF.
- In a large mixing bowl, cream butter and sugars together until creamy.
- Add egg and vanilla. Beat again until smooth.
- Add flour, oats, baking soda, and cinnamon. Beat again.
- Add pumpkin and beat until dough is uniform.
- Stir in chocolate chips.
- Using a cookie dough scoop, scoop balls of dough onto a greased baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until edges begin to darken.
- Allow cookies to cool completely before adding icing.
- To prepare icing, beat powdered sugar and butter together.
- Slowly add milk while beating until the desired consistency is reached.
- Stir in cinnamon.
- Transfer icing to a small ziplock baggie. Cut off a small corner of the bag.
- Carefully pipe icing onto cooled cookies.
Notes
- Use pure canned pumpkin for this recipe, not fresh pumpkin or pumpkin pie filling.
- Don’t over mix these cookies or they will flatten.
- Add in different spices like nutmeg or pumpkin pie spice for a fun twist.
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