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!

This post may include affiliate links. Please see my disclosure.

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?