Description
Pumpkin Chocolate Chip Cookies are a delightful autumn treat that perfectly combines the warm flavors of pumpkin and spices with rich, semi-sweet chocolate chips. These soft, chewy cookies are topped with a creamy cinnamon frosting, making them an irresistible dessert for fall gatherings or cozy evenings at home. With their festive flavors and inviting aroma, these cookies will quickly become a seasonal favorite. Perfect for sharing or enjoying on your own, they are sure to please both pumpkin spice lovers and chocolate enthusiasts alike.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup canned pumpkin puree (not pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, 2 teaspoons ground cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the 1/2 cup softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the canned pumpkin puree, large egg, and 1 teaspoon vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
- Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the frosting. In a medium bowl, using an electric mixer, beat the 1/2 cup softened unsalted butter until creamy. Gradually add the powdered sugar, 1 teaspoon ground cinnamon, 2 tablespoons milk, and 1 teaspoon vanilla extract. Beat on low speed until combined, then increase to high speed and beat until light and fluffy, adding the remaining tablespoon of milk if needed to reach a pipeable consistency.
- Once the cookies are completely cool, transfer the frosting to a piping bag fitted with a star tip. Pipe a swirl of frosting onto the top of each cookie.
- Lightly sprinkle the frosted cookies with the 1/4 teaspoon ground cinnamon before serving.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 45g)
- Calories: 160
- Sugar: 14g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg