Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are so soft, studded with chocolate chips, loaded with pumpkin spice, and drizzled with a brown sugar icing. These will be a fall favorite dessert every year.
PUMPKIN CHOCOLATE CHIP COOKIES
Honestly the texture of pumpkin cookies usually grosses me out a bit. These didn’t however. I will say they are a little lighter on the pumpkin flavor then most pumpkin cookies I’ve tried in the past.
These melted in my mouth and with the brown sugar icing they are heaven. We took these to our Scout’s spaghetti dinner and they were gone quickly.
You want to make them fairly small because they are rich!
And you really only want a little drizzle but I had my minions helping me and they were a little heavy handed.
OTHER PUMPKIN RECIPES:
- Pumpkin Cream Cheese Muffins
- Roasted Pumpkin Seeds
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Bars
- Melt in your Mouth Pumpkin Cookies
- Pumpkin Waffles
- Pumpkin Bars
Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are so soft, studded with chocolate chips and drizzled with a brown sugar icing. These will be a fall favorite every year.
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 cup butter, softened
- 1 cup pumpkin
- 1 teaspoon vanilla
- 1 egg
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup milk chocolate chips
- 3 Tablespoons butter
- 1/3 cup brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- Preheat oven to 350 degrees.
- Cream together the white sugar, brown sugar, and butter. Add the pumpkin, vanilla, and egg and mix well.
- In a separate bowl sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Add to the wet mixture.
- Stir in the milk chocolate chips.
- The dough we be very wet still. Bake cookies at 350 degrees for 10-12 minutes depending how large your cookies are. I cook all my cookies on parchment paper. Allow to cool then frost.
- For the frosting: In a saucepan, heat butter and brown sugar over medium to med-high heat until bubbling and thick. Make sure you cook it long enough to dissolve the sugar. Cool 10 minutes. Stir in the milk. Add powdered sugar and beat until smooth. Drizzle over cooled cookies.
I can’t wait to try out this recipe! I just have one question.
How much dough per cookie?
That’s up to you but about 1 1/2 tablespoons
I couldn’t get the icing when you boil brown sugar it turns into toffee or Carmel so I’ll have to come up with something else.
Shoot. I’m sorry. Maybe don’t cook it as long.
These cookies are TO DIE FOR! I used regular cream cheese icing instead 🙂
I tried these and sent them to my kids at college. We thought the cookies were too soft and not that flavorful before they were iced and I then sent them off. My kids couldn’t stop RAVING about how WONDERFUL these are. I made them for Thanksgiving but again, a day before we needed them and they raved again. My oldest just made them for her office baking party and WON!. and we’re big chocolate fans so you know these have to be good to replace chocolate!!!
the cookies tasted great……but the icing turned out to taste like burnt nuts and rubber???! we even tried adding some spices to it ….. we decided to drizzle some of it on top of some of the cookies…maybe it will balance out…
Umm, hello!! I could go for one of these right now! Lucky scouts!