Go Back
+ servings

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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 2 dozen


  • 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


  1. Preheat oven to 350 degrees.
  2. Cream together the white sugar, brown sugar, and butter. Add the pumpkin, vanilla, and egg and mix well.
  3. In a separate bowl sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Add to the wet mixture.
  4. Stir in the milk chocolate chips.
  5. 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.
  6. 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.