Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting 🎃

Prep Time: 20 minutes
Bake Time: 11–13 minutes
Yield: Approximately 36 cookies
Oven Temperature: 350°F

Ingredients

For the Pumpkin Cookies:

• ¾ cup (170g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• ½ cup (107g) brown sugar

• 1 cup (227g) pumpkin puree (not pumpkin pie filling)

• 1 large egg

• 1 teaspoon vanilla extract

• 2½ cups (300g) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon pumpkin pie spice

• ½ teaspoon kosher salt

• ¾ cup (128g) mini semi-sweet chocolate chips

For the Cream Cheese Frosting:

• 8 oz (227g) cream cheese, softened

• ¼ cup (57g) unsalted butter, softened

• 2½ cups (283g) powdered sugar

• 1 teaspoon vanilla extract

• ⅛ teaspoon kosher salt

• Ground cinnamon for sprinkling (optional)

Instructions

1. Prepare the oven.
Preheat your oven to 350°F. Line baking sheets with parchment paper and set aside.

2. Cream the butter and sugars.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy.

3. Add the wet ingredients.
Mix in the pumpkin puree, egg, and vanilla extract until well combined.

4. Combine the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

5. Make the cookie dough.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies soft and tender.

6. Add the chocolate chips.
Gently fold in the mini chocolate chips using a spatula, distributing them evenly throughout the dough.

7. Scoop the cookies.
Drop heaping tablespoons of dough onto the prepared baking sheets, leaving at least 1 inch between cookies to allow for spreading.

8. Bake.
Bake for 11–13 minutes, or until the edges are lightly golden and the centers appear set but still soft. Larger cookies may need an additional minute or two.

Allow the cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.

9. Make the frosting.
While the cookies cool, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth and creamy.

10. Frost the cookies.
Once completely cooled, spread a generous layer of cream cheese frosting over each cookie.

11. Add the finishing touch.
For an extra burst of fall flavor, lightly sprinkle the frosted cookies with ground cinnamon.

Helpful Baking Tips

• Remove excess pumpkin moisture: Let the pumpkin puree drain in a fine-mesh strainer or cheesecloth for about 30 minutes, or gently blot with paper towels.

• Use a cookie scoop: This keeps the cookies uniform so they bake evenly.

• Don't overbake: The centers should remain soft for a tender, cake-like texture.

• Chocolate chips: Mini semi-sweet chocolate chips distribute evenly throughout the cookies without overpowering the pumpkin flavor.

• Cool before frosting: Warm cookies will cause the frosting to melt.

• Storage: Refrigerate frosted cookies in an airtight container for up to 4 days, or freeze for up to 1 month.