Print

Perfect Pumpkin Chocolate Chip Cookies: Easy Cream Cheese Icing

pumpkin chocolate chip cookies - featured image
Print Recipe

Soft, cake-like pumpkin cookies studded with semi-sweet chocolate chips and topped with a thick, tangy cream cheese icing. This foolproof recipe delivers perfectly spiced, tender cookies that are ideal for fall baking.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (170g) semi-sweet chocolate chips
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (2-3 minutes). Scrape down sides.
  3. Add pumpkin puree, egg, and vanilla extract. Beat on low until combined (mixture may look curdled).
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add dry ingredients to wet mixture, mixing on low just until flour disappears. Do not overmix.
  6. Gently fold in chocolate chips with a rubber spatula. Reserve a handful for topping if desired.
  7. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (up to 2 hours).
  8. Drop rounded balls of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. Press extra chips on top if desired.
  9. Bake for 12-14 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  10. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  11. For icing: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat on low. Add 1 tablespoon cream/milk, beat until smooth. Add more cream if needed for spreadable consistency.
  12. Once cookies are completely cool, spread icing on top. Sprinkle with cinnamon or extra chips if desired.

Notes

Chilling the dough is crucial to prevent spreading. Use room temperature ingredients for best results. For gluten-free, substitute 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cream cheese. Store in refrigerator up to 5 days. Unbaked dough can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, cream cheese icing, fall baking, pumpkin dessert, soft cookies

Find it online: https://sagestirs.com/perfect-pumpkin-chocolate-chip-cookies-easy-cream-cheese-icing/