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Fluffy Pumpkin Chocolate Chip Cookies with Cream Cheese Icing

fluffy pumpkin chocolate chip cookies with cream cheese icing - featured image
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These fluffy pumpkin chocolate chip cookies are soft, tender, and packed with pumpkin spice and chocolate chips, topped with a tangy cream cheese icing. The result of three years of trial and error, this recipe ensures perfect, pillowy cookies every time.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons 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 together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down sides as needed.
  3. Add egg and vanilla extract, beat until well combined. Add pumpkin puree and mix on low speed until just incorporated (mixture may look slightly curdled; this is normal).
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in chocolate chips with a spatula until evenly distributed. Optionally, reserve 2 tablespoons of chips to press onto dough balls before baking.
  7. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes.
  8. Using a 1.5-tablespoon cookie scoop, portion dough into balls and place on prepared baking sheets, spacing 2 inches apart. If reserved, press extra chocolate chips onto tops.
  9. Bake for 10-12 minutes, until edges are set and centers look slightly underdone. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
  10. While cookies cool, make icing: In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, beat on low until combined. Add milk one tablespoon at a time until spreadable consistency is reached.
  11. Once cookies are completely cool, spread a generous amount of icing on each cookie. Serve immediately or store as directed.

Notes

Blot pumpkin puree with paper towels if watery to prevent flat cookies. Use room temperature ingredients for best results. Chill dough for at least 30 minutes to prevent spreading. Underbake slightly for fluffy texture. Store un-iced cookies at room temperature for up to 5 days; iced cookies in refrigerator for up to 5 days. Freeze un-iced cookies or dough balls for up to 3 months.

Nutrition

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

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