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Fluffy Chocolate Chip Pumpkin Cookies with Cream Cheese Icing

Fluffy Chocolate Chip Pumpkin Cookies with Cream Cheese Icing - featured image
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These soft, spiced pumpkin cookies are studded with melty chocolate chips and topped with a tangy cream cheese icing. They come together in about 30 minutes and are the perfect fall treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, beat the 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 the sides of the bowl halfway through.
  4. Add the egg, pumpkin puree, and vanilla extract. Beat on medium speed until just combined. The mixture will look a little curdled—that’s normal.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. You should still see a few streaks of flour.
  6. Fold in the chocolate chips with a spatula, using about 8-10 gentle folds.
  7. Chill the dough for 15 minutes.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with your palm.
  9. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  11. While the cookies cool, make the cream cheese icing: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, beating on low speed. Add the vanilla extract and 1 tablespoon of milk, then beat until smooth. If too thick, add another tablespoon of milk; if too thin, add more powdered sugar.
  12. Once the cookies are completely cool, spread or drizzle the icing over the tops. Let the icing set for about 10 minutes before serving.

Notes

Pat the pumpkin puree dry with a paper towel before adding to the batter to prevent cookies from spreading. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Let cookies cool completely before icing.

Nutrition

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

Find it online: https://cheerycrisp.com/fluffy-chocolate-chip-pumpkin-cookies-with-cream-cheese-icing/