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Fluffy Chocolate Chip Pumpkin Cookies with Easy Cream Cheese Icing

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These soft, cake-like pumpkin cookies are packed with chocolate chips and topped with a tangy cream cheese icing. They’re the perfect fall treat that’s easy to make and always a crowd-pleaser.

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
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Prep your ingredients: Take butter, cream cheese, and egg out of the refrigerator 30-45 minutes before baking. Line baking sheets with parchment paper and preheat oven to 350°F (175°C).
  2. Cream the butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
  3. Add the wet ingredients: Add pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined. The mixture may look slightly curdled.
  4. Combine the dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Mix wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Fold in chocolate chips: Gently fold chocolate chips into the dough with a spatula. Reserve 2 tablespoons for topping if desired.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  8. Scoop and bake: Use a cookie scoop to portion rounded tablespoons of dough. Place 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look soft.
  9. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  10. Make the icing: Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, beat until combined. Add milk 1 tablespoon at a time until drizzling consistency.
  11. Ice the cookies: Spoon icing into a piping bag or zip-top bag with a snipped corner. Drizzle over cooled cookies in a zigzag pattern. Let set for 15-20 minutes.

Notes

Pat pumpkin puree dry with paper towels to remove excess moisture. Chilling the dough is essential for fluffy cookies. For best flavor, make the dough a day ahead. Store iced cookies in the refrigerator for up to 5 days. Un-iced cookies can be frozen for up to 3 months.

Nutrition

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

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