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Perfect Chocolate Chip Pumpkin Cookies with Cream Cheese Icing

chocolate chip pumpkin cookies with cream cheese icing - featured image
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Soft, cake-like pumpkin cookies loaded with melty chocolate chips and topped with a thick, tangy cream cheese icing. These foolproof cookies are the ultimate fall treat, perfected after many test batches to ensure they don’t spread or become gummy.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling), patted dry
  • 1 ½ cups (260g) semi-sweet chocolate chips
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted if lumpy
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk, as needed

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
  4. Beat in egg and vanilla extract until combined. Add pumpkin puree and beat again (mixture may look curdled; this is normal).
  5. With mixer on low speed, gradually add dry ingredients to wet ingredients. Mix just until no streaks of flour remain. Do not overmix.
  6. Gently fold in chocolate chips with a rubber spatula until evenly distributed. Dough will be soft and slightly sticky.
  7. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (1 hour is better).
  8. Using a cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  9. Bake for 11-13 minutes, until edges are set and lightly golden. Centers will look soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For icing: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, beating on low then medium speed until smooth. Add milk 1 tablespoon at a time until spreadable or pipeable consistency is reached.
  11. Once cookies are completely cool, spread or pipe icing onto each cookie. Optionally top with extra cinnamon or chocolate chips.

Notes

Do not skip chilling the dough; it prevents spreading. Pat pumpkin puree dry with paper towels to remove excess moisture. For best results, use full-fat cream cheese and ensure all dairy ingredients are at room temperature. Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Freeze baked, un-iced cookies for up to 3 months.

Nutrition

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

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