These soft and chewy Pumpkin Chocolate Chip Cookies are full of flavor and made extra special with Cream Cheese Frosting on top! This is a beautiful and super tasty fall cookie!
These Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting are incredible! Pumpkin plus chocolate is a match made in heaven but with the addition of a delicious cinnamon cream cheese frosting, you have the ultimate fall cookie! The taste and texture are going to blow you away. It’s such a pretty cookie too!
Who can resist a delicious Pumpkin Chocolate Chip Cookie that is soft and chewy!? Not cakey. I make it without eggs so it’s not cakey. It has such great flavor and texture. I love chocolate chips so I include them in this recipe but feel free to add less than the recipe calls for if you’d like less chocolate. The cream cheese frosting is rich and flavorful! I like to make mine with a touch more butter than cream cheese so the cream cheese taste isn’t overpowering. You will love it!
How to make Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting
These cookies are an easy one-bowl recipe!
For the Pumpkin Chocolate Chip Cookies, mix together the following ingredients:
- butter, melted
- granulated sugar & brown sugar
- vanilla extract
- pumpkin puree
- baking powder & baking soda
- spices: cinnamon, nutmeg, cloves, & ginger
- chocolate chips
Chill the dough and bake it. You could stop at this step because these cookies taste fabulous even without the cream cheese frosting! But I think adding it is so pretty and takes it to a new level of deliciousness!
For the cream cheese frosting you will mix together:
- cream cheese
- vanilla extract
- powdered sugar
- pinch of salt
You can either spread it on or pipe it on! Then if you’d like, lightly sprinkle a cinnamon/nutmeg mixture. (or pumpkin pie spice.)
Tips for Making Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting:
- Don’t overbake. You want them to be soft.
- Adjust the amount of chocolate chips if you’d prefer less.
- For more contrast between the cream cheese frosting and a light dusting of cinnamon/nutmeg, you can omit cinnamon from the cream cheese frosting recipe.
- Keep leftovers stored in the fridge.
- If you’d prefer the leftover cookies not to be cold you can take them out of the fridge for about 20-30 minutes before enjoying or you can just wait to frost the cookies until ready to serve.
- Share with friends and family! This is the ultimate fall cookie!
My friends and family have loved this cookie and I know you will too!
Happy fall my friends!
Other fabulous recipes you might like!
Pumpkin Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup pumpkin puree
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- pinch ground cloves
- pinch ginger
- 3 cups all-purpose flour
- 1 ¼ cups semi-sweet chocolate chips
Cream Cheese Frosting
- 5 tablespoons butter
- 4 oz cream cheese
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
1. In a large bowl, add the melted butter, granulated sugar, and brown sugar. Mix the ingredients together until no brown sugar lumps remain. Stir in the vanilla and pumpkin puree until smooth. Set aside.
2. Add the salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir until incorporated. Slowly fold in the flour then gently fold in the chocolate chips. Roll the dough into balls, about 2 ½ to 3 tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Chill the dough for at least 30 minutes. (Can chill up to 3 days.)
3. When ready to bake the cookies, preheat the oven to 350F degrees. Remove the cookie dough balls from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats.
4. Bake the cookies for 9-11 minutes. The cookies will look soft and underbaked. That is ok, do not overbake. Remove from the oven.
5. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.
Cream Cheese Frosting
1. In a stand mixer fitted with the paddle attachment or in a large bowl using beaters,
whip the butter and cream cheese for about 2 minutes. Slowly add in the powdered sugar. Add the vanilla extract, cinnamon, and salt. Beat on medium-high for about 3 minutes, stopping to scrape the sides of the bowl once or twice. Beat on low speed for about 1 minute to help remove any air bubbles.
2. Spread the cream cheese frosting over the top of the cookies or pipe it on. If
desired, sprinkle with a touch of cinnamon and nutmeg.
3. Keep leftover cookies in the fridge and let them sit out at room temperature for 20 or so minutes before serving. (You can also wait to frost the cookies if you don’t want cold cookies.)