Is there really a better way to celebrate fall than by stuffing your face with these bite-sized Chocolate Chip Pumpkin Cookies? I think not! They're so packed with spices that even the leaves are jealous – they wish they could be this tasty!
These cookies are a no-chill cookie recipe, perfect for those who crave a delicious treat without the wait. With a quick preparation time and simple ingredients, you can whip up a batch of these delightful cookies in no time. Each bite is a perfect blend of flavors and texture, making them an ideal snack for any occasion.
Ingredients
Scroll down to the recipe card for the full ingredient list and measurements.
- Unsalted butter- this is to control the amount of salt used in the recipe
- Vanilla extract- we measure vanilla with love on this blog
- Pumpkin puree- make sure to only use puree and not pumpkin pie mix
- Full-fat cream cheese- do not substitute with low-fat cream cheese.
- Milk- I like to use 2% milk. You can use your favorite dairy milk.
See the recipe card below for quantities.
Variations
Not a big fan of chocolate chips? They are not required for this recipe.
- Nuts - Add in 1 Tablespoon of your favorite kind. Make sure to chop them up finely.
- Jumbo Cookies - Use a larger cookie scoop. Just be sure to adjust your baking times.
Equipment
Equipment can affect how a recipe turns out. I reccomend using the following equipment for this recipe:
- Stand/Hand mixer
- Mixing bowls
- Spatula
- Paper towels
- Parchment paper
- Baking sheet
- Whisk
Instructions
- Step 1: Using a stand mixer, beat the butter for 1-2 minutes. Until light and fluffy. Add in granulated sugar. Mixing until well combined. Scrape down the bowl.
- Step 2: Add in eggs and vanilla until fully combined. Then add in the blotted pumpkin. Scrape down the bowl.
- Step 3: In a medium bowl, whisk together baking powder, salt, nutmeg, cinnamon and flour.
- Step 4: Working in small batches, spoon in flour mixture into wet ingredients until well combined. Fold in chocolate chips.
5. Using a medium-sized cookie scoop, scoop out cookie dough and place onto a parchment lined cookie sheet. Bake.
6. Using a mixer, combine softened cream cheese and powdered sugar. Beat until smooth. Add in milk to thin if needed. Salt and cinnamon to taste.
Hint: If using a stand mixer for this recipe, keep the mixer on stir while adding the flour.
Storage
Store cooled and frosted cookies in an air-tight container in a single layer in the refrigerator for 3-4 days.
Unfrosted cookies can be stored in a air-tight container on the countertop for up to 5 days.
Top Tip
Remove the cookies from the oven when the tops are no longer shiny. Leave them on the hot baking sheet to finish baking.
FAQ
When you press your paper towel into the pumpkin puree and there is not much moisture coming out onto the paper towel.
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📖 Recipe
Pumpkin Chocolate Chip Cookies
Equipment
- Stand or Hand Mixer
- Paper towel
- Mixing bowls
- Spatula
- Parchment paper
- Baking sheet
- Whisk
Ingredients
- 1 ½ Cups Softened unsalted butter
- 2 Cups Granulated Sugar
- 2 Teaspoon Baking powder
- 1 Teaspoon Salt
- 2 Teaspoon Ground cinnamon
- 1 Teaspoon Nutmeg
- 2 Large eggs
- ½ Tablespoon Vanilla extract
- 15 Ounces Can of pumpkin puree
- 1-2 Cups Chocolate chips
- 4 Cups All-purpose flour
Cream Cheese Frosting
- 4 Ounces Full fat softened cream cheese
- 1 Teaspoons Vanilla extract
- 2 ½ Cups Powdered sugar
- 1-2 Teaspoons Milk
- 1 Teaspoons Salt and Cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Using a stand mixer, beat the 1-½ cups of butter for 1-2 minutes. Or until light and fluffy.
- Add in the granulated sugar, mixing until well combined. Add in eggs and vanilla until fully combined. Then add in the blotted pumpkin puree.
- Scrape down the bowl.
- In a medium sized bowl, whisk together baking powder, salt, nutmeg, cinnamon and flour.
- Working in small batches, add in the dry ingredients to the wet ingredients and beat until well combined.
- Fold in the chocolate chips.
- Using a medium-sized cookie scoop, scoop out cookie dough and place on a parchment lined baking sheet, about 1 inch apart. Bake for 10-13 minutes or until the cookies are no longer shiny in the middle.
Cream Cheese Frosting Instructions
- Using a stand mixer combine softened cream cheese and powdered sugar. Beat until well combined.
- Add in 1 Teaspoon of vanilla extract.
- Add in 1-2 Teaspoon of milk to thin if needed.
- Add in salt and cinnamon to taste
- Once the cookies are fully cooled, frost generously with cream cheese frosting.
Notes
- I like to make these cookies bite-sized. If you would like a larger cookie, feel free to use a larger cookie scoop. Just remember to adjust your baking time.
- Make sure to blot the pumpkin puree. The technique I use is to place the pumpkin puree on a plate and blot it to almost dry using paper towels.
- Let the cookies cool completely to room temperature before frosting.
