Easy Pumpkin Chocolate Chip Cookies From Scratch

Is it even fall if you are not in the kitchen making every single thing with pumpkin? These easy pumpkin chocolate chip cookies from scratch are perfect for fall.... or let's face it, anytime you have a pumpkin craving.

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Keyword: chocolate chip, cookies, cream cheese frosting, fall baking, pumpkin

Servings: bite sized cookies

Calories: 183kcal

Author: Krystina Hardell

Equipment

Stand or Hand Mixer with paddle attachment
Paper towel
Mixing bowls
Spatula
Parchment paper
Baking sheet
Whisk
Cookie scoops
Wire cooling rack
Measuring cups & spoons

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 with the paddle attachment, beat the 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. Take a large plate, place a couple of paper towels on top of the plate, then take your pumpkin puree and spread it evenly around the plate, on top of the paper towel. Then take paper towels and blot the pumpkin dry. 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 vanilla extract.
Add in 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.

Nutrition