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Perfect Chocolate Chip Pumpkin Cookies with Easy Cream Cheese Icing

pumpkin cookies with cream cheese icing - featured image
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Soft, cake-like pumpkin cookies studded with dark chocolate chips and topped with a tangy cream cheese icing. This foolproof recipe manages moisture perfectly for cookies that are tender, flavorful, and never soggy.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree (canned, not pie filling)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Cream Cheese Icing:
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  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 on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  4. Add pumpkin puree, whole egg, egg yolk, and vanilla extract. Beat on medium speed until fully combined, about 1 minute. Mixture may look slightly curdled.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
  6. Gently fold in chocolate chips with a rubber spatula until evenly distributed.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Fit 12 cookies per sheet.
  8. Bake for 10-12 minutes, rotating pans halfway through. Cookies are done when edges are set and lightly golden, centers still soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. For icing: In a small bowl, beat softened cream cheese and butter until smooth. Add sifted powdered sugar and vanilla, beat until combined. Add milk 1 tablespoon at a time until spreadable consistency.
  10. Once cookies are completely cool, spread a generous layer of icing on each cookie. Optionally sprinkle with cinnamon or pumpkin pie spice.

Notes

Don’t skip the extra egg yolk—it adds richness and helps cookies stay tender. Measure flour correctly by spooning and leveling. Use room temperature ingredients for best results. Let cookies cool completely before icing to prevent melting. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin cookies, chocolate chip pumpkin cookies, cream cheese icing, fall baking, pumpkin spice, easy cookie recipe

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