Pam’s Frosted Pumpkin Chocolate Chip Cookies

Pam’s Frosted Pumpkin Chocolate Chip Cookies are cakey and delicious! These cookies are great fall cookies to snack on with your chai tea on cool days!

If you love all things fall, and get excited to become everything pumpkin, then you are going to love these pumpkin chocolate chip cookies! I almost never go a single fall season without making my family’s favorite pumpkin pie recipe, roasted pumpkin seeds, or this pumpkin cookie recipe. They are easy to make and incredibly moist from all of the pumpkin. Eating just one will immediately get you into fall mode.

The added chocolate chips really put these easy pumpkin cookies over the top. I’m a true believer that there are few better combos than that of pumpkin and chocolate. If it’s not already your favorite combo, it’s about to be because these soft pumpkin cookies are heavenly.

PAM’S PUMPKIN CHOCOLATE CHIP COOKIES
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Ingredients for Pam’s Pumpkin Chocolate Chip Cookie Recipe

For this, you’ll just need all of your basic cookie ingredients, with the addition a can of pumpkin to really get yourself into the spirit of fall. That pumpkin flavor gives me all the fall feels!

• Butter (you can substitute coconut oil for a dairy-free option!)
• Sugar
• Brown sugar
• Pure Pumpkin not pie filling
• Egg
• Vanilla
• Flour
• Baking soda
• Baking powder
• Cinnamon (or pumpkin pie spice, your call)
• Salt
• Semi-sweet chocolate chips

How To Make Pumpkin Chocolate Chip Cookies

Baking cookies is always such a fun activity to do with family, and especially kids. With an easy recipe like these pumpkin cookies with cream cheese frosting, it’s the perfect way to spend some quality time with loved ones.

1. Start off by preheating your oven to 350 degrees F. Then line baking sheets with parchment paper or a silicone baking mat. Then set them aside for later.
2. To start the cookie dough, cream the butter and both sugars together in the bowl of a stand mixer. Then add in the pumpkin puree and mix until fully incorporated.  Once everything is combined you can add in the egg and vanilla extract and continue to mix until the wet ingredients are smooth.
3. Then, in a medium mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt. Turn down the speed of your stand mixer to low and carefully pour the dry ingredients into the mixer. Once the cookie dough is fully mixed, remove the bowl from the stand mixer and use a wooden spoon or spatula to stir in the chocolate chips. You want to mix well so there are chocolate chips in every bite!
4. After that, scoop the dough onto your prepped cooking sheets and bake for 12 minutes. Once the cookies are fully baked, remove them from the oven and allow to cool on the tray for 5 minutes. Then, use a spatula to transfer them to a wire rack to cool completely.
5. Once the cookies are no longer warm, frost with as much cream cheese frosting as you like.

Can I Use Fresh Pumpkin Instead of Canned?

If you have some pumpkins you want to harvest, you can absolutely substitute fresh pumpkin for canned. You will still use the same volume of each. A 15 oz. can of pumpkin equates to about 1 3/4 cup of fresh pumpkin.

Just make sure you allow time to drain excess moisture from your fresh pumpkin puree. If there is too much moisture the cookie dought might come out too thin.

Also be sure to remove all the seeds, because no one wants to bite into what should be deliciously soft pumpkin cookies only to find a big pumpkin seed.

Can I Freeze Pumpkin Chocolate Chip Cookies?

Yes! Cookies are a great dessert to make and freeze. Most cookie recipes store very well in the freezer, and these pumpkin cookies are no exception.

To freeze the cookies you will first want to make sure they are completely cooled. Once cooled you can either place them in an airtight container, or in a freezer-safe Ziploc bag. Either option is fine as long as you make sure to place them only in a single layer. If you pile them all on top of each other they will stick together once frozen.

To avoid a  mess from cookies sticking together and still save space in the freezer, take your large airtight container and line the bottom with a single layer of cookies. Then place a piece of parchment paper on top, then add another layer of cookies. Continue this process until you’ve reached the top of the container.

The frozen cookies will last about three months in the freezer.

Check out even more cookie recipes perfect for fall!

• Easy Peanut Butter Cookies
• Butterfinger Pudding Cookies
• Salted Caramel & Pecan Thumbprint Cookies
• Almond Butter Cookies
• Chewy Monster Cookies
• More DESSERT recipes…

Tools used to make Pam’s Pumpkin Chocolate Chip Cookies

Stand mixer: My stand mixer is hands down my favorite kitchen appliance. It’s definitely one of those appliances you never knew you really needed until you have one.

Silicone baking mat: If you constantly have problems with your cookies sticking to the pan, or always seem to forget to puy more cooking spray or parchment paper, then you need a baking mat. It’s reusable and will make sure you never lose the bottom layer of your cookies to the pan again.

Large cookie scoop: Uniform cookie sizes are important for even cooking, that’s why I love to use a cookie scoop, so I know I’m always getting the same size cookie with every scoop.