PUMPKIN CHOCOLATE CHIP COOKIES WITH CREAM CHEESE FROSTING

With rich pumpkin puree, gooey chocolate chunks and cozy autumn spices, these soft and fluffy pumpkin chocolate chip cookies are an easy and irresistible treat for fall.

The combination of chocolate and pumpkin puree creates the ultimate cookie experience: a light, cake-like cookie with a perfectly moist crumb, just the right amount of sweet, spice and chocolate. Crowned with a sweet, rich cream cheese frosting and sure to leave you craving more!

 

INGREDIENTS

Cookies

• 1 cup (2 sticks; 227g) unsalted butter softened to room temperature
• 1 cup (200g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 egg (room temperature)
• 1 teaspoon vanilla extract
• 1 cup (225g) canned pumpkin puree
• 2 cups (250g) all-purpose flour
• 2 Wild West Dark Horse chocolate bars roughly chopped to yield 1 cup of chocolate chunks

Cream Cheese Frosting

• 1/2 cup (1 stick; 57g) unsalted butter softened to room temperature
• 8 ounces (225g) cream cheese softened to room temperature
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract

 

HOW TO MAKE

1. Preheat oven: Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside.
2. Cream the butter and sugar: Beat butter in a large mixing bowl with an electric hand mixer or stand mixer; add the sugar and beat again for 1-2 more minutes, until light and fluffy.
3. Add the spices: Add the baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined.
4. Wet ingredients: Add one egg and the vanilla then beat well, until no yellow streaks remain. Mix in the pumpkin until it’s combined.
5. Dry ingredients: Beat in the flour on medium speed until completely incorporated. The dough will be wet, this is what you want!
6. Mix in the chocolate chunks: Incorporate the chocolate pieces into the batter by lightly folding them in.
7. Scoop and and bake: Use a heaping tablespoon or medium cookie scoop to drop dough balls a few inches apart on a baking sheet. Bake for 10 to 12 minutes or until the tops are set and no longer look wet.
8. Frost: Beat the cream cheese and butter until smooth. Beat in the powdered sugar and vanilla until smooth and creamy, about 2 minutes. Pipe frosting onto cooled cookies and spread evenly. Top with a sprinkle of cinnamon or pumpkin pie spice and enjoy!

 

HOW TO STORE AND FREEZE

Leftover frosted pumpkin cookies stay fresh in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
Freeze unfrosted cookies in a single layer then transfer to a freezer bag and store for up to 3 months. Thaw in the fridge overnight, frost, and serve!

 

TIPS

Don’t under bake pumpkin cookies! With many cookie recipes, we lean to under-bake to achieve a soft gooey middle. Pumpkin cookies are the exception. Pumpkin cookies need to be baked until the middle is set. To avoid an uncooked middle of cookie, the pumpkin cookie should have a set top (no shiny or wet spots), and the middle should be a bit puffy.