Pumpkin Chocolate Chip Cookies
Soft and moist pumpkin cookies loaded with sweet chocolate chips and drizzled with vanilla cinnamon icing. They're the perfect autumn treat!
Servings: 3 dozens
Calories: 1278kcal
Ingredients
For the Cookies
- 1 cup butter softened
- ¾ cup sugar
- ¾ cup packed brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup quick oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1-½ cups semisweet chocolate chips
For the Icing
- 2 cups powdered sugar
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350ºF.
- In a large mixing bowl, cream butter and sugars together until creamy.
- Add egg and vanilla. Beat again until smooth.
- Add flour, oats, baking soda, and cinnamon. Beat again.
- Add pumpkin and beat until dough is uniform.
- Stir in chocolate chips.
- Using a cookie dough scoop, scoop balls of dough onto a greased baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until edges begin to darken.
- Allow cookies to cool completely before adding icing.
- To prepare icing, beat powdered sugar and butter together.
- Slowly add milk while beating until the desired consistency is reached.
- Stir in cinnamon.
- Transfer icing to a small ziplock baggie. Cut off a small corner of the bag.
- Carefully pipe icing onto cooled cookies.
Notes
- Use pure canned pumpkin for this recipe, not fresh pumpkin or pumpkin pie filling.
- Don’t over mix these cookies or they will flatten.
- Add in different spices like nutmeg or pumpkin pie spice for a fun twist.
Nutrition
Calories: 1278kcal | Carbohydrates: 177g | Protein: 12g | Fat: 60g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 132mg | Sodium: 674mg | Potassium: 432mg | Fiber: 8g | Sugar: 108g | Vitamin A: 11069IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 6mg