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Best Chocolate Chip Pumpkin Cookies with Cream Cheese Icing

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Soft, pillowy pumpkin cookies studded with chocolate chips and topped with a tangy cream cheese icing that settles into the cracks for the perfect bite. This fall favorite is easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree
  • 1 cup semi-sweet chocolate chips
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Whisk the dry ingredients together: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Cream the butter and sugars together in a large bowl with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Beat in the egg and vanilla extract until fully incorporated.
  5. Beat in the pumpkin puree on low speed until just combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  7. Fold in the chocolate chips with a spatula.
  8. Cover the bowl and refrigerate the dough for at least 30 minutes.
  9. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
  10. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Make the cream cheese icing: beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, beat until combined. Add milk one tablespoon at a time until thick but spreadable.
  12. Once cookies are completely cool, spread or drizzle icing over the tops. Let set for 15-20 minutes before serving.

Notes

Don’t skip the chill time—it prevents spreading. Measure flour correctly using the spoon-and-level method. Use room temperature ingredients for best texture. Check cookies at 10 minutes to avoid overbaking. Let cookies cool completely before icing. Double the icing recipe if you like a thick layer.

Nutrition

Keywords: pumpkin cookies, chocolate chip, cream cheese icing, fall baking, soft cookies

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