Pumpkin Chocolate Chip Cookies With Cream Cheese Frosting Recipe
I thought I would sneak in a quick pumpkin-based dessert recipe before Halloween.
I stumbled upon this delicious-looking recipe from Adventures in Baking.
Chocolate chip cookies, made with pumpkin puree and topped with cream cheese frosting. Um, yes please!
I made a few slight adaptions from the original recipe. For the first batch, I used the suggested ice cream scoop to measure the cookie dough, but the cookies turned out crisp on the edges and raw in the middle. So I opted to use a tablespoon rather. This yielded better, more uniform results.
I also chose to leave the orange food coloring out of the frosting. The cookies turned out moist and delicious.
Turn your decorative pumpkin into pumpkin puree. Find out how here
Check out my favorite pumpkin cookie recipe of all time. “Melt in your mouth” doesn’t begin to describe them!
- 1 cup pumpkin puree or canned pumpkin
- 3 cups all-purpose flour
- 1 cup (2 sticks) butter
- 1 cup brown sugar
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 egg
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 12-ounce bag chocolate chips
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 2 1/2 cups powdered sugar
- Preheat oven to 350F. Cream together butter and sugars using an electric mixer. Add beaten egg and vanilla. Beat until smooth. In a separate bowl, sift together dry ingredients. Slowly add dry ingredients to butter mixture. Add chocolate chips.
- Place dough by tablespoonfuls onto a baking sheet. Bake for approximately 8 to 10 minutes.
- To make frosting, mix together cream cheese and butter until smooth. Add powdered sugar and mix well. Allow cookies to cool before frosting.