Pumpkin chocolate chip cookies 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.

How to make pumpkin puree from a whole pumpkinTurn your decorative pumpkin into pumpkin puree. Find out how here

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Pumpkin chocolate chip cookies recipe: Adding pumpkin puree adds a delicious fall spin to these cookies!

Pumpkin Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

The cream cheese frosting recipe below makes a large batch. Freeze any extra for up to two months.


For cookies

  • 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

For frosting


  1. 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.
  2. Place dough by tablespoonfuls onto a baking sheet. Bake for approximately 8 to 10 minutes.
  3. To make frosting, mix together cream cheese and butter until smooth. Add powdered sugar and mix well. Allow cookies to cool before frosting.

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