These delicious fall cookies with white frosting drizzled on top burst with pumpkin and chocolate flavor. Frosted Pumpkin Chocolate Chip Cookies would be great to take to a fall cookout or bonfire. Enjoy these sweet cookies
Frosted pumpkin chocolate chip cookies are impressive. They combine what everyone loves about fall into a cookie. I mean, really. A pumpkin cookie. Talk about a win/win. They are also a delicious and wonderful fall dessert your family will love.
They would be great to take to a bonfire or for the classroom fall party. Kids would love soft moist cookies with chocolate and frosting. You can just taste them, can't you?
- flour, unbleached or bleached
- baking soda
- baking powder
- margarine softened
- white sugar
- canned pumpkin
- chocolate chips
- powdered sugar
- margarine or butter
- milk or almond milk
I know it seems like a lot of ingredients, but it really comes together easily. You can use fresh pumpkin if you would like instead of canned. Here is tutorial on how to make pumpkin puree.
How to make pumpkin cookies
The ingredients are few and the cookies can be whipped up rather quickly. They also bake quickly too so if you are in a hurry for an easy to make frosted pumpkin chocolate chip cookie, these would be it.
First, mix together flour, baking powder, baking soda, salt and of course, cinnamon. I don't measure cinnamon that much. I'm kind of a dump it in and see what happens. But don't worry, I put a measurement in for you!
Then cream together butter and sugar. Next, add in the egg, pumpkin and vanilla. You will stir the flour mixture in the the pumpkin mixture.
Of course, the most important part, the chocolate chips. I would imagine the pumpkin would be the most important part but go with me on this. The dough is pretty hardy so no need to fold, you can stir in the chips.
You will need to grease
Place the cookies on a greased cookie sheet and bake at 350*. The greased cookie sheet is different then normal cookies. With other cookies, you don't need to grease the sheet and it actually will make the cookies spread. These pumpkin cookies are different, so be sure to grease the sheet with a cooking spray.
If you are wanting to change things a little bit, instead of using milk chocolate chips, use white chocolate chips or caramel chips.
You could also frost these pumpkin cookies with a cream cheese frosting.
Yes, when you put the cookies on the baking sheet, take a spatula and lightly press them down. They are a slightly larger puffed cookie.
When they are done baking, put them on a cookie sheet to cool. Then once completely cool, they will keep nicely in a covered airtight container on the counter.
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Frosted Pumpkin Chocolate Chip Cookies
- 2 cookie sheets
- 1 mixing bowl
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ cup margarine softened
- ¾ cup white sugar
- 1 egg
- 1 cup canned pumpkin
- 2 teaspoon vanilla
- 1 ¼ cup chocolate chips
For the frosting
- 1 cup powdered sugar
- 1 T melted margarine or butter
- 2 teaspoon milk or almond milk
- Preheat oven to 350*
- Mix together flour, baking soda, baking powder, salt and cinnamon in a medium bowl, set aside.
- Blend together butter and sugar, using a hand mixer or by hand until well blended. Mix in pumpkin, egg, pumpkin and vanilla.
- Stir in flour mixture and mix well using spoon.
- Mix in chocolate chips.
- Using a 1 inch scoop, drop dough on a greased cookie sheet, 2 inches apart. Take glass or spatula and lightly press down on the cookie down to flatten.
- Bake at 350* for 8-10 minutes or until firm. Remove from oven and let cool on cooling rack.
For the frosting
- Whisk together powdered sugar, butter and milk.
- Drizzle over cooled cookies.
- Store in airtight container.