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Pumpkin Cookies with Chocolate Chips
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5 from 14 votes

Pumpkin Chocolate Chip Cookies

Super soft one-bowl pumpkin cookies, loaded with chocolate chips, and drizzled with a pumpkin spice glaze on top.
Prep Time20 minutes
Cook Time11 minutes
Total Time31 minutes
Course: Dessert
Cuisine: American
Servings: 48 cookies
Calories: 102kcal
Author: Cyndy Ufkes - The Art of Food and Wine

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 7.5 ounces pumpkin puree, (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 2 Tablespoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips

Pumpkin Spice Glaze:

  • 1 cups powdered sugar, sifted
  • 2 Tablespoons Pumpkin Spice Syrup, or 2 Tbsp pumpkin pie spice
  • 1-2 Tablespoons milk

Instructions

Cookies:

  • Preheat oven to 350° F. Line baking sheets with parchment paper
  • In a large bowl, beat butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add sugar and beat for 2 minutes.
  • Add egg and vanilla and mix just until combined.
    Add pumpkin puree and mix to combine.
  • Slowly add baking powder, baking soda, salt, pumpkin pie spice, and flour. Mix until just combined, but do not overmix.
    Gently fold in chocolate chips, by hand. (The dough will be sticky)
  • Drop cookies onto parchment-lined sheets by the tablespoon, or use a cookie scooper.
  • Bake for about 10-11 minutes or until slightly firm to the touch and the tops are dry.
    Rest on baking sheet for about 1-minute and then remove to a wire cooling rack and let cool completely.

Pumpkin Spice Glaze:

  • In a small bowl whisk together the powdered sugar, pumpkin spice syrup or mix, and 1 Tablespoon of milk, until the sugar dissolves completely.
    Add more powdered sugar if too thin or more milk if too thick.
  • Place the cookies on a cooling rack with the baking sheet underneath to catch the excess glaze. Spoon glaze over cookies in a back and forth motion.
    Let dry for about 30-minutes.

Notes

  • The glaze for these cookies is not a hard-set glaze so if transporting leave the cookies in a single layer (don't stack them)
  • Pumpkin spice mixture can be stored in a glass jar and stays fresh about 3 months

Nutrition

Serving: 1g | Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 20mg | Fiber: 1g | Sugar: 10g | Vitamin A: 814IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg