Our founder, Heather with Farm Girl Gourmet, makes this recipe for Pumpkin Chocolate Chip Cookies every fall and they are quickly gobbled up! But, no need for the leaves to be changing color. This recipe is good all year round. You need this recipe in your recipe box filed under pumpkin and delicious. Topped with a delicious sugar frosting and dusted with our Pumpkin Spice Blend.
Pumpkin Spiced Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cup white granulated sugar
- 1 large egg
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 – 15oz can pumpkin puree
- 1 teaspoon vanilla
- 1 cup chocolate chips
- 1/2 cup nuts (optional)
Icing
- 5 tablespoons butter, melted
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 to 4 tablespoons milk
- Pumpkin Spice, for sprinkling
Instructions
- Preheat oven to 375°F.
- Beat butter and sugar with a mixer. Add egg and mix well.
- Whisk together flour, baking powder, baking soda, nutmeg, cinnamon and salt in a medium bowl.
- Alternate spiced flour and pumpkin puree, blending well after each addition.
- Fold in chocolate chips and vanilla.
- Drop cookies onto cookie sheet and bake at 375°F for 14-16 minutes.
- Place on a rack to cool.
- Once cooled, frost with icing (see below) and top with dash of Pumpkin Spice.
Icing
- In a small bowl add the melted butter, powdered sugar, vanilla and 2 tablespoons of milk. Stir well to combine. Add more milk if desired to create a semi-stiff icing.
- Ice the cooled cookies and sprinkle with pumpkin spice.
