Prep Time15 minutes
Total Time31 minutes
Servings24 Cookies
My go-to recipe for Pumpkin Spiced Cookies for the holiday season. As soon as the weather turns to fall, I start craving these pumpkin cookies like nobody’s business! I have been making them since I was in high school and let me tell you…that’s been a while. These pumpkin spice cookies are a real crowd pleaser and I dare you to eat just one!
Contents
Why You’ll Love this Recipe
I don’t know about you, but this girl is ready for all of the fall deliciousness. Cookies, pies, more cookies. It’s my favorite time of the year! My recipe for Pumpkin Spiced Cookies is always a go-to crowd pleaser. Don’t skip the icing, it’s delectable and super quick to make.
Don’t skimp on the ingredients for this recipe. Using freshly grated nutmeg will give you the most optimal flavor in this Pumpkin Spiced Cookie recipe with chocolate chips. Check out my spice company for fresh spices and delicious rubs and blends.
Ingredients You’ll Need
- Pumpkin – use pumpkin puree not pumpkin pie filling, they are not the same.
- Sugar – white granulated sugar
- Eggs – 1 large egg
- Butter – unsalted butter for best results.
- Spices – use nutmeg and cinnamon or substitute pumpkin pie spice.
- Chocolate Chips – semi-sweet chips and as always, measure with your heart.
How to Make Pumpkin Chocolate Chip Cookies
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 for 14-16 minutes. Cool on a rack. Once cooled, frost with icing and sprinkle with pumpkin spice.
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Pumpkin Spiced Cookies
Ingredients
- ½ cup unsalted butter, room temperature
- 1 ½ cup granulated sugar
- 1 large egg
- 2 ½ cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 15 oz pumpkin puree, not pumpkin pie filling
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup nuts, optional
Icing
- 5 tbsp butter, melted
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 to 4 tbsp milk
- pumpkin pie spice, for sprinkling
Instructions
- Preheat oven to 375 degrees.
- 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 for 14-16 minutes. Cool on a rack. Once cooled, frost with icing (see below) and sprinkle with 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.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
This is my go to pumpkin chocolate chip recipe