Cream Cheese Frosted Pumpkin Chocolate Chip Cookies

Satisfy your fall cravings with these delicious frosted pumpkin chocolate chip cookies with luscious cream cheese frosting. Made with pumpkin puree and warm spices, these cookies are the perfect treat for the season.

There is nothing I love more than fall colors, feelings and food. There’s something that truly starts to stir inside of me as the leaves begin to fall. My sister once told me that she loves fall but doesn’t love the famous flavors of fall, so I set off to find something that she would love.

A friend many years ago delivered these frosted pumpkin cookies to our house and I’m pretty sure that the soft and chocolatey cookies with that dreamy, creamy frosting that your teeth completely sink into will sell her forever!

If you love our classic pumpkin chocolate chip cookies, then you will love this recipe with an added layer of creamy rich flavor in the cream cheese frosting! Pumpkin desserts and cream cheese frosting are a match made in heaven!

Ingredients for Pumpkin Chocolate Chips Cookies

If you have a can of pumpkin puree, then chances are you have the rest of the ingredients in your pantry for these pumpkin spice cookies! Here is everything you will need:

• Wet Ingredients: Vegetable Oil, Granulated Sugar, Light Brown Sugar, Egg, Pumpkin Puree and Vanilla Extract
• Dry Ingredients: All-Purpose Flour, Baking Powder, Baking Soda, Salt and Pumpkin Pie Spice, see note
• Mini Chocolate Chips: I like to use the mini chocolate chips so that they stay evenly distributed in the cookie dough, but you can use full size chocolate chips too.

Ingredients for Cream Cheese Frosting

• Butter: unsalted and softened to room temperature
• Cream Cheese: full fat and softened to room temperature
• Vanilla Extract: adds flavor
• Powdered Sugar: the base of the frosting and all the sweetness
• Salt: enhances all the flavors

Keep scrolling to the end of the post for all the measurements and information you need.

How to Make Frosted Pumpkin Chocolate Chip Cookies

These cookies are thick and pillowy, dotted with chocolate chips, and everything you want in a fall cookie. If you’re looking for a more chewy cookies, try our chewy pumpkin cookies, because this recipe is more of a cakey cookie. Here are the steps for making them:

1. Prep: Preheat oven to 350 degrees F and line a couple of baking sheets with parchment paper or silpats.
2. Beat: Add the oil and sugar to a stand mixer fitted with the paddle attachment and beat on high speed for 2 minutes.
3. Mix: Add the egg and beat to combine. Decrease the mixer speed to low and then add the pumpkin and vanilla and mix to combine. Increase the speed gradually until smooth.
4. Whisk: In a separate large bowl, add all the dry ingredients and whisk to combine.
5. Stir: Add the chocolate chips and stir with a wooden spoon until they are evenly mixed in.
   • PRO TIP: Coating the chocolate chips in the flour mixture will help them stay suspended in the cookie dough better.
6. Combine: Add the dry ingredients with chocolate chips to the wet ingredients and mix until just combined being careful to not overmix.
7. Scoop: Use a cookie scoop to form the dough into even cookie dough balls and place them on the prepared cookie sheets.
8. Bake: Bake for 10-12 minutes. While the cookies are baking, make the cream cheese frosting.
9. Cream: Add all the ingredients for the frosting to a medium bowl and beat together with a hand mixer until smooth and creamy.
10. Cool: Remove the cookies from the oven and allow them to cool completely.
11. Frost: Generously apply frosting to each cookie and sprinkle with some more mini chocolate chips or chopped walnuts or pecans.

To save or print the recipe, scroll down to the recipe card where you will find all the ingredients, measurements and complete instructions.

What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?

This is an important question because pumpkin puree and pumpkin pie filling are quite different and they should not be substituted for one another. Pumpkin puree is just what it sounds like…pureed pumpkin with nothing else added. Pumpkin pie filling has sugar and spices added to it, so it would change all the measurements for this recipe. Use pumpkin puree!

Can You Freeze Pumpkin Puree?

You can freeze pumpkin puree in freezer containers or in heavy duty freezer bags.

Pumpkin puree will keep for several months in the freezer.

Can You Freeze Cream Cheese Frosting?

Cream cheese frosting freezes very well. Store the frosting in an airtight container or even in a freezer bag. It will keep for up to 3 months.

What is Pumpkin Pie Spice?

Pumpkin pie spice is a blend of spices typically found in pumpkin baked goods. It is a combination of cinnamon, nutmeg, ginger and cloves.

Storing Frosted Pumpkin Chocolate Chip Cookies

These cookies are a little tricky to store after they have been frosted so if you are expecting you’ll have leftovers, I would only frost the cookies you plan to eat. Once they are frosted, they should be stored in a single layer in an airtight container. Store them in the fridge since they have cream cheese frosting. They will keep for up to a week in the refrigerator.

They also freeze really well. Place them in a single layer on a cookie sheet and stick them in the freezer for a couple of hours until frozen solid. Then you can stack them with parchment or wax paper in between layers in an airtight container. They will keep for up to 3 months.

Indulge in the warm and comforting flavors of fall with these delicious frosted pumpkin chocolate chip cookies, perfect for any autumn gathering or cozy night in.

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