Pumpkin Cookies with Chocolate Chips

Fall is here, y’all!  Here in south Georgia, it still feels a lot like summer with 85-degree days, but the cool weather is coming.  I’m grateful that God has created a time for each season, especially fall, as that means the end of hot weather for the year.  With the change in seasons, one of the tastiest parts of fall arrives: spiced pumpkin desserts!

Pumpkin Cookies with Chocolate Chips: a soft, lightly spiced cookie that's easy to make. |

For several years, these temptingly soft pumpkin cookies have been a family classic.  A year or two ago, we tried making them with chocolate chips, and we were all convinced that the addition was delightful.  They’re delicately spiced with cinnamon, nutmeg, and allspice to provide extra flavor.  The super-easy drizzle of icing on top gives the cookies a sophisticated look.

Pumpkin Cookies with Chocolate Chips: a soft, lightly spiced cookie that's easy to make. |

To keep the cookies soft, store the baked and decorated cookies in a airtight plastic container.  Interestingly enough, metal tins help keep crisp baked goods from going soft, while plastic containers make them go soft.  Also, if you store crisp and soft cookies together, the crisp ones will soften.

Pumpkin Cookies with Chocolate Chips: a soft, lightly spiced cookie that's easy to make. |

Pumpkin Cookies with Chocolate Chips

  • Author: Emma
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes (18 minutes per tray)
  • Total Time: 1 hour 25 minutes
  • Yield: 36 cookies


Experience the taste of autumn with these soft pumpkin cookies! Milk chocolate chips and a drizzle of icing give these little treats an extra edge.


For the Cookies

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 3/4 tsp. ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1 cup granulated white sugar
  • 1 cup canned pumpkin
  • 1 egg, beaten
  • 1 tsp. vanilla extract
  • 3/4 cup milk chocolate chips

For the Glaze

  • 1 cup icing sugar
  • 1-3 tablespoons cold water


Making the Dough

  1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg until well mixed.
  2. In the bowl of a stand mixer, blend together the softened butter and two sugars on medium speed until combined.
  3. Add the canned pumpkin, beaten egg, and vanilla extract along with about 1/3 cup of the flour mixture to prevent curdling, and beat well.
  4. Scrape down the sides of the bowl with a flexible spatula, then add the flour mix little by little.
  5. Beat the mixture for 20-30 seconds on medium-high speed to fully combine.

Baking the Cookies

  1. Preheat the oven to 350 F.
  2. Spoon rounded tablespoonfuls of the dough about 2 inches apart onto two large baking stones or parchment-lined cookie sheets.  You should have enough dough for about three batches.
  3. Bake at 350 F for 15-18 minutes per batch.
  4. Cool the cookies for about 2 minutes on the tray.
  5. Let them cool completely on wire racks.

Decorating the Cookies

  1. Sift the icing sugar into a bowl.
  2. Add 1 tablespoon of cold water and stir.
  3. Very gradually, add more water until a good pouring consistency is reached.
  4. Spoon into a sandwich bag, twist the top, and snip off the corner to create a piping bag.
  5. Drizzle over the cookies, then serve.

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