Pumpkin Chocolate Chip Cookies

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5 from 2 votes

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Spiced Pumpkin Chocolate Chip Cookies

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

 

A beloved recipe for soft and cakey, well spiced pumpkin cookies with chocolate chips and walnuts

Course: Cookie, Dessert

Servings: 60 cookies

Author: Tricia

Ingredients

For the cookie dough:

• 2 ¼ cups all-purpose flour (270g)
  


• 2 teaspoons pumpkin pie spice
  


• 2 teaspoons ground cinnamon
  


• 1 teaspoon baking powder
  


• ½ teaspoon baking soda
  


• ½ teaspoon salt
  


• 1 cup unsalted butter, room temperature (226g)
  


• 1 cup granulated sugar (200g)
  


• 1 (15-ounce) can pumpkin puree (not pie filling) (425g)
  


• 2 large eggs
  


• 1 teaspoon vanilla extract
  


• 2 cups semisweet chocolate chips (340g)
  


• 1 cup chopped walnuts, toasted (120g)
  

For the icing / glaze:

• 1 cup powdered sugar (115g)
  


• 1 1/2 tablespoons milk, half-and-half or cream
  


• 1/4 teaspoon vanilla extract
  

Instructions

To prepare the cookies:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.


2. In a medium mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Set aside.


3. In a large mixing bowl combine the butter and sugar and beat on medium-high until lightened and fluffy. Add the pumpkin puree, eggs and vanilla and beat on medium until combined. Scrape down the sides and bottom of the bowl, then mix again. Add the flour mixture in four additions beating well after each addition. Scrape down the sides of the bowl and blend again.


4. Add the chocolate chips and walnuts and fold together with a spatula until blended.


5. Using a small cookie scoop, place dough balls on the prepared baking sheet, at least 1-inch apart. The cookie dough will not spread so feel free to gently flatten out the cookie rounds to the desired size.


6. Bake cookies for 14 to 18 minutes or until the edges are lightly browned. Cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Once cooled, drizzle or spread each cookie with icing.

To prepare the icing:

1. Whisk together the sugar, milk and vanilla until smooth. Drizzle the icing over the cooled cookies. Allow the icing to dry before storing the cookies. If desired, add more powdered sugar or milk to achieve desired consistency. Thicker icing can be spread on each cookies instead of drizzling.


2. Store in an airtight container at room temperature. Cookies will keep for up to 5 days. Cookies can also be frozen.

Recipe Notes

Adapted from a recipe by Windy Calder, originally adapted from King Arthur Flour

• Cookies can be frozen for longer storage. Wait to frost the cookies after they are completely thawed.


• If preferred, skip the icing and sprinkle the cookie dough balls with coarse sugar before baking.

 

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