Get ready to transform your kitchen into a cozy autumn paradise with these mouthwatering Pumpkin Chocolate Chip Cookies that are about to become your new seasonal obsession! Imagine biting into a soft, pillowy cookie bursting with warm pumpkin spices, rich chocolate chips, and topped with a decadent brown sugar icing that will make your friends and family beg for the recipe. These aren't just cookies - they're a slice of fall heaven that combines comfort, nostalgia, and pure deliciousness in every single bite.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup chocolate chips
- 1/2 cup brown sugar (for icing)
- 2 tbsp milk (for icing)
- 1 tsp vanilla extract (for icing)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Mix well until the sugars are fully incorporated into the pumpkin puree.
- Add 1/2 cup of vegetable oil and 1 egg to the pumpkin mixture. Whisk together until the mixture is smooth and creamy.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. This will be your dry mixture.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in 1 cup of chocolate chips until they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- While the cookies are baking, prepare the brown sugar icing. In a small bowl, combine 1/2 cup of brown sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Mix until smooth and well combined.
- Once the cookies are done baking, allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, drizzle the brown sugar icing over the top of each cookie. Allow the icing to set for a few minutes before serving.
- Enjoy your delicious Pumpkin Chocolate Chip Cookies with Brown Sugar Icing with a glass of milk or your favorite beverage!
Tips
- Use fresh, high-quality pumpkin puree for the most authentic flavor. Avoid using pumpkin pie filling, which contains added sugars and spices.
- Make sure your ingredients are at room temperature, especially the egg and pumpkin puree, to ensure even mixing and better cookie texture.
- Don't overmix the dough - mix just until ingredients are combined to keep the cookies tender and soft.
- For uniform cookies, use a cookie scoop or tablespoon to measure out equal portions of dough.
- Let cookies cool completely before adding the brown sugar icing to prevent it from melting and running off.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
- For extra flavor, try toasting the chocolate chips briefly in a dry skillet before adding them to the dough for a deeper, more complex chocolate taste.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 24g
Protein: 2g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 15mg
