Iced Pumpkin Chocolate Chip Cookies
Christmas Cookie Extravaganza – 2021
Iced Pumpkin Chocolate Chip Cookies are awesome. Really! These lovely cookies combine my favorite Pumpkin Chocolate Chip Cookie recipe with my favorite icing recipe. The outcome is spectacular. I sprinkled a little cinnamon over top of each one. We loved, loved, loved them!
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We have been busy, busy, busy making Christmas cookies since the beginning of October. My upright freezer is almost completely packed. I’ve made 11 different kinds so far with 200 being the least for any batch. Some batches had over 500 cookies! We plan to give them away or ship them to family and friends around mid-November. I try to make a variety of cookies each year so all of them aren’t chocolate. Or have too many with nuts. Or too many the same flavor or style. You get the idea.
These cookies are soft but having the icing makes them even better, in my opinion. You can never get too much sugar, right? Anyway, these Pumpkin Cookies have it all! Chocolate Chips, icing and a delicate spicy flavor that doesn’t overwhelm the cookie. They’re terrific for this year’s holiday baking if you’re still trying to decide what to make. In the blink of an eye, your whole batch will disappear. 🙂
We loved these Iced Pumpkin Chocolate Chip Cookies.
Every bite will knock your socks off!
These are great treats to bake up for the holidays or fall baking.
These amazing cookies will have you drooling in no time!
Here’s what I did.
I used these ingredients for the cookie.
Soften butter. (We usually leave the butter out on the kitchen counter over night). Add sugar, brown sugar, egg, vanilla, cinnamon, pumpkin pie spice, baking soda, baking powder, salt and pumpkin.
Mix with an electric mixer until thoroughly mixed.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add chocolate chips.
Stir well to combine.
Spray cookie sheets with cooking spray. Using a small cookie scoop, drop dough onto prepared cookie sheets. Bake at 350 approximately 15 minutes or until done. Rotate cookie sheets on racks about half way through baking time.
I used these ingredients for the icing.
Place powdered sugar and powdered milk in a large mixing bowl.
Add a pinch of salt, Crisco shortening and water.
Mix with beaters until smooth.
Ice cookies and sprinkle with cinnamon as soon as you ice them. Otherwise the icing will dry and the cinnamon will not adhere.
Pack away for a rainy day!
Take to any holiday party and you’ll find Iced Pumpkin Chocolate Chip Cookies gone in no time.
Try a bite!
You can’t beat chocolate, pumpkin and icing. Oh my!
A little sprinkle of cinnamon brings all the flavors together.
Here’s the recipe.
ICED PUMPKIN CHOCOLATE CHIP COOKIES
(My own concoction)
Iced Pumpkin Chocolate Chip Cookies
Equipment
- 4 18x26" cookie sheet pans
- 2 large mixing bowls
- 1 electric mixer
- 2 wooden spoons
- 1 spatula
- measuring cups
- measuring spoons
- 1 small cookie scoop
Ingredients
COOKIES:
- 1 cup unsalted butter melted (2 sticks) (I softened mine instead of melting)
- 1/2 cup light brown sugar packed
- 1 cup granulated sugar
- 2 tsp. real vanilla extract
- 15 oz. can pumpkin puree (not pumpkin pie mix)
- 1 large egg
- 4 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/2 tsp. sea salt
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1 tsp. ground cinnamon
- 3/4 tsp. pumpkin pie spice
- 2 cups semi-sweet chocolate chips
ICING:
- 1 lb. confectioners’ sugar
- 1 tbsp. powdered milk
- 1 pinch sea salt
- 1 cup Crisco shortening (no substitutes)
- 1/4 cup water
- 1 pinch cinnamon sprinkled over top of the icing on each cookie
Instructions
COOKIES:
- Preheat oven to 350°.
- Soften butter.
- Add sugars, vanilla, pumpkin, egg, salt, baking powder, baking soda, cinnamon and pumpkin pie spice with an electric mixer until smooth.
- Stir in flour and chocolate chips until thoroughly combined.
- Scoop the cookie dough with a small cookie scoop and place on cookie sheets that have been sprayed with cooking spray.
- Bake the cookies 15-20 minutes or until set.
- Rotate cookie sheets on racks after eight minutes.
- Cool completely before spreading icing on top.
ICING:
- Thoroughly mix confectioner’s sugar, milk and salt with an electric mixer.
- Add shortening to other ingredients and mix again.
- Gradually add water and beat at high speed until fluffy.
- Spread one to two tablespoons on top of each cookie.
- Immediately sprinkle each cookie lightly with cinnamon (before the icing dries).
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This is also a fantastic recipe for fall baking.
Iced Pumpkin Chocolate Chip Cookies are the best!
Iced Pumpkin Chocolate Chip Parties are wonderful for office parties this time of year, too.
It’s time for a chocolate binge!
You may also enjoy these delicious recipes!
Pumpkin Chocolate Chip Cookies
Iced Pumpkin Chocolate Chip Cookies
Equipment
- 4 18×26" cookie sheet pans
- 2 large mixing bowls
- 1 electric mixer
- 2 wooden spoons
- 1 spatula
- measuring cups
- measuring spoons
- 1 small cookie scoop
Ingredients
COOKIES:
- 1 cup unsalted butter melted (2 sticks) (I softened mine instead of melting)
- 1/2 cup light brown sugar packed
- 1 cup granulated sugar
- 2 tsp. real vanilla extract
- 15 oz. can pumpkin puree (not pumpkin pie mix)
- 1 large egg
- 4 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/2 tsp. sea salt
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1 tsp. ground cinnamon
- 3/4 tsp. pumpkin pie spice
- 2 cups semi-sweet chocolate chips
ICING:
- 1 lb. confectioners’ sugar
- 1 tbsp. powdered milk
- 1 pinch sea salt
- 1 cup Crisco shortening (no substitutes)
- 1/4 cup water
- 1 pinch cinnamon sprinkled over top of the icing on each cookie
Instructions
COOKIES:
- Preheat oven to 350°.
- Soften butter.
- Add sugars, vanilla, pumpkin, egg, salt, baking powder, baking soda, cinnamon and pumpkin pie spice with an electric mixer until smooth.
- Stir in flour and chocolate chips until thoroughly combined.
- Scoop the cookie dough with a small cookie scoop and place on cookie sheets that have been sprayed with cooking spray.
- Bake the cookies 15-20 minutes or until set.
- Rotate cookie sheets on racks after eight minutes.
- Cool completely before spreading icing on top.
ICING:
- Thoroughly mix confectioner’s sugar, milk and salt with an electric mixer.
- Add shortening to other ingredients and mix again.
- Gradually add water and beat at high speed until fluffy.
- Spread one to two tablespoons on top of each cookie.
- Immediately sprinkle each cookie lightly with cinnamon (before the icing dries).
2 Comments
cookie clicker
November 9, 2021 at 10:56 pm
It’s so delicious
Teresa
November 10, 2021 at 10:04 am
Yes they are!