Go Back
+ servings
Iced Pumpkin Chocolate Chip Cookies | Can't Stay Out of the Kitchen | these spectacular #cookies have it all! #ChocolateChips, #pumpkin & icing. They're perfect for #holiday #baking & #Christmas parties or a #ChristmasCookieExchange. #dessert #PumpkinDessert #ChocolateDessert #chocolate #IcedPumpkinChocolateChipCookies

Iced Pumpkin Chocolate Chip Cookies

Teresa Ambra
Iced Pumpkin Chocolate Chip Cookies have it all! Pumpkin, chocolate chips and a luscious icing with a sprinkle of cinnamon make these sensational. These are marvelous for holiday baking and Christmas parties. You may find yourself making multiple batches. Everyone will want seconds!
No ratings yet
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 72
Calories 148 kcal

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

NOTE: If you want the cookie to spread a little more, decrease the flour to 3 ¾ cups.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 148kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.5gCholesterol: 10mgSodium: 37mgPotassium: 55mgFiber: 1gSugar: 13gVitamin A: 1007IUVitamin C: 0.3mgCalcium: 14mgIron: 1mg
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, pumpkin
Tried this recipe?Let us know how it was!