Pumpkin chocolate chip cookies combine homemade chocolate chip cookie dough with real pumpkin, finished with a silky brown sugar icing. If you love pumpkin spice and chocolate chip cookies, these pumpkin chocolate chip cookies are sure to become a new favorite.
These cookies were inspired by a pumpkin muffin recipe I love. I searched for pumpkin chocolate chip cookie recipes and found one that used butter rather than oil, which gives a richer flavor and tender crumb. The result—pumpkin chocolate chip cookies with a brown sugar icing—did not disappoint.
Pumpkin Chocolate Chip Cookies
Start by creaming together 1/2 cup granulated sugar, 1 cup brown sugar, and 1 cup (2 sticks) softened butter until light and fluffy.
Add 1 cup canned pumpkin, 1 large egg, and 1 teaspoon vanilla extract. Mix until combined.
Sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Stir the dry ingredients into the pumpkin mixture just until combined to avoid overmixing.
Fold in 1 cup milk chocolate chips (or up to 2 cups if you prefer extra chocolate).
The dough will be sticky. Use a lightly greased or sprayed cookie scoop to portion the dough onto baking sheets lined with parchment. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are just browned and the centers are set. Allow the cookies to cool on wire racks before icing.
Brown Sugar Icing
For the brown sugar icing, melt 3 tablespoons butter with 1/2 cup packed brown sugar in a small saucepan over medium to medium-high heat. Cook until the mixture is thick and bubbling, then remove from heat and let cool for about 10 minutes.
Stir in 1/4 cup milk. Gradually beat in roughly 2 cups powdered sugar until the icing is smooth and thick enough to coat the cookies. Adjust the texture with additional milk (if too thick) or more powdered sugar (if too thin).
Dip the cooled cookies top-side down into the icing or spoon the icing over each cookie. If you dip, place cookies on a rack or parchment to set; a little dribble is normal and easy to enjoy.
Tips for Success
- Avoid overmixing: Once the dry ingredients are added, stir just until incorporated to keep cookies tender.
- Cool before frosting: Make sure cookies are fully cooled so the icing doesn’t melt and stays creamy.
- Adjust icing: Add milk sparingly if the icing is too thick; add powdered sugar a little at a time if it’s too thin.
Variations to Try
- Add nuts: Stir in chopped walnuts or pecans for extra crunch.
- Mix chips: Use a combination of milk and dark chocolate chips, or swap some chips for cinnamon chips for added warmth.
Storing & Serving
Store these cookies in an airtight container at room temperature for up to 3 days. Refrigeration will extend freshness a few more days. Serve with coffee or tea for a cozy fall snack.
Easy Pumpkin Recipes
Keep a few simple pumpkin recipes on hand all season—they’re quick, comforting, and perfect for sharing.
Pumpkin Chocolate Chip Cookies with Brown Sugar Icing
Ingredients
Cookies
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup (2 sticks) butter, softened
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup milk chocolate chips (or up to 2 cups)
Icing
- 3 tbsp butter
- 1/2 cup brown sugar, packed
- 1/4 cup milk
- About 2 cups powdered sugar, to taste
Instructions
Cookies
- Cream together the granulated sugar, brown sugar, and softened butter.
- Add the pumpkin, vanilla, and egg. Mix until combined.
- Stir in the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until just combined.
- Fold in the chocolate chips. Portion dough onto baking sheets and bake at 350°F for 10–12 minutes, depending on cookie size. Cool completely before icing.
Icing
- In a saucepan, heat the butter and brown sugar over medium to medium-high heat until bubbling and thickened.
- Remove from heat and cool 10 minutes. Stir in the milk, then gradually beat in powdered sugar until smooth.
- Spoon the frosting over cooled cookies or dip the tops into the icing. Allow to set before serving.
Nutrition
If you enjoy chocolate chip cookies with a seasonal twist, these pumpkin chocolate chip cookies with brown sugar icing are a cozy, shareable treat that’s easy to make and hard to resist.