Chocolate Chip Pumpkin Cookies with Buttercream Frosting… there is NO way that you will not LOVE these cookies. Well, maybe…if you’ve suffer from severe head trauma, burned every taste bud in your mouth while testing the Cup ‘O Noodles, and hate pumpkin with a passion. Everyone has had a pumpkin chocolate chip cookie…but, have you had a freakin’ good one with frosting on it? Probably not. You’ve got to try these, they really, really, really might just be my favorite cookie, ever.
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I always look forward to fall. I love the falling leaves, the beautiful colors, the cool weather, and the smells from some of my favorite flavors, one being pumpkin. I’ve had my eye on several pumpkin recipes, such as this sheet cake, these pumpkin cream cheese streusel muffins, pumpkin seeds, and pumpkin whoopee pies.
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Chocolate Chip Pumpkin Cookies with Buttercream Frosting
For this recipe, you will need: butter, cooked pumpkin, vanilla, baking powder, salt, nutmeg, sugar, eggs, flour, baking soda, and milk chocolate chips. For the frosting, you will need more butter, vanilla, milk and powdered sugar.
Heat your oven to 350 degrees. Cream together 1 cup of butter and 1 cup sugar.
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Add 1 cup of pumpkin, 1 egg, and 1 tsp. vanilla. Mix well. Don’t worry, it only looks like barf for a few minutes.
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In a separate bowl, add your dry ingredients: 1 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. nutmeg, 2 cups flour, and 1/2 tsp. baking soda. Mix well.
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Add your dry ingredients into your pumpkin mixture. Pour in a bag of milk chocolate chips (we like Hershey’s brand, over Nestle).
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Drop by heaping TBS. onto a parchment covered baking sheet. Bake for about 15 minutes. Meanwhile, make your frosting. In a bowl, combine 1 stick of slightly softened butter, 4 cups powdered sugar, 1 tsp. vanilla and milk (to consistency). Load it up in a pastry bag.
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When the cookies have completely cooled, squiggle some frosting across the tops of each one. Somehow my mom’s cookies end up being more plump than flat…but, we couldn’t figure out why mine flattened more. And, she doesn’t seem to get little finger swipes and indentations in her cookies from little kids. Oh well, they still tasted awesome. If you plan on sharing, I would double the recipe.
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Chocolate Chip Pumpkin Cookies with Buttercream Frosting
Chocolate Chip Pumpkin Cookies with Buttercream Frosting ~ My Favorite Cookie!
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup cooked pumpkin
- 1 tsp. vanilla
- 1 egg
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 2 cups flour
- 1/2 tsp. baking soda
- 1 bag milk chocolate chips
Instructions
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Heat oven to 350 degrees.
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Cream together the butter and sugar.
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Add the pumpkin, egg, and vanilla. Mix well.
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Combine dry ingredients in another bowl, add to the pumpkin mixture and mix well.
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Stir in the chocolate chips.
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Drop by heaping TBS onto parchment covered baking sheet. Bake 15 minutes.
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When cooled, squiggle buttercream frosting across the top.
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For frosting, combine 4 cups powdered sugar, 1/2 cup softened butter, a few TBS. of milk, and a tsp. of vanilla. Combine with handmixer. Put in pastry bag and squiggle frosting across top of cookies.
Product Picks for This Recipe…
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Bosch MUM6N10UC Universal Plus Stand Mixer, 800 watt, 6.5-Quarts with Cookie Dough PaddlesAirBake Natural 2 Pack Cookie Sheet Set, 16 x 14 in
Pfaltzgraff Autumn Berry Oval Platter, 14-3/4-Inch x 11-Inch
Lifver 15-inch Porcelain Embossed Rectangular Platter/Serving Plates, Set of 3, White
Hershey’s Milk Chocolate Baking Chips – 11.5 oz – 3 pk
Solula Professional 18/8 Stainless Steel Medium Cookie Scoop, 2-YEAR Warranty
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Recipes, please!! (& great family ideas too.)
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Dear Mariel, you must have been in my head when I was baking my super crappy chocolate chip pumpkin cookies last night. I was thinking, “these royally suck, how am I going to find the perfect recipe?” Thank you from the bottom of my craving heart.
Mmm! Those look good!
The flat cookie pandemic used to haunt me too. Until I realized I was getting recipes from people in other states. I live in Utah, which is high altitude and the recipes needed to be adjusted & now, no more flatness.
Yummers! Thank goodness for Aunt Karen’s great recipes!:)