Hello! I have a special treat for you all today. My friend, Katherine is hopping over for a wonderful guest post where she is sharing her famous Chocolate Chip Pumpkin Cookies with Cream Cheese Frosting!
My favorite memory of the fall is making cookies with my Grandmother. Of course, these cookies aren’t just any flavor of cookie, they’re chocolate chip pumpkin cookies with cream cheese frosting! This special recipe reminds me of afternoons in her kitchen on a step stool learning all the basics of baking. I hope you will be able to make the same memories with your family with this recipe!
Cookie Ingredients:
4 cups unsifted flour
2 cups quick or old-fashioned oats
2 teaspoons of cinnamon
2 teaspoons of baking soda
1 1/2 cups of softened butter
2 cups firmly packed brown sugar
1 cup of granulated sugar
1 egg
1 teaspoon of vanilla
1 can of solid pack pumpkin (no particular brand)
1 cup semi-sweet chocolate chips
How to Make Chocolate Chip Pumpkin Cookies:
First preheat your oven to 350 degrees. I like to measure everything out before hand only because this recipe is involved and has a lot of moving parts. Once you have everything prepped and ready, it’s time to mix.
Combine flour, oats, cinnamon and baking soda in a large bowl and set aside. In a stand up mixer, cream butter and gradually add both sugars.
Add egg and vanilla to the sugar mixture so that it is completely mixed where you can’t see the egg. Next, take turns adding the dry ingredients and the pumpkin until both are completely gone.
Your batter is going to be thick and sticky and that’s ok! You might have to turn your mixer speed up just to keep it moving. Once you have all the ingredients combined, fold in your chocolate chips.
You’ll need greased cookie sheets for these bad boys. I personally like to use cooking spray that has flour in it specifically designed for baking but any preferred spray will work. The batter is too sticky for fancy ice cream scoops so use your washed hands to dig in and spread them on the sheets. Generally, a little bigger than a golf ball sized amount will work but make sure to spread each cookie out a little on the sheet. My grandmother would get creative and make them into the shape of a pumpkin with a little stem. I’m not quite as patient as she is and they all taste the same!
Once you have your first batch ready, place them in the CENTER of the oven and bake for 18-25 minutes. These cookies are cross between cookie and cake so they bake similar to cake. That means placement in the oven is important and to keep an eye on the first batch so you know timing!
The cookies are done when they are slightly brown on the bottom. You’ll need to cool these completely before you ice them.
Frosting Ingredients:
2 blocks of cream cheese
1 stick room temperature butter
1 bag powdered sugar
How to Make Cream Cheese Frosting:
These cookies will take a lot of icing so be prepared. Whip the cream cheese and butter together then gradually add powdered sugar until you have your desired consistency. I go through an entire bag but everyone has their own preference.
Fill ziplock bags in pint glasses with icing then snip off the end of the bag. You have a disposable piping bag with no mess!
My grandmother and I used to spend hours decorating the cookies to look like jack-o-lanterns! It was such a fun way to spend an afternoon in the fall!
