Frosted Pumpkin Chocolate Chip Cookies

Ingredients

For the cookies

• 2¼ cups all-purpose flour (or almond flour for Gluten Free)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin spice
• ½ tsp salt
• 1 cup butter, softened (or plant-based for Dairy Free)
• 1½ cups granulated sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

For the frosting

• ½ cup butter, softened (or plant-based for Dairy Free)
• 8 oz cream cheese, softened (or dairy-free for Dairy Free)
• 2 cups powdered sugar
• ½ tsp vanilla extract
• Pinch of cinnamon

Instructions

Cookies

1. Whisk flour, baking powder, baking soda, pumpkin spice, and salt.
2. Beat butter and sugar until fluffy (2–3 min).
3. Mix in pumpkin puree, egg, and vanilla.
4. Add flour to pumpkin in two additions. Stir until combined.
5. Fold in chocolate chips.
6. Drop spoonfuls on parchment. Bake at 350°F for 12–14 min.
7. Cool 3 min on sheet, transfer to wire rack. Cool completely before frosting.

Frosting

1. Beat butter and cream cheese until smooth.
2. Gradually add powdered sugar, beating until fluffy.
3. Mix in vanilla and cinnamon.
4. Spread or pipe onto cooled cookies.

Notes

• Yield: ~36 cookies | Pumpkin keeps them moist and cake-like