A time-saver cookie recipe that’s simple to make but big on flavor! Loaded with pumpkin flavor, spices, chocolate, and a delectable cream cheese frosting, these Pumpkin Chocolate Cookies with Cream Cheese Frosting hit all the right notes!

I’ve made quite a few pumpkin-flavored desserts in this blog but discovered that I haven’t posted any pumpkin-flavored cookies yet! Can you believe that?

Last week, I resolved to correct that and made these delicious pumpkin-flavored cookies complete with a delectable cream cheese frosting.  I have made pumpkin cake with cream cheese filling and frosting before, and I love the flavor combination, so I thought I’d make a cookie version.

Originally, I wanted to add nuts to the cookies for extra crunch and texture, but my daughter made her objections to such a proposal loud and clear. She doesn’t like nuts at all! Since she helped me make these, I didn’t put up a fight.

We decided to add some chocolate chips instead. You simply cannot go wrong with chocolate, right?

And came out delicious! I know it was a success because we actually served these cookies at our church during our morning coffee break.

I often bake something on Saturdays to bring to this, and since it’s fall season, it had to be pumpkins. So, the entire tray of cookies was gone. That’s a win for us! Some have told us that they enjoyed the cookies and that they paired well with the coffee, too.

I also wanted this pumpkin cookie recipe to be easy—like a shortcut kind of recipe, so there’s no need to fuss too much but still yield a delicious result. For this reason, we used a cake mix for convenience. While the frosting is from scratch, if you’re in a hurry, use a store-bought cream cheese frosting if you like.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR Pumpkin Chocolate Cookies with Cream Cheese Frosting

• 15 oz package yellow cake mix or spice cake mix – use your favorite brand
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• 1 cup canned pumpkin puree – homemade or store-bought
• ¼ cup butter, softened
• 1 cup chocolate chips

For the Cream Cheese Frosting

• ½ cup unsalted butter, softened
• 8 oz package of cream cheese,  softened
• 3 cups confectioners or powdered sugar
• 1 tsp vanilla extract

How to Make Pumpkin Chocolate Cookies with Cream Cheese Frosting

1. Preheat the oven to 375F. Lightly grease or line the cookie sheets with parchment paper. Set aside.
2. Combine the cake mix and spices (cinnamon, ginger, and nutmeg) in a large bowl. Add the pumpkin and butter. Beat on low using an electric mixer until combined.
3. Fold in the chocolate chips. Drop the cookie dough by rounded tablespoonful (a cookie scooper would be handy!) about 2 inches apart onto the prepared cookie sheets. Bake for about 11-12 minutes or until set and golden brown at the edges.
4. Allow to cool on the baking sheets for 3-4 minutes. Transfer to wire racks to cool completely. Spread the cream cheese frosting on the cooled cookies and dust with some extra ground cinnamon (if desired).

For the Cream Cheese Frosting

Beat the softened butter and cream cheese with an electric mixer until smooth. On low speed, add the powdered sugar one cup at a time and continue until the mixture is smooth and creamy. Beat in the Vanilla extract. Spread evenly on top of the cooled cookies. This frosting is also suitable for a 9×13 cake, so you may have some extra.

Last updated on August 12th, 2024 at 05:01 pm