Tasty Frosted Chocolate Chip Pumpkin Cookies

I used to think pumpkin cookies were just for fall, but my kids changed my mind about that real quick. They discovered my frosted chocolate chip pumpkin cookies last October and have been asking for them ever since—even in the middle of summer.

That’s because these cookies are soft and chewy year-round, with just the right amount of pumpkin flavor that doesn’t overpower the chocolate chips. The cream cheese frosting on top makes them feel like a little celebration every time you bite into one. Trust me, once you make these, you’ll understand why my family considers them a year-round treat.

What Kind of Pumpkin Should I Use?

For these cookies, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin. Canned pumpkin has the perfect consistency and moisture content for baking, plus it saves you tons of time compared to roasting and pureeing your own. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Most grocery stores carry it year-round, though you might find better deals and more variety during fall season. If you do want to use fresh pumpkin, just make sure to drain any excess moisture by letting it sit in a fine-mesh strainer for about 30 minutes before using.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Margarine: You can easily swap margarine for butter in equal amounts – just make sure it’s softened to room temperature. For the frosting, either butter or margarine works perfectly.
• All-purpose flour: If you want to use whole wheat flour, replace up to half the all-purpose flour with whole wheat for a nuttier flavor. Going full whole wheat might make the cookies a bit dense.
• Canned pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you don’t have canned pumpkin, you can roast and puree your own, but canned is really the easiest option here.
• White sugar: Brown sugar works great as a substitute and will give your cookies a slightly deeper flavor and chewier texture. Use the same amount.
• Chocolate chips: Feel free to mix it up with butterscotch chips, white chocolate chips, or even chopped walnuts. You could also try mini chocolate chips for more even distribution.
• Milk for frosting: Any milk works here – regular, almond, oat, or even heavy cream. Start with less and add more until you get your desired consistency.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with pumpkin cookies is not draining excess moisture from your canned pumpkin, which leads to cookies that spread too much and never quite set properly – simply pat the pumpkin with paper towels before mixing it in.

Another common error is overbaking these soft cookies since they’ll continue cooking on the hot pan even after you remove them from the oven, so take them out when the edges are just set but the centers still look slightly underdone.

Don’t skip chilling your dough for at least 30 minutes if it seems too sticky to handle, and make sure your margarine is properly softened (not melted) so your cookies hold their shape.

For the frosting, wait until the cookies are completely cool before applying it, otherwise it will melt right off and create a sticky mess instead of that perfect sweet finish.

What to Serve With Frosted Chocolate Chip Pumpkin Cookies?

These soft, spiced cookies are perfect with a tall glass of cold milk or a warm cup of coffee on a crisp fall day. I love serving them alongside hot apple cider or even a pumpkin spice latte to really lean into those cozy autumn flavors. They also make a great dessert after a hearty fall meal like roast chicken or butternut squash soup. For parties or gatherings, try arranging them on a platter with other fall treats like caramel apples or mini pumpkin muffins for a seasonal spread that everyone will enjoy.

Storage Instructions

Store: These frosted pumpkin cookies stay soft and delicious when kept in an airtight container at room temperature for up to a week. Just make sure the frosting is completely set before stacking them, or place parchment paper between layers to prevent sticking.

Freeze: You can freeze these cookies for up to 3 months! I like to freeze them unfrosted in a freezer-safe container, then add the glaze after thawing. If you want to freeze them already frosted, just make sure the icing is completely dry first and use parchment paper between layers.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored covered in the fridge. You can even scoop the dough into balls and freeze them on a baking sheet, then transfer to a bag for baking later. Just add an extra minute or two to the baking time if baking from frozen.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3250-3550
• Protein: 30-38 g
• Fat: 125-140 g
• Carbohydrates: 490-520 g

Ingredients

For the cookie dough:

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 cup margarine, softened
• 3/4 cup granulated sugar
• 1 egg
• 1 cup canned pumpkin purée
• 2 tsp vanilla extract
• 1 1/4 cups chocolate chips

For the glaze:

• 1 cup confectioners’ sugar
• 1 tbsp melted margarine or butter
• 2 tsp milk or almond milk

Step 1: Prepare the Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon

Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until everything is well combined.

Set this bowl aside for later use.

Step 2: Blend Wet Ingredients

• 1/2 cup margarine, softened
• 3/4 cup granulated sugar
• 1 egg
• 1 cup canned pumpkin purée
• 2 tsp vanilla extract

In a separate large bowl, use a hand mixer or mix by hand to cream together the softened margarine and granulated sugar until the mixture is light and fluffy.

Add in the egg, pumpkin purée, and vanilla extract, mixing until fully incorporated.

Step 3: Combine Wet and Dry Mixtures, Add Chocolate Chips

• dry ingredients from Step 1
• wet mixture from Step 2
• 1 1/4 cups chocolate chips

Gently stir the dry ingredients from Step 1 into the wet mixture from Step 2, using a spoon to mix until everything is combined and a dough forms.

Then, fold in the chocolate chips until they are evenly distributed.

I like to reserve a few chocolate chips to press on top of each cookie just before baking for a nice finish.

Step 4: Shape and Bake the Cookies

• cookie dough from Step 3

Using a 1-inch scoop, drop spoonfuls of dough onto a greased cookie sheet, spacing them about 2 inches apart.

Take a glass or spatula and gently press each mound to slightly flatten.

Bake in the preheated oven for 8–10 minutes, or until the cookies are set and firm to the touch.

Remove from the oven and transfer to a cooling rack to cool completely.

Step 5: Prepare and Drizzle the Glaze

• 1 cup confectioners’ sugar
• 1 tbsp melted margarine or butter
• 2 tsp milk or almond milk

In a small bowl, whisk together the confectioners’ sugar, melted margarine or butter, and milk or almond milk until smooth to form a glaze.

Once the cookies have cooled, drizzle the glaze generously over each one.

For an extra touch, sometimes I like to add a little sprinkle of cinnamon to the glaze for warmth and color.

Tasty Frosted Chocolate Chip Pumpkin Cookies

Delicious Tasty Frosted Chocolate Chip Pumpkin Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 18 minutes mins

Total Time 26 minutes mins

Servings 4

Calories 3400 kcal

Ingredients

  

For the cookie dough:

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 cup margarine, softened
• 3/4 cup granulated sugar
• 1 egg
• 1 cup canned pumpkin purée
• 2 tsp vanilla extract
• 1 1/4 cups chocolate chips

For the glaze:

• 1 cup confectioners' sugar
• 1 tbsp melted margarine or butter
• 2 tsp milk or almond milk

Instructions

 

• Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until everything is well combined. Set this bowl aside for later use.
• In a separate large bowl, use a hand mixer or mix by hand to cream together the softened margarine and granulated sugar until the mixture is light and fluffy. Add in the egg, pumpkin purée, and vanilla extract, mixing until fully incorporated.
• Gently stir the dry ingredients from Step 1 into the wet mixture from Step 2, using a spoon to mix until everything is combined and a dough forms. Then, fold in the chocolate chips until they are evenly distributed. I like to reserve a few chocolate chips to press on top of each cookie just before baking for a nice finish.
• Using a 1-inch scoop, drop spoonfuls of dough onto a greased cookie sheet, spacing them about 2 inches apart. Take a glass or spatula and gently press each mound to slightly flatten. Bake in the preheated oven for 8–10 minutes, or until the cookies are set and firm to the touch. Remove from the oven and transfer to a cooling rack to cool completely.
• In a small bowl, whisk together the confectioners' sugar, melted margarine or butter, and milk or almond milk until smooth to form a glaze. Once the cookies have cooled, drizzle the glaze generously over each one. For an extra touch, sometimes I like to add a little sprinkle of cinnamon to the glaze for warmth and color.