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 this 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 of that.
Originally, I wanted to add some nuts in 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.
Instead we decided to add some chocolate chips instead. You simply cannot go wrong with chocolates, 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 during 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 cookies to be an easy recipe – 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, simply 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 cream cheese, softened
- 3 cups confectioners or powdered sugar
- 1 tsp vanilla extract
HOW TO MAKE Pumpkin Chocolate Cookies with Cream Cheese Frosting
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Preheat the oven to 375F. Lightly grease or line the cookie sheets with parchment paper. Set aside.
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In a large bowl, combine the cake mix and spices (cinnamon, ginger and nutmeg). Add the pumpkin and butter. Beat on low using an electric mixer until combined.
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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.
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Allow to cool in 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 a little extra ground cinnamon (if desired).
For the Cream Cheese Frosting
-
Using an electric mixer, beat together the softened butter and cream cheese 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 good for a 9×13 cake too so you may have some extra.
Pumpkin Chocolate Cookies with Cream Cheese Frosting
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 this Pumpkin Chocolate Cookies with Cream Cheese Frosting hit all the right notes!
Ingredients
- 15 oz package yellow cake mix or spice cake mix
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 cup canned pumpkin puree
- ¼ cup butter, softened
- 1 cup chocolate chips
For the Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 oz package cream cheese, softened
- 3 cups confectioners or powdered sugar
- 1 tsp vanilla extract
Instructions
-
Preheat the oven to 375F. Lightly grease or line the cookie sheets with parchment paper. Set aside.
-
In a large bowl, combine the cake mix and spices (cinnamon, ginger and nutmeg). Add the pumpkin and butter. Beat on low using an electric mixer until combined.
-
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.
-
Allow to cool in 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 a little extra ground cinnamon (if desired).
For the Cream Cheese Frosting
-
Using an electric mixer, beat together the softened butter and cream cheese 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 good for a 9×13 cake too so you may have some extra.
What a perfect yummy treat for the fall! Saving for later so the kids can make it one of these upcoming weekends!
Delicious cookies. Love that cream cheese frosting. I will bake them tomorrow with my son. Thanks!
Oh my gosh! These are incredible. I loved the cream cheese frosting. Everyone in my house asked for seconds!
My favorite time of the year because of these cookies!
Beautifully presented and so appropriate for the holiday season.
These pumpkin cookies are SO good!
So pretty and easy too. I fancy sandwiching two together with the frosting!
I bet that creamy frosting goes so well with the pumpkin! They look delicious!