Need a two thumbs up no-fail pumpkin chocolate chip cookie recipe? You’ve come to the right place. This pumpkin cookie is moist, soft, full of chocolate chips with a lemon icing that sets this treat apart from all of the rest.
Pumpkin cookies are everywhere this time of year. I first posted this recipe about 7 years ago, back in the early days of ABK. I used a little point and shoot camera back then, and thought it was time for an update, since the original photos don’t do this cookie justice!
These cookies come together in just a few minutes and are so simple to make. They are among my favorites because they are filled with chocolate and topped with a fresh lemon icing. The lemon icing is tart and sweet and the perfect topping for this cookie.
Make a batch tonight for your favorite ghosts and goblins!
Pumpkin Chocolate Chip Cookies with Fresh Lemon Icing
Yield 24 cookies
- 2 eggs
- 1 cup brown sugar
- 1/2 cup canola oil
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups semi sweet chocolate chips
- for icing:
- 1 cup powdered sugar
- 1 tablespoon fresh or bottled lemon juice
- dash salt
- 1 tablespoon butter, melted
- 2 tablespoons cream, half and half or milk to thin
- grated lemon zest (optional)
- Preheat oven to 325 degrees.
- In a large bowl, beat eggs and brown sugar until smooth. On low speed, mix in rest of wet ingredients. Scrape down sides of bowl.
- Add the dry ingredients and the chocolate chips to the bowl and mix all at once. Mix just until wet and dry ingredients are incorporated. Do not over mix.
- Spoon or scoop the batter out onto a parchment lined or lightly greased cookie sheet, about 9 cookies per sheet.
- Bake until the tops feel firm about 12 minutes. Cool completely.
- Mix lemon icing by whisking ingredients together in a medium size bowl.
- Spoon icing over cooled cookies.
- Cookies are best when eaten within 2 days.
-I use a scoop that holds about 2-3 tablespoons per scoop. If using a scoop that holds two tablespoons, the recipe will yield about 24-28 cookies.-The dough is fairly wet, more so than traditional cookie batter, and will stick to the scoop.