Need a two thumbs up no-fail pumpkin chocolate chip cookie recipe? You’ve come to the right place. Pumpkin Chocolate Chip Cookies with Fresh Lemon Icing 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.
October is THE month of pumpkin desserts. Blogs, websites and magazines are filled with cookies, pies, breads and cakes made with pumpkin. I have a husband who really doesn’t care for pumpkin much. When I made these and handed one to Grant, I asked – what do you think?? He took a huge Grant bite (this consists of eating a three bite cookie in one bite) looked up at me and said in a very matter-of-fact way “I don’t like it.” My boys burst out laughing. This prompted a discussion (led by ME) on gratitude and being too honest.
Make a batch tonight for your favorite ghosts and goblins!
Pumpkin Chocolate Chip Cookies with Fresh Lemon Icing
- 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
- 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.
17 thoughts on “Pumpkin Chocolate Chip Cookies with Fresh Lemon Icing”
Is there a baking temp for these?
325 degrees 🙂
What temperature? Thanks!
It’s 325 degrees, Sorry I just adjusted the recipe!
I made these today and seriously I did not think a Pumpkin Chocolate Chip cookie could get any better, but you have done it. I cannot believe how amazing the lemon icing makes it.
Thank you so much!
Could you tell me the size can of pumpkin? Thanks so much!
I made these yesterday, and they are cakey, chocolatey, and everyone loved them! I left half without the icing, and they were delicious, the iced ones were the most popular!
This is such a great fall cookie. I’m glad they were such a hit!
Thanks for reading ABK!
This was the first recipe I ever made on your website. As I was scrolling through the comments I noticed I had already left a review. I went to my pilates class the next day raving about lemon icing on a pumpkin chocolate chip cookie. By the time I was through, I think I increased your circulation by 12. I have a rule, never share a recipe, instead share the website! I believe it is a disservice to a friend by not sharing all the great recipes on your site!
Thank you Kae Lynne! This is one of my favorite cookies, especially in the fall. I love the way they stay soft and are almost like pumpkin bread! Thanks for sharing ABK with your friends!
These cookies were amazing and the lemon icing put them over the top. I will defiantly be making them again. Wouldn’t change anything in the recipe. Love this one!
Thank you, Kristen, this is one of my favorite cookies to make during the fall season too!
What size can of pumpkin? 29 oz or 15 oz?
Never mind! I read the recipe again and see it’s 1 cup NOT 1 can. Sorry 😬
No worries – yep it’s one cup! Thank you for reading A Bountiful Kitchen – Keep Baking!
Question: do these freeze well?
I admit I was skeptical about this cookie—specifically the lemon icing. I thought “weird combination!” But I was intrigued and ultimately decided to try it. Boy, I was surprised! The lemon icing actually complements the cookie better than I thought. I prefer the lemon iced cookies over the plain, and I never thought I’d say that.