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Pumpkin Chocolate Chip Cookies with Fresh Lemon Icing

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 24 cookies
Author Si Foster A Bountiful Kitchen


  • 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


  1. Preheat oven to 325 degrees.
  2. 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.
  3. 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.
  4. Spoon or scoop the batter out onto a parchment lined or lightly greased cookie sheet, about 9 cookies per sheet.
  5. Bake until the tops feel firm about 12 minutes. Cool completely.
  6. Mix lemon icing by whisking ingredients together in a medium size bowl.
  7. Spoon icing over cooled cookies.
  8. Cookies are best when eaten within 2 days.

Recipe Notes

-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.