Pumpkin Chocolate Chip Cookies

Pumpkin cookies, infused with chocolate chips, and topped off with cream cheese frosting. How can anyone say no to that?
Like most pumpkin cookies, these are “softies.” But if you’re a “crunchy” person, don’t let that stop you. These are divine. Honestly, the best pumpkin cookie recipe I’ve ever had. It’s tried and true, from my baking friend Kristen, who one day will start a cooking blog and we’ll all be better for it. Until then, I give you:
Makes about 3 dozen small cookies
½ cup shortening
1 cup sugar
1 cup pumpkin puree
1 tsp vanilla extract
2 cups flour
¼ tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 ½ cups chocolate chips

* Preheat oven to 350. Grease cookie sheets.
* In medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla.
* In separate bowl, stir together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture.
* Then stir in the chocolate chips.
* Drop dough onto cookie sheets.
* Bake for 10 minutes in preheated oven.

* Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.
Before they all disappear, prepare the Cream Cheese Frosting, to go on top.
(NOTE: this recipe makes enough for 2 batches of cookies. Half it, if only making one batch….or better yet, make the whole recipe and save it for other pumpkin recipes coming up!)

1 8oz pkg cream cheese
½ cup butter
1 lb powdered sugar
1 tsp vanilla
dash of salt

Mix it all together….
And place a healthy dollop on each cookie.
And just a tip…they’re even better cold from the fridge! Mmmm.




  1. 1) Angela

    Thank you for providing this wonderful recipe! My husband loves pumpkin to no end. So, when I saw this recipe, just knew I had to make it for him! So, I’ve been slaving away in the kitchen all day (j/k…the easiest to make, I promise!) and, now, I am patiently waiting for him to arrive home from work to discover this heavenly surprise. So delicious and definitely worth making! Thanks again! =)

  2. Fyi, this also works with butter instead of shortening. So good!! I just made them. Thank you so very much!! Happy Autumn!

    • 3) Rona McFadden

      Bree, did you use the same measurement when using butter instead of shortening? I ask this because I want to make these but have no shortening.

  3. 4) Kendra

    I just made these to bring to our home teachers tonight and I don’t want to take them, I want to eat them all! They are so good. I’ve got my husband and 3 other guys here today and the cookie taste test passed with flying colors with all 4 of them. Thanks for such a fantastic recipe 🙂

  4. 5) Maddy

    omg! my step dad went to the bakery the other day and bought these type of cookies. he bought four, one for me, my mom, my little brother, and himself… but i ended up eating three and my mom ate the other one. he was soooo mad! so im making more, this resipe is great. they r in the oven right now cooking. cant wait!

  5. Dana, these look so good! When I get home, I’m going to have to make these. 🙂

  6. 7) Jessica Keyes

    Can you make these without chocolate chips?

  7. 8) Jessica Keyes

    I picked up some chocolate chips and they were amazing!!! (:

  8. 9) Tom Hodapp

    I always make a recipe just as it’s written before experimenting with it. This recipe is delicious! The next time I make them, I am going to include chopped toasted pecans in the cream cheese frosting (like I do with my Carrot Cake).

  9. 10) Issa Marceau

    the cookies look good and I have a few extra can of pumpkin puree. I only have one question… do i need brown sugar or regular(white) sugar?

  10. 11) Rebecca

    Do these have to be kept in the fridge?? Just wondering with the cream cheese frosting!

  11. 12) AddiSon

    Just so you know don’t make 2 batches of frosting for two batches of cookies there is a lot of frosting left over more for us to eat. ????

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