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Chewy Pumpkin Cookies with Cream Cheese Icing

  • Author: Chew Out Loud
  • Yield: 18-20 cookies 1x


  • 1/2 cup salted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon table salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 2/3 cups pumpkin flavored morsels (Nestle makes them seasonally)
  • For Cream Cheese Icing:
  • 4 oz cream cheese, melted
  • 1 TB salted butter, melted
  • 1½ cups powdered sugar
  • ½ tsp vanilla extract
  • 1 TB milk
  • ¼ tsp pumpkin pie spice


  1. In a bowl, whisk the melted butter and both sugars together until completely smooth and incorporated. Whisk in vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, hand-whisk together the remaining cookie ingredients except for pumpkin morsels. Using rubber spatula, fold together the wet ingredients into the dry ingredients. Don’t over-mix; the dough will be very soft. Fold in morsels. Cover the dough and chill for at least 1 hour or overnight (Dough must be chilled to bake properly.)
  3. Preheat the oven to 350F degrees, with rack on lower middle position. Line large baking sheet with parchment paper.
  4. Roll the dough into 1.5 TB sized balls and place 2 inches apart on lined baking sheet. Slightly flatten the dough balls. Bake the cookies for 9-11 minutes. Cookies may appear soft and under-baked. They will further set upon cooling. If they didn’t spread out much, you can slightly flatten a bit once out of oven.
  5. Allow cookies to cool completely. Meanwhile, make the cream cheese icing. Combine all icing ingredients in a bowl, whisking together to combine well. Transfer to a sturdy Ziploc bag. Squeeze air out of bag and seal tightly. Cut small hole at one end of bag. Drizzle icing over cooled cookies.