These are my all-time favorite cookies–and that’s saying a lot. It’s possible that I am the first person in line at the market on the day that canned pumpkin hits the shelf for Fall. And what better way to usher in the new season than with an afternoon filled with baking yummy, soft, sweet pumpkin cookies with homemade icing while the little guy takes a siesta.
This recipe will make about 36 really soft and fluffy cookies.
Cookie Ingredients:
1 cup softened shortening {use butter-flavor Crisco}
2 cups of sugar
4 eggs
2 cups of canned pumpkin
4 cups of flour
8 tsp. of baking powder
2 tsp. salt
5 tsp. cinnamon
1/2 tsp. ginger
1 tsp. nutmeg
1 bag of semi-sweet chocolate chips
Frosting Ingredients:
8 ounces of cream cheese at room temperature
3/4 cup of unsalted butter, softened
1 lb. powdered sugar {1 box}
sprinkle of salt
2 teaspoons pure vanilla extract
First, preheat the oven to 400. Combine all cookie ingredients {except chocolate chips} in a large bowl and mix until smooth. Add the bag of chocolate chips and stir in to batter with spoon. Use a tablespoon to drop batter by the spoonful onto a parchment paper lined cookie sheet. My good friend (and insanely talented cookie baker), Brittney, taught me that the key to perfect cookies is parchment paper. It keeps the cookies from burning.
Bake at 400 for 8-10 minutes.
While the cookies are baking and cooling, get started on the frosting. Combine the cream cheese and butter in a mixing bowl and mix until smooth. Add the powdered sugar 1/2 a cup at a time, and mix until very smooth. Add the vanilla extra and mix. Don’t ice the cookies until they are completely cool.
And now, be ready to eat a dozen by yourself before the nights over.
Speaking of Halloween…
Head over to my shop to see all the festive pillows and pillow covers we added for the occasion:
- 1 cup softened shortening {use butter-flavor Crisco}
- 2 cups of sugar
- 4 eggs
- 2 cups of canned pumpkin
- 4 cups of flour
- 8 tsp. of baking powder
- 2 tsp. salt
- 5 tsp. cinnamon
- ½ tsp. ginger
- 1 tsp. nutmeg
- 1 bag of semi-sweet chocolate chips
- 8 ounces of cream cheese at room temperature
- ¾ cup of unsalted butter, softened
- 1 lb. powdered sugar {1 box}
- sprinkle of salt
- 2 teaspoons pure vanilla extract
- Preheat the oven to 400 degrees.
- Combine all cookie ingredients {except chocolate chips} in a large bowl and mix until smooth.
- Add the bag of chocolate chips and stir into batter with spoon.
- Use a tablespoon to drop batter by the spoonful onto a parchment paper lined cookie sheet. Bake for 8-10 minutes.
- Combine the cream cheese and butter in a mixing bowl and mix until smooth.
- Add the powdered sugar ½ a cup at a time, and mix until very smooth.
- Add the vanilla extract and mix.
Ashley Stock
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I LOVE this recipe – I make something similar every fall, but I’ll have to try your icing this time! P.S. Whole Foods carries canned pumpkin alll. year. long.
YUM! I love pumpkin that and the topping of icing does it for me. These look incredible!
Yum! These look so good! My hubby loves pumpkin pie so I bet he would like these too.
And I love cookies, especially iced ones. 
Those look really yummy! I’m not a huge chocolate fan though so I would probably leave those out. By the way, those pillows are really cute!
At what temp and for how long do you bake these? They look so good!!!
LOL, that would help, wouldn’t it, haha! i just added it, thanks for the heads up
No problem…thanks for the great recipe!
I’m so happy it’s fall! Those pillows are so cute and the cookies look delicious! I’m a huge fan of pumpkin chocolate chip.
P.S. I love the large rose earrings in vanilla that I purchased from you! I ended up getting only the one shipment, so I hope the post office returned the other one to you. Your crafts are so cute!
~ Angela
grahamandangela.blogspot.com
TOTES making these! but lets get down to the facts here. could your waist BE any skinnier in that picture of you holding those cookies? all i could think of was WHAT THE TINY?! so jealous!
thanks for the recipe! and please eat them all and gain 5 pounds so i don’t have to hate you
(hehe)
I am quite serious when I say that this photo is SURELY an optical illusion. It must be the angle of the camera in relation to the giant tray, because that is not an accurate depiction of my waste at all, lol!
Looks sooo good! I’m definitely going to try making them. I LOVE cream cheese frosting :0)
I can’t quite believe its pumpkin season! But it is! I had my first pumpkin spice latte today and it made me super excited for fall, halloween and thanksgiving! eek!
These cookies look super yummy! I’m planning to make some Thanksgiving treats for M’s family next month {canadian thanksgiving} so I’m noteing these…i think they’ll be a huge hit!
yum!! these look soo yum!
I love pumpkin cookies! Can’t wait to make these… probably much better than a boxed mix where you just add eggs! Yay for fall!
The Boo! pillow is really cute!
Aw, this post just made me so excited for fall, so thank you!!
Oh my stars…pumpkin ANYTHING is my weakness. Can I come over for some cookies because I am too lazy to make them myself right now
LOVE the new pillows! xoxo
Delish!
Delish!!!! Pumpkin cookies are my husband’s favorite cookie period! I really need to go to the store & stock up on that pumpkin!
Totally bookmarked this page so I can make these lovelies soon!
These. Look. AMAZING! And I’m just loving the pillows.
These. Look. AMAZING! And I’m just loving the pillows.
Ashley, chocolate chip pumpkin cookies are my FAVORITE, seriously, how did you know?! ha
I made chocolate chip pumpkin muffins last weekend… to die for!
I can totally relate to preparing to eat a dozen by myself!
I better wait a few weeks before trying your yummy looking recipe while I try and work off the muffins haha
These look sooooo yummy! I can’t wait to try the recipe out myself!
p.s. adorable pillows
I make this every year– practically the same recipe (minus the chocolate chips)! LOVE pumpkin cookies, especially with the frosting (although my frosting is more of a drizzly glaze). YUM.
These look amazing… and the pillows are so cute!
I heart all things pumpkin so def gonna have to try these…..Look so yummy!
oh em gee. i want more than one of these!
I PROMISE you, I love them more than you do!
I store up on Pumpkin so that I can make them throughout the year… My recipe is really similar to yours, but I use 2 eggs, 5 cups flour, 1 cup brown sugar, 1 cup white, less baking soda, and some baking powder as well.
I was pretty sure my children were going to come out orange from eating so many… Ask me what I had for breakfast, lunch, and dinner yesterday…? Yep!
The cookies are so yum, I love sweets with pumpkin especially in the fall.
I love pumpkin everything, but I never thought to add chocolate chips! Gotta try that. You’re such a doll, love your adorable blog!
These look great. I tried a similar receipe this weekend and they didn’t bake-up, they were so runny. The ingreidents were different though. Do you know if I need to adjust this receipe in anyway for altitude? I live in Denver and thought that might have been my problem with the other receipe. Thanks!
I sort of go pumpkin crazy this time of year. These look really good, great post. I started up a new “desperate 4 date night” linky and shared some fun pics my husband took at our last date night 11 year wedding aniv. editon. I would love for you to check it out.
http://bacontimewiththehungryhypo.blogspot.com/2011/09/desperate-4-date-night-linky-and-11.html
If you get a chance let me know if you have a spot opening up for a give away, would love to do one for my shop. Thanks, again.
My preschooler and I are going to make these today! Do you think it would be ok just to use regular crisco? Or should I use butter? (I don’t have butter flavoured crisco…)
Thanks!
I can’t wait to make these. However, I see baking soda in the picture but somehow I can’t find how much to use in the recipe. Maybe I just missed it, but can anyone help?
That was totally my mistake. There is Bo baking soda on the recipe! Xoxo, ashley
I made these cookies for my husband to bring to work for his birthday treats. They are fantastic! Great reviews all around – THANKS!
I just made these cookies this weekend from your recipe for my son’s bday party & the kids started devouring them before I even got the icing done!! They were a huge hit:) Thanks for the great recipe!
I just blogged about these little sinful cookies!!!! OMGosh good! Thank you for this recipeI It is definitely a new family favorite!!!!!! xoxox
I love Fall baking! These sound wonderful! I will make these this weekend when I get all the ingredients together. I will be substituting the chocolate chips for some white chocolate chips and add some dried cranberries as well. Thanks for the recipe.
OH.MY.WORD. I FINALLY made these and they are AH-MAZING! You weren’t kidding about eating a dozen. I think I could! And my Pampered Chef medium scoop (that I just used for the first time) made the perfect sized cookie
Thanks for this recipe that is now going to be a fall family staple!
Made these tonight! Thanks so much for my new fall cookie recipe!
I just made these. I still have some cooking in the oven. I forgot to add the chocolate chips for the first 1/4 of the batter but they still taste really good without them. I can’t wait to try the ones with the chocolate! My daughter loves them too…. she calls them muffins–they really are so soft! This is one recipe I will make …. um…. frequently?
Love all things pumpkin! Can’t wait to try these they sound delicious. xoxo
oh my gosh, just made these, and they looked amazing! So, I just took a bite, and they tasted really bad, I just realized that I put 8 tsp. of baking soda instead of powder! All I can taste is baking soda! Haha, that is so classic! I can’t wait to make these again, they look and smell so good!
Those look yummy. My friend has a pumpkin cookie recipe, but it doesn’t have chocolate chips. So I will need to try this one!
Oh myyy gosh!! These are amazing. Had 2 cups of pumpkin left over from another recipe and I remembered that I had wanted to try these ever since you posted them…and boy am I glad I did. They are so moist and delicious. The perfect cross between a muffin and a cookie! I even made them without any butter or shortening at all- I subbed 1/2 c milk+1/2 c applesauce for the shortening, and I also subbed egg whites for 2 of the eggs and they were heavenly! Thank you so much for a new (easy) recipe to add to my repertoire!
I have to give credit where credit is due. I work for a very large retailer and our corporate office had a cookie contest and I made these and out of doznes of entries, this recipie won me first place! THANK YOU!
LAME!! Doesnt even say how long to bake and doesn’t even tell how to measure powdered sugar if u dont have the 1 LB pre-measured BOX!! I have a LG bag!
they bake for 8-10 minutes. and there are 3.75 cups per pound of powdered sugar. Hope this helps.
They’re not really cookies. They’re “cake-ies”. Its cake. Eh.
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