These are melt-in-your-mouth yummy. The frosting has a butter caramel flavor and the cookies are so soft...delicious! I got this recipe from a friend a few years ago when she brought these to a Halloween party we were throwing. She says they are her all time favorite pumpkin chocolate chip cookies and I must agree. Let me know what you think!
Pumpkin Chocolate Chip Cookies
submitted by Brittany
Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened
Then add:
1 cup pumpkin
1 tsp vanilla
1 egg
Sift together dry ingredients then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost.
Icing:
In saucepan, heat 3 Tb butter and 1/2 cup brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.
I have never made pumpkin cookies,but that's about to change! These look so addictive!
ReplyDeleteI have seen these before. They keep popping up in the blogosphere...so they must be good ;)
ReplyDeleteI love everything pumpkin this time of year! These look soooo good. I think I will make them for our ward trunk or treat tonight! Thanks Britt!
ReplyDeleteoh my really tempting.. nice and gooey looking
ReplyDeleteMmmm...these look so delicious! I'm going to make these tomorrow. Quick question: for the icing, how much brown sugar do I need? :) Hope they taste as yummy as they look!
ReplyDeleteYum, Britt! I made these tonight for my neighbors and they were every bit as good as you said they would be! :) Thanks!
ReplyDeletePS - Tiff George - I assumed that it was 1/2 cup brown sugar, and it worked great.
I love pumpkin cookies....it's been a while since I've made them but that's about to change.
ReplyDeleteThe icing was delicious!! Thanks
ReplyDeleteThanks, Erin! Getting ready to make them now...
ReplyDeleteMade these great pumpkin cookies last night. Devine!!!! Thanks for the recipe. Reminds me of my mother's applesauce-raisen cookies...so moist and delicious.
ReplyDeleteHappy Halloween!!
Those look SO good! As soon as I show them to Griff he'll be begging me to make them with him. Or maybe just FOR him. :)
ReplyDeleteCan't wait to make these. About how many cookies does this recipe make?
ReplyDeleteHi Erica, You know I can't remember how many cookies it makes... about 3 cookie sheets, I think. I usually put 12 cookies on a sheet. That is definitely a guess though - sorry!! I will pay more attention next time I make them!
ReplyDeleteMmm... I made these tonight... I was right, Griff begged. :) And we were not disappointed. They were SO good! And we didn't even make the icing. I'll have to do that next time.
ReplyDeleteI am so glad that I found this recipe! These cookies are SO delicious! They stay so moist and soft. I didn't make the icing, because I feel that the cookies are so good on their own. Thank you!
ReplyDeleteI'm frustrated...I've made these twice and both times they were flat and goey. The first time I realized I bought the Pumpkin pie mix and thought that was the problem. Feeling confident the second time I used the 100% pure pumpkin in a can and I ended up with the same results.
ReplyDeleteDo you have any thoughts or tips as to what I might be doing wrong? I didn't sift the flour. would that be the problem. i just measured and added.
I need help. These are one of my favorite cookies, but i've always bought them from the bakery. I'd love to be able to make them right.
Hi Lisa, I am so sorry these aren't working out for you! I cannot figure out why your cookies are flat and gooey. how frustrating! I checked the recipe - everything is accurate. I just barely made these cookies last week and they turned out great. The only thing I can think of is that you are not measuring something right... or missing something. But to be honest, that would be unlikely since you have tried it twice. I don't sift the flour - just sift/stir it together with the other dry ingredients. Could it be that you aren't baking them long enough? I'm so sorry I can't be of more help. Good luck - Brittany
ReplyDelete---> Lisa, check and see if maybe your baking soda or baking powder is still fresh. You can check it by adding a spoon full to a glass of water. It should fizz a lot. Check each one separately, also u may need to cook them a bit longer. (I had this happen to me before and become really discouraged when my cookies keep turning out flat, my mom was the one who told me the trick to check the baking soda/powder.) Remember to keep them stored in a cool, dry place. Moisture is ur worst nightmare when it comes to keeping them babies fresh.
ReplyDelete[...] other day I made the AMAZING pumpkin cookie recipe that Brittany posted a while ago, Pumpkin Chocolate Chip Cookies. It has a delicious caramel glaze that goes on the cookies. I had a little of the frosting left [...]
ReplyDeleteI just made these and they are to die for!!! Light and fluffy little bits of pumpkin heaven. I added just a dash of ground ginger and a dash of allspice (my pumpkin pie spice does not have allspice) to the recipe. I haven't even frosted them yet because I'm afraid I will eat them all!
ReplyDeleteFYI, always make sure your baking powder and baking soda are fresh or they will not turn out. I have a feeling that is the problem a couple of the posters were having with theirs.
[...] are now a staple at my house. Oh how I love pumpkin season! Of course, I eat pumpkin bars, pumpkin chocolate chip cookies, and other pumpkin-y goodness all year. What can I say? The fall is my favorite season, so when [...]
ReplyDelete[…] http://www.thesisterscafe.com/2009/10/the-best-pumpkin-chocolate-chip-cookies-2 […]
ReplyDelete[…] Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost. Icing: In saucepan, heat 3 Tb butter and 1/2 cup brown sugar over medium to med-high heat until bubbling and thick. (Watch it closely so it doesn’t burn) Cool 10 minutes. Stir in 1/4 – 1/2 cup whipping cream. (I used 1/2 c.) Add 2 cups of powdered sugar and beat until smooth. Notes: You can use milk in the icing if you don’t have whipping cream. Just start with ¼ cup and add till it is the consistency you like. I like whipping cream because it makes a thicker frosting. Also, half way through frosting the cookies, I added more whipping cream (about 2 T.) because it started to get too thick. Recipe Source: adapted from The Sisters Cafe […]
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