Easy Soft Pumpkin Chocolate Chip Cookie Recipe

Soft Pumpkin Cookies

Is it really fall if you don’t have pumpkin cookies? And hot chocolate, but that’s a totally different conversation. This pumpkin chocolate chip cookie recipe is one I got from my sister’s mother-in-law. The beauty of having a big family is getting to enjoy the spoils, aka recipes, of all the different generations! But I love it because it’s totally different than the traditional pumpkin cookies I’m used to. And the glaze on top makes it a step above the pumpkin chocolate chip cookies I’ve had before. Don’t be afraid of the glaze though – it’s so easy to make and pretty much foolproof! If you don’t want it, the cookies are delicious by themselves too!

Pumpkin Chocolate Chip Cookies Ingredients

You’ll likely already have most of these ingredients in your pantry. If you don’t, they’re readily accessible at pretty much any grocery store. Or via Instacart if you do grocery store deliveries like I do instead!

Shortening – don’t try and substitute butter or something else, it bakes differently. I’m still playing with the recipe to see if we can tweak it to use something else because shortening isn’t my personal favorite, but it works well in these cookies. Canned pumpkin – make sure to get pumpkin puree, not pumpkin pie filling Egg – we always prefer cage-free organic eggs but whatever large egg you have on hand is fine Vanilla – We like Nielsen-Massey Vanillas the best but again, whatever works Chocolate chips – milk chocolate are best but you could change it up and use other flavors as well Sugar Flour Baking powder Baking soda Cinnamon Salt Butter – this is for the glaze that goes on top Milk – whole milk works best for a creamy glaze Brown sugar – light or dark works Powdered sugar

Have leftover pumpkin after making these? Make this pumpkin crunch cake or these pumpkin cheesecake bars with the leftovers!

How to Make These Soft Pumpkin Cookies

You’ll make this recipe in two parts – the cookies and the glaze. Both are simple to make and taste so good together! Want to make it even easier, simply skip the glaze, but I’m warning you, it makes these pumpkin chocolate chip cookies so much better! I’ve included basic instructions below but make sure to check out the full recipe in the recipe card at the bottom of this post for all the details like baking time, measurements, etc.

How to Make the Pumpkin Chocolate Chip Cookies

1 – Blend together the shortening, sugar, pumpkin, egg, and vanilla. 2 – Stir together the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. 3 – Add the dry ingredients to the wet ingredients and combine. 4 – Add the chocolate chips then bake in the oven. 5 – Let cool completely before glazing the cookies.

How to Make the Glaze

1 – Boil the butter, milk, and brown sugar together. 2 – Add powdered sugar until it’s a good spreading consistency. 3 – Remove from heat and use a plastic bag with the corner cut off to spread on top of each cookie. Important Note – try your best to let them cool before eating them. They’re way better once they’ve cooled and stay together. If you eat them hot, just like most cookies, they tend to fall apart. They’re much better after they’ve cooled for a bit.

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