Dark Chocolate Chip Pumpkin Cookies with Cream Cheese Drizzle ~ Classic fall favorite, chocolate chip pumpkin cookies with a tangy sweet icing.Over Halloween weekend, Elizabeth and I travelled to my sister’s place in Rexburg, Idaho. My entire family was gathering for my nephew’s baptism. A few months ago, we adopted two kittens (one is currently missing, so we’re hoping she’ll come home soon) and we’ve never left them longer than over night.Since we were going to be gone for 4 days/nights, I asked a friend to come in each day and just check on them. Make sure they had plenty of food and water and a bit of company. Plus, it was Halloween and I was afraid of not having someone at my house giving out candy.
I live in a 21st century version of the 1950’s American suburbia. Cookie cutter homes, moms in yoga pants and hoodies pushing quad-holding strollers instead of heels and pearls pushing prams. It can be quite Stepford at times around here. Luckily for me, my friend had his sons for the weekend and opted to trick or treat in my neighborhood. Candy would be given out (I didn’t want to come home to eggs on my door) and the cats would be tended to. Win-Win for me.
My gratitude for the little things he does is often expressed in food, so this is no different. He is huge fan of pumpkin chocolate chips cookies so these are for him. I am a fan of pumpkin and cream cheese, so that tiny flourish in the form a drizzle is for me. The complete combination of pumpkin, dark chocolate, and cream cheese is OMG-good!
These cookies are much closer to cake than a cookie but whatever they are, they are fantastic! If you’re not a fan of dark chocolate, good ole semi-sweet or even milk chocolate will be wonderful in them.
Dark Chocolate Chip Pumpkin Cookies with Cream Cheese Drizzle
- 2 sticks butter; softened
- 1/2 cup brown sugar
- 1 cup sugar
- 1 1/2 tsp . vanilla
- 2 tbsp milk
- 1 egg
- 1-15 oz can pumpkin
- 3 cups flour
- 2 tsp Saigon cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 pkg (10 oz) dark chocolate chips (or any of your choosing)
Cream Cheese Drizzle
- 2 oz cream cheese; soften
- 2 tbsp butter; soften
- 4 tbsp milk
- 1/3 cup powdered sugar
Pre-heat oven to 350°
In a bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and nutmeg. Set aside
Using a stand or hand mixer, beat the butter and sugars together until smooth
Add the egg, vanilla, and milk
Once smooth, add the pumpkin
Slowly add the dry ingredients to the mixer, combine until all the spiced flour has been incorporated
Fold in the chocolate chips
On a greased or parchment lined baking sheet, scoop out balls using a cookie scoop, ice cream scoop or two kitchen tablespoons into 2 tablespoon size balls
Bake for 12-15 minutes
Cream Cheese Drizzle
Using a hand or stand mixer, combine the cream cheese, butter, and 2 tbsp milk
Slowly add the powdered sugar
If needed, add the remaining milk until the desired consistency has been reached
Allow to cool at least 10 minutes before adding icing
Using a spoon, pastry bag, or zip-seal baggie with a small hole cut in the corner, drizzle the icing over the cooled cookies.