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–+ servings

Dark Chocolate Chip Pumpkin Cookies with Cream Cheese Drizzle

Servings: 3
Author: Michelle De La Cerda
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Ingredients

  • 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

Instructions

  1. Pre-heat oven to 350°
  2. In a bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and nutmeg. Set aside
  3. Using a stand or hand mixer, beat the butter and sugars together until smooth
  4. Add the egg, vanilla, and milk
  5. Once smooth, add the pumpkin
  6. Slowly add the dry ingredients to the mixer, combine until all the spiced flour has been incorporated
  7. Fold in the chocolate chips
  8. 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
  9. Bake for 12-15 minutes

Cream Cheese Drizzle

  1. Using a hand or stand mixer, combine the cream cheese, butter, and 2 tbsp milk
  2. Slowly add the powdered sugar
  3. If needed, add the remaining milk until the desired consistency has been reached
  4. Allow to cool at least 10 minutes before adding icing
  5. Using a spoon, pastry bag, or zip-seal baggie with a small hole cut in the corner, drizzle the icing over the cooled cookies.