Pumpkin Chocolate Chip Cookies with Cinnamon Cream Cheese Frosting

My husband’s favorite fall treat of choice. I should have probably made them 5 times by now as it is the end of October, but I worry I’ll eat too many if they’re around! We love this recipe and use it every year! I also added a cinnamon cream cheese frosting on top & heated it up so I could spoon it on like a glaze. You must try these! We love them.

Pumpkin Chocolate Chip Cookies:

• 1/2 c butter room temp
• 1 1/2 c sugar
• 1 egg
• 1 tsp vanilla extract
• 1 c pumpkin puree
• 2 1/2 c all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 c chocolate chips

Preheat oven to 350 degrees. Cream butter and sugar together in a stand mixer. Once mixed well add egg, vanilla, and pumpkin, and mix again. Separately, combine dry ingredients. Slowly add dry ingredients to wet mixture, and then add the chocolate chips last.

GREASE your cookie sheets with cooking spray. This is unlike normal chocolate chip cookies but it helps them slide right off. Cook for 15 minutes or until first sign of brown appears on top.

Cinnamon Cream Cheese Frosting:

• 1/2 block cream cheese
• 1/2 stick butter
• 2 –3 c. powdered sugar
• 3 –4 tbsp. milk
• 1 tbsp cinnamon

Beat cream cheese in stand mixer until soft and light. Slowly add butter and continue to mix until whipped. Slowly add powdered sugar and cinnamon. Add milk slowly until it is whipped into a thick butter cream. Remove from stand mixer and place into microwave safe bowl. Heat for about 30 seconds or until frosting is melted. This helps the frosting coat the cookies but it will still remain thick. If you simply add more milk to the frosting it will be runny. Spoon the warm frosting onto the cookies and let set. Enjoy!