Cream Cheese Frosted Pumpkin Chocolate Chip Cookies

Satisfy your fall cravings with these delicious frosted pumpkin chocolate chip cookies with luscious cream cheese frosting. Made with pumpkin puree and warm spices, these cookies are the perfect treat for the season.

There is nothing I love more than fall colors, feelings and food. There’s something that truly starts to stir inside of me as the leaves begin to fall. My sister once told me that she loves fall but doesn’t love the famous flavors of fall, so I set off to find something that she would love.

A friend many years ago delivered these frosted pumpkin cookies to our house and I’m pretty sure that the soft and chocolatey cookies with that dreamy, creamy frosting that your teeth completely sink into will sell her forever!

If you love our classic pumpkin chocolate chip cookies, then you will love this recipe with an added layer of creamy rich flavor in the cream cheese frosting! Pumpkin desserts and cream cheese frosting are a match made in heaven!

Ingredients for Pumpkin Chocolate Chips Cookies

If you have a can of pumpkin puree, then chances are you have the rest of the ingredients in your pantry for these pumpkin spice cookies! Here is everything you will need:

• Wet Ingredients: Vegetable Oil, Granulated Sugar, Light Brown Sugar, Egg, Pumpkin Puree and Vanilla Extract
• Dry Ingredients: All-Purpose Flour, Baking Powder, Baking Soda, Salt and Pumpkin Pie Spice, see note
• Mini Chocolate Chips: I like to use the mini chocolate chips so that they stay evenly distributed in the cookie dough, but you can use full size chocolate chips too.

Ingredients for Cream Cheese Frosting

• Butter: unsalted and softened to room temperature
• Cream Cheese: full fat and softened to room temperature
• Vanilla Extract: adds flavor
• Powdered Sugar: the base of the frosting and all the sweetness
• Salt: enhances all the flavors

Keep scrolling to the end of the post for all the measurements and information you need.

How to Make Frosted Pumpkin Chocolate Chip Cookies

These cookies are thick and pillowy, dotted with chocolate chips, and everything you want in a fall cookie. If you’re looking for a more chewy cookies, try our chewy pumpkin cookies, because this recipe is more of a cakey cookie. Here are the steps for making them:

1. Prep: Preheat oven to 350 degrees F and line a couple of baking sheets with parchment paper or silpats.
2. Beat: Add the oil and sugar to a stand mixer fitted with the paddle attachment and beat on high speed for 2 minutes.
3. Mix: Add the egg and beat to combine. Decrease the mixer spe

Secret Ingredient Chocolate Chip Cookie Recipe

Satisfy your sweet tooth with this delicious and easy chocolate chip cookie recipe. Perfect for any occasion, these cookies are sure to be a hit with everyone! And you won’t believe what the secret ingredient is!

My darling friend Kim had a nanny helping her out one day and my daughter along with hers made cookies with this sweet nanny. Thankfully, I was the happy recipient of a delicious treat! One secret totally makes these cookies irresistible!!

Do you have a single go-to chocolate chip cookie recipe, or do you have different chocolate chip cookie recipes for different occasions? Sometimes I want thick gourmet chocolate chip cookies, so I go with our Levain bakery copycat recipe. Other times I want that tender, perfectly chewy chocolate chip cookie, so I go with our favorite chocolate chip cookie recipe. If I have vanilla pudding on hand, I’ll make our chocolate chip pudding cookies. It just depends!

Well, this CCC recipe is super quick and easy, the the surprise ingredient is something you’ll have on hand already, but you’ve probably never thought to add it to a chocolate chip cookie before.

Ingredients for the Best Chocolate Chip Cookies

Here is the list of ingredients you will need to make these delicious cookies including the surprising secret ingredient:

• Light Brown Sugar: adds richness and sweetness
• Granulated White Sugar: adds sweetness
• Butter: adds fat and rich flavor, shortening or a combination of butter and shortening can also be used
• Eggs: gives the cookies structure
• Flour: just regular all-purpose flour works great
• Baking Soda: gives the cookies their rise and fluffiness
• Salt: enhances all the other flavors
• Cinnamon: The secret ingredient!
• Cinnamon Sweet Thins: Just to add some more cinnamon flavor and a little texture! You can use cinnamon graham crackers or our personal favorite Read more

Welcome to the weekend, my friends! As always, when October rolls around, I simply must quote my beloved Anne girl, “I’m so glad I live in a world where there are Octobers.” Our weather has been absolutely lovely this week and I’ve soaked it up whenever possible. As I write this, the sun is shining and there’s a chilly breeze outside. 

ON THE BLOGS THIS WEEK: Cheesy, saucy, rich and hearty Sausage Stuffed Zucchini Boats are a favorite in my house. Whether you serve them on their own, with a side of rice or potatoes, or chopped up and tossed with pasta (that’s my favorite way to enjoy these for lunch leftovers!), these zucchini boats are likely to be a win with your whole family.

Crispy on the outside, soft and fluffy on the inside, these Roasted Red Potatoes are sure to become a regular feature on your menu. The kids absolutely loved them.

Dip those potatoes or some crispy roasted Brussels sprouts in this Bang Bang Sauce for a side dish delicious enough to steal the dinner show.

Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.

This smooth and creamy Honey Ice Cream with Cardamom and Cinnamon is the ultimate complement to a bowl of berries or grilled peaches. It’s also terrific scooped into a cone or bowl on its own, or drizzled with warm berry sauce. The flavors in this ice cream are unforgettable.

Full of tender apples, beautifully citrusy rhubarb, and crowned with a classic brown sugar oat crisp topping, Apple Rhubarb Crisp blends seasons together in sweet tart harmony.

What I’m CRAVING: I’m really wishing I had some of my cousin Hannah’s Cranberry Bliss Biscotti in the house this morning. I need to put these on my must-make baking list soon! 

My FAVORITE THINGS this week are my dishwashing gloves. They have a cuff that helps prevent water from splashing and getting inside the gloves. I have the medium size and they’re the PERFECT not-too-tight, not-too-loose fit, super easy both to put on and take off. I’ve been using them for almost a year now and still love them as much as the day

This smooth and creamy honey ice cream with cardamom and cinnamon is the ultimate complement to a bowl of berries or grilled peaches. It’s also terrific scooped into a cone or bowl on its own, or drizzled with warm berry sauce. The flavors in this ice cream are unforgettable.

Cardamom Honey Ice Cream

I was chatting with friends a few weeks ago, on a very warm day, and someone asked what our favorite ice cream flavors were. (Side note – that’s a hard question for some of us!)

My favorite flavor at that moment in time was a three-way tie between lemon ice cream, black raspberry ice cream, and birthday cake ice cream. Another friend commented that his favorite flavor was a cardamom honey ice cream he’d made a while back.

Honey Ice Cream

I couldn’t get that cardamom and honey ice cream flavor combination out of my mind. I enjoy pretty much anything if it has cardamom in it and I’d never tried a honey ice cream, so I knew I needed to try this sooner than later.

The depth of the honey flavor in the ice cream will be determined by the time of honey you choose to use when making this recipe. A basic grocery store honey will deliver plenty of honey flavor. However, a darker honey will deliver a stronger flavored ice cream.

Honey ice cream has a rich, creamy texture and it stays soft and scoopable even after several days in the freezer. This isn’t an ice cream that will ever be rock-hard after freezing.

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Creamy Garlic Parmesan Brussel Sprouts and Broccoli

A creamy sauce is the key to our perfect brussel sprouts and broccoli recipe, plus buttery sautéed mushrooms and crisp, salty bacon! It the best easy vegetable recipe.

My mom LOVES mushrooms sautéed in butter. She loves caramelized mushrooms and mushroom soup, but nothing really sold me on the power of a little ‘shroom’ until now. This is the absolute best recipe for brussel sprouts AND their famous green and stalky cousin, broccoli. As the flavors blend and melt together under the blanket of a silky and creamy white sauce the nuttiness from the nutmeg will take over and everyone will be salivating for just one little bite.

It was a Sunday and my plans for dinner ended up being a waste, so I quickly shifted gears and began pulling the leftovers into a new concoction, one I hoped would be decently received.

I had:

Broccoli

Brussel Sprouts

Cream

and Mushrooms.

But I was feeling a bit insecure. I mean, do broccoli and brussel sprouts really hold up next to one another?

And hold up they have! This is one of my very favorite recipes to make. If it was 20 years ago I’d have given a hard pass on those brussels, heck probably the broccoli too, so why was I willing to play the game now?

Because of that sauce.

It’s rich and creamy without drowning the vegetables. And I’m convinced that it actually makes you happier when you combine vibrant color with an opposite sauce and texture. For some reason it really does go from being ok to delicious!

How to Make This Recipe

Ingredients for Creamy Brussel Sprouts and Broccoli

This veggie recipe is simple but totally loaded with flavor. Here is what you will need:

• Bacon
• Butter
• Brussels Sprouts
• Broccoli Florets
• Baby Bella Mushrooms
• Garlic Seasoning: like Johnny Garlic Spread or Kinder Buttery Steakhouse Rub
• Heavy Cream
• Buttermilk
• Parmesan Cheese
• Salt and Pepper

The measurements for all these ingredients can be found in the recipe card at the end of this post.

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