These chocolate chip cookies are the perfect autumn treat. Loaded with canned pumpkin, quick-cooking oats, chocolate chips, ground cinnamon, and a touch of honey, these cookies are full of both flavor and texture. And, best of all, these moist pumpkin cookies are topped with a swirl of cinnamon sugar glaze, adding the perfect finishing touch. These sinfully delicious fall cookies are sure to become a go-to favorite.
Gobble, Gobble, Gobble.
Happy Thanksgiving week. What better way to celebrate than with pumpkin cookies, which are filled with chocolate chips, and then drizzled with cinnamon swirl icing? Well, I guess you could celebrate with pumpkin pie, but that just seems so dull and unimaginative.
I’m having a hard time comprehending that it has been a year since last Thanksgiving. Why is time moving so fast? It seems like only a few months ago I was making this potato dish and these deviled eggs to take to my parents’ house for the big day.
I’m still in the process of trying to decide what dishes to arrive with for this year’s holiday meal. Of course, there will be a tray of deviled eggs along for the ride, but I have no idea if they will be my original famous deviled eggs, one of the many other scrumptious deviled egg recipes that I have created, or an entirely new and “egg”citing recipe to surprise everyone with. Any ideas?
I feel like I also need to make a dessert to bring along as well, and haven’t decided as of yet what that dessert should be. Maybe these cookies? Maybe these cookies with vanilla bean ice cream sandwiched in between? Hell’s bells, maybe these cookies without the cinnamon swirl, dipped in chocolate, and then sprinkled with a tiny bit of sea salt? So many options. I can’t decide. No matter what I decide to make, I’m sure it will be gobbled up. Get it? Gobbled up?
Gobble, Gobble, Gobble.
Ingredients:
Cookies:
- 1 Cup Unsalted Butter, Room Temperature
- 2 Cups Granulated Sugar
- 4 Tablespoons Honey
- 1 Cup Canned Pumpkin
- 2 Eggs, Room Temperature
- 2 Tablespoons Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Tablespoon Baking Soda
- 1 Teaspoon Kosher Salt
- 4 Teaspoons Ground Cinnamon
- 2 Cups Quick-Cooking Oats
- 1 Bag Chocolate Chips
Swirl:
- 1 Cup Powdered Sugar
- 2 Tablespoons Heavy Whipping Cream
- 2 Tablespoons Warm Water
- 1 Teaspoon Ground Cinnamon
Directions:
Cookies:
- Preheat oven to 350 degrees.
- On medium speed, cream the butter and sugar together for 3 minutes.
- Add the honey, pumpkin, eggs, and vanilla; mix for 3 minutes.
- In a small bowl, whisk or sift together the flour, baking soda, salt, and ground cinnamon.
- On low speed, slowly add the flour mixture to the pumpkin mixture; mix until just combined.
- Use a silicone spatula to fold in the oats and chocolate chips.
- Use a cookie scoop or tablespoon to drop the dough onto a Silpat or parchment paper-lined baking sheet.
- Bake for 10 minutes.
- Allow the cookies to cool on a baking rack, before decorating.
Swirl:
- Whisk together all of the swirl ingredients for several minutes, or until no lumps remain.
- Use a decorator bottle or plastic bag with the tip snipped off to create an icing swirl on each cookie.
- Allow the cookies to rest for several hours before packaging them in an airtight container with waxed paper between each layer of cookies.
Suggestions:
- This cookie will make between 5 and 6 dozen cookies.
- Use your favorite chocolate chips in this recipe. I used gigantic chocolate chips because I could not remember where I hid the miniature ones in my kitchen. Of course, I found them the very next morning. If I could get in a time machine and travel back to the moment of chocolate chip addition, I definitely would have gone with the miniature chocolate chips.
Improvements:
- Replace half of the cinnamon in this recipe with pumpkin pie spice.
- Add finely chopped pecans to the cookie dough.
- CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Fall/Autumn/Halloween Cookies section.
Ingredients:
- 1 Cup Unsalted Butter, Room Temperature
- 2 Cups Granulated Sugar
- 4 Tablespoons Honey
- 1 Cup Canned Pumpkin
- 2 Eggs, Room Temperature
- 2 Tablespoons Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Tablespoon Baking Soda
- 1 Teaspoon Kosher Salt
- 4 Teaspoons Ground Cinnamon
- 2 Cups Quick-Cooking Oats
- 1 Bag Chocolate Chips
- 1 Cup Powdered Sugar
- 2 Tablespoons Heavy Whipping Cream
- 2 Tablespoons Warm Water
- 1 Teaspoon Ground Cinnamon
Directions:
- Preheat oven to 350 degrees.
- On medium speed, cream the butter and sugar together for 3 minutes.
- Add the honey, pumpkin, eggs, and vanilla; mix for 3 minutes.
- In a small bowl, whisk or sift together the flour, baking soda, salt, and ground cinnamon.
- On low speed, slowly add the flour mixture to the pumpkin mixture; mix until just combined.
- Use a silicone spatula to fold in the oats and chocolate chips.
- Use a cookie scoop or tablespoon to drop the dough onto a Silpat or parchment paper-lined baking sheet.
- Bake for 10 minutes.
- Allow the cookies to cool on a baking rack, before decorating.
- Whisk together all of the swirl ingredients for several minutes, or until no lumps remain.
- Use a decorator bottle or plastic bag with the tip snipped off to create an icing swirl on each cookie.
- Allow the cookies to rest for several hours before packaging them in an airtight container with waxed paper between each layer of cookies.
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