You guys, these cookies. I can’t say enough amazing things about them! Soft pumpkin chocolate chip cookies with a creamy dreamy maple frosting. Holy moly. 😀
I promised myself that when I made these I would only eat 2. HA! Yeah, who was I kidding. I had 4 through out the course of the day because I just couldnt help myself. lol I decided I better get rid of them, so I packed up the rest and sent them over to my mother in-law and nephew.
These cookies are so incredibly delicious. The maple cream frosting pairs so perfectly with the pumpkin flavor. If there is any pumpkin recipe you make this fall please let it be these cookies! And then report back to me to let me know what you think. 🙂
- 1 cup salted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 3 cups canned pumpkin
- 5 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 to 3 cups semi-sweet chocolate chips
- ½ cup salted butter, softened
- 3¼ cups powdered sugar
- 4 Tablespoons heavy cream or whole milk
- 2 teaspoons maple extract
- Preheat the oven to 350° degrees F. Grease two large cookie sheets or line with parchment paper. Set aside.
- In a large bowl with an electric mixer, mix the butter, sugars, eggs and pumpkin. Mix on low speed until combined.
- In a separate large bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg. Slowly add dry ingredients into the wet mixture a little bit at a time and mix until just combined. Stir in chocolate chips.
- Drop the cookies onto the baking sheet with a cookie scoop or tablespoon. Bake for 12 to 15 minutes. Cool on a cooling rack. When cooled frost with frosting.
- Cream butter in a medium bowl with an electric mixer. Add powdered sugar gradually until combined. Mix in cream and maple extract. Spread over cooled cookies and enjoy!
- Yields: 30 large cookies