These pillowy soft pumpkin cookies are dotted with chocolate chips and topped with a crunchy caramel glaze. This is my favorite pumpkin cookie recipe of all time!
When the weather turns cold, my first instinct is to start baking. And today I’m going to share my all-time favorite fall cookie recipe that I got from my friend Leslie. These cookies are melt-in-your-mouth soft with a crunchy caramel icing.
I’m telling you, they are the kind of cookies that tempt you to devour a dozen while hiding in the pantry so no one sees you and asks to share. Not that I would know anything about that. Ahem.
The caramel glaze is what really sets these cookies apart. The cookie itself is pillowy soft and amazing, but when you add that crunchy icing to the outside… wow! The contrast in textures is out of this world.
Pumpkin Chocolate Chip Cookies with Caramel Glaze
These pillowy soft pumpkin cookies are dotted with chocolate chips and topped with a crunchy caramel glaze. They are my favorite pumpkin cookie of all time!
Ingredients
Pumpkin Chocolate Chip Cookies
- 2 cups shortening or margarine
- 2 cups sugar
- 2 cups canned pumpkin not pumpkin pie filling, just plain pumpkin
- 2 eggs
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon salt
- 4 cups flour
- 1 package chocolate chips about 2 cups
Caramel Icing
- 6 TBSP butter
- 1 cup brown sugar
- 8 tablespoons milk
- 2 cups powdered sugar
- 1 ½ teaspoon vanilla
Instructions
Pumpkin Chocolate Chip Cookie
- Cream shortening, sugar and pumpkin until smooth. Add eggs.
- Sift dry ingredients together. Add to wet. Stir until combined. Dough will be very thick.
- Mix in chocolate chips. Drop by the spoonful onto a greased baking sheets or use parchment paper. Bake at 350 degrees for 12-15 minutes, until cookies are no longer shiny. Do not overbake.
Caramel Glaze
- In a small saucepan, combine butter, brown sugar and milk and stir until dissolved.
- Remove from heat and add powdered sugar and vanilla and stir. Spread over warm cookies. You may need to reheat the icing occasionally to keep it from getting hard in between batches. Just pop it into the microwave for 20 seconds or so.
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Comments & Reviews
I love pumpkin recipes. I'm going to have to go make sure I have the ingredients and make a batch or two. Thanks.
Could you tell me how many cookies this makes? I am thinking of cutting the recipe in half since it is only me and my husband.
I think for two it would be better cut in half. If I remember right, it's a pretty big recipe.