Go Back
Print Recipe

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.