Name: Soft Pumpkin Cookies with Mini Chocolate Chips and Vanilla Frosting Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups almond flour (175 grams); 3 tablespoons coconut flour; 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1/4 teaspoon sea salt; 2 eggs; 1/2 cup cane sugar (or coconut sugar); 1 teaspoon vanilla extract; 1 cup pumpkin puree (canned or homemade); 1/3 cup mini chocolate chips (such as Enjoy Life); Vanilla frosting (for piping, optional)

If you’re on the hunt for a cozy treat that wraps you in autumnal goodness, look no further than this Soft Pumpkin Cookies with Mini Chocolate Chips and Vanilla Frosting Recipe. These pumpkin-filled gems are incredibly tender, boasting a perfect balance of spices and just the right touch of sweetness from mini chocolate chips. The crowning glory is the luscious vanilla frosting, which adds a creamy contrast to the soft, cake-like cookies. Whether you’re baking for a holiday gathering or simply craving the flavors of fall, these cookies will quickly become a beloved favorite in your recipe collection.

Ingredients You’ll Need

A white bowl filled with an orange, thick mixture with small dark chocolate chips spread evenly throughout. The mixture looks creamy but dense, with some textured swirls made from stirring. A gold spoon is placed inside the bowl on the right side. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the first step towards baking these irresistible Soft Pumpkin Cookies with Mini Chocolate Chips and Vanilla Frosting Recipe. Each component plays an essential role—from the almond and coconut flours creating a tender crumb, to the pumpkin and spices lending their warm, vibrant character.

1 1/2 cups almond flour (175 grams): This gluten-free flour provides a moist, tender texture and a subtle nutty flavor.
3 Tablespoons coconut flour: Adds absorbency to balance the wet ingredients, preventing the dough from being too runny.
2 teaspoons pumpkin pie spice: The magic blend of cinnamon, nutmeg, and cloves delivering classic autumn warmth.
1 teaspoon baking soda: Helps the cookies rise and stay soft and fluffy.
1/4 teaspoon sea salt: Enhances all the flavors and balances the sweetness.
2 eggs: Bind everything together and give the dough structure.
1/2 cup cane sugar (or coconut sugar): Sweetens naturally while complementing the pumpkin’s earthiness.
1 teaspoon vanilla: Adds depth and a fragrant warmth to the cookies.
1 cup pumpkin (canned or homemade): Moisture and that unmistakable pumpkin flavor make these cookies shine.
1/3 cup mini chocolate chips (I used Enjoy Life): Little pockets of melty chocolate add delightful bursts of sweetness.
Vanilla frosting (for piping; optional): The creamy, luscious topping that takes these cookies to next-level indulgence.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Soft Pumpkin Cookies with Mini Chocolate Chips and Vanilla Frosting Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F. Line a baking sheet with parchment paper to prevent spillage and make cleanup a breeze. This simple step sets the stage for evenly baked cookies with a perfect bottom crust.

Step 2: Mix the Dry Ingredients

Combine almond flour, coconut flour, pumpkin pie spice, baking soda, and sea salt in a large mixing bowl. This blend of dry ingredients ensures your cookies have the right texture and that warm, spicy pumpkin flavor infuses each bite.

Step 3: Blend the Wet Ingredients

In a separate bowl, whisk together eggs, pumpkin, sugar, and vanilla until smooth. These wet ingredients bring moisture, sweetness, and that rich pumpkin essence that makes this Soft Pumpkin Cookies with Mini Chocolate Chips and Vanilla Frosting Recipe truly special.

Step 4: Combine Wet and Dry Mixtures

Add the wet mixture to the dry ingredients and stir gently. Your dough will feel wetter than typical cookie dough, but that’s exactly how it should be—it ensures the cookies stay soft and tender after baking.

Step 5: Add Mini Chocolate Chips

Fold in the mini chocolate chips carefully. These little bursts of chocolate melt during baking, creating mini pockets of gooey sweetness that perfectly complement the pumpkin.

Step 6: Scoop and Shape the Cookies

Use a medium cookie scoop to portion the dough onto your prepared baking sheet. Press each mound slightly flat with a spoon or your fingertips. Since these cookies don’t spread much, leaving an inch between them is perfect.

Step 7: Bake to Perfection

Bake your cookies for 15 minutes until the edges are just set but the centers remain soft. This timing is key to achieving the ideal chewy, tender texture that makes this Soft Pumpkin Cookies with Mini Chocolate Chips and Vanilla Frosting Recipe truly irresistible.

Step 8: Cooling and Decorating

Transfer the cookies to a wire rack to cool completely. Once cooled, pipe the optional vanilla frosting on top using a piping bag fitted with a #17 tip. The creamy swirl on top adds an elegant finish and delicious contrast.

How to Serve Soft Pumpkin Cookies with Mini Chocolate Chips and Vanilla Frosting Recipe

Garnishes

Sprinkle a few extra mini chocolate chips or a light dusting of cinnamon on top of the frosting for a festive touch. You can also add chopped toasted pecans to complement the pumpkin spice beautifully.

Side Dishes

Serve these cookies alongside a warm cup of chai tea, pumpkin spice latte, or even a glass of cold milk. The spicy notes in the beverage elevate the pumpkin and chocolate flavors, making each bite a little celebration of fall.

Creative Ways to Present

Arrange the cookies on a rustic wooden board with small bowls of extra frosting and chocolate chips for dipping. Or stack them as a tiered dessert display at your next gathering to impress guests with both taste and presentation.

Make Ahead and Storage

Storing Leftovers

Leftover cookies stay fresh in an airtight container in the refrigerator for up to one week. Keep them chilled to maintain their soft texture and to keep the frosting looking its best.

Freezing

You can freeze these cookies without frosting for up to three months. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag. Thaw at room temperature before serving.

Reheating

Warm frozen or refrigerated cookies briefly in the microwave (about 15 seconds) to revive their soft texture. This little trick brings back that freshly baked feel, perfect for when you want a quick treat.

FAQs

Can I substitute the almond flour with regular flour?

While this recipe is designed for almond and coconut flour to achieve the perfect texture and flavor, you can try using all-purpose flour if needed, but expect a slight difference in softness and flavor.

Is it necessary to add vanilla frosting?

The vanilla frosting is optional but highly recommended. It adds a luscious sweetness and creamy texture that pairs beautifully with the pumpkin and chocolate chips.

Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, make sure to cook and puree it until smooth. The flavor will be just as delightful and fresh.

Are these cookies gluten-free?

Yes, the combination of almond flour and coconut flour makes these cookies gluten-free, perfect for those avoiding gluten but still wanting a tasty treat.

Can I make these cookies vegan?

To make a vegan version, you would need to replace the eggs with flax or chia egg substitutes and ensure vegan-friendly chocolate chips and frosting. The texture might slightly differ but can still be delicious.

Final Thoughts

There’s something truly comforting and joyful about baking Soft Pumpkin Cookies with Mini Chocolate Chips and Vanilla Frosting Recipe. Each step invites you into a warm kitchen filled with inviting aromas and a sense of anticipation that’s hard to beat. Trust me, once you try these tender, spice-kissed cookies crowned with creamy frosting, they’ll become a beloved favorite too. So go ahead, grab those ingredients, and bake a batch to share with the people you love—or just to savor yourself!