Pumpkin Chocolate Chunk Cookies Dipped in Cream Cheese Icing
Pumpkin Chocolate Chunk Cookies Dipped in Cream Cheese Icing
Pumpkin and dark chocolate are the ultimate cozy-weather duo — comforting, rich, and just a little indulgent. These cookies are packed with chopped Gertrude Hawk Dark Chocolate Pumpkin Smidgens®, giving you gooey bursts of silky dark chocolate in every bite. The soft pumpkin-spice dough pairs perfectly with a cream cheese dip, making them the ultimate treat to welcome fall.
This recipe, created in partnership with Wild Flour Bakehouse, combines bakery-level texture with the indulgence of Gertrude Hawk’s iconic Smidgens® for the ultimate autumn cookie moment.
Perfect for cozy gatherings, gifting to friends, or serving at your next fall party, these cookies bring together everything you love about the season — spice, chocolate, and a touch of sweetness.
Why You'll Love This Recipe
- Fall Flavor Perfection: Pumpkin, dark chocolate, and cream cheese — a trio made for sweater weather.
- Easy & Impressive: No fancy tools needed, just simple ingredients and Smidgens®.
- Soft, Chewy Texture: Each cookie stays fluffy and full of melty chocolate chunks.
- Beautiful Finish: The creamy dip sets into a glossy, picture-perfect glaze.
Ingredients
For the Cookies:
- 1 cup salted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 ¼ cups all-purpose flour
- ½ cup pumpkin purée (not pie filling)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract or paste
- 1 large egg
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup chopped Gertrude Hawk Dark Chocolate Pumpkin Smidgens®
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (for consistency)
Instructions
- Preheat: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter & Sugars: In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in pumpkin purée, egg, and vanilla until smooth.
- Add Dry Ingredients: Add in flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and nutmeg into your wet ingredients until just combined.
- Add Chocolate: Fold in chopped Dark Chocolate Pumpkin Smidgens®.
- Scoop & Bake: Scoop dough into balls and place 2 inches apart on prepared baking sheets. Bake 10–12 minutes, until edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a rack.
- Make the Dip: Beat cream cheese, powdered sugar, vanilla, and milk until smooth and pourable. If it is too thick, loosen with more milk, or melt in the microwave for 5 second increments.
- Dip & Set: Once cookies are cool, dip halfway into the cream cheese glaze and let set on parchment paper.
Recipe Success Tips
- Chop Smidgens® unevenly for a mix of melty pockets and chunks.
- Don’t overbake — cookies should stay soft and fluffy in the center.
- Let glaze set before stacking or storing.
- Store in an airtight container up to 4 days or refrigerate for longer freshness.
