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These Chewy Chocolate Chip Pumpkin Cookie with Browned Butter Icing are soft, chewy and perfectly spiced! The sweet, slightly nutty frosting pairs beautifully with the pumpkin and milk chocolate cookie.

chewy chocolate chip pumpkin cookies with browned butter icing

I have been waiting impatiently, which is the only way I wait by the way, for it to be socially acceptable to begin making pumpkin goodies. Yes, even making a simple yet elegant pumpkin cake makes me giddy. I decided to start my pumpkin season out with a bang. These Chewy Chocolate Chip Pumpkin Cookies are pillowy soft and perfectly moist. They practically melt in your mouth.

Dry ingredients whisked ready to mix
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And the frosting! Oh, the frosting! Brown butter lends a subtle hint of flavor that sets these cookies apart from any others you’ll find out there.

chewy chocolate chip pumpkin cookies with browned butter icing close up

But was that enough for a pumpkin season opener? Oh no. Not at CLF. I added a smattering of milk chocolate chips to half the batter. Not enough to detract from the pumpkin magnificence but just enough to make your eyes pop open and say, “Oh wow that’s good!”

chewy chocolate chip pumpkin cookies with browned butter icing close up interior
pumpkin cookies ready to mix

I would like to call your attention to those magnificent milk chocolate chips. Perfectly accenting the pumpkin.

These are perfectly seasoned with your traditional spices so that it’s bursting with the flavors you’re craving and the brown butter frosting keeps them from being mundane. Not that we didn’t eat our fair share unfrosted. Because we did.

chewy chocolate chip pumpkin cookies

I made half the batter into plain chewy pumpkin cookies, which I piped into perfect, little circles, and then folded in a handful of chocolate chips to the remaining batter on a whim. You know I love me my chocolate chips from my Thick Chocolate Chip Cookies! They are both fabulous.

chewy chocolate chip pumpkin cookies with browned butter icing featured
5 from 36 ratings

Chewy Chocolate Chip Pumpkin Cookies

These Chewy Chocolate Chip Pumpkin Cookie with Browned Butter Icing are soft, chewy and perfectly spiced! The sweet, slightly nutty frosting pairs beautifully with the pumpkin and milk chocolate cookie.
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Servings: 48 Cookies

Ingredients 
 

For the pumpkin cookies:

For the Browned Butter Icing

Instructions 

Make the cookies:

  • Preheat oven to 350°F. Line baking sheets with parchment paper or grease.
  • Sift together all the spices, baking soda, baking powder, and flour in a medium bowl.
  • Cream butter and both sugars with an electric hand mixer or stand mixer until well blended. Add egg and pumpkin and mix just until combined. You don’t want the butter to over soften.
  • Add the dry mixture to the pumpkin mixture and mix until combined. If you would like to add chocolate chips, stir in the desired amount with a spoon. At this point you can either drop the cookies onto the sheet from a spoon or a scoop, or you can pipe them into circles. Perfectionists beware: they will not be pretty and picture perfect unless you pipe them with a round fitting. The taste difference is nonexistent.
  • Bake in preheated oven for 10-13 minutes. The piped 1” cookies take about 10 minutes, while the drop cookies take a little longer. The cookies are done when the center springs back from your touch. Not a moment longer! Completely cool on cookie racks prior to icing. [Try to resist eating the majority!]

Make the Frosting:

  • Brown your butter: Melt butter over medium-low heat in a small, thick-bottomed pot. Swirl the butter every minute or so to ensure even cooking. WATCH IT LIKE A HAWK. Patience is crucial to browning butter. First the butter will “un-cloud”, then little tiny bubbles will form on the bottom of your pan. These are good things. Keep swirlin’ intermittently. Every so often give the butter a good sniff and see if it smells like melted butter or if it has a nutty aroma. Once you smell that distinctly nutty aroma and your butter is a golden brown, pull it from the stove and pour it over your confectioners sugar. Make sure you get every last bit of it – including the little brown bits on the bottom of the pan. Yummmy.
  • Add the remaining ingredients and vigorously beat with a spatula to mix. The consistency should be smooth and creamy. Not runny. If your icing is a touch too thick drizzle a little more milk on at a time. You will probably have to loosen it up halfway through icing.
  • Ice those beautiful chewy chocolate chip pumpkin cookies with a small offset spatula and then sprinkle with just a touch of cinnamon for fun.

Notes

Yields ~ 48, 1.5” cookies

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 64mg | Potassium: 20mg | Fiber: 1g | Sugar: 11g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 123
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Before You Go

I hope you enjoyed this professional chef tested recipe. Check out all our 250+ cookie recipes or try out my Chocolate Biscotti recipe next!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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14 Comments

  1. I made these cookies last night, rather than just getting on here (and every other food site) and saying something looks good and I would like to try them. They are tasty, but not chewy, rather more cake-like…similar to what I make for pumpkin gobs, and don’t hold together well. My family enjoyed the flavor though.

  2. Wow, these look yummy! I could use one for breakfast right now. 😉
    Great pictures too. Love the cute little pumpkins!

    1. People do look at you a leetle funny if you whip up pumpkin bread in July! Which, of course, I know from experience! And chewy is definitely the way to go!

  3. Oh I was just thinking of pumpkin and baking with pumpkin. It is really starting to feel like fall finally (thank God), and I just love fall baking, especially with all those spices that just makes your house smell so good. Brown butter is the best. Makes things taste good! Love the bright orange colors of the pumpkins.

    This post is so fall-esque lol. Fall is my fav season. Thank goodness the unbearable heat of summer is over!