Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies with browned butter frosting are soft, chewy and perfectly spiced! A spiced pumpkin cookie with milk chocolate chips that will make your eyes pop open and say, “Oh wow, that’s good!”
Servings: 48 Cookies
Ingredients
For the pumpkin cookies:
- 1 cup unsalted butter slightly softened
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 cup pureed pumpkin
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 2 ½ teaspoons cinnamon
- ½ teaspoons nutmeg
- ¼ teaspoon ginger
- 1/8 teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup milk chocolate chips
For the Browned Butter Icing
- 2 cups confectioners sugar sifted
- 5 tablespoons unsalted butter
- 2 tablespoons whole milk
- ¾ teaspoons vanilla extract
Instructions
Make the cookies:
- Preheat the oven to 350°F and line several baking sheets with parchment paper or silpat.
- Sift together all the spices, baking soda, baking powder, and flour in a large bowl.
- In the bowl of a stand mixer with the paddle attachment, cream the brown sugar, granulated sugar, and butter until light. Turn the mixer up and add the egg and pumpkin puree. Stir just until combined.
- Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. I usually do 4-5 additions, scraping down the bowl as necessary. Make sure you add the next addition as soon as most of the flour has been incorporated from the last one.
- Fold in the chocolate chips either with the mixer or with a wooden spoon.
- Drop the cookies onto the prepared cookie sheet from a spoon or a cookie scoop, or you can pipe them into circles.
- Bake in a 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 more! Completely cool on a wire rack prior to icing.
Make the Frosting:
- In a saucepan, melt the butter over medium heat and continue to cook and swirl, stirring occasionally, until the butter turns light brown, and brown bits stick to the bottom of the pan. It should smell delightfully nutty. Transfer to a bowl to cool.
- Add the remaining icing ingredients and vigorously beat with a spatula to mix. The consistency should be smooth and creamy. Not runny.
- Ice those beautiful cookies with a small offset spatula and then sprinkle with just a touch of cinnamon for fun.
Notes
Yields - 48, 1.5” cookies
Technique - Perfectionists beware, as I mentioned above they will not be pretty unless you pipe them. The taste difference is nonexistent.
Variations - Use a different icing such as my easy cookie icing or this chocolate buttercream frosting!
Storage - Store baked cookies in a sealed container for 3 days at room temperature, up to 10 days refrigerated or up to 1 month baked and frozen.
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