Ingredients (~24 cookies)
For the Cookies
- 1/2 cup (1 stick) unsalted butter, slightly softened
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- A pinch of ground cloves
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 cup milk chocolate chips
For the Brown Butter Icing
- 1 cup confectioners’ sugar, sifted
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
Make the Cookie Dough
Preheat your oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until combined into a paste. Add the egg and pumpkin puree and mix until just combined.
With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until the dough just comes together.
Fold in the milk chocolate chips.
Bake the Cookies
Drop spoonfuls of dough, about 1 1/2 tablespoons each, onto the prepared baking sheet.
If you want more uniform cookies, you can pipe the batter into circles.
Bake for ~10-13 minutes. The centers of the cookies should spring back when you touch them.
Let the cookies cool completely on a wire rack before icing them.
Make the Brown Butter Icing
In a small saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter turns a light brown color and smells nutty. You’ll see browned bits at the bottom of the pan.
Pour the browned butter into a bowl to cool slightly.
Add the sifted confectioners’ sugar, milk, and vanilla extract to the browned butter. Whisk vigorously until the icing
Pumpkin Chocolate Chip Cookies with Brown Butter Icing
Ingredients
For the Cookies
- 1/2 cup unsalted butter 1 stick, slightly softened
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- A pinch of ground cloves
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 cup milk chocolate chips
For the Brown Butter Icing
- 1 cup confectioners' sugar sifted
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in medium bowl.
- Cream butter and sugars until paste-like. Mix in egg and pumpkin puree until just combined.
- Gradually mix dry ingredients into wet ingredients until dough forms.
- Fold in chocolate chips.
- Drop 1.5 tablespoon portions onto baking sheet.
- Bake 10-13 minutes until centers spring back when touched.
- Cool completely on wire rack.
- Brown butter in saucepan until light brown and nutty, about 5 minutes.
- Whisk browned butter with confectioners’ sugar, milk, and vanilla until smooth.
- Ice cooled cookies with brown butter icing.
