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
Prepare the Cookie Dough
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
Using a stand mixer, cream the butter, granulated sugar, and dark brown sugar until a smooth paste forms.
Add the egg and pumpkin puree and beat until just combined with the butter-sugar paste.
With the mixer on low, gradually add the dry ingredients to the wet ingredients and mix until the dough just comes together.
Fold in the milk chocolate chips.
Bake the Cookies
Drop spoonfuls of dough (~1½ tablespoons each) onto the prepared baking sheet.
If desired for a more uniform cookie, you can pipe the batter into circles.
Bake cookies for about 10-13 minutes.
The cookie centers should spring back when touched.
Allow cookies to cool completely on a wire rack before icing.
Making the Brown Butter Icing
In a small saucepan over medium heat, melt the butter.
Continue cooking, swirling the pan occasionally, until the butter turns a light brown color and smells nutty.
You will see some browned bits at the bottom of the pan.
Transfer the browned butter into a bowl and allow to cool slightly.
Add the sifted confectioners’ sugar, milk, and vanilla extract to the browned butter and whisk vigorously until the icing is smooth and creamy.
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.
