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Pumpkin Chocolate Chip Cookies with Brown Butter Icing

These pumpkin chocolate chip cookies are soft, moist, and spiced with cinnamon, nutmeg, ginger, and cloves. The dough comes together in a few minutes, and because it's a drop-style cookie, there's no chilling required. A simple brown butter icing is spread on top after they cool.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 2 minutes

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.

Notes

Cookies must be completely cool before icing. Icing will set firm after about 20 minutes.
Tried this recipe?Leave a comment below & let me know!