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Soft Pumpkin Chocolate Chip Cookies with Brown Butter Icing

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These soft pumpkin chocolate chip cookies with rich brown butter icing are a cozy, comforting fall treat that stays soft for days and delivers a perfect balance of spice and sweetness.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Brown Butter Icing:
  • 1/4 cup (57g) unsalted butter
  • 1 cup (120g) powdered sugar, sifted
  • 1–2 tablespoons whole milk or cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mat.
  2. Cream 1/2 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 3-4 minutes.
  3. Beat in 1 large egg and 1 teaspoon vanilla extract until combined, then mix in 1 cup pumpkin puree.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
  5. Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
  6. Fold in 1 cup semi-sweet chocolate chips evenly.
  7. Scoop dough by rounded tablespoons (about 1.5 tablespoons or 25g each) onto prepared baking sheet, spacing about 2 inches apart.
  8. Bake for 12-14 minutes until edges are set and centers are soft but not wet.
  9. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
  10. To make brown butter icing, melt 1/4 cup unsalted butter in a small saucepan over medium heat, stirring constantly until golden brown and nutty, about 5 minutes.
  11. Remove from heat and whisk in 1 cup powdered sugar, 1/2 teaspoon vanilla extract, a pinch of salt, and 1-2 tablespoons milk until smooth and spreadable.
  12. Drizzle or spread icing over cooled cookies and let set for about 15 minutes before serving.

Notes

Do not overmix the dough to keep cookies tender. Use medium heat and constant stirring to brown butter without burning. Chill dough for 30 minutes for thicker cookies. Let cookies cool completely before icing to avoid melting the frosting. Oven temperatures vary; adjust if cookies spread too much or brown too fast.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, brown butter icing, fall dessert, soft cookies, easy pumpkin recipe

Find it online: https://milacook.com/soft-pumpkin-chocolate-chip-cookies-recipe-easy-homemade-brown-butter-icing-delight/