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Perfect Pumpkin Chocolate Chip Cookies with Brown Butter Frosting

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These pumpkin chocolate chip cookies combine cozy fall spices with moist pumpkin puree and rich brown butter vanilla frosting for a sophisticated yet comforting treat.

Ingredients

Scale
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 3/4 cup (150 grams) packed brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 grams) pumpkin puree (not pumpkin pie filling)
  • 1 cup (170 grams) semi-sweet chocolate chips
  • For the brown butter vanilla frosting:
  • 1/2 cup (113 grams) unsalted butter
  • 2 cups (240 grams) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons (30–45 ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, cream softened butter with brown sugar and granulated sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until fully combined.
  5. Gently fold in the pumpkin puree using a rubber spatula, being careful not to overmix.
  6. Gradually fold in the flour mixture in two additions until just combined.
  7. Fold in the chocolate chips evenly through the dough.
  8. Scoop dough onto baking sheets about 2 inches apart using a cookie scoop or tablespoon (about 1 1/2 tablespoons dough each).
  9. Bake for 10-12 minutes until edges are golden but centers remain soft. Do not overbake.
  10. Transfer cookies to a cooling rack and let cool completely before frosting, about 30 minutes.
  11. To make frosting, melt butter in a small saucepan over medium heat until browned and nutty, about 5 minutes. Remove from heat and cool slightly.
  12. In a bowl, whisk powdered sugar, vanilla extract, and salt. Slowly add browned butter and whisk until smooth.
  13. Add heavy cream one tablespoon at a time until frosting reaches spreadable consistency.
  14. Spread a generous layer of frosting on each cooled cookie. Let frosting set for 10 minutes before serving.

Notes

Brown butter carefully to avoid burning; remove from heat as soon as it turns golden brown with a nutty aroma. Do not overmix dough to keep cookies tender. Frost cookies only when fully cooled to prevent melting. For softer cookies, bake closer to 10 minutes; for chewier edges, bake up to 12 minutes. Frosting consistency can be adjusted with more powdered sugar or cream as needed.

Nutrition

Keywords: pumpkin chocolate chip cookies, brown butter frosting, fall cookies, easy pumpkin cookies, chocolate chip cookies, autumn dessert

Find it online: https://lucastable.com/perfect-pumpkin-chocolate-chip-cookies-recipe-easy-brown-butter-frosting/