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Soft Pumpkin Chocolate Chip Cookies with Easy Brown Butter Icing

soft pumpkin chocolate chip cookies with brown butter icing - featured image
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These soft pumpkin chocolate chip cookies with brown butter icing are pillowy, spiced, and loaded with chocolate. Topped with a glossy, nutty icing, they’re the perfect fall treat that stays soft for days.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/4 cup (57g) unsalted butter (for icing)
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract (for icing)
  • 2–3 tablespoons milk (whole milk preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/2 teaspoon salt. Set aside.
  3. In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
  4. Beat in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until combined. The mixture may look slightly curdled; this is normal.
  5. Add the flour mixture to the wet ingredients and mix on low speed until just combined. Do not overmix; a few streaks of flour are fine.
  6. Fold in 1 cup semi-sweet chocolate chips with a spatula until evenly distributed. The dough will be soft and slightly sticky.
  7. For best results, cover the bowl and refrigerate the dough for 30 minutes (optional but recommended to prevent spreading).
  8. Using a 1.5-tablespoon cookie scoop, portion the dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 cookies.
  9. Bake one sheet at a time for 10-12 minutes. The edges should be set and lightly golden, but the centers will still look soft. Do not overbake.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely before icing.
  11. To make the brown butter icing: Melt 1/4 cup unsalted butter in a small saucepan over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom. Once it smells nutty and turns golden brown (about 5-7 minutes), remove from heat and pour into a heatproof bowl.
  12. Let the brown butter cool for 2-3 minutes. Add 1 cup sifted powdered sugar, 1/2 teaspoon vanilla extract, and 2 tablespoons milk. Whisk until smooth. Add the remaining tablespoon of milk if needed to reach a drizzling consistency.
  13. Drizzle the brown butter icing over the cooled cookies using a piping bag, zip-top bag with the corner snipped off, or a spoon. Let the icing set for about 15 minutes before serving.

Notes

For best texture, chill the dough for 30 minutes before baking to prevent spreading. Do not overmix the dough to avoid tough cookies. Watch the brown butter closely as it can burn quickly; remove from heat as soon as it turns golden brown and smells nutty. Let cookies cool completely before icing to prevent the icing from melting. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze un-iced cookies for up to 3 months; make fresh icing when ready to serve.

Nutrition

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

Find it online: https://elvafood.com/soft-pumpkin-chocolate-chip-cookies-with-easy-brown-butter-icing/