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Cozy Soft Pumpkin Spice Chocolate Chip Cookies with Brown Butter Icing

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Soft, warmly spiced pumpkin chocolate chip cookies topped with a rich, nutty brown butter icing. A cozy fall and winter treat that’s quick, easy, and irresistibly delicious.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (245g) canned pumpkin puree
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • For the brown butter icing:
  • ½ cup (113g) unsalted butter
  • 1 ½ cups (180g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1–2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Add canned pumpkin puree and mix until combined.
  6. Gradually add dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
  7. Fold in semi-sweet chocolate chips evenly throughout the dough.
  8. Scoop dough onto baking sheets about 2 inches apart using a cookie scoop or tablespoon.
  9. Bake for 12-14 minutes until edges are set and centers are still soft. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. To make the brown butter icing, melt butter in a small saucepan over medium heat, swirling frequently until it turns light amber and smells nutty, about 5 minutes. Remove from heat and cool for 5 minutes.
  11. In a bowl, whisk browned butter with powdered sugar, vanilla extract, and milk or cream until smooth and spreadable. Adjust milk for desired consistency.
  12. Spread the brown butter icing generously on cooled cookies. Let icing set at room temperature.

Notes

Brown the butter carefully over medium heat, stirring constantly to avoid burning. Do not overmix the dough to keep cookies soft and tender. Apply icing only when cookies are fully cooled to prevent melting. Dough can be chilled for 15 minutes if kitchen is warm to help hold shape. Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://avabake.com/pumpkin-spice-chocolate-chip-cookies-recipe-easy-brown-butter-icing-tutorial/