Pumpkin Chocolate Chip Cookies (with Browned Butter Cream Cheese Frosting!)
In case you’re wondering, 1 small can of pumpkin in Finland is like $5. That’s iffffff you can find it. This year I have NOT been able to find it anywhere. So I had to order it online which means I also had to pay for shipping. So basically these cookies tasted even better after all the work put into just getting the pumpkin to my apartment. I love a good pumpkin cookie and I super love the taste of browned butter. I decided to try out a browned butter frosting with the cookies and the flavor combination is soooo good. You’re going to love them.
PrintPumpkin Chocolate Chip Cookies (with Browned Butter Cream Cheese Frosting!)
Fluffy and flavorful pumpkin chocolate chip cookies and browned butter cream cheese frosting combine for the perfect fall flavored treat!
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: about 3 dozen cookies 1x
Ingredients
Cookies-
1 cup butter (227g) softened
3 cups sugar (600g)
1 tablespoon vanilla extract
2 eggs, room temperature
1, 15 oz can pumpkin purée (just shy of 2 cups)
5 3/4 cups cake flour (661 g)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups semi-sweet chocolate chips
Browned Butter Cream Cheese Frosting-
1/2 cup browned butter, cooled to room temp
1/2 cup butter, softened
1/2 cup cream cheese, softened
10 oz powdered sugar, sifted
1/2 teaspoon vanilla extract
Instructions
Cookies-
Preheat oven to 350 F.
In the bowl of a stand mixer fitted with a paddle attachment combine the butter and sugar and mix for about 2 minutes. Add the eggs and vanilla and mix till combined. Add the pumpkin and mix till well combined, about an additional 2 minutes, scraping the sides of the bowl as needed.
In a separate bowl combine the cake flour, cinnamon, nutmeg, salt, and baking soda. Pour the dry ingredients into the bowl with the pumpkin mixture and beat till totally combined, scraping down the sides at least 2 times. Add the chocolate chips and mix till evenly distributed.
Line a few cookie sheets with parchment and using a large cookie scoop or 2 spoons, make big domes out of the dough, spacing 2-3 inches apart. You don’t want the dough balls to be flat. Bake for 10-12 minutes till bottoms of cookies are starting to turn brown.
Let cool on the cookie sheet a few minutes before moving to a cooling rack to finish cooling.
Browned Butter Cream Cheese Frosting-
Cook ½ cup butter in a skillet till lots of brown flecks and a nutty flavor are present. Let cool till it sets up or put in fridge for 15 minutes to cool faster.
In the bowl of a stand mixer fitted with a paddle or whisk attachment beat the normal butter, cooled brown butter, and cream cheese till really well mixed, about 2-3 minutes. Add the sifted powdered sugar and vanilla and beat for 5 minutes until whipped well. If you want to pipe your cookies you may want to put the frosting in the fridge for a bit to stiffen more.
Frost your totally cooled cookies and enjoy.
Notes
I’m a big fan of slightly under cooked cookies but pumpkin cookies are totally gross when under-baked so make sure they’re cooked all the way through.
You can also use normal all-purpose flour but I think pumpkin cookies are better when they’re a bit more cake-like, personally. If you use normal all-purpose flour you may have to add a bit more flour.
If I can give you 1 tip about making any frosting, it’s ALWAYS SIFT THE POWDERED SUGAR. It’s a total game changer.
These cookies are delicious with or without the frosting. With the frosting they are very rich but the flavor of pumpkin with browned butter and cream cheese are so delicious I’d totally recommend the frosting.
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