Pumpkin Chocolate Chip Cookies Baked Until the Edges Set

For Pumpkin Chocolate Chip Cookies Baked Until the Edges Set, the counter starts with unsalted butter slightly softened, granulated sugar, and dark brown sugar packed. Portion it for 48 Cookies.

Count on 30 minutes of prep, 10 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the pumpkin cookies

• 1 cup unsalted butter slightly softened
• ½ cup granulated sugar
• ½ cup dark brown sugar packed
• 1 cup pureed pumpkin
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder
• 2 ½ teaspoons cinnamon
• ½ teaspoons nutmeg
• ¼ teaspoon ginger
• 1/8 teaspoon ground cloves
• ½ teaspoon salt
• ¾ cup milk chocolate chips

For the Browned Butter Icing

• 2 cups confectioners sugar sifted
• 5 tablespoons unsalted butter
• 2 tablespoons whole milk
• ¾ teaspoons vanilla extract

How the cooking goes

Make the cookies

1. Warm the oven to 350°F and line several sheet pans with baking paper or silpat.
2. Sift together all the spices, baking soda, baking powder, and flour in a mixing bowl.
3. In the bowl of a electric mixer with the paddle attachment, cream the brown sugar, granulated sugar, and butter until light. Turn the mixer up and add the egg and pumpkin puree. Stir just until the mix looks even.
4. Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. You usually do 4-5 additions, scraping down the bowl as necessary. Make sure you add the next addition as soon as most of the flour has been incorporated from the last one.
5. Turn through the chocolate chips either with the mixer or with a wooden spoon.
6. Drop the cookies onto the prepared cookie sheet from a spoon or a cookie scoop, or you can pipe them into circles.
7. Bake in a preheated oven for 10-13 minutes. The piped 1” cookies take about 10 minutes, while the drop cookies take a little longer. The cookies are done when the center springs back from your touch. Not a moment more! Completely cool on a wire rack prior to icing.

Make the Frosting

1. In a saucepan, melt the butter over a moderate flame and continue to cook and swirl, stirring now and then, until the butter turns light brown, and brown bits stick to the bottom of the pan. It should smell delightfully nutty. Move it onto a bowl to cool.
2. Add the remaining icing ingredients and vigorously beat with a spatula to mix. The consistency should be smooth and creamy. Not runny.
3. Ice those beautiful cookies with a small offset spatula then then sprinkle with just a touch of cinnamon for fun.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Cinnamon Twist after Supper and Double Chocolate Peppermint Kiss Cookies with a Soft Middle.