It’s pumpkin season. I have them on my front porch. My girls bring them home from a trip to the pumpkin patch. And I cook with them! Sweet or savory, it’s just the flavor of the season and I’m here for it.

I found this cookie recipe years ago when Pinterest first took over the internet and have made it ever since. Sometimes less is more and sometimes more is more. This definitely falls in the category of more is more with the inclusion of warm spices, pumpkin, chocolate, brown butter, and maple syrup. It’s decadent and delicious!

This recipe is from Bakerella with a few of my changes.

2 1/4 cup all purpose flour
1 TBS baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp clove
1/4 tsp allspice

Combine dry ingredients and set aside.

3/4 cup butter, softened
1 1/4 cup brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup pecans or walnuts, chopped
1 1/2 cups dark chocolate chips

Cream together butter and sugars. Add vanilla and eggs one at a time. Add flour mixture in three additions, alternating with pumpkin in two additions. End with flour. Stir in nuts and chocolate.

Scoop a tablespoon of dough per cookie. Bake at 350 F for 10-12 minutes or just until set and barely brown on the edges. Let cool completely.

For the frosting combine:
3 cups powdered sugar
1/2 cup butter, melted and browned
2 TBS milk
2 TBS maple syrup