Pumpkin Pecan Chocolate Chunk Cookies With Maple Brown Butter Frosting

Pumpkin Pecan Chocolate Chunk Cookies

Last month I asked you guys for your favorite cookies. I learned about a bunch that I had never heard of before. Among them, pumpkin chocolate chip cookies. It’s unimaginable that I had never heard of these before, being the chocolate chip cookie lover that I am. So, thank you! Thank you, thank you, thank you for turning me on to these cookies. Actually thank you – M-J, Jessica, Katrina, Janelle, Low, and Kellie for sending me your recipes (And, anyone I may have left out… sorry.) I couldn’t decide on which recipe to try because they were all different, so I worked up my own inspired by you guys. Then I decided to top them with a maple brown butter frosting… not that these needed anything to make them taste any better. But let me tell you, this frosting was so good, I wanted to eat it all by itself. Okay, I’ll give it to you straight. I did eat quite a few spoonfuls of this maple temptation. So much that I didn’t have enough for all the cookies. Whoops! Anyway, hope you like it, too.

Here’s the ingredients for the cookies.
Cookie Ingredients

Pumpkin Pecan Chocolate Chunk Cookies

Pumpkin Pecan Chocolate Chunk Cookies

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes


Pumpkin Pecan Chocolate Chunk Cookies

  • 2-1/4 cups self-rising flour
  • 3 tsp pumpkin pie spice
  • 3/4 cup butter, room temperature
  • 1-1/4 cups light brown sugar
  • 1 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 cup canned pumpkin
  • 1 cup chopped pecans
  • 1-1/2 cups semi-sweet chocolate chunks

Maple Brown Butter Frosting

  • 3 cups sifted confectioners sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 2 tsp maple flavoring


  1. Cookies: Whisk together flour and pumpkin pie spice. Set aside.
  2. In a large mixing bowl, cream butter. Add both sugars and beat until light and fluffy.
  3. Add vanilla. Add eggs one at a time and beat until combined.
  4. Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
  5. Stir in chopped pecans and chocolate chunks.
  6. Drop on cookie tray lined with parchment paper.
  7. Bake at 350 degrees for 10-12 minutes. Let cool.
  8. Maple Brown Butter Frosting: Sift sugar and set aside.
  9. Melt butter over medium heat until golden brown. Watch closely so it does not burn.
  10. Add butter to sugar, scraping all the butter into the bowl.
  11. Add milk and maple flavoring. Stir until smooth.
  12. Spread on top of cookies with an knife or offset spatula.
Cookie Dough

You can use an ice cream scooper to get evenly proportioned cookies. Also, see how the chunks are all hidden in the batter? Make your cookies look as good as they taste. Just save some chocolate chunks and stick them right on top of the cookie batter before you throw them in the oven.

They’ll look like these when take them out.

Pumpkin Pecan Chocolate Chunk Cookies

Next up… frost those babies. Oh yes!

Maple Brown Butter Frosting

Pumpkin Pecan Chocolate Chunk Cookies

Then sink your teeth right in.

Halloween Cupcake Cookie Jar

Just for fun I wanted to show you this Halloween cupcake-shaped cookie jar I scored at the craft store, Hobby Lobby. It’s so dang cute! I think it was around $15 if you want to run out and get one before Halloween.

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143 comments on “Pumpkin Pecan Chocolate Chunk Cookies With Maple Brown Butter Frosting”

  1. I love this recipe, it’s my absolute favorite cookie recipe!
    When I make these, instead of 1c. sugar I use 3/4c. sugar and 1/4c. cocoa powder, so they end up as chocolate pumpkin pecan cookies- this variation tastes delicious.
    Hands down the best cookie recipe out there.

  2. Oh my goodness!!! These are some fantabulous cookies! A friend made them for a party, and I immediately begged her for the recipe. These are just moist, delicious, and topped with the most amazing frosting ever. Thank you for this delicious treat!

  3. Mine turned out horribly. They were an odd texture, very gummy, and also spread out way too far making one huge cookie on the sheet. My dough was super soft so after I made half, I refrigerated the dough and they turned out super flat too. I followed the recipe exactly. No substitutions.

    I was really looking forward to eating them and the kids barely wanted to eat them. For the second batch, I tried cooking them a couple minutes longer to see if the gumminess would cook out thinking if undercooked them maybe? but they overcooked almost burning in just 2 minutes. I bake a lot so inexperience isn’t to blame, I know how to measure everything accurately etc. and I triple checked I did everything right. They were still wet one minute and overcooked the next! I am so disappointed. This recipe must have some variable that isn’t being accounted for. Maybe the wetness of the pumpkin? Do different brands have different water content? Maybe some cook out more moisture than others?

  4. I recently made these cookies as take home favors for my daughter’s 7th birthday. These were fabulous. First off, my husband ate all the extra cookies and he is not a big fan of pumpkin. They were easy enough to make, definitely have to add the extra chocolate chunks on top. Adding this recipe to my keepers box. Thanks Bakerella!!

  5. That frosting looks heavenly! I, like you, often eat an embarrassing amount of frosting straight up. You are not alone!:-) :-) :-)

  6. These turned out horribly. Literally the worst cookies I have ever made. They tasted fine but looked awful and were all wrong. My butter was not too soft.

  7. Are the Pecans optional?

  8. Most delicious cookies I’ve ever eaten!! Easy recipe that turns out exactly as shown! Perfect for the holidays too!!!

  9. I made these last Christmas, everyone loved them!

  10. oh my god. these are sooo amazing. i did not put the frosting on top and they were soo delicious.

  11. Bakerella, I noticed that you were wondering how to make the cookies poofier and more cake-like. Here is what I did.

    I made the cookie dough last night, scooped out the cookies and froze them. I just baked them off today. I put them in the oven straight from the freezer and they came out all puffy–they hadn’t really spread out. At first I thought I had done something wrong because they looked so different from yours…but they were moist and cakey and delcious…so I’ve concluded that all is well in the world.

    That’s my suggestion–freeze, then bake.

  12. These cookies look great. I already have an awesome standby recipe for pumpkin cookies but I will DEFINITELY try these for a bit of a change.

    Regarding Rach’s question (#38) about using fresh pumpkin, it’s easy enough. Slice a pumpkin in half, clean out all the guts. Bake at around 350 until it’s cooked through and let it cool for a few minutes. Scrape the flesh off the skin and puree it. I usually bake up 3 or 4 in the fall and store it in 2 Cup portions in the freezer so I don’t have to buy the canned stuff.

  13. Bakerella! I just made these for my roommates at school and also sent some to my family and friends and everyone loves them!! They were so ridiculously moist, the amount of pumpkin was perfect, and the maple frosting was absolutely delicious. Im definitely going to make them again soon :)
    ps I’m a little obsessed with

  14. I made these (with some slight variations) for our work Halloween party and got more compliments than EVER! They were a huge hit! It’s only too bad that I missed seeing you while you were in town. I was too busy baking these (and watching the world series – GO RANGERS!)

  15. I was searching for something new to do with pumpkin and found this recipe. I can’t believe the idea had never occurred to me before because I really love chocolate and pumpkin together. They were DELICIOUS!! The only thing I did differently was to toast the pecans before adding them to the batter. This will be a perennial autumn cookie for me – thank you!

  16. These sound delicious! Do you think I could omit the pecans without any adverse effects? Should I maybe add more chocolate chunks to substitute? Also, if I only have all-purpose flour, will that work? Should I add anything to it?

  17. I love to bake but had never made a pumpkin cookie. Found your recipe and 2 others and baked all 3 last night! A pumpkin cookie throw down. My husband declared yours the hands down winner :) I did have a little problem w/ the icing. I used maple extract…is that the right thing? I had to add a ton more powd sugar and the icing was very dark in color. Any suggestions? Thank you for the amazing recipe!

  18. MMMM! these are right up my alley. Saving this for later.

  19. Just made a batch, these cookies are amazing! thank you for sharing! : )

  20. Shannon – about 4 dozen

  21. Hey Bakerella!

    Let me start off by saying that I love your blog! I make those peanut-butter cookies all the time and they are a huge hit!
    These are other-wordly. I made them with my sister and they were delicious! They we’re super cake-y, which was delish, i’ve never had a cookie like that before, but they werent so great for traveling. If I use a different type of flour will that make them more cookie like?
    Don’t get me wrong. I LOVE THESE! I’ll make them again regardless of the flour!

  22. So yummy! They look amazing :)

  23. Hello! I was curious about how many cookies this recipe makes because i am making these for a class i have this weekend. Thanks!!

  24. Made these for my 4 friends and I on Halloween and they came out AMAZINGLY! Oh my goodness, I made SO MANY (probably like 24+) 4 hours later I have 2 left over! Thank you so much these made our Halloween :)

  25. Yum Yum!! These are delicous!! I featured you and a couple of your recipes on my blog Im sure youll be a regular feature because your website is AMAZING!! Love it!

  26. made these tonight, the ladies of the apartment cannot keep their hands off of them they’re that good!

  27. I inherited a love of Pumpkin Chocolate chip cookies from my mother, and have now passed that down to my own kids, they love them! Never thought to ice them though.

    Has anyone tried substituting the real maple syrup for the flavoring yet?

  28. I too just found this recipe. I wrote about it here:

    My frosting was very dark too. I think it may have been a result of the maple flavoring. Mine was super dark when I poured it from the bottle. At first the frosting I made was thin and runny. The cooler it got, the thicker it became.

    Thanks for this great recipe. Expecially the frosting…it is so good it’s evil!

  29. I jsut made these cookies – delicious!! I found them via BUT I am regular reader of your site :)

    My cookies were fine – I only had all purpose flour so I added salt and baking powder, and the cookies came out cakey and chewy and yummy.

    Butttttt… my frosting isn’t like yours at all. It is a lot darker and runny, more like a thicker glaze than a frosting, and it has little bits of confectioners sugar in it. It still tastes good though.

    I think my error was the butter? It never turned brown, it just boiled and looked like it was separating so I added it to the suger. Could that have caused the sugar to clump and not all melt into the frosting?

    It isn’t a big deal BUT I just got an offset spatula and was so excited to use it… but the frosting was just too runny!

  30. Sherri – I found mine at the grocery store near the other extracts

  31. Where can I find Maple flavoring? I feel like I’m missing out!

  32. Om nom nom! I just baked up these AMAZING cookies and they turned out so beautifully! I posted a picture of the results (with a recipe credit to you) here:
    Thanks for a the great recipe!

    P.S. I used all-purpose flour, so added 3 tsp. of baking powder and 1 tsp. of table salt. Also, I cut back about 1/2 cup of sugar and left out 1/2 cup of chocolate chunks/chips. They turned out perfect and I’m soooo grateful for your inspiration! Can’t wait to make the frosting!

  33. These are THE BEST cookies I have EVER made. THANK YOU!! THANK YOU!! THANK YOU!!

  34. I knew someone would ask that. I think it was salted. I have to start remembering to add that because I use both kinds for baking and can’t remember which one I grabbed when I get around to posting.

    I’ll do better.

  35. this will be a great recipe for the potluck dinner i’ll be going to on friday.

    one question i do have is if the butter you used was salted butter or non salted.

    thank you!

  36. i come to your site ALL the time and this is my first time making one of your recipes!

    …except i didn’t try the cookies. i only succeeded in eating half the batter :] haha but i DID bake some, and the cookies AND the batter were both delicious!

    thank you!

  37. You are welcome!

  38. i’ve just made these, fab! Thank you.

  39. alia – that’s awesome. Glad they came out so good for you.

  40. sorry all cane sugar (1 1/2 cups instead of 1) and no brown sugar but 1/2 cup molasses…

  41. Wow! great recipe I just tried it!
    They come out like cake cookies! like muffin tops!
    And you are 1 awesome lady…love your cupcake pops and balls…oh my!!
    I did have to make my own self rising flour-all purpose/salt/baking powder…and my own pumpkin pie spice:cinnamon/ginger/nutmeg/cloves…i added walnuts instead of pecans, and all cane sugar minus 1/2 cup but subbed 1/2 cup molasses for brown sugar!..i know im a health nut! but these are sink your teeth in delish and i believe they came out just like yours (from the pics)!! the batter was so pretty and yummy!

  42. CakeEater – Cute. Glad he liked them.

    Maris – Make the frosting anyway. It’s good in spoonfuls.

  43. Wow. I think I could probably eat a batch of these in a day. I might make them…but not sure about the frosting. As delicious as it sounds, the cookie sounds so amazing on its own that I don’t know if I’d want to disguise the taste!

  44. Yep, in fact he said next time add more spices!

  45. JacTpcMec – glad you impressed your wife.

    CakeEater – I hope it’s a thumbs up.

  46. O-M-G-YUM! I just pulled the first batch from the oven and ate one hot. They are delicious and beautiful to boot. No frosting for me, cause then I would just feel really naughty and probably eat more. Though that may require making more to accomplish! I did find the spices a bit heavy for my likes, but my DH loves a spicy pumpkin pie, so we’ll see his verdict when he gets home.

  47. Great cookies, I made these today for my father-in-law and my wife, who doesn’t like anything pumpkin even said they were good. For some reason I have trouble with frosting…of any sort…just doesn’t turn out for me, but I wasn’t sure about my flavoring to start with, so have to keep looking there, but great cookies, thanks!

  48. Lisa U – hey, they sound good to me.

    Courtney – lucky, you’ve got an in. That store is great.

    Kristen – I wonder if your butter was too soft. Also, I used a smaller size scooper to mound the batter.

    Lisa – you are most welcome.

    Jenna – I know, the cookies were really good, but I went crazy for them with the frosting.

    brittany – wow, that’s awesome. So glad you liked them

    Angela Harris – Enjoy!

  49. Wow, these look delicious. I will definately be trying these. Thank you!

  50. these are the best cookies i’ve ever made by far!
    although i ran out of confectioners sugar and only had about two and a half cups, it was still the best tasting icing.

  51. Mine looked nothing like yours, but that’s okay because they were still delicious! The maple frosting really made these fantastic, I don’t think I would be raving about them without it.

  52. I’ve never been able to find a good choc chip pumpkin cookie recipe, thanks for sharing, and thanks for the fabulous blog!

  53. I made these cookies this weekend. Awesome flavors! I do have a few questions. My batter was not as thick as yours looks and my cookies didn’t bake up as well. Could you double check the ingredients and let me know what I did wrong. I love these cookies and I want to try them again and hopefully come out with a better looking cookie. Note: it has not stopped us from eatting the ones I made.

  54. My husband works at Hobby Lobby, so he made sure to send me a pic of this cookie jar. I hope they have some left, so I can get it on sale!

    I will definitely have to try this recipe! They look delicious!


  55. Just made these right now! I didn’t have self rising flour, so I did half cake flour, half bread flour, and some bp and bs. My cookies seem to be a lot bigger than yours + my batter came out a tad soft, so what I ended up with were pretty much muffin tops. Delicious nonetheless =) Thanks!

  56. We Are Not Martha – I'm right there with you

    Rosemarie – That's crazy. I love her site. Thanks for the heads up.

    chocolatechic – oh my and goodness is right.

    Jacque – welcome and I hope you like the cookies.

    Suzanne – This was my first time using it and it won't be my last.

    amy – Yay. come back any time.

    j&krosser – I think you'll like them.

    Crys :D – Did you use a cookies scooper? If so, large or medium? Maybe your you just had too much batter for each.

    Deb – you can make the swap. I didn't have enough AP. don't forget the soda and powder.

    alyssa – YAY!

    LEA – I'm not sure what the natural swap would be and the pumpkin pie spice is a mix of nutmeg, allspice, cinnamon and ginger

    wanda.farbrit – YAY! I love to hear that!

    Kristin – thanks, I have that one, too. But I was trying to do them from scratch the first time.

    Anonymous – Great!

    Christine – I'm glad you liked them. And your family, too!

    the Kargis Family – Wow, No problem. Glad they were a hit.

  57. These were amazing. I couldn’t stop eating them. Thank you for sharing your talents and fabulous recipes with us.

  58. Hi! I just discovered your blog and I love it! Your recipes are a lot of fun and your pictures are great. :) Last night I made pumpkin cookies and used your frosting recipe… needless to say they were a hit. Thanks and keep up the good work!


  59. thanks for the recipe! the cookies turned out wonderful, and even the picky eaters in my house ate them. thanks!

  60. I would like to share with you a short cut that I have enjoyed very much. Instead of all those ingredients, try this. 1 smaller can of pumpkin to 1 box spice cake mix. Add chocolate chips for deliciosity and bake. They are wonderful. If you want to go the extra mile, top with some cream cheese frosting: 8oz cream cheese, 1/2 c. butter, 1 t. vanilla. Yum!

  61. New to Bakerella, but LOVING it so far!

    Made (seriously) about 16 dozen of these for an office party this week — HUGE hit!

    The one thing I noticed, which I might tinker with when I make these again (and again, and again…), is that there is no salt in the recipe, which usually brings out the best in the chocolate chunks…other than that, A+, WILL MAKE AGAIN!

  62. looks divine! in autralia, pumpkin isnt something we really use as a sweet. in fact i have never seen canned pumpkin-could i just use mashed pumpkin?? and could you tell what pumpkin spice is please?
    looking fwd to trying this scrummy recipe:)

  63. I just made these tonight and they turned out AMAZING!!!! ALthough I did have to up the temp 25 degrees. SO YUMMY!!!!! :) Thank you!

  64. They look wonderful and I want to make them tonight! I’ve never made cookies with self rising flour and don’t have any on hand. Can I add ingredients to regular flour? I’m going to go surfing and find out…wish me luck and thanks for the wonderful recipes!

  65. oy.

    I’m in the process of making these and have the opposite problem as Arielle – my icing has turned out (DELICIOUSLY, i might add) but my cookies have not. The cookie BATTER is delicious but when it bakes, they spread out and instead of 12 pretty cookies on my cookie sheet, i have one large sheet.

    What am I doing wrong? the only thing I’ve omitted are the pecans, but that shouldn’t do anything, right??

  66. I love this site. I found you about a month ago and have already made the cupcake pops several times (not quite as cute as yours- but more practice maybe will help:) I will definately have to try the pumpkin cookies.

  67. I just saw you on Pioneer Woman. Your site is great! I’ll be back for sure.

  68. yum yum yum! I have maple flavoring and I’m always trying to think of ways to use it!
    btw..if you get a chance..enter my giveaway!!

  69. Just found your site through pioneer woman. Love the cake balls, the cupcake ones are beautiful. Can’t wait to make them. Also, am making the pumpkin cookies today!

  70. Maple Brow Butter Frosting…

    Oh. my. goodness.

  71. Pioneer Woman just linked to you. She made your Halloween pops. I have a feeling you are going to be getting a lot of hits today! Yay!

  72. More pumpkin desserts….Yes, I am OK with that! Especially ones involving maple brown butter. Mmmm.


  73. Lauren – They sure will. That’s how I package them.

    Millie – I could definitley use a taste-tester sometimes.

    Sydney – Thanks!

    Sunny Tuesday – I hope you like it.

    Jaina – thank you!

    Rico – sorry. they’re in my tummy!

    Bridget – You’re welcome!

  74. These look so delicious! Thanks for the recipe!

  75. so beautiful ..please post me some …joke ….however if you really sent me some I wouldn’t refuse them :) Keep cooking

  76. Wow, those look and sound amazing!

  77. Holy cow! I cannot wait to try this recipe!

  78. YUM!!!
    They look sooo good!

  79. I wish I knew you personally so I could take part in all of your amazing treats. I would probably eat them ALL.

  80. omg i need that cookie jar, SO going to hit hobby lobby tomorrow!

    QUESTION:… okay so this is slightly OT but needed to ask the guru anyway ;) I was thinking of making some halloween variation of your cake pops to bring to my kiddos classes… will they fair ok if i cover the top of the pop w/ a little cello bag tied off w/ some ribbon?


  81. Hi Arielle – I don’t know what went wrong, but just check your measurements. Also, did you sift your confectioner’s sugar?

  82. I’m in the process of making these right now. The cookies are turning out (any very yummy, btw) but my frosting is not. It seems like such a simple recipe but yet somehow I did it wrong. My frosting is much darker and very runny. Although is tastes good I won’t be able to frost the cookies with it? Anyone have any thoughts?

  83. dessertobsessed – I'm glad you think so

    Cortni – you don't need teeth to eat frosting, so I think it's ok.

    Saucy – do it.

    a Brit Of Cake – I don't think you would need much. I'm nit sure how it would work, but I say go for it.

    m?d?lina = LUV it. I bet they were super cute.

    Kandra Young – or two to keep. There's always too much food at those things anyway.

    Tiffany-Joy Mo – Enjoy!

    Benson & Sarah Garner – Saved! thanks.

    Jeni – you can copy the text and paste it in an email to print out.

    Here's a link to my camera info

    Satisfying my Sweet Tooth – how about a bowl.

    Joan – thanks joan!

    jacquisbakingsomething – I feel a scratch coming on. Will you make some for me?

  84. Simply Gorgeous. Thanks for sharing….. will keep this recipe in mind when I am itching for a cookie.


  85. P.S.

    I just posted about your delicious looking cookies as well as added you to my Fave blogs!

    Thanks again! I can’t wait to make these!


  86. This is my lucky day…just two days ago we purchased from the bakery – Pumpkin Choc. Chip cookies…and OH MY they are SO good. I told my daughter I will look for a recipe and low and behold…I found your blog! And we thought the ones we purchased were yummy…I can tell from your pics that these cookies are going to be AWESOME! Thanks so much for sharing this recipe!

    Have a fun day!

  87. That frosting looks amazing! I’m going to have to come up with something where I can use it!

  88. Mmmm…I haven’t eaten lunch yet and these look so scrumptcious my mouth is watering. Do you have a printable copy you can email me that I can tuck this into my recipe box? That would be great! Your photography is also amazing. What kind of camera do you use? I’m in search of one right now.

  89. This is the one I use. I really like it… although they don’t turn out as pretty since the batter is so thick they bake up just how you plop them on the pan. {Maybe the baking powder and soda are what helps them be more cake like}

    1 cup canned pumpkin
    1 cup white sugar
    1/2 cup vegetable oil
    1 egg
    2 cups all purpose flour
    2 tsp. Baking Powder
    2 tsp. Cinnamon
    1/2 tsp. Salt
    1 tsp. Baking Soda
    1 tsp. Milk
    1 T. Vanilla
    2 c. chocolate chips {I use semi-sweet and usually do less than 2 cups}
    1/2 c. Chopped nuts {optional}

    Combine pumpkin, sugar, oil and egg and mix well.

    In another bowl, combine flour, baking powder, cinnamon and salt.

    Dissolve baking soda with milk then stir into flour mixture.

    Mix together flour mixture with pumpkin.

    Add vanilla, chocolate chips, and nuts.

    Bake at 350 on a greased cookie sheet for 10-12 minutes until they firm up a bit

    I like them with just the cinnamon but they are also good if you use some pumpkin pie spice or nutmeg.

  90. Oh my, my mouth is watering…my two favorite things…pumkin and chocolate…and then you just ahd to go and add that decadent maple frosting! mmm…It’s all going on my grocery list this week!

  91. You are amazing! You have so many awesome ideas! I think I might make a batch of these to take to a potluck Saturday… wait… would I want to share?? mmmm.. might have to make two batches – one to keep and one to share! :D

  92. I tried this recipe, but I made smaller cookies (the size of a quarter; which bake a lot faster) and I made mini-sandwiches with the icing!! :)

  93. I tried this recipe, but I made smaller cookies (the size of a quarter; which bake a lot faster) and I made mini-sandwiches with the icing!! :)

  94. I tried this recipe, but I made smaller cookies (the size of a quarter; which bake a lot faster) and I made mini-sandwiches with the icing!! :)

  95. I tried this recipe, but I made smaller cookies (the size of a quarter; which bake a lot faster) and I made mini-sandwiches with the icing!! :)

  96. I tried this recipe, but I made smaller cookies (the size of a quarter; which bake a lot faster) and I made mini-sandwiches with the icing!! :)

  97. I tried this recipe, but I made smaller cookies (the size of a quarter; which bake a lot faster) and I made mini-sandwiches with the icing!! :)

  98. I tried this recipe, but I made smaller cookies (the size of a quarter; which bake a lot faster) and I made mini-sandwiches with the icing!! :)

  99. I tried this recipe, but I made smaller cookies (the size of a quarter; which bake a lot faster) and I made mini-sandwiches with the icing!! :)

  100. Sounds yummy, i am def. going to make them. Just wondering if you could replace the maple flavouring with pure maple syrup (natural) and if so how much should I use? the same 2tsp?

  101. I don’t “do” pumpkin but I like the idea of a frosted choc chip cookie! Mmmmm frosting.

  102. oh my gosh, my teeth all fell out at the thought of all that sweetness!! lol Cannot wait to try them!!

  103. your cookies are so perfect! everytime i make pumpkin cookies they look all ugly, even when i use a cookie scoop! these look delicious!

  104. KRISTIE – me too!

    liz – I don't feel so guilty now.

    Life with boys… – hopw you like it.

    Lil Missy – I didn't even think about that.

    The Jongejans – hope you like them

    Emily Rose – you are welcome!

    Fuji Mama – the frosting rocked!

    Snooky doodle – See… I'm not the only one.

    janel – that happens to me a lot too!

    Geni – Yes. Maple is my new friend.

    Dream Cake – haha~

    Vera – They were more soft than chewy.

    Katrina – Thanks!

    Patricia Scarpin – awe, thanks!

    Anonymous – sure. There's an email link in my profile.

    suzy – Thanks!

    Lyns – I really did.

    Liz Wilcken – you're welcome

    elizabeth – Thanks

    My First Kitchen – Yes with sweetness.

    puglyfeet – thanks lady!

    Cassykins – oh, just make the frosting… less fattening.

    angelabarton – I'm not sure. It was my first time making brown butter frosting, but I say go for it.

    Atticelf – I couldn't either.

    Maris – I know what you mean. I need storage desperately.

    Lynna – there's a spice cake mix version. Try a search for that.

    My Sweet & Saucy – Thank you

    violetta´s – gracias … I think.

    Debie – you definitely do.

    Erin – enjoy!

    nicole green – invite me over.

    CookiePie – no prob!

    Lyns – my cookies were soft, too. you can't tell but the pic but they were. I have never eaten or even tried these before, so I'm not sure how they are supposed to come out. But from all the pics I saw, they seemed soft or cake-like. Did you use 1-cup of pumpkin or the whole can? What your butter room temp or softer? I used canned pumpkin and it was mushy from the can, not dry.

    Stephanie – oh yes!

    Anonymous – I'm working on ideas now. So, stay tuned.

    Heavnsnt4 – I found it in the grocery store – near the extracts.

    Ramsey – Hey, you've got good taste.

    Rach – sorry, I'm not that smart.

    Benson & Sarah Garner – I probably did something wrong with my measurements. I don't know because I've never had one before. I'd hoped they would have baked up higher, but they were still soft inside and still good. They definitely weren't like regular chocolate chip cookie texture. I'll have to experiment with some more recipes I guess. Do you have one you like?

  105. I made 5 {yes FIVE} batches of pumpkin chocolate chip cookies last week alone. My family devours them…and that frosting sounds A-M-A-Z-I-N-G!

    But I have to ask… my favorite thing about pumpkin chocolate chip cookies is that they bake up thick and almost cake like with a very different texture than regular cookies. These look more like regular chocolate chip cookies texture – wise. Is that how they are?

    sorry for the longest comment ever ;] I’m just curious now!

  106. Do you know how you could make this with fresh pumpkin, since it’s around halloween and all…

  107. YUM-O! Those look soooo mouth watering!One thing I love – pumpkin chocolate chip cookies, another thing- pecans, another – CHOCOLATE! Oh my goodness I can’t WAIT to try this recipe. Thank you!

  108. Where can I find maple flavoring? Is it similar to a vanilla extract type of flavoring? Would a regular grocery store carry it or would I need to go to a specialty shop?

  109. Your site is my absolute FAVORITE on the web. You have the best ideas. I made the cupcake pops, and then the Halloween version. I really want to make some for pops Christmas but need your help! I am very good at the execution, but stink at thinking up my own ideas. Please make some Christmas ones I can copy. Pleeeeeeese!

  110. I’ve had brown butter frosting before, but not with maple. It sounds perfectly delicious!

  111. I bombed the recipe somehow, they were so so so soft. Was your pumpkin really dry as mine was awfully moist?

  112. Pumpkin and chocolate together in a cookie – what could be more perfect?? They look fabulous – thanks for sharing the recipe!

  113. those look fantastic! :) one of these days when i get some time i’m going to pick my favorite recipes from you and have a bakefest!!

  114. Those look delicious! I will be making them this week!

  115. I’m pretty sure I need one of these…right now…

  116. hi bakerella.!!

    me encanta todo lo que haces, todo se ve delicioso.!!

    mucha imaginacion y hermosas galletas.!!

    saludos desde mexico.!

  117. These look delicious! Love the frosting too!

  118. to make it simpler would we be able to use the pre-mixed pumpkin pie mix and omit the added spices?

  119. These look SO good! I love your halloween cookie jar. I can’t wait until I have a house/apartment big enough to store seasonal decorations.

  120. I LOVE anything pumpkin (even pumpkin soup!). I can’t say for sure, but I think I gained an inch in each of my thighs just looking at those cookies (I would not be able to stop at one…or two or…) – yum!!

  121. Sounds DELICIOUS!! Can’t wait to try them!! Love me some pumpkin!!! Could i use Maple syrup instead of maple flavoring in the icing? It would obviously adjust the consistency, but it might give it a slight color change too…what do you think?

  122. darn you! I am trying to limit my sweets and healty-up for the winter. I have a weakness for maple, though, so now I know I am going to make these and just eat all the frosting. mmm maple.

  123. Yum.. Those look soooo good!

  124. WOW. These look/sound amazing. Pumpkin and chocolate is such an underrated combo, so I’m so happy to see it getting some love. And that frosting? Are you TRYING to kill me? Can’t wait to try it.

  125. Holy mouthful. Those look so excellent!

  126. that recipe looks so good! thanks for sharing!

  127. love the maple frosting

  128. They look marvelous…..

  129. I’m new to you, Bakerella, and I just love everything you have done! I always ice these cookies with a powdered sugar icing drizzle. I wasn’t a subscriber yet when you asked for cookie recipes, but I’d like to send you a very good and unique recipe now just for fun. What is the best way for me to send it?

  130. They look so good even without the frosting!

  131. Yum! I love the addition of pecans and of course, the icing! LOVE the cupcake cookie jar, so cute!

  132. ah those really look yummy and soft and chewy! :)

  133. I can’t wait to try these babies! You do know there is an opening for you on the next Food Network Star!

  134. Shoot! I’d eat cardboard if it had maple frosting on it!
    Thanks for this wonderful recipe.

  135. So awkward when I find myself drooling on the keyboard.

  136. these look nice. I ve never heard of pumpkin chocolate chunk cookies either

  137. The maple brown butter frosting sounds like a delicious twist! I’ll have to try your version.

  138. Oh my gosh! I never thought of icing these- what a glorious idea!! Thanks for the tips on making the cookies prettier too!

  139. Yippee!! I LOVE these cookies and I’ve been looking for a good recipe for them for the LOOONGEST time! I’m gonna bake up a batch tomorrow.

  140. yummy!!! On a side note, Kroger should pay you for all the exposure you give them! ;)

  141. oooh they look delicious! I will definitely be trying this recipe out here in the next couple weeks. Thanks for sharing.

  142. ahaha. i always overeat on icing before it gets on the cookies too.
    and i can NEVER just stop with one spoonful. ahah. thanks for sharing your delicious photos.

  143. love the cookie jar! so fun

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