Pumpkin Pecan Chocolate Chip Cookies with Maple Brown Butter Icing

This may be the longest most complicated name for the most simply delicious cookie. But don't they sound so fancy and wonderful? They are! With only slight tweaking from Bakerella's delicious recipe, they really turned out great. What's not to love? Pumpkin + pecan + maple = the ultimate fall cookie.
Cookie Ingredients-
2 1/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup butter
1 cup sugar
1 1/4 cup brown sugar
2 eggs
1 can pumpkin puree
2 tsp vanilla
2 tsp cinnamon
1 tsp nutmeg
1 1/2 cup chocolate chips
1 cup chopped pecans
Mix dry ingredients in a bowl. Set aside. Cream together butter, eggs and sugars. Blend in pumpkin puree, vanilla, and spices. Slowly incorporate dry ingredients into pumpkin mixture.

Add chocolate chips and pecans.

Place 1 inch balls of cookie dough onto a cookie sheet. Bake in a preheated 350 degree oven for 10-14 minutes.
Let cool. You can stop here and enjoy your delicious pumpkin chocolate chip cookies... but why would you do that? On to the icing...
Icing Ingredients-
1/2 butter
3 cups powdered sugar
1/4 cup milk
2 tsp maple flavor extract

Brown butter. See this post for instructions on browning butter. Do you absolutely have to do this step? No. Is it totally worth the hassle? Yes! Add butter to powdered sugar and maple extract

Slowly incorporate milk 1 Tbs at a time until desired consistency. It should looked creamy and delicious- not too thick, not too thin.

Ice those cookies! Take a bite of the warm pumpkiny chocolatey mapley goodness.

Repeat.