Form dough into 1 inch balls around popsicle sticks (mine had spoon ends, which I recommend) and arrange on a baking sheet lined with waxed paper or a silicon baking mat. Place in freezer and let chill for 30 minutes.
Add flour, baking soda, salt and pumpkin pie spice and mix on low speed (or with a spoon by hand) until incorporated. Stir in chocolate chips, cover and chill dough for an hour.
Beat butter and sugars and in large bowl on medium speed until light and fluffy. Add milk, pumpkin butter and vanilla and mix again until well combined.