Brown Butter Pumpkin Pecan Chocolate Chip Cookies

These Brown Butter Cookies are the perfect pumpkin and chocolate chip cookies! Treat yourself to a taste of Fall with my Brown Butter Pumpkin Pecan Chocolate Chip Cookies!

If you love pumpkin recipes like we do, try our Homemade Buttermilk Pumpkin Waffles too.

Brown Butter Cookies

Fall baking is the best time of year isn’t it?! The aromas that come from the kitchen is hard to beat. It is jam packed with all of my favorite flavors including brown butter, pumpkin and chocolate chips. The whole family will be flocking for these fun cookies!

Why You’ll Love This Recipe

• Brown Butter. The brown butter in these pumpkin cookies makes for a delicious rich cookie that you’ll guests will be coming back for more.
• Great For Holidays. Pumpkin cookies are the best for Fall baking, and winter holidays. Wrap them in a plate with cellophane and a bow.

Try my Crispy Brown Butter Cookies!  Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need

Here are the ingredients you’ll need to make brown butter pumpkin cookies at home. See the recipe card located at the bottom of the post for full details.

• Butter– I like to use salted butter.
• Brown Sugar– Make sure to pack your brown sugar when measuring.
• Granulated Sugar– Granulated sugar is a fine white sugar that adds sweetness to the cookies.
• Egg– For consistency, I use large eggs for my cooking and baking.
• Pumpkin Puree– Look for pumpkin puree, not pumpkin pie filling.
• Pure Vanilla Extract– For best tasting results use pure vanilla extract.
• All-Purpose Flour– Flour is the main dry ingredient in the cookies.
• Instant Vanilla Pudding Mix– Find pudding mix in the baking section of the grocery store.
• Salt– I generally use kosher salt or sea salt.
• Chocolate Chips– Use your favorite variety of chocolate chip. Milk chocolate or semi sweet works great.

How To Make Brown Butter Cookies

Preheat Oven and Prepare Baking Sheet. Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.

Brown Butter. Place butter into a small saucepan over medium heat. Let melt and bubble until browned. Remove and let cool for 15 minutes.

Cream Butter and Sugars. Place browned butter and sugars into a stand mixer. Beat until well combined. Add pumpkin, egg and vanilla, mixing until combined.

Dry Ingredients. Add flour, pudding mix, baking soda, salt, mini chips and pecans. Beat until just combined.

Scoop Dough Onto Baking Sheet. With a cookie scoop, place dough onto prepared baking sheet 1 inch apart.

Bake. Bake for 12-14 minutes, until baked through.

Cool and Serve. Let cool on baking sheet for 10 minutes before transferring. Serve. room temperature or chilled.

Tips For Making The Best Cookies

1. Don’t alter the recipe, use all ingredients as listed.
2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
3. I prefer salted butter for my chocolate chip cookies.
4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
5. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
6. Don’t over bake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.

How To Serve

Serve cookies cooled at any occasion where pumpkin cookies are wanted. They’re great for parties.

How To Store Leftovers

Store any leftover cooled cookies in an airtight container for up to 3-4 days.

Freezing Instructions

To freeze cookies, place them into an airtight container or freezer bag for up to 3 months in the freezer. Thaw completely before enjoying again.

Try More Pumpkin Recipes

• Churro Pumpkin Scones
• Pumpkin Chocolate Chip Bread
• Cinnamon Roll Pumpkin Sheet Cake

Brown Butter Pumpkin Pecan Chocolate Chip Cookies

These Brown Butter Pumpkin Pecan Chocolate Chip Cookies are packed with amazing Fall flavors that go perfect on you Holiday Dessert Tables1

Course: Dessert

Cuisine: American

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 24

Calories: 171kcal

Author: Jenny

Cost: $20

Print Pin

Equipment

• Oven
• baking sheet
• parchment paper
• mixing bowl or stand mixer
• measuring cups
• measuring spoons
• cookie scoop

Ingredients

• 1 stick unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup pumpkin puree I used Libby’s
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 3 tablespoons instant vanilla pudding mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups mini chocolate chips
• 3/4 cup Pecan Halves coarsely chopped

Instructions

• Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
• Place butter into a small saucepan over medium heat. Let melt and bubble until browned. Remove and let cool for 15 minutes. Place browned butter and sugars into a stand mixer. Beat until well combined. Add pumpkin, egg and vanilla, mixing until combined. Add flour, pudding mix, baking soda, salt, mini chips and pecans. Beat until just combined.
• With a cookie scoop, place dough onto prepared baking sheet 1 inch apart. Bake for 12-14 minutes, until baked through. Let cool on baking sheet for 10 minutes before transferring. Serve. room temperature or chilled.

Nutrition

Calories: 171kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 98mg | Potassium: 40mg | Fiber: 1g | Sugar: 20g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Keywords: brown butter cookies, brown butter pumpkin cookies, brown butter recipe, how to make brown butter, pumpkin cookies