Sharing our favorite Brown Butter Cookies today! Treat yourself to a taste of Fall with my Brown Butter Pumpkin Pecan Chocolate Chip Cookies! There’s nothing like pumpkin and chocolate together!
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!
Try my Crispy Brown Butter Cookies! Follow Picky Palate on Instagram for daily recipe inspiration.
Here are the basics you’ll need for the cookies.
How To Make Brown Butter Cookies
- 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.
Look at this gorgeous dough!
Time to bake these babies.
Ultra rich pumpkin cookies packed with chocolate chips and pecans. Heaven!
You’re going to love these pumpkin brown butter cookies!
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Don’t skip creaming your butter and sugars for a good 2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
- Store leftover cookies in an airtight container for 3 days room temperature.
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
Servings: 24
Calories: 171kcal
Cost: $10
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Pin
Equipment
- Oven
- Bowl
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
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Just wondering if the pecans could be switched for walnuts?Thank you.
I wish my cookie jar was filled with these right now 🙂
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These are the quintessential fall cookie!
Just made these tonight and they are amazing. I didn’t have pecans so I’ll have to try them again with. Thanks for the amazing recipe!!
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Can this recipe be made with using a hand mixer? I don’t have a stand mixer.
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I’m curious why you use instant vanilla pudding in this recipe? I love the concept, and would make it totally organic, however, instant vanilla pudding isn’t organic, what would you substitute with or just leave out??
These look phenomenal!! Oh my goodness!
These look out-of-this-world delicious! Chocolate + pumpkin is such a wonderful combo. I love that you added a little vanilla pudding mix to these, too. That makes the best chocolate chip cookies. Can’t wait to try them!
Thanks Erin! Hope you enjoy 🙂
Ohhh, pecans & pumpkin is a great Fall combo for a cookie. I`ll have a dozen!!
I’m crazy about pumpkins and cookies- looks I’m in the right place! 🙂
Chocolate chip cookie dough has to be full of chocolate chips for me–and it looks like this one is!
I love everything about these cookies, Jenny!
Between these and your salted pumpkin chocolate chip cookies, which do you like better? I am making them this week!
mmmm, chocolate + pumpkin is my favorite combination of the fall. love these!
You are completely right, I love the combination of pumpkin and chocolate! I was pleasantly surprised the first time I tried it. Love the addition of pecans to these cookies too. I bet they taste great after getting slightly toasted while baking.
I can just imagine how good these cookies smell fresh out of the oven!
These look awesome! Love pumpkin cookies!
Yay for fall baking! These are amazing 🙂 xoxo
looks totally delicious!!
These cookies look drool worthy and perfect for the fall!
I’ve been so hesitant to allow myself to accept that fall is arriving fast and furiously … these cookies though, they have me sold!!
Perfect fall cookie!
These cookies look amazing Jenny!
Oh man, you had me at brown butter!!
Have mercy!! I really could go for 27 of these gorgeous cookies right now!
These cookies look delicious! What a great recipe for a great fall cookiw…thanks for sharing!
Such a great combo!! So glad I stocked up on canned pumpkin yesterday. 😉
Jenny these look amazing!!!!! Omg so so so good! I have a Fisher post going out tomorrow and I made pecan and pumpkin cookies too! They don’t look like yours though – whew 🙂 Yours are gorgeous, pinned, and I seriously want to make these!
Brown butter, pumpkin and chocolate?! I’m IN!!