Brown Butter Pumpkin Pecan Chocolate Chip Cookies

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

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.

brown butter cookies

 

Here are the basics you’ll need for the cookies.

How To Make Brown Butter Cookies

  1. Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
  2. 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.
  3. 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.

 

brown butter cookies

Look at this gorgeous dough!

brown butter cookies

 

Time to bake these babies.

brown butter cookies

Ultra rich pumpkin cookies packed with chocolate chips and pecans. Heaven!

brown butter cookies

You’re going to love these pumpkin brown butter cookies!

brown butter cookies

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. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
  5. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie.
  6. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  7. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
  8. Let cookies cool completely before storing in containers. This will keep their crispness
  9. Store leftover cookies in an airtight container for 3 days room temperature.
Brown Butter Pumpkin Pecan Chocolate Chip Cookies

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 mins
Cook Time 12 mins
Servings: 24
Calories: 171kcal
Author: Jenny
Cost: $10
Print 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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brown butter cookies

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  5. Jen

    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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  8. Jo Anne

    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??

  9. Erin @ Simple, Sweet & Savory

    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!

  10. Ali Carver

    Between these and your salted pumpkin chocolate chip cookies, which do you like better? I am making them this week!

  11. Erin @ The Spiffy Cookie

    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.

  12. Sharana @ Living The Sweet Life Blog

    I’ve been so hesitant to allow myself to accept that fall is arriving fast and furiously … these cookies though, they have me sold!!

  13. Averie @ Averie Cooks

    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!

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