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
Prep Time 10 minutes
Cook Time 12 minutes
- 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
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.
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