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
- 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