Brown Butter Pumpkin Pecan Chocolate Chip Cookies
These delightful Pumpkin Chocolate Chip Pecan Cookies are the perfect sweet treat for fall. The warm flavors of pumpkin and browned butter combined with gooey chocolate chips and crunchy pecans create a sensory experience that will have you reaching for seconds. Enjoy these cookies at room temperature or chilled for a delicious autumn indulgence.
— Constant Cookbook
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 Fisher Nuts 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.
Yield
2 dozen cookies
Nutrition
- Calories: 171 kcal
- Carbohydrate Content: 27 g
- Protein Content: 2 g
- Fat Content: 6 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 9 mg
- Sodium Content: 98 mg
- Fiber Content: 1 g
- Sugar Content: 20 g
- Serving Size: 1 serving
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