Brown Butter Pumpkin Pecan Chocolate Chip Cookies
Soft, chewy cookies featuring nutty brown butter combined with fall pumpkin and warm spices. Mini chocolate chips and chopped pecans add texture while instant pudding mix creates an incredibly tender crumb. Perfect for autumn gatherings, these cookies deliver cozy seasonal flavors with the sophisticated depth of browned butter. The pumpkin keeps them moist for days while the brown butter adds a caramelized, almost toffee-like richness that sets them apart from standard pumpkin cookies.
Ingredients
- 1 stick unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flouralmond flour1:1.5gluten-freegluten-free
may need extra binding
- 3 tablespoons instant vanilla pudding mix
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups mini chocolate chips
- ¾ cup pecan halves, coarsely chopped
Instructions
- 1
Preheat oven to 350 degrees and line a large baking sheet with silpat liner or parchment paper
- 2
Place butter into a small saucepan over medium heat and let melt and bubble until browned
- 3
Remove browned butter and let cool for 15 minutes
- 4
Place browned butter and sugars into a stand mixer and beat until well combined
- 5
Add pumpkin, egg and vanilla, mixing until combined
- 6
Add flour, pudding mix, baking soda, salt, mini chips and pecans and beat until just combined
- 7
With a cookie scoop, place dough onto prepared baking sheet 1 inch apart
- 8
Bake for 12-14 minutes, until baked through
- 9
Let cool on baking sheet for 10 minutes before transferring
Tips
Brown the butter until it smells nutty and develops golden brown color for maximum flavor depth
Chill the dough for 30 minutes before scooping if it seems too soft to handle
Store cookies in airtight container to maintain their soft, chewy texture
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 1 day ahead and refrigerated, or scooped and frozen for up to 3 months
Best served at room temperature or slightly chilled
Common Mistakes
Don't skip cooling the brown butter or it will melt the sugars too quickly
Avoid overbaking as cookies continue cooking on hot pan after removal
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use canned pumpkin instead of puree?
Yes, canned pumpkin puree works perfectly and is actually recommended for consistent results and proper moisture content.
What if I don't have instant pudding mix?
You can omit it, but the cookies won't be as tender. Add an extra 2 tablespoons flour to compensate for structure.
How long do these cookies keep fresh?
Store in airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.