This pumpkin chocolate chip cookie recipe has been tested over and over again, and I believe it is the best Pumpkin CCC on the planet!! The pudding mix and the pumpkin keep them soft and moist, and the browned butter lends a toffee-like flavor. They’re chewy like chocolate chip cookies, but have a spiced pumpkin flavor that tastes like Fall.
I have been baking pumpkin chocolate chip cookies like a mad woman for about 3 months. In fact, I’ve been through seven different versions of this cookie, trying to get it just right. I’ve been waning to develop a chewy (instead of cake-y) pumpkin cookie for a couple of years now, but it always just seemed too daunting.
Around batch number 5, I saw Mandy’s recipe for Pumpkin Pudding Cookies. And I thought that was just the most genius thing ever. Because everyone knows that it’s the pumpkin that gives pumpkin cookies their fluffy, moist, cake-y texture. Which is nice, but not what I was going for. So if I could replace some of the pumpkin with pumpkin flavored pudding mix, but still retain a strong pumpkin flavor… well, I could work with that!
I knew I wanted to use melted butter and not chill the dough to create spreading (pumpkin cookies usually poof up) and crispy edges, so I had been working on a browned butter pumpkin cookie since batch number 3. The browned butter creates this magnificent underlying rich toffee-like flavor that is just super amazing with the pumpkin. It’s literally the taste of Fall in cookie form.
When I finally brought the two components together, it was cookie magic.
Don’t be afraid of browning butter! I do it the super easy way… in the microwave! Now, disclaimer: every microwave is different, and the exact times that worked for me may not work for you. But it’s worth the trial and error to figure out what works best in your microwave to be able to make browned butter in less than 5 minutes!
I’ll provide you with my exact cooking times in the recipe…
Don’t miss a bite!
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