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Browned Butter Pumpkin Pudding Cookies

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.

These pumpkin pudding cookies are the BEST pumpkin cookies on the planet!

You guys.

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.

These pumpkin pudding cookies are the BEST pumpkin cookies on the planet!

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!

These pumpkin pudding cookies are the BEST pumpkin cookies on the planet!

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.

These pumpkin pudding cookies are the BEST pumpkin cookies on the planet!

Happy Fall Baking!


1 cup butter
1 cup brown suar

3/4 cup sugar

1/4 cup pumpkin puree or pure pumpkin (not pumpkin pie filling)

1 egg
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
2 cups flour
3.4 oz package Jell-O Instant Pudding Mix, Pumpkin Spice Flavor
1 1/2 cups chocolate chips (I used a blend of semi-sweet and milk chocolate)


Preheat oven to 325ºF.

Brown the butter on the stove by melting it over medium-high heat, stirring contantly. As the butter melts and boils, check for a toffee-like smell. That's the first sign it's ready to be pulled immediately from the heat. Or look for a light brown color to appear, and IMMEDIATELY pull from heat, continuing to stir.

Transfer butter immediately to a mixing bowl.

Whisk the brown sugar, sugar, and pumpkin puree into the butter (this will bring the butter temperature down a little so it doesn't cook the egg).

Whisk in the egg, pumpkin pie spice, vanilla, and salt.

Add the baking soda, flour, and pudding mix. Fold in with a spatula until dough forms.

Mix in chocolate chips.

Scoop 2 tbsp of dough and roll into balls before placing on baking sheet. Bake for 12 minutes and let cool on cookie sheet.

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These pumpkin pudding cookies are the BEST pumpkin cookies on the planet!

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

27 comments on “Browned Butter Pumpkin Pudding Cookies”

  1. Yeah! How exciting to finally see a recipe come together the way you like bus pumpkin fans appreciate the hard work. I just recently stored up on pumpkins source pudding so these cookies need to happen!

  2. Wow. They look AMAZING! For one of my big projects that I told you about last weekend, I made and tested pumpkin choc chip cookies like it was my job (okay it kind of was) and it’s SO HARD to get a chewy, non-cakey pumpkin cookie b/c they blow up like little cakes in the oven. The best I’ve come is with cornstach and that’s what pudding mix is, in large part, and now I need to try these. Pinned!

  3. I just love this time of year when it is acceptable to add pumpkin to EVERYTHING :-) I love that these are chewy and full of chocolate! Yum! So glad I just pumpkin pudding last week!!!

  4. These cookies look like pure perfection and I can not wait to try them. Thanks for working so hard to get this recipe just right.

  5. Oh my gosh. Absolutely cookie magic!! These are incredible. Such a brilliant idea!

  6. I just recently tried browned butter and now I can’t wait to incorporate it in another recipe! I think I just found that recipe! Fabulous cookies Ashton!

  7. The chewy pumpkin cookie is quite the enigma! I can’t WAIT to try these. They look like the absolute perfect texture. Thanks for doing all the hard work. I feel a little guilty that we just get to bake and enjoy. :)

  8. These cookies look absolutely divine Ashton! LOVE! Thanks for putting in all that effort for the rest of us :)

  9. Oh I am dying over these photos, Ashton! The browned butter sounds divine. I gotta try these.

  10. I love the combination of pumpkin and browned butter. What is it about browned butter that makes your mouth water.

  11. These sound delicious! Your photos have me drooling!

  12. I am definitely going to make these…but I’m having trouble finding the pudding in the LA area grocery stores (not known for carrying anything other than VERY basic baking/cooking ingredients). Anyone seen it around?

    • I live in WI and cannot find the pumpkin pudding anywhere either! I have looked at several different retailers (private and chain) and have not had such luck :(

    • Such a bummer!!! You could try using butterscotch! That would be delicious :)

  13. Love that these are chewy and not cakey! Can’t wait to try them!

  14. Do you think it would be possible to make like a bar and then use a pumpkin cookie cutter with these?? We have snack at school next week and want to try these :D

  15. Love these! Wondering if anyone has tried them with softened unmelted butter, like a usual cookie recipe. These were absolute heaven fresh out of the oven, and I usually prefer my cookies cooled, but after these cooled, still great but less soft. I let type dough sit for a couple hours covered, and they didn’t grow much in the oven, do they expand more normally if baked right away? Anyway, adore them, kids do too. Now I just have to find someone to booting pumpkin spice pudding into canada for me,

  16. Brilliant! I so admire your research and testing methodology. This is how great new recipes are created. Pumpkin pudding mix? What a great idea. Can’t wait to try this.

  17. Sorry if this is a silly question — but do you actually make the pudding and put that in the mixture, or do you literally just pour the contents of the box into the mixture?


  18. You just blew my mind- I love brown butter recipes but never thought to brown the butter in the microwave. Seriously amazing! Pinning and sharing on my Facebook page! :)

  19. That’s interesting, that pumpkin always makes cookies cake-like rather than cookie (sort of fried?!) texture.

    I agree, would prefer more cookie texture, so thanks for doing all the hard work experimenting. :)

  20. Made these today! I know the pudding is available on Amazon, but couldn’t find it in a grocery store. So I used vanilla and two tsp of pumpkin pie spice to make up for it. We shall see!

  21. Went back and read comments after I made them…doesn’t anyone taste the pumpkin straight out of the can? It’s mild. The pumpkin flavor in the recipe is really coming from the pumpkin pie spice and the pudding. i think the pumpkin lends color and sneaks in a veggie–see Jessica Seinfeld’s notorious cookbooks. For argument’s sake, I used a 1/2 cup pumpkin because I couldn’t bare to throw 1/4 cup pumpkin down the drain…AND THEY WEREN’T CAKEY!??! So confused now. But maybe I could try these again sans pumpkin.

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