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.
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.
Happy Fall Baking!