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!
1 cup butter
1 cup brown suar
3/4 cup sugar
1/4 cup pumpkin puree or pure pumpkin (not pumpkin pie filling)
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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