Create a new family favorite this season with my Brown Butter Pumpkin Pudding Chocolate Chip Cookies. Be prepared to fall in love with this new cookie!
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Can a chocolate chip cookie be made any better? For pumpkin friends, the answer is a yes and is as simple as browning some butter and stirring some pumpkin pudding mix into the dough. So yummy!
Although my post just the other day was also for a pumpkin cookie, this pumpkin cookie is a whole DIFFERENT kind of pumpkin cookie!
If you have never used brown butter in your baking, I strongly urge you to do so! The almost nutty flavor that comes from brown butter is SO delightful and SO scrumptious!
Of course there’s also the instant pumpkin pudding mix that imparts a wonderful, yet sort-of subtle pumpkin flavor. I know not everyone loves a heavy pumpkin flavor. Please try these cookies, I think you will be pleasantly surprised.
So, back to what I said, this pumpkin cookie is a whole different kind of pumpkin cookie, and I truly hope you enjoy it!
These cookies are just waiting to be enjoyed with a nice tall cold glass of milk!
Make sure you always let your cookies cool completely before you move or stack them.
We have all rushed it at one point or another, and I don’t want you to end with a big ball of stuck together mushy cookies. Please let your cookies cool completely, I want you to enjoy your cookies.
Yes the pumpkin instant pudding is a seasonal item, but I have seen just about everywhere around here. Generally if I can easily find something here in Minnesota, it’s available just about everywhere. Yes my friends it’s sad but true!
The pudding will also give your cookies a little extra softness, sort of keep the center of the cookie nice and chewy. Don’t you just love that?
Brown Butter Pumpkin Pudding Chocolate Chip Cookies
1 stick unsalted butter
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt (skip if using salted butter)
1 package (4-serving size) Pumpkin Instant Pudding Mix
1 1/2 cups mini chocolate chips
1. Preheat oven to 350 degrees F. and line two large baking sheets with baking mats or parchment paper.
2. Place butter in a small saucepan over medium heat. Let butter melt and until browned. Remove and let cool for about 15 minutes. Mix together browned butter and sugars in a stand mixer, or using a hand mixer. Beat until combined well. Add eggs and vanilla. Mix until combined. Add pudding mix, flour, baking soda, and salt. Beat until just combined. Stir in mini chocolate chips.
3. With a cookie scoop, or tablespoon, place dough onto prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until baked through. Let cool on baking sheet for 2-3 minutes before transferring. Cool completely on wire rack.
Makes about 24 cookies.
*Feel free to use as many chocolate chips as you like. Most recipes call for 2 cups, I simply prefer 1 1/2 cups for a higher cookie-to-chip ratio.