Ingredients

The following ingredients have 4 Servings
  • 1 stick unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (I used Libby’s)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons instant vanilla pudding mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups mini chocolate chips
  • 3/4 cup Pecan Halves (coarsely chopped)

Instruction

  • Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
  • Place butter into a small saucepan over medium heat. Let melt and bubble until browned. Remove and let cool for 15 minutes. Place browned butter and sugars into a stand mixer. Beat until well combined. Add pumpkin, egg and vanilla, mixing until combined. Add flour, pudding mix, baking soda, salt, mini chips and pecans. Beat until just combined.
  • With a cookie scoop, place dough onto prepared baking sheet 1 inch apart. Bake for 12-14 minutes, until baked through. Let cool on baking sheet for 10 minutes before transferring. Serve. room temperature or chilled.