Browned Butter Pumpkin Pudding Cookies

Browned Butter Pumpkin Pudding Cookies might be a good recipe to expand your hor d'oeuvre recipe box. For 16 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 120 calories, 1g of protein, and 5g of fat each. 5022 people were glad they tried this recipe. This recipe from Somethings Wanky requires baking soda, salt, pumpkin puree, and instant lemon pudding mix. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is improvable. Similar recipes include Pumpkin Cookies with Browned Butter Icing, Pumpkin Cookies with Browned Butter Icing, and Pumpkin Cookies with Browned Butter Frosting.

Servings: 48

 

Ingredients:

1 tsp baking soda

3/4 cup brown sugar

1 cup butter

1 1/2 cups chocolate chips (I used a blend of semi-sweet and milk chocolate)

1 egg

2 1/2 cups flour

3/4 cup granulated sugar

3.4 oz package Jell-O Instant Pudding Mix, Pumpkin Spice Flavor

1 tsp pumpkin pie spice

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

1/2 tsp salt

1 tsp vanilla extract

Equipment:

oven

microwave

mixing bowl

stand mixer

baking sheet

wooden spoon

spatula

frying pan

Cooking instruction summary:

Preheat oven to 350ºF.Place the butter in a deep microwave safe dish (it bubbles up a little, so it needs to be deep). Microwave for 2 minutes, then stir. Microwave for 2 minutes, then stir. Microwave for 1 minute, then stir. At this point, it should be turning a golden brown color and have a strong scent. If it's not, heat additionally in 30-second increments until color changes. Mine was perfect at 5 minutes and 30 seconds.Pour the browned butter in the bowl of a stand mixer or in your mixing bowl.Beat together the browned butter, sugar, and brown sugar until well mixed. Add the egg and mix well. Add the pumpkin puree, pumpkin pie spice, vanilla extract, baking soda, and salt and mix well.Add the flour and instant pudding mix, and mix just until dough forms.Use a spatula or wooden spoon to mix in the chocolate chips.Scoop by heaping tablespoons onto a parchment or silicon lined baking sheet.Bake for 10 minutes and let cool on pan.

 

Step by step:


1. Preheat oven to 350ºF.

2. Place the butter in a deep microwave safe dish (it bubbles up a little, so it needs to be deep). Microwave for 2 minutes, then stir. Microwave for 2 minutes, then stir. Microwave for 1 minute, then stir. At this point, it should be turning a golden brown color and have a strong scent. If it's not, heat additionally in 30-second increments until color changes. Mine was perfect at 5 minutes and 30 seconds.

3. Pour the browned butter in the bowl of a stand mixer or in your mixing bowl.Beat together the browned butter, sugar, and brown sugar until well mixed.

4. Add the egg and mix well.

5. Add the pumpkin puree, pumpkin pie spice, vanilla extract, baking soda, and salt and mix well.

6. Add the flour and instant pudding mix, and mix just until dough forms.Use a spatula or wooden spoon to mix in the chocolate chips.Scoop by heaping tablespoons onto a parchment or silicon lined baking sheet.

7. Bake for 10 minutes and let cool on pan.


Nutrition Information:

Quickview
120k Calories
1g Protein
5g Total Fat
17g Carbs
0% Health Score
Limit These
Calories
120k
6%

Fat
5g
8%

  Saturated Fat
3g
21%

Carbohydrates
17g
6%

  Sugar
10g
11%

Cholesterol
14mg
5%

Sodium
100mg
4%

Get Enough Of These
Protein
1g
2%

Vitamin A
334IU
7%

Selenium
2µg
4%

Vitamin B1
0.05mg
3%

Folate
12µg
3%

Manganese
0.06mg
3%

Iron
0.44mg
2%

Vitamin B2
0.04mg
2%

Vitamin B3
0.4mg
2%

Fiber
0.37g
1%

Calcium
12mg
1%

Phosphorus
10mg
1%

covered percent of daily need
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Food Trivia

Consuming dairy may cause acne.

Food Joke

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