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:
covered percent of daily need
