Pumpkin Cookies with Brown Butter & Chocolate

By GialloZafferano · 60 min

Ingredients

Instructions

1. Cut the pumpkin into large chunks, place on a parchment- and foil-lined baking sheet, sprinkle with spices and vanilla, wrap in foil and roast at 193°C (380°F) for 45–60 minutes.
2. Scoop out the soft flesh and mash until smooth.
3. Melt the butter over medium heat, stirring constantly, until golden and nutty-smelling. Strain immediately into a bowl and let cool completely.
4. To the cooled brown butter, add both sugars and the egg and stir until smooth.
5. Mix in the pumpkin purée, whole hazelnuts, chopped chocolate and a pinch of cinnamon.
6. Sift in the flour, baking powder and baking soda and fold gently until just combined. Shape dough balls with an ice cream scoop (wet hands if sticky).
7. Chill for at least 1 hour, or overnight. Preheat the oven to 180°C (356°F).
8. Reshape the chilled dough slightly, press a few hazelnuts on top and arrange on a baking sheet.
9. Bake for 13 minutes. While warm, top with extra chocolate and a sprinkle of flaky sea salt.
10. Cool on a wire rack. Eat warm for a soft texture or fully cooled for a firmer cookie.

Summarized from GialloZafferano's video. Watch it for the details.

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EggBrown sugarChocolateDark chocolatePumpkinHazelnut