BROWNED BUTTER PUMPKIN SOFT BATCH CHOCOLATE CHUNK COOKIES (v,df)

HAPPY FALL, YA'LL. 🍂


My favorite time of the year.

Sweatshirts, bonfires, warm drinks, cuddles.

It all feels so festive and cozy.


I LOVE pretty much everything about fall except for the fact that it starts getting dark earlier.

But, i'll take it.

Fall is such a time of shedding for me.

Letting go of things I can't change, adjusting what I can change and preparing for a metamorphosis.

A time of reflection, solitude and comfort.

A "settling in".

Welcome fall.

I am ready for you.


In honor of today, I thought I would throw a delicious and festive treat at you.

Are you team pumpkin or apple for fall? Let me know in the comment section!

I would say I lean more toward apple, but I am here for the pumpkin too.


These browned butter pumpkin soft batch chocolate chunk cookies are super easy to make. (regardless what their name suggests.)

If you don't want to take the extra time to brown the butter, they are still delicious.

I recommend making a double batch and freezing them.

Pop a few out of the freezer while you are prepping, preparing and eating dinner and toss them in the oven after for a warm, indulgent after dinner treat.

Are you team milk with cookies? or tea?

Let me know in the comments!


PDF RECIPE HERE 👇🏼

browned butter pumpkin soft batch chocolate chunk cookies
.pdf
Download PDF • 1.55MB






INGREDIENTS

3/4 C miyokoscreamery vegan butter

1/4 C pumpkin puree (I love to use thrive or trader joes brand).

1/2 C brown sugar (light or dark)

1/2 C maple syrup

1/2 C pure cane sugar

1 teaspoon vanilla bean paste

2 1/4 C all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 C Chocolove 55% chocolate bars, chunked (or chocolate chips)

Maldon sea salt for garnish


DIRECTIONS

  1. Preheat oven to 375°F and line two cookie sheets with parchment paper

  2. Brown your butter. Place butter in a heavy bottom pan on low heat on the stove. Melt. Once melted, watch carefully for the edges to start turning brown. You will see a slight bubble. Use a silicon spatula to keep the butter moving so it doesn't burn. After about 5 minutes you will notice a toasty, nutty smell and the butter will turn a darker color. Remove from heat, pour into a bowl and place the butter in the freezer for 5 minutes to cool and stop cooking.

  3. While the butter is cooling, add pumpkin puree, brown sugar, sugar, maple syrup, vanilla and the cooled butter to a bowl or kitchenmaid mixer. Mix thoroughly.

  4. Add your dry ingredients; flour, baking soda and powder, salt and pumpkin pie spice. Mix until just combined.

  5. Fold in chocolate chunks.

  6. Bake for 8 minutes.

  7. Cool for 2 minutes on pan and transfer to a cooling rack so they don't keep cooking on the pan.

  8. Enjoy!

NOTES

- You do not have to brown the butter, you can simply melt it in the microwave to save time. Make sure you still cool in the freezer.

- Or you can use room temperature. Note, they won't be as soft.

- Feel free to use dairy butter. Works the same.

- I can not recommend finding a chocolate bar you like and using it instead of chips enough. It always tastes so much better.

- If you are not using vanilla bean paste (first of all, make the switch); equal substitute for pure vanilla.

- Make your own pumpkin pie spice! No sense going and buying one. You probably already have all the spices you need. (My homemade mix is : 4 teaspoons cinnamon, 1/2 teaspoon cloves, 1 teaspoon allspice, 2 teaspoons ground ginger and 1 teaspoon nutmeg.)


HAVE THE MOST WONDERFUL FALL DAYS, MY FRIENDS. 🍁


xoxo

Kirsten ☀️





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