Ingredients:
- 113g unsalted butter (approx. ½ cup)
- 120g pumpkin puree (initially) (approx. ½ cup)
- 100g dark brown sugar (approx. ½ cup)
- 50g granulated sugar (approx. ¼ cup)
- 1 room temperature egg
- ½ tsp. vanilla extract
- 130g all-purpose flour (approx. 1 cup + 1 ⅓ tbsp.)
- 80g rolled oats (approx. ¾ cup + 2 tbsp.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ tsp. pumpkin pie spice
- 130g semi-sweet chocolate (your choice of form) (approx. ¾ cup)
Instructions:
- Heat your oven to 350°F (175°C) and line a baking tray with parchment paper or a silicone mat.
- Melt the butter in a small pan over medium heat until it turns a golden-brown shade with tiny brown flecks. Ensure you have at least 90g of brown butter after this. If it’s slightly less, add water to balance.
- Pour the brown butter into a mid-sized bowl and place it in the freezer for 5 minutes to cool.
- If you have a chocolate bar, chop it during this time. Also, prep the pumpkin puree by draining its water.
- Gently press the pumpkin puree with napkins or a cheesecloth to remove excess moisture. Continue this until you have a dense 60g of pumpkin puree.
- To the cooled butter, mix in the pumpkin puree, both sugars, egg, and vanilla.
- Incorporate the flour, oats, baking soda, baking powder, salt, and pumpkin pie spice into this mix. Blend with a spatula until just a few flour traces are visible.
- Mix in the chocolate chunks/pieces.
- Using a spoon, place heaped 3 tbsp. portions of dough on your prepared baking tray, keeping them spaced out (about 2 inches apart).
- For an extra touch of decadence, top each dough mound with some more chocolate.
- Bake for 12-14 minutes, until the cookie edges solidify.
- For a refined look, post baking, you can circle a slightly larger bowl over the cookies, giving them a more circular shape.
- Allow them to cool on the tray for around 5 minutes before moving them to a cooling rack.
Note: Using the suggested measurements will yield slightly larger cookies. For regular-sized cookies (around 10-11 cookies), use just 3 tbsp. scoops.
