Pumpkin Cookies

ingredients

• 227g butter, salted (Kerrygold)
• 200g pumpkin puree, squeezed (~80-90g squeezed)
• 180g brown sugar
• 50g granulated sugar
• 1 duck egg yolk
• 2 tbsp maple syrup
• 2 tbsp honey
• 1 tbsp vanilla
• 160g all-purpose flour
• 100g bread flour
• 1 tsp baking soda
• 2 tsp cinnamon (ceylon & vietnamese)
• 1/4 tsp nutmeg
• 1/8 tsp mace
• 3 cardamom pods
• 4 cloves
• 138 g chopped carmelized white chocolate “chips”

directions

preheat oven 350 F

brown butter

squeeze pumpkin puree with paper towels and two plates

let butter cool, then mix with mix sugar in stand mixer for a minute

now add in eggs, honey, maple syrup, and pumpkin, vanilla

in a separate dish whisk dry ingredients with a spoon, including spices (grind cardamom, cloves, nutmeg)

mix in dry ingredients with stand mixer, only until combined

chop up caramelized chocolate, and add in 3/4, reserving the nicest 1/4 chips to put on top right before baking

let chill 12 hours (or an hour, but longer will let the flavors meld)

scoop into ~65g cookies each, drop in small bowl with reserved chips

bake for a total of 13-14 minutes, taking the cookies out at 8 and 10 minutes to slam on the counter 3 times each

enjoy!!