• 12 Organic Dark Chocolate Salted Caramel Pumpkins
• 113 grams (1/2 cup) salted butter
• 170 grams (3/4 cup) light brown sugar
• 1 teaspoon vanilla extract
• 142 grams (5 ounces) pumpkin puree
• 255 grams (2 cups) all purpose flour
• 1 teaspoon pumpkin spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 ounces (2 bars) Organic Dark Chocolate Bars, chopped

• Place the chocolate pumpkins in the freezer as it helps to have them cold.
  
• To make the brown butter: In a small saucepan, add the butter and put over low/medium heat.
  
• Stir until the butter melts. Continue to cook until the butter turns a golden color with small brown specs. Remove from heat immediately, as it can burn very easily at this stage. Allow the butter to cool at room temperature for a few hours or overnight, until it’s soft.
  
• Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  
• Add the softened browned butter, brown sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.
  
• Add the pumpkin, flour, pumpkin spice, baking soda, and salt. Mix on low until combined into a smooth cookie dough.
  
• Add the chopped dark chocolate into the dough and mix to combine completely.
  
• Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2-inches in diameter.
  
• Bake for 15 to 17 minutes or until the edges are golden brown and the middle is set.
  
• Allow cookies to cool on the baking sheets for 10 minutes. Remove the pumpkins from the freezer and place a chocolate pumpkin in the center of each cookie after this time. This will prevent the pumpkins from melting.

Store in an airtight container for up to 7 days.

Vegan – To make these cookies vegan, just replace the butter with your favorite vegan butter.

High Altitude — Bake at 375°F for 13 to 15 minutes or until the edges are golden brown and the middle is set.