Directions
- 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.
