Description
Soft and chewy (not cakey!) pumpkin cookies packed with salty/sweet mix ins for the perfect fall treat!
Ingredients
Scale
- 1/2 C (113 g) Unsalted Butter (*butter will be 90 g once browned)
- 3/4 C (185 g) Light Brown Sugar
- 3/4 C (170 g) Granulated Sugar
- 1/3 C (100 g) Pumpkin Puree
- 1 tsp. Vanilla Extract
- 1 1/2 C (200 g) All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- 1/2 C Dark Chocolate Chips
- 4oz Semi-Sweet Baking Bar, chopped
- 1/2 C Caramel Bits
- 1/4 C Toffee Bits
- 1/4 C Mini Pretzels
Instructions
- Brown the butter in a small saucepan and allow to cool slightly
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In the bowl of a stand mixer, cream the melted butter and sugars for 3 minutes.
- Add the pumpkin puree and vanilla. Mix to combine.
- Add the flour mixture, 1/2 and a time, until just combined.
- Fold in the chocolate, toffee and caramel bits. Then fold in the pretzels. (*save back some chocolate and pretzels to press into the top of the cookie dough just before baking)
- Scoop out cookies onto a cookie sheet using a large cookie scoop and chill for 30 minutes.
- Preheat the oven to 350.
- Bake for 12 minutes, then allow to finish baking on the hot cookie sheet for 5 minutes.
- Transfer to cooling rack.
Notes
* When browning butter, some of the water will evaporate causing the weight of the butter to be reduced. Once browned, you should have 90g of browned butter to add to the sugars. Adjust if needed by wither removing some if you have more than 90g or adding a little melted butter if you have less than 90 g.
