Description
Pumpkin tangzhong cookies combine pumpkin purée cooked with flour, spiced brown butter, and chopped chocolate. The dough chills overnight before baking into large cookies with crisp edges and soft, chewy centers.
Ingredients
Scale
For the Pumpkin Tangzhong
- 255 g plain canned pumpkin purée
- 42 g all-purpose flour
For the Cookies
- 226 g (1 cup) salted butter
- 40 g milk powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 180 g granulated sugar
- 180 g brown sugar
- 2 large eggs
- 1 tbsp alcohol-free vanilla flavoring
- 175 g all-purpose flour
- 35 g rye flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp Diamond Crystal kosher salt
- 255 g (9 oz) milk or dark chocolate, chopped, divided
Instructions
- Make the tangzhong: Combine 255 g pumpkin purée and 42 g all-purpose flour in a saucepan. Cook over medium heat, stirring continuously, until thick and slightly darker, about 5–6 minutes. Let cool to room temperature.
- Brown the butter: Heat the salted butter and milk powder in a separate pan, stirring frequently until the milk solids turn golden brown. Remove from the heat and stir in the cinnamon, allspice, and nutmeg.
- Cool the butter: Transfer the browned butter mixture to a bowl set in an ice-water bath. Whisk for about 3–4 minutes, until it thickens to the consistency of softened butter.
- Cream the butter and sugars: Beat the cooled butter mixture with the granulated and brown sugars in a stand mixer for 9–10 minutes, until fluffy. Add the eggs and alcohol-free vanilla flavoring and beat for another 2–3 minutes.
- Combine the dry ingredients: In a separate bowl, whisk together 175 g all-purpose flour, rye flour, baking powder, baking soda, and kosher salt.
- Finish the dough: Mix the dry ingredients into the butter mixture. Add exactly 200 g cooled pumpkin tangzhong and mix on low speed until combined, scraping the bowl as needed.
- Add chocolate and chill: Fold in 7 oz of the chopped chocolate, reserving 2 oz for topping. Cover and refrigerate overnight, or for up to 48 hours.
- Prepare for baking: Preheat the oven to 375°F (190°C) for a conventional oven or 350°F (175°C) for convection. Line baking sheets with parchment paper.
- Portion the dough: Divide the chilled dough into 16 equal portions. Space them well apart on the baking sheets and press the reserved chocolate onto the tops.
- Bake: Bake for approximately 12–15 minutes, until the edges look set and the centers remain soft. Gently tap the baking sheet on a heat-safe surface after removing it from the oven. If desired, use a round cutter or bowl to shape the warm cookies.
- Cool: Let the cookies cool for at least 45 minutes before serving so the centers can firm up.
Notes
- Pumpkin purée: Use plain canned pumpkin purée, not pumpkin pie filling.
- Tangzhong: Use a kitchen scale to measure exactly 200 grams of the cooled pumpkin tangzhong. A small amount may remain, depending on moisture loss during cooking.
- Chilling: Refrigerate the dough overnight, or for up to 48 hours, before baking.
- Baking: Baking times may vary depending on your oven and cookie size. Look for set edges and soft centers.
- Cooling: Let the cookies cool for at least 45 minutes before serving so the centers can firm up.
- Nutrition: Nutrition information is estimated per large cookie, based on 16 servings. Estimates assume dark chocolate (60–69% cocoa) and nonfat dry milk. Actual values may vary depending on the ingredients and portion sizes.
- Prep Time: 25 minutes
- Chilling and Cooling: 12 hours 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 360 kcal
- Sugar: 30 g
- Sodium: 270 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg