Ingredients:
- 130g of Culto organic 80% cocoa chocolate
- ½ cup unsalted butter
- ¼ cup + 3 tablespoons pumpkin puree
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla
- 1 cup + 1 ⅓ tablespoon of all-purpose flour
- ¾ cup of rolled oats
- ½ teaspoon of baking soda
- ½ teaspoon baking powder
- ½ teaspoon of salt
- 1 teaspoon pumpkin spice
Preparation:
- In a small saucepan over medium heat, brown the butter. Stir occasionally until it turns amber.
- Transfer the browned butter to a medium bowl and place it in the freezer for 5 minutes to chill.
- Meanwhile, prepare the pumpkin puree. Use a napkin or cheesecloth to gently strain the water from the pumpkin puree.
- Once the butter has cooled, add both sugars.
- Beat the pumpkin puree and vanilla until well combined.
- Add the flour, oats, baking soda, baking powder, salt, and pumpkin spice. Use a rubber spatula to mix until some streaks of flour remain.
- Add the chopped Culto 80% cacao chocolate and mix until no streaks of flour remain.
- Cover the container with film and let the dough cool in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F / 175°C. Line a baking sheet with parchment paper or waxed baking paper.
- Scoop 3 heaping tablespoons of batter and place them on the baking sheet at least 2 inches apart to allow room for spreading.
- Top each cookie with additional chocolate (optional, but recommended!)
- Bake for 12-14 minutes, until the edges of the cookie have set.
- Immediately after removing the cookies from the oven, take a bowl that is slightly larger than the cookies and swirl it around on top of them to make them more even and circular.
- Let the cookies rest on the warm baking sheet for at least 5 minutes before transferring them to a wire rack to cool. Enjoy!