Pumpkin Tangzhong Cookies

Soft pumpkin cookies with browned butter, warm spices, and chocolate pieces, chilled before baking for a gooey center and crisp edges. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @justine_snacks

Original recipe source

Cook time: 25 minutes

Servings: 16

Ingredients

• 1 can pumpkin purée 15 oz can
• 70 g all-purpose flour 70 g used for pumpkin tangzhong; 175 g used in dough
• 226 g butter salted; browned
• 40 g milk powder
• 0.5 teaspoon cinnamon
• 0.5 teaspoon allspice
• 0.5 teaspoon nutmeg
• 180 g granulated sugar
• 180 g brown sugar
• 2 whole eggs large
• 1 tablespoon vanilla extract
• 175 g all-purpose flour 70 g used for pumpkin tangzhong; 175 g used in dough
• 35 g rye flour
• 0.75 teaspoon baking powder
• 0.75 teaspoon baking soda
• 1 teaspoon Diamond Crystal kosher salt
• 7 ounces milk or dark chocolate chopped; 2 oz reserved for topping
• 2 ounces milk or dark chocolate chopped; 2 oz reserved for topping

Instructions

1. Add the pumpkin purée and 70 g of the all-purpose flour to a pot. Cook over medium heat, stirring constantly, until it becomes a thick paste and darkens slightly, about 5-6 minutes. Remove from the heat and set aside. Pumpkin mixture is thick and darker in color.
2. In a separate pan, brown the butter with the milk powder, stirring constantly so it does not scorch. Remove from the heat and stir in the cinnamon, allspice, and nutmeg. Butter mixture is browned and spices are incorporated.
3. Transfer the brown butter mixture to a bowl and whisk it over an ice bath until it reaches a softened-butter texture, about 3-4 minutes. Butter mixture is soft and firmed up.
4. Place the firmed brown butter mixture in a stand mixer with the granulated sugar and brown sugar. Beat until fluffy, about 9-10 minutes. Add the eggs and vanilla, then mix again until whipped, about 2-3 minutes. Mixture looks fluffy and whipped.
5. Whisk together the remaining all-purpose flour, rye flour, baking powder, baking soda, and kosher salt. Dry ingredients are evenly combined.
6. Add the dry ingredients to the mixer and mix until combined. Add 200 g of the pumpkin tangzhong and mix on low just until incorporated, scraping the bowl as needed. Dough is combined.
7. Mix in 7 oz of the chocolate. Cover the dough and chill overnight, up to 48 hours. Chocolate is distributed and dough is chilled.
8. When ready to bake, preheat the oven to 350°F convection or 375°F standard. Scoop the dough into 16-17 balls, about 3 oz each, and place them on the baking tray. Dot the tops with the remaining chocolate. Dough portions are topped and ready to bake.
9. Bake for 12-15 minutes, until spread and slightly underdone in the center. Tap the tray on the counter, then swirl the warm cookies with a bowl to round the edges. Edges are set and centers are still soft.
10. Cool for at least 45 minutes before serving. Cookies are cool enough to eat.