Pumpkin Spice White Chocolate Chip Cookies

Pictured above: Chef Joan's Brown Butter Pumpkin Spice White Chocolate Chip Cookies have the perfect amount of cozy cinnamon spice from Dreidoppel's Pumpkin Spice Baking Flavor.

Ingredients:

 16 oz (454g)                    Unsalted butter

14 oz (400g)                     Brown sugar

5.5 oz (155g)                    Granulated white sugar

2                                       Egg yolks

0.42 oz (12g)                    Vanilla Moroni Flavor Paste 

14 oz (395g)                     Pure unsweetened pumpkin purée

0.7 oz (20g)                      Pumpkin Spice Baking Flavor

25 oz (710g)                     All purpose flour

7 oz (200g)                       Oats

0.4 oz (12g)                      Baking soda

0.23 oz (6.5g)                   Salt

0.05 oz (1.5g)                   Ground ginger

0.05 oz (1.5g)                   Ground cardamom

21 oz (596g)                     White chocolate chips                                                                      

Instructions:

1.) Preheat oven to 350°F.

2.) In a medium saucepan, melt butter over medium-low heat until butter starts to smell nutty and has brown specs.

3.) Remove from heat and pour into a mixing bowl with a paddle attachment. Allow to cool while you measure all of the other ingredients.

4.) When brown butter has cooled, add the brown and white sugars and beat until smooth and glossy.

5.) Add egg yolks and Vanilla Moroni Flavor Paste and mix until blended.

6.) Stir in pumpkin purée and Pumpkin Spice Baking Flavor and blend until fully incorporated. 

7.) In a separate bowl, combine all dry ingredients: flour, oats, baking soda, salt, ginger and cardamom. Add dry ingredients to pumpkin mixture until combined, then stir in the white chocolate chips.

8.) Chill dough for 15 minutes; this will allow you to scoop the dough easier.

9.) Scoop cookie dough onto a sheet pan lined with parchment paper or silpat. *See recipe notes

10.) Bake cookies in the oven at 350°F for 10-15 minutes, depending on the size of the cookies. Cookies are ready when the edges turn golden brown.

11.) Cool baked cookies on a rack for about 10 minutes before removing from the sheet pan. Enjoy!

Pictured above: The comforting flavors of pumpkin spice, brown butter, ginger and warming seasonal spices come together to create the perfect cozy weather cookie.

Recipe Notes:

*For this particular recipe, Chef Joan scooped about 55g of dough per cookie using a #24 size scoop. If making cookies of another size, adjust baking time accordingly so that the cookies do not burn (less time for smaller cookies, more time for larger cookies).

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