Pumpkin Tangzhong Cookies

Ingredients

• 15 oz pumpkin purée (1 (15 oz) can; use 200 g of the finished tangzhong in the dough)
• 0.5 cup all-purpose flour (For the pumpkin tangzhong)
• 1 cup salted butter (For browning)
• 3 tbsp milk powder
• 0.5 tsp cinnamon
• 0.5 tsp allspice
• 0.5 tsp nutmeg
• 180 g granulated sugar
• 180 g brown sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1.25 cup all-purpose flour (For the cookie dough)
• 0.333 cup rye flour
• 0.75 tsp baking powder
• 0.75 tsp baking soda
• 1 tsp Diamond Crystal kosher salt
• 9 oz milk or dark chocolate (Chop; reserve 2 oz for topping)

Steps

1. 1

   Put the pumpkin purée and 70 g of all-purpose flour in a pot. Set it over medium heat and mix into a paste. Cook, stirring constantly, for 5–6 minutes until it becomes a thick, glue-like paste, clings to the bottom in a film, and darkens by one shade. Turn off the heat and set aside.

2. 2

   In a separate pan, add the butter and milk powder. Brown them together, stirring constantly so the milk powder does not scorch. Turn off the heat and stir in the cinnamon, allspice, and nutmeg.

3. 3

   Pour the brown-butter mixture into a bowl and set the bowl over an ice bath. Whisk for about 3–4 minutes, until the butter firms to the texture of softened butter.

4. 4

   Transfer the firmed butter to a stand mixer. Add the granulated sugar and brown sugar, then beat for 9–10 minutes until fluffy.

5. 5

   Add the eggs and vanilla extract. Mix for 2–3 minutes, until the mixture looks whipped.

6. 6

   While the butter mixture is being prepared, whisk together the remaining all-purpose flour, rye flour, baking powder, baking soda, and kosher salt in a separate bowl.

7. 7

   Add the dry ingredients to the stand mixer and mix.

8. 8

   Add 200 g of the pumpkin tangzhong. Mix on the lowest setting until combined, scraping down the bowl well so dough does not remain at the bottom.

9. 9

   Mix in 7 oz of the chopped chocolate. Cover the dough with cling wrap and refrigerate overnight, up to 48 hours.

10. 10

    When ready to bake, preheat the oven to 350°F convection or 375°F standard.

11. 11

    Scoop the dough into 16–17 balls, 3 oz each; do not make them larger or the centers may not set. Dot the tops with the reserved 2 oz of chocolate.

12. 12

    Bake for 12–15 minutes. The cookies will spread substantially and may look a little underdone in the center.

13. 13

    Immediately give the baking sheet a firm smack on the counter. While the cookies are still warm, use a bowl to swirl around their edges, shaping them into circles with crisp edges and gooey centers.

14. 14

    Let the cookies cool for at least 45 minutes before eating; they will be too tender to eat sooner.

Notes

The recipe uses only 200 g of the pumpkin tangzhong in the dough; leftover tangzhong is not used in the listed method. The source describes a 12-hour chill in the body text; the structured instructions specify overnight up to 48 hours. The listed yield is 16, though the shaping instruction says 16–17 cookies.

Nutrition per serving

• dessert
• cookies
• fall
• baking
• vegetarian
• chocolate
• pumpkin