Pumpkin, White Chocolate, and Salted Toffee Cookies

Ingredients

• 200 g Butter (For the dough; to brown)
• 70 g Granulated sugar (For the dough)
• 90 g Dark brown sugar (For the dough)
• 1 Egg
• 150 g Pumpkin purée (From approximately 200 g raw pumpkin roasted in the oven; drain if necessary)
• 300 g All-purpose flour
• 3 g Baking soda
• 3 g Baking powder
• 4 g Salt
• 150 g White chocolate (Coarsely chopped)
• 0.5 tsp Cinnamon
• Nutmeg (To taste)
• 90 g Granulated sugar (For the toffee)
• 30 g Dark brown sugar (For the toffee)
• 35 g Unsalted butter (For the toffee)

Steps

1. 1

   Prepare the toffee: place the granulated sugar, dark brown sugar, and unsalted butter in a small saucepan. Stir while melting the ingredients, and bring the mixture to approximately 150°C.

2. 2

   Pour the toffee onto a sheet of parchment paper and spread it into a thin layer. Let it cool completely, then break it into pieces.

3. 3

   Roast approximately 200 g of raw pumpkin in the oven, then blend it and let it cool. If necessary, drain it and weigh out 150 g of purée.

4. 4

   Brown the 200 g of butter in a small saucepan until it develops a nutty aroma. Transfer it to a bowl.

5. 5

   Add the cinnamon and nutmeg to the browned butter. Let it cool to room temperature.

6. 6

   Stir the granulated sugar and brown sugar intended for the dough into the cooled butter.

7. 7

   Add the egg and pumpkin purée, incorporating them into the mixture.

8. 8

   Add the flour, baking soda, baking powder, and salt, mixing until the dough comes together.

9. 9

   Add the coarsely chopped white chocolate and toffee pieces, distributing them throughout the dough.

10. 10

    Shape the dough into balls approximately 5 cm in diameter. Cover them and refrigerate for at least 12 hours.

11. 11

    Arrange the balls well spaced apart on a baking sheet. Bake for approximately 15 minutes in a convection oven at 160°C or a conventional oven at 180°C, keeping the centers soft.

12. 12

    Let the cookies rest on the baking sheet for 5–7 minutes, then transfer them to a wire rack.

Notes

The total time includes at least 12 hours of refrigeration. The source does not specify the temperature or baking time for the pumpkin: roast it in the oven as indicated, without a specified time or temperature.

Nutrition per serving

• sweet
• dessert
• vegetarian
• oven-baked
• autumn
• pumpkin
• white chocolate
• toffee