La Cucina Viola

Video / Original Recipe:

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Ingredients

• 1/2 cup of browned butter, slightly cooled
• 1/2 cup of light brown sugar
• 1/2 cup of granulated sugar
• 1 large egg white
• 1 tsp of vanilla extract
• 1/4 cup of pumpkin puree
• 1 1/2 cups of all-purpose flour
• 1/2 of tsp baking soda
• 1/2 of tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 F.
2. In medium pan over low-medium heat, slowly melt the butter, stirring constantly.
3. Once the butter has melted, continue cooking and mixing constantly until the color becomes slightly brown and gives off a nutty scent.
4. Be careful and quickly remove from heat once the butter develops flecks of deep auburn.
5. Allow to cool to around room temperature.
6. In a large bowl, cream the butter with the sugars using a stand mixer or wooden spoon.
7. Add in the egg white and vanilla, then mix completely.
8. Set to the side.
9. Place the pumpkin puree on a plate and blot it dry using paper towels, do this until you a paper towel does not become soaked with liquid upon blotting.
10. Add the blotted pumpkin puree to the wet ingredient mixture and mix until combined.
11. In a separate bowl, whisk together the dry ingredients.
12. Add the dry ingredients to the wet mixture and mix until combined.
13. On a parchment lined cookie sheet, using a cookie dough scoop, place cookies around 2 inches apart.
14. Bake these for around 10 minutes until the edges harden up but the center is still slightly soft.
15. Allow to cool for 15 to 20 minutes before transferring to a cooling rack, this will ensure the cookies continue to bake a little while outside of the oven.
16. Enjoy!