Cookies/ Dessert

Bedazzled Brown Butter Pumpkin Cookies

Bedazzled Brown Butter Pumpkin Cookies | The Foodwright

So here’s my ideal fall/winter day scenario. These cookies in my hand, salted maple hot chocolate in the other, my fuzzy blanket named Sheepy, and watching Julie and Julia. You proooobably could have guessed that though because HELLO! We all know me and my predictability.

Are you totally sick of my obsession with autumn yet? I probably very most likely sound like a broken record. Please still love me 🙈

Bedazzled Brown Butter Pumpkin Cookies | The Foodwright

On another note, Brig and I are totally into Once Upon a Time right now. We’re still making our way through the first season on Netflix because we’re students and we work and I have this blog and Brig is studying for the DAT and there’s friends and family and we’re ridiculously busy so HELLO NO TIME buuut on the rare weekend nights where we don’t have plans we get cozy and watch as many episodes as possible.

Oh also!!! My trip! I went back home to the great land of Minndakota this past weekend for my best friend’s wedding and I might do a little et cetera post on it this week if I can squeeze in the time? Yes? You like?

Back to the cookies.

Bedazzled Brown Butter Pumpkin Cookies | The Foodwright

Soft and thick, perfectly and lightly spiced with cinnamon, deepened and enhanced with brown butter, haphazardly drowned in the chocolate of your choice, and topped with crunchy macadamia nuts and salty, toasty pumpkin seeds, these babies are just the way a pumpkin cookie should be, I believe.

The bedazzle feature is the chocolate dunking and nut sprinkling part because I’m ridiculous and Brown Butter Pumpkin Cookies felt boring and lonely and nondescript. Let’s bedazzle all the things! And by bedazzle I mean just make it exciting. Chocolate and nuts might not go with everything? But I mean maybe we could try it? Who am I kidding. Chocolate and nuts obvi go with everything.

May we never leave our food unbedazzled and boring. Amen and hallelujah.

Bedazzled Brown Butter Pumpkin Cookies | The Foodwright

Makes about 2 dozen large cookies

Ingredients:

1 c unsalted butter, browned & slightly cooled

1 c sugar

3/4 c brown sugar

1 egg yolk

3/4 c pumpkin puree

1 t vanilla

1/2 t cinnamon

1/2 t salt

1/2 t baking powder

1 t baking soda

3 t cornstarch

3 c flour

4 oz white chocolate baking bar

4 oz milk chocolate baking bar

1/3 c toasted, salted pumpkin seeds

1/3 c chopped macadamia nuts

Instructions: 

In a bowl fitted for a stand mixer, combine the butter, sugars, egg yolk, pumpkin puree, and vanilla. Mix with the paddle attachment until smooth.

In a separate bowl, whisk together the cinnamon, salt, baking powder, baking soda, cornstarch, and flour.

Slowly incorporate the dry into the wet and and mix until well combined.

Chill dough for 30 minutes.

Preheat oven to 350.

Scoop dough out with a cookie scoop or form little balls with your hands. Place balls a couple inches apart on a baking sheet lined with a nonstick mat and bake for 8 minutes. Let rest on the pan for about 5 minutes and then transfer to cool on a wire rack.

Break apart the baking bars and divide into two microwave-safe bowls. Heat each for about 30-45 seconds, stirring to melt the rest of the way if there are still some chunks.

Drizzle the cookies with your choice of chocolate and nuts/seeds! The white chocolate & pumpkin seed combo is my favorite 🙂

xo, Lucia

Bedazzled Brown Butter Pumpkin Cookies | The Foodwright

{recipe adapted from cooking classy}

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5 Comments

  • Reply
    Abed
    March 1, 2016 at 7:19 pm

    HONEY CINNAMON CHRISTMAS TREESHoney and cinnamon biucsit dough200g butter, at room temperature1/2 cup (80g) icing sugar mixture1/3 cup (80ml) honey2 cups (300g) plain flour, sifted1/4 cup (40g) self-raising flour, sifted1/4 teaspoon ground cinnamon2 tablespoons milkGlace icing2 eggwhites, lightly whisked3 1/4 cups (500g) pure icing sugar1 tablespoon fresh lemon juice1/2 cup desiccated coconutMethodLine 2 baking trays with baking paper. Using an electric mixer, beat butter and icing sugar mixture in a bowl until pale and creamy. Add honey. Beat until well combined.Place flours, cinnamon and milk in a bowl. Add butter mixture. Mix until dough begins to form. Turn onto a well floured surface. Knead gently until smooth. Divide dough in half and wrap each portion in plastic wrap. Place in the fridge for 15 minutes.Preheat oven to 160b0C. Using a well floured rolling pin, roll one portion of dough out on a well floured surface until 5mm-thick.Using an 8.5cm Christmas tree cutter, cut out biucsits. Place on prepared trays. Bake,swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.Make glace icing: Using a wooden spoon, lightly beat eggwhites. Sift icing sugar over eggwhite. Stir until smooth. Add lemon juice and stir until well combined.Spread biucsits with icing, leaving a 2mm border. Sprinkle with coconut. Set aside for 1 hour to set. Serve or gift wrap.CHRISTMAS BELLSIngredients1 quantity honey and cinnamon biucsit dough (see related recipe)1/3 quantity glace icing (see related recipe)silver cachous, to decorateMethodUsing a 6.5cm bell cutter, cut out biucsits. Place on prepared trays. Bake, swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.Place icing in a piping bag fitted with a 2mm nozzle. Pipe small linked dots around edge of biucsits. Decorate joins between dots with cachous. Set aside for 1 hour to set. Serve or gift wrap.CANDY CANE BISCUITESIngredients2 cups plain flour1/2 cup icing sugar mixture200g butter, chopped1 teaspoon vanilla essence1 1/2 cups pure icing sugar1 eggwhite, lightly whiskedred food colouringcellophane and ribbon, to decorateMethodLine 2 large baking trays with baking paper. Place flour and icing sugar mixture in a food processor. Add butter. Process in short bursts until the mixture resembles coarse breadcrumbs.Add vanilla essence and 2 tablespoons of cold water. Process, in short bursts, until mixture just comes together. Turn dough onto a piece of baking paper. Divide dough in half. Roll each portion out between 2 pieces of baking paper until 7mm thick.Using a 7cm to 8cm long candy cane-shaped cutter, cut out shapes (see note). Place shapes on prepared trays. Roll together remaining dough and repeat. Refrigerate for 20 minutes. Preheat oven to 180b0C.Bake biucsits for 10 minutes, swapping trays over halfway through cooking. Allow to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.Sift pure icing sugar into a bowl. Add eggwhite. Stir until smooth. Add 2 to 3 drops of red food colouring. Stir until icing is pink. Spoon icing into a snap-lock bag. Snip off one corner. Pipe icing over cookies. Set aside for 20 minutes to set. Place cookies in cellophane bags. Secure with ribbon.CHOCOLATE PANFORTEIngredientsMelted butter, to greaseEdible rice-paper sheets, to line175g (1 cup) mixed glace fruit, finely chopped85g (1/2 cup) blanched almonds80g (1/2 cup) pine nuts75g (1/2 cup) plain flour1 tsp ground cinnamon1/2 tsp ground cloves1/2 tsp ground cardamom1/2 tsp ground nutmeg110g (1/2 cup) white sugar125ml (1/2 cup) honey125g good-quality dark chocolate, coarsely choppedIcing sugar, to dustMethodPreheat oven to 180b0C. Brush a 20cm (base measurement) springform pan with butter to lightly grease. Line the base and side with edible rice paper.Combine the mixed glace fruit, almonds, pine nuts, flour, cinnamon, cloves, cardamom and nutmeg in a large bowl.Combine the sugar and honey in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Remove from heat and stir in the chocolate. Add to the fruit mixture and, working quickly, stir with a wooden spoon until combined.Spoon the mixture into the lined pan and smooth the surface. Bake in oven for 30 minutes or until just firm. Set aside in the pan for 5 minutes to cool slightly before carefully transferring to a wire rack to cool completely.Dust the panforte with icing sugar. Cut into wedges to serve.LEMON PASSIONFRUIT SHORTBREAD STARSIngredients225g

  • Reply
    Anne
    September 27, 2015 at 12:52 pm

    These look amazing! I’m definitely in the pumpkin mood right now 😉

    • Reply
      Lucia
      September 28, 2015 at 8:20 am

      Me too! And I can’t seem to get out of the pumpkin mood, either! Haha! 🙂

  • Reply
    Nicole @ Young, Broke and Hungry
    September 23, 2015 at 10:54 pm

    These look like the perfect pumpkin cookies!

    • Reply
      Lucia
      September 24, 2015 at 1:16 pm

      Thanks girl!

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