Description
Delight in these Pumpkin Miso Caramel Cookies, a unique twist on classic fall treats. Featuring browned butter for a nutty depth, warm pumpkin pie spices, and a luscious homemade pumpkin miso caramel swirl, these cookies are soft, flavorful, and perfect for cozy autumn days.
Ingredients
For the Cookie Dough
- 113 grams salted butter (1/2 cup)
- 70 grams dark brown sugar (1/3 cup, packed)
- 110 grams granulated sugar (1/2 cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or 1/4 teaspoon each nutmeg, cloves, all spice, and cinnamon)
- 150 grams all-purpose flour (1 cup and 1 tablespoon)
- 1 teaspoon baking powder
- 3/4 teaspoon Diamond Crystal kosher salt
For the Pumpkin Miso Caramel
- 1 tablespoon softened butter
- 2 teaspoons red miso
- 1 tablespoon pumpkin purée
- 2 tablespoons dark brown sugar (lightly packed)
Instructions
- Brown the Butter: In a small saucepan over medium heat, melt the salted butter. Continue cooking for 3-4 minutes, stirring occasionally, until it begins to fizz and foam and the milk solids separate and turn a deep brown color. Remove from heat immediately to prevent burning and transfer to a small bowl.
- Cool the Brown Butter: Place the small bowl with the brown butter into a larger bowl filled with ice water. Whisk the butter for 3-5 minutes until it cools and thickens into a paste-like consistency.
- Cream Sugars with Butter: Using a hand or stand mixer, beat the cooled brown butter together with the granulated sugar and dark brown sugar until light and fluffy, about 1-2 minutes.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and pumpkin pie spice into the batter. Beat for 2-3 minutes until the mixture lightens slightly and is very fluffy.
- Mix Dry Ingredients: Add the all-purpose flour, baking powder, and kosher salt. Mix on the lowest setting until just combined and a dough forms, about 30 seconds.
- Chill the Dough: Transfer the dough to the refrigerator to chill while you prepare the oven and caramel.
- Prepare Pumpkin Miso Caramel: In a small bowl, combine the softened butter, red miso, pumpkin purée, and dark brown sugar. Mash together until smooth and set in the refrigerator alongside the dough.
- Preheat Oven: Set your oven to 375°F (190°C) to preheat.
- Portion the Dough: Divide the chilled dough into 7 equal-sized balls, approximately 80 grams each.
- Shape Cookies: Place the dough balls onto a parchment-lined baking sheet. Press each down gently to form circles about 1 inch tall.
- Add Caramel Swirl: Dollop 3-4 small dots of the pumpkin miso caramel on top of each cookie. Use a toothpick to swirl the caramel across the surface of the dough, covering as much area as possible.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes, or until golden around the edges.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring to a wire rack. Enjoy these cozy, sweet-spiced treats!
Notes
- Browned butter adds a rich, nutty flavor that enhances the pumpkin and spices.
- If pumpkin pie spice isn’t available, use 1/4 teaspoon each of nutmeg, cloves, all spice, and cinnamon as a substitute.
- The pumpkin miso caramel adds a unique umami twist balancing sweetness and spice.
- Cookies will spread during baking, so space them adequately on the baking sheet.
- Use Diamond Crystal kosher salt for accurate seasoning as it measures differently than table salt.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
