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Set aside to cool for 5 minutes. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg white, vanilla and pumpkin puree until well combined. In a separate medium bowl whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
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Set aside to cool. Now in a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside. Preheat the oven to 350F and line a large baking sheet with parchment paper. Back to the pumpkin - you should notice that the paper towel has absorbed quite a bit of moisture.
FileChocolate chip cookies in the oven, March 2008.jpg Wikimedia Commons
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large bowl, combine melted butter, granulated sugar, and brown sugar with a rubber spatula. Add the egg yolk and vanilla, stirring to combine.
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Ingredients. 2 ¼ cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1 teaspoon salt. ½ cup unsalted butter, softened. ¾ cup granulated sugar. ½ cup light brown sugar, packed. ¾ cup canned pumpkin puree.
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Combine butter and sugar. Add brown sugar and granulated sugar to the cooled browned butter and whisk until combined. It will look a bit clumpy but it will come together with the egg yolk. STEP 3). Mix in egg and pumpkin. Add egg yolk and vanilla and mix until incorporated and creamy smooth. Mix in pumpkin puree.
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Preheat the oven to 350F and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside. In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
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Let cool 5 minutes or so. 3. To the browned butter, mix in the brown sugar, 1/3 cup pumpkin butter, the egg, vanilla, and espresso powder, mixing until smooth. Add the flour, oats, baking soda, pumpkin spice, and salt. 4. Dollop the remaining 1/3 cup pumpkin butter over the dough. Sprinkle over the chocolate chips.
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2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 3. In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and sugar until combined. Beat in the pumpkin butter, egg, and vanilla, beating until creamy.
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Step 3: Whisk together the wet ingredients. Add the sugars, egg white and vanilla to the brown butter and whisk until smooth. Step 4: Add the pumpkin puree and stir to combine. Step 5: In a small bowl, whisk together the flour, baking soda, spices and salt.
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat. While the butter is chilling, mix together the flour, baking soda, salt, corn starch, and spices in a medium bowl. Set aside. Remove the butter and place in a bowl.
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To the slightly cooled browned butter, add the pumpkin, oil, vanilla, cinnamon, nutmeg, cloves and salt, whisking to combine. Add in the eggs, whisking for about 1 minute or until thoroughly blended. Add in the brown sugar, sugar, baking powder and baking soda, and whisk for about 1 minute more or until the mixture is thick and well combined.
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Instructions. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl.
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Pour in the chocolate chips or wafers and fold them in until evenly disbursed. Preheat the oven to 350 degrees F. On a parchment-lined baking sheet, scoop out six (2 ounce) cookie dough balls, spacing them about 4 inches apart (they will spread a bit). Transfer them to the oven to bake for 11 to 13 minutes.
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As the leaves turn golden and the air carries a crisp hint of autumn, there's an qundeniable comfort in the warmth of seasonal baking. It's time to put on your apron and whip up these beyond incredible Brown Butter Pumpkin Chocolate Chip Cookies - a creation that encapsulates the essence of fall in every bite!
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Add the egg yolk, vanilla extract, and canned pumpkin. Stir until ingredients are combined. Stir in the flour, salt, cinnamon, ginger, cloves, nutmeg and baking soda. Mix until combined. Add the chocolate chips and stir until combine. Cover the bowl tightly and freeze dough for 30 minutes or refrigerate for 1 hour.
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In a large bowl, whisk together the lukewarm brown butter, light brown sugar and caster/superfine or granulated sugar until combined (no need to cream or aerate the butter-sugar mixture at this stage). The mixture will look like wet sand. Add the pumpkin puree and the vanilla, and whisk well until the mixture is pale and slightly fluffy.