Wednesday, September 28, 2016

Pumpkin Season

Fall is upon us, along with all things pumpkin! As much as we try, we at Yu Fashion have never been fans of the ever-popular Pumpkin Spice Latte. Does that mean we are willing to miss out on our pumpkin fix? No way! As an alternative, we've made a delectable batch of Pumpkin Brown Butter Sea Salt Chocolate Cookies. Sound too good to resist? We promise you they are.

1/2 cup unsalted butter
1/3 cup canola oil
1/3 cup pure pumpkin puree
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp sea salt
1/2 tsp nutmeg
1/4 tsp cloves
2 cups chocolate chips
  1. Preheat your oven to 375 degrees F. Make sure there is a top rack in oven. Grease baking sheet or cover with parchment paper.
  2. Put butter in a small sauce pan and melt over medium heat. Once melted, turn up the heat to medium-high. Stand by, stirring and watching carefully for about 5 minutes until small golden bits start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a medium, heat-safe bowl to cool a bit.
  3. Add the canola oil, pumpkin puree, brown sugar, granulated sugar, eggs and vanilla to the browned butter once it has slightly cooled. Whisk together until thoroughly blended.
  4. In another medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, sea salt, cloves and nutmeg.
  5. Add the flour mixture to the brown butter mixture and mix until barely combined. Add in the chocolate chips and continue to blend until just combined.
  6. Use roughly two tablespoons of dough and gently form into a ball. Don’t overwork the dough.
  7. Bake cookies for 11 minutes on top rack. They will appear slightly undone and puffed and then they will collapse on themselves.
  8. Let them cool for about five minutes on the baking sheet and then transfer to the cooling rack. Sprinkle with sea salt flakes if you’re feeling it. ENJOY!
Adapted from:

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