Description

These sophisticated cookies elevate seasonal baking by combining the nutty richness of brown butter with a savory-sweet miso pumpkin caramel swirl. Each oversized biscuit features a perfectly aerated crumb and a chewy texture that balances complex umami notes with warm autumnal spices.

Ingredients

113g salted butter
110g granulated sugar
70g dark brown sugar
150g all-purpose flour
1 large egg
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 tablespoon softened butter (for caramel)
2 teaspoons red miso
1 tablespoon pumpkin purée
2 tablespoons dark brown sugar (for caramel)

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Instructions

Brown 113g of butter in a pan over medium heat for 3 to 4 minutes until milk solids turn golden brown, then transfer to a bowl.
Place the bowl of brown butter in an ice water bath and whisk for 3 to 5 minutes until it forms a thick, opaque paste.
Cream the chilled butter paste with granulated and dark brown sugars for 1 to 2 minutes until light and fluffy.
Beat in the egg, vanilla, and pumpkin pie spice for 2 to 3 minutes until the volume increases.
Fold in the flour, baking powder, and salt just until combined; chill the dough in the refrigerator.
In a separate bowl, mash together the softened butter, red miso, pumpkin purée, and dark brown sugar to create the caramel.
Portion the dough into seven 80g spheres, flatten slightly on a lined tray, and dollop with the miso caramel.
Swirl the caramel with a toothpick and bake at 375°F for 11 to 13 minutes, then cool completely on the tray.

Notes

For the best results, ensure the miso caramel is slightly chilled before dolloping it onto the dough, as this helps prevent the swirl from running too thin during the initial spread. If you find your kitchen is particularly warm, rest the portioned cookies in the fridge for ten minutes before baking to preserve the height and structure of the biscuit.

Prep Time: 25 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: Fusion