To bake, let the dough rest at room temperature for about 45 minutes. Once it’s firmed up a bit, scoop the balls into a freezer safe bag and freeze. Cover the dough and place it in the refrigerator for 1 hour. Yes, but the end result will leave you with a thicker cookie. If using a nicer butter with a higher butter fat (like Kerrygold or a European-style butter) that extra fat can cause the cookies to spread more. For this cookie, I used basic unsalted butter. Lastly, it can also be the type of butter used. This will help absorb any excess liquid before adding to the dough. Otherwise, if you have trouble with these cookies, try placing the pumpkin in a bowl lined with paper towels. I find that canned pumpkin can have a lot of variability. If there’s too much or too little, it can throw off the entire cookie.Īnother issue could be with the pumpkin. Also make sure it’s right between 3/4 cup and 1 cup. Make sure the brown butter is at room temperature before using. My cookies spread too much – Your butter may have been too hot when you added it to the dough. This will give you way too much flour, thus creating a thick dough that won’t spread properly. Don’t ever scoop directly into the flour container or shake it down/pack it in. Like I mentioned earlier, always spoon the flour into your measuring cup and level it off with a flat edge. My cookies didn’t spread in the oven – 99% of the time, this is due to how you measured the flour. Paired with the maple syrup, the two help weigh down the cookie to stop it from puffing up. Dark brown sugar contains a higher amount of molasses than light brown sugar, so it builds a much more dense cookie. These two add so much flavor to these cookies, while also building a strong and chewy texture. Maple & Dark Brown Sugar – This is like a one two punch of these chewy cookies.If you scoop directly into the flour container, it pacts it down into the cup which could leave you with 1/4 cup or more of added flour. To ensure you use the exact amount needed for these cookies, gently spoon the flour into your measuring cup and level if off with a flat edge. Too much flour and the cookies won’t spread, too little and the cookies will turn oily and thin. Flour – It’s important to strike perfect balance of butter and flour.But with melted butter, it’s nearly impossible to build up any air inside the dough. With room temperature butter, air is whipped into the dough during the creaming process. Butter – Using melted butter is a great way to get a more dense cookie.It took quite a few tests, but here is what is needed to get a dense and chewy pumpkin cookie: Due to the amount of moisture in pumpkin, pumpkin cookies tend to be more light and fluffy rather than dense and chewy…which is how I like my cookies to be. Pumpkin cookies are SO delicious but SO tricky to get just right. Expect to have just a bit less than 1 cup of browned butter as some of the liquid evaporates during the browning process. Expect less – The amount of butter you start out with is not the same amount you will end with.Scrape the pot – All the flavor is in the brown bits at the bottom of the pot, so don’t leave those out! When you’re pouring the butter into a measuring glass, make sure you scrape in the little brown specks.It’s important to pour it out of the hot pot as soon as you can to prevent it from browning any further. Then, remove from heat and pour into a separate container. As soon as you start to see the butter turn brown, keep it over the heat for a few more seconds to take it a shade darker. Don’t take it too far – The brown color will go from light to dark very fast, but you want to land somewhere in the middle. Just keep an eye on the butter and as soon as it starts to foam up, keep stirring until it turns a rich amber color. The browning takes place at the very end, and it happens very fast.
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