Pumpkin Cookies with Brown Butter, Hazelnut & Dark Chocolate

Steps

1. 1
   Cut the pumpkin into large chunks and place on a baking sheet lined with parchment and foil. Sprinkle with cinnamon, nutmeg, star anise, and vanilla; wrap in foil and roast at 380°F (193°C) for 45–60 minutes until tender. Scoop out the soft flesh, mash until smooth, and cool completely.
2. 2
   Melt the butter over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma. Immediately strain into a bowl and let cool completely.
3. 3
   Add both sugars and the egg to the cooled brown butter; stir until smooth. Mix in the pumpkin purée, whole hazelnuts, chopped dark chocolate, and a pinch of cinnamon.
4. 4
   Sift the flour, baking powder, and baking soda together. Gently fold into the wet mixture until just combined—avoid overmixing.
5. 5
   Form dough balls using an ice cream scoop, wetting your hands if needed. Chill for at least 1 hour, preferably overnight, for best results.
6. 6
   Preheat the oven to 356°F (180°C). Gently reshape the chilled dough balls, press a few hazelnuts on top, and arrange on a baking sheet.
7. 7
   Bake for 13 minutes. While still warm, top each cookie with chocolate chunks and a sprinkle of flaky sea salt. Cool on a wire rack. Enjoy warm for a soft texture or fully cooled for a firmer bite.
8. 8
   Once cooled, serve and enjoy the delightful combination of pumpkin, dark chocolate, and hazelnuts.