Giant Pumpkin Chocolate Cookies – Bruno Albouze

Ingredients

• 1 cup Pumpkin Puree (Reduced on stovetop to a thick paste)
• 1 tsp Ground Cinnamon (Adds classic pumpkin spice)
• ½ tsp Ground Nutmeg (Warm spice for pumpkin)
• 2 tbsp Crystallized Ginger (Finely chopped)
• 1 cup Unsalted Butter (Softened, cut into cubes)
• ¼ tsp Salt (Pinch, enhances flavor)
• ½ cup Granulated White Sugar (Adds sweetness)
• ½ cup Dark Brown Sugar (Moist, deep flavor)
• 1 large Egg (Room temperature)
• 2½ cups All-Purpose Flour (Sifted)
• 1 tsp Baking Powder (Leavening)
• ½ tsp Baking Soda (Leavening)
• ½ cup Toasted Pumpkin Seeds (For brittle and filling)
• ¼ tsp Anise Seed (Pinch, adds subtle licorice note to brittle)
• 2 tbsp Butter (for brittle) (Adds shine to brittle)
• ½ cup Pumpkin Seed Butter (Store‑bought or homemade, smooth)
• ½ cup Dark Chocolate (Chopped, 70% cacao)
• ¼ cup Candied Orange Peel (Finely chopped)
• 1 batch Pumpkin Seed Brittle (Prepared in step 8, broken into shards)

Instructions

1. Reduce Pumpkin Puree

   Place the pumpkin puree in a saucepan over medium heat, add the cinnamon, nutmeg, and dark brown sugar, and simmer, stirring frequently, until most of the water evaporates and the mixture thickens into a paste.

   Time: PT15M

2. Chop Crystallized Ginger

   Finely chop the crystallized ginger using a knife or food processor pulse.

   Time: PT5M

3. Cream Butter with Ginger and Salt

   In the bowl of a stand mixer, beat the softened butter together with the chopped crystallized ginger and a pinch of salt until light and fluffy.

   Time: PT5M

4. Add Sugars and Egg

   Add the white sugar, dark brown sugar, and the egg to the butter mixture and continue beating until fully incorporated and the mixture is pale.

   Time: PT5M

5. Combine Dry Ingredients

   In a separate bowl whisk together the all‑purpose flour, baking powder, and baking soda.

   Time: PT3M

6. Incorporate Pumpkin Paste and Flour

   Add the cooled pumpkin paste and two tablespoons of the flour mixture to the food processor, pulse a few times, then transfer to the butter bowl. Fold in the remaining flour until just combined; do not over‑mix.

   Time: PT7M

7. Shape Dough Log

   Turn the dough onto a lightly floured surface and shape it into a 17‑inch (43 cm) log, roughly the length of a rolling pin. Wrap in plastic and chill for 10 minutes to firm up.

   Time: PT10M

8. Make Pumpkin‑Seed Brittle

   In a saucepan melt ½ cup white sugar over medium‑high heat until it turns a light amber caramel. Stir in ½ cup dark brown sugar, toasted pumpkin seeds, and a pinch of anise seed. Once the mixture bubbles, add 2 tbsp butter, stir to combine, then spread the thin caramel onto a silicone mat. Let cool completely, then break into shards.

   Time: PT12M

9. Portion the Dough

   Using a large ice‑cream scoop or a spoon, cut the chilled log into 10 equal portions (about 3 oz/90 g each). Place the portions on a parchment‑lined baking sheet and refrigerate until ready to bake.

   Time: PT5M

10. First Bake – Set Shape

    Preheat the oven to 375 °F (190 °C). Bake the dough portions for 5 minutes, just until the edges begin to set but the centers are still soft.

    Time: PT5M

    Temperature: 375°F

11. Flatten and Second Bake

    Remove the cookies, press each gently with a large glass or cup to flatten to about ½‑inch thickness, then return to the oven and bake for an additional 8 minutes until lightly golden.

    Time: PT8M

    Temperature: 375°F

12. Stuff and Finish Baking

    Spoon a dollop of pumpkin seed butter onto the center of each half‑baked cookie, add a few pumpkin seeds and a spoonful of the remaining pumpkin‑seed brittle, then bake for another 5 minutes until the filling is warm and the cookie edges are crisp.

    Time: PT5M

    Temperature: 375°F

13. Final Toppings and Oven Rest

    Top each cookie with a drizzle of additional pumpkin seed butter, shards of pumpkin‑seed brittle, chopped dark chocolate, and candied orange peel. Turn the oven off, leave the cookies inside for 90 seconds to let the chocolate melt slightly, then remove and cool on a rack.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

8 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g