Description
These decadent Miso Caramel Cookies offer a masterful blend of nutty browned butter, warm autumn spices, and a unique savory-sweet swirl. Each thick, bakery-style cookie is packed with a rich pumpkin-miso caramel that delivers an unforgettable umami depth in every bite.
Ingredients
- Salted butter
- Dark brown sugar
- Granulated sugar
- Red miso paste
- 100% pure pumpkin puree
- Pumpkin pie spice
- Large egg
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Kosher salt
- Softened butter
Instructions
- Melt the butter in a small saucepan over medium heat until it foams and the milk solids turn a deep brown color, then transfer to a bowl.
- Cool the brown butter by placing the bowl in ice water and whisking for 3-5 minutes until it forms a thick paste.
- Using a mixer, beat the cooled brown butter with granulated and dark brown sugars until the mixture is light and fluffy.
- Add the egg, vanilla, and pumpkin pie spice, beating until the batter lightens slightly.
- Gently mix in the flour, baking powder, and kosher salt on the lowest setting until a soft dough forms.
- Chill the dough in the refrigerator while preheating the oven to 375°F (190°C).
- In a small bowl, combine softened butter, red miso, pumpkin puree, and dark brown sugar to create the caramel paste.
- Portion the dough into 7 large balls (80g each), place on a parchment-lined sheet, and press into thick circles.
- Dollop the pumpkin miso caramel onto each cookie and swirl it into the dough using a toothpick.
- Bake for 11-13 minutes until the edges are golden, then allow them to cool slightly on the pan.
Notes
To achieve the perfect thick texture, ensure your browned butter has cooled into a thick paste before creaming it with the sugars. If you prefer a more subtle flavor, you can substitute white miso for the red miso to provide a gentler, sweeter umami note that still complements the pumpkin beautifully.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American