# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7569933020120091926
- **Gondola URL:** https://gondola.cc/posts/72694735-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/0ce40fb901.jpg
- **Posted:** 2025-11-07T16:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

🧡🍪Soft, chewy, and loaded with cozy fall flavor — these Pumpkin Cookies with Brown Butter & Chocolate are straight-up magic! ✨ Nutty, spiced, and studded with hazelnuts & dark chocolate. You won’t believe how good these are. @cookwithfez #giallozafferanolovesitaly #PumpkinCookies #easyrecipes  Ingredients Dry Ingredients: 1 ¾ cups all-purpose flour (220g) 1 teaspoon baking powder (5g) 1 teaspoon baking soda (5g) Cinnamon, nutmeg, star anise – to taste Vanilla extract – to taste Wet Ingredients: 9 tablespoons unsalted butter (130g), browned 1 cup packed muscovado brown sugar (180g) ¼ cup granulated sugar (50g) 1 large egg ¾ cup pumpkin purée (170g) Add-ins: ¾ cup chopped 60% dark chocolate (150g) ⅔ cup whole hazelnuts (100g) To finish: Flaky sea salt (like Maldon) ⅓ cup hazelnuts (50g), halved or chopped ⅓ cup dark chocolate (50g), chopped Cut the pumpkin (such as butternut squash) into large chunks. Place on a parchment- and foil-lined baking sheet. Sprinkle with spices (cinnamon, nutmeg, star anise, vanilla), wrap in foil, and roast at 380°F (193°C) for 45–60 minutes. Scoop out the soft flesh and mash until smooth. Melt butter over medium heat, stirring constantly, until it turns golden and smells nutty. Strain immediately into a bowl and let cool completely. To the cooled brown butter, add both sugars and the egg; stir until smooth. Mix in the pumpkin purée, whole hazelnuts, chopped chocolate, and a pinch of cinnamon. Sift in the flour, baking powder, and baking soda, and gently fold until just combined—don’t overmix. Form dough balls with an ice cream scoop (wet hands if sticky). Chill for at least 1 hour, or overnight for best texture. Preheat oven to 356°F (180°C). Reshape the chilled dough slightly, press a few hazelnuts on top, and arrange on a baking sheet. Bake for 13 minutes. While warm, top with extra 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 cookie.

## Stats

- **Views:** 3,566
- **Likes:** 86
- **Shares:** 14
- **Comments:** 3

## Tags

pumpkincookies, giallozafferanolovesitaly, easyrecipes

---
Copyright (c) Gondola