Pumpkin Miso Chocolate Chip Cookies

Cookies are the epitome of comfort, and the chocolate chip cookie is the one that has graced many many exciting, sad, wondrous, and mellow nights in so many people’s lives.

These Pumpkin Miso Chocolate Chip cookies are a direct result of the sweet and salty emotions I think many of us are having trouble dealing with during the pandemic.

Food is a compliment to thoughts, emotions, and feelings. It makes us feel whole, and the lack thereof can actually impact our entire body, nervous system, and day to day. These cookies incorporate miso, adding a bit of salty and umami-rich bite to the sweet. Don’t worry, the sweetness from the white and brown sugar balances all of those flavors.

Make these when you’re sad, happy, spiteful, in a rut, or just because. You deserve peace- you deserve a chance to relax. Put the angst you have into every stroke of the batter, and let every worry slip away with each bite. Please enjoy these and share them with loved ones. XX

Pumpkin Miso Chocolate Chip Cookies

Makes: about 1 dozen

Time: 45 minutes (+ cool)

DIRECTIONS

INGREDIENTS

• 1 ¼ cup all-purpose flour

• 1 tablespoon cornstarch

• 2 teaspoons pumpkin spice

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 8 tablespoons unsalted vegan butter, room temperature

• 1/2 cup + 2 tablespoons dark brown sugar

• 1/4 cup white sugar

• ¼ cup pumpkin puree

• 1/2 teaspoon vanilla extract

• 3 tablespoons white miso paste

• 1 cup chocolate chunks

• 1/2 cup chocolate chips

1. Begin by bringing all of your chilled ingredients to room temperature (i.e. butter, pumpkin, miso paste)

2. In a bowl, whisk together the flour, cornstarch, pumpkin spice, baking powder, and baking soda. Set aside once combined.

3. In a bowl or stand mixer, cream together the softened, room temperature butter and brown sugar/white sugar for about 2 to 3 minutes. The mixture should be light and fluffy.

4. To the butter and sugar, add the pumpkin puree, vanilla extract, and white miso paste. Cream together until combined. The mixture may curdle a bit if whisked too much.

5. Add the dry ingredients to the wet and mix until a cookie dough consistency comes to fruition. Add the chocolate chips and chunks and fold until evenly distributed throughout the batter.

6. Chill the cookie dough overnight, preferably. If you’re in a pinch, you can choose to freeze the dough for 1 hour or until hardened.

7. Preheat your oven to 350 degrees Fahrenheit. Using an ice cream scoop or large spoon, place the dough evenly on a parchment-lined tray, 2 inches apart.

8. Place the tray in the middle/top portion of the oven. Bake for 10-12 minutes. Let cool.