Soft Pumpkin Cheddar Puffs with Rosemary Butter

Position oven rack in the center. Preheat oven to 190°C/375°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse, sandy crumbs with pea-sized pieces.

Stir in the grated cheddar cheese until evenly distributed.

In a small bowl, whisk together the egg, pumpkin puree, and whole milk until smooth.

Pour the egg mixture into the flour-butter mixture. Fold together with a spatula until a soft, slightly sticky dough forms — do not overmix.

Using a tablespoon measure, scoop rounded portions of dough onto the prepared baking sheet, spacing them about 5 cm/2 inches apart.

Bake on the center rack for 18-20 minutes, until the puffs are puffed up, golden at the edges, and feel firm when gently pressed.

Remove from oven and let cool on the pan for 2 minutes.

While the puffs bake, melt the 80 g butter in a small saucepan over medium-low heat.

Add the smashed garlic cloves and rosemary sprigs. Let the butter simmer gently for 4-5 minutes, swirling occasionally, until the butter is lightly browned and smells fragrant — watch that it does not burn.

Remove the rosemary sprigs and garlic cloves. Discard them.

Brush the warm puffs generously with the rosemary butter using a pastry brush. Serve immediately while warm and soft inside.