Day 7 of my 12 days of cookies: Chewy Pumpkin Butter Cookies. I’m not gonna lie, these cookies are pretty life changing. Pumpkin butter in general is pretty life changing. They’re a little on the flatter side, but it works with the texture. These cookies don’t have a strong pumpkin taste at all. It’s very subtle.
I probably should have posted these cookies back near Halloween and Thanksgiving, but they were so good that I had to save them for my 12 days of cookies. Don’t fret, you can still find pumpkin butter at Trader Joe’s (and maybe Whole Foods? I’m not sure, I never shop there).
These are lighter and softer than my favorite chocolate chip cookies, but they’re comparable.
Trader Joe’s seriously has the most eye appealing packaging, don’t you think?
Recipe from From How Sweet It Is
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup pumpkin butter
- 2 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 1/4 cups chocolate chips
Directions
- Preheat oven to 325 degrees F.
- Cream together the melted butter and both sugars. Add in the egg, egg yolk, vanilla, and pumpkin butter.
- Gradually stir in the flour, salt, cornstarch, pumpkin pie spice and baking soda.
- Fold in chocolate chips. Refrigerate dough for 2 hours, then roll into golfball-sized balls.
- Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges. Let cool completely.
You are so right about that pumpkin butter being life changing. I went back to get more before thanksgiving and it was gone. Saddest day ever.
This is so perfect! I’ve been searching for a pumpkin butter cookie! Can’t wait to make this!