pumpkin butter chocolate chip cookies
Just as my house has morphed into an autumn wonderland, so will FMG transform into a portal of pumpkin pizzazz.
As I write, it’s only 1:36 pm, and I feel like an entire week’s worth of shit pummeled me in the gut. What I learned from it, though, is that a) I always do just fine in a time crunch, even if it drives me bonkers during the process, b) I can always move things to another day if the daylight disappears before I can finish, and c) I really need to get copies of my birth certificate and social security card.
I’m a 30 year old woman, damn it. Those documents are a wee bit important to keep around.
Regardless, with all the rush-rush and bustle of the day, I think carving out time to slow up, sit down, and enjoy a cookie or two is imperative to self-regulation and maintaining sanity in a world that demands perpetual urgency. And since it’s October, why not make your midday treat a Pumpkin Butter Chocolate Chip Cookie?
A most perfect dunking vessel for coffee or cozy brewed tea, a delightful addition to a dessert platter at your seasonal gatherings, a fabulous freezer find when you’re craving a cookie but don’t feel like baking. These beautiful cookies are rippled with chocolate chunks and flavored with pumpkin butter and warming spices. A true autumntime delight.
Pump Up the Pumpkin
I’ve fielded questions in the past about what exactly pumpkin butter is. If you aren’t familiar, I liken the spread to a jam or preserve – it’s certainly less related to dairy butter. I buy mine at Trader Joes, but it is widely available on Amazon, Whole Foods, or culinary stores like Sur La Table. You can also make your own pretty easily!
Otherwise, you likely have what you need around, especially if you bake frequently. So let’s get kicking.
Cream butter, brown sugar, regular sugar, and your pumpkin butter for a few minutes until soft and fluffy. Whip in an egg, then some vanilla.
Dry ingredients next. Flour, baking soda, salt, and your Spice Girls: cinnamon, ginger, and cloves. Mix until just combined. If your dough seems extra sticky, add flour a tablespoon at a time until the dough firms up slightly. Then, use a spatula to fold in lots of chopped dark chocolate or chocolate chips.
Scoop heaping 2 tablespoon-sized mounds of dough and roll into a ball. Place about 6-8 on a large, parchment-lined baking sheet. Bake 10-12 minutes, rotating the pan halfway through, until the edges of the cookies set up but the middles remain soft. As the cookies cool on the baking sheet, they will firm up nicely.
Enjoy one or two warm, let the gooey chocolate stain your fingers and maybe your lips, too. If you’re planning to store the cookies, let them cool completely – an hour or so should do – then zip ’em up in an airtight bag or tupperware and pop them in the fridge or freezer.
Easy as can be, right? And then you’ll have at your disposal nearly two dozen cookies to snarf on when the craving hits. Which for me, at least, is pretty fucking often.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Treat yoself, pumpkin:
Pumpkin Butter Chocolate Chip Pancakes
Pumpkin Chai Cupcakes with Cinnamon Bourbon Frosting
pumpkin butter chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 1/3 cup pumpkin butter
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups dark chocolate chips or chunks
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, cream the butter, brown sugar, sugar, and pumpkin butter until light and fluffy, about 2-3 minutes. Whip in the egg, then the vanilla extract. Add the flour, cinnamon, cloves, ginger, baking soda, and salt. Mix until just combined. If the dough seems too sticky, add 1-3 tablespoons more of flour. Fold in the chocolate chips/chunks with a spatula.
- Scoop 2 tablespoon sized mounds of dough and roll into a ball. Set onto the prepared baking sheet. Bake for 10-12 minutes, rotating the sheet pan halfway through. Cool on the baking sheet – the cookies will continue to set up.
- Serve warm, or keep covered at room temperature for up to 5 days, the fridge for a week, or the freezer for 3 months.
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