pumpkin butter chocolate chip cookies
An autumn-spiced sibling of the typical bakery treat.
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.