Pumpkin Butter Chocolate Chip Cookies
These cookies were made for that jar of pumpkin butter stashed in the pantry. Pumpkin butter, pumpkin spice and dark chocolate chips, the perfect fall cookie.
Servings: 32 cookies
Calories: 177kcal
Ingredients
- 2 ½ cups all-purpose flour
- 6 tablespoons cornstarch
- 1 teaspoon fine sea salt
- 4 teaspoons pumpkin spice You can make your own spice mix
- 4 teaspoons baking powder
- 1 cup butter Feel free to use a plant-based butter that is specifically made for baking. Typically this is found in the refrigerated section of the store next to all butters.
- ½ cup brown sugar
- 1 cup white sugar
- ½ cup pumpkin butter
- 1 ½ cups dark chocolate chips I used 70% dark chocolate chunks
Instructions
- For the dry ingredients: in a medium bowl whisk together the flour, cornstarch, salt, pumpkin pie spice, and baking powder. Set aside.2 ½ cups all-purpose flour, 6 tablespoons cornstarch, 1 teaspoon fine sea salt, 4 teaspoons pumpkin spice, 4 teaspoons baking powder
- In the bowl of a stand mixer, cream together the butter and sugars until the mixture is light and fluffy. Add the pumpkin butter and continue to beat at low speed until fully incorporated and creamy. This should take a couple of minutes.1 cup butter, ½ cup brown sugar, 1 cup white sugar, ½ cup pumpkin butter
- Add the dry ingredients and mix at low speed until just combined. Add the chocolate chips and gently mix into the batter. You can do this by hand or just with just a couple of spins of the stand mixer blade. Cover the bowl with plastic wrap and chill in the refrigerator for a least 30 minutes.1 ½ cups dark chocolate chips
- When you are ready to bake. Preheat your oven to 400°F and line two cookie sheets with parchment paper.
- Remove chilled dough from the refrigerator. Using a cookie scoop - I like a #30 or #40 size for this cookie (or the middle size in a set) -- a generous 2 tablespoons - scoop dough and place at least 2 inches apart on the parchment-lined baking sheets. Bake at 400 degrees for 12-13 minutes. Do not overbake! Remove cookies from the oven when the bottoms start to brown.
- Allow cookies to cool for a few minutes on the cookie sheet before moving to a cooling rack.
Notes
Don't have pumpkin butter? Okay, no problem. I designed this recipe to use pumpkin butter. But if you don't have any one hand, you can still make these cookies! Use an equal amount of canned pumpkin. The remaining pumpkin can be kept in the refrigerator for another purpose, made into pumpkin butter or frozen for later. If you are going to freeze the leftover canned pumpkin, consider the serving sizes you might want to have on hand and freeze in those portions, say ¼ cup to ½ cup portions.
Nutrition
Calories: 177kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 129mg | Potassium: 130mg | Fiber: 1g | Sugar: 13g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
