You don't see a whole lot of pumpkin cookies here because I am really not a fan of cakey cookies. We've had this conversation recently. If I want cake, I'll have cake. Not cookies. Since I made the pumpkin butter snickerdoodles, I've really been wanting to make these pumpkin cookies. So I totally went for it. And the result is delicious! And not cakey! I'm so happy with how they turned out, they will definitely be making the repeat list. The best part? You can make these cookies with one bowl and just a spoon!
Pumpkin Butter Chocolate Chip Cookies
10 Tablespoons butter, melted
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup pumpkin butter
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup milk chocolate chips
1/4 cup mini semi sweet chocolate chips
In a large bowl, stir together the butter, brown sugar, pumpkin butter, and vanilla until smooth. Add the flour, baking soda, salt, pumpkin pie spice, and cinnamon and stir until combined. Stir in the chocolate chips.
Scoop the dough into tablespoon size balls and place on a wax paper lined tray, then cover with plastic wrap and chill for one hour, or freeze to bake later.
Preheat the oven to 350F. Line a baking sheet with parchment paper. Place the chilled dough balls on the prepared baking sheet and bake for about 8 minutes, or until just golden brown at the edges. Let cool for several minutes on the pan. Transfer to a cooling rack to cool completely. Makes about 36 cookies.
Enjoy! -Cardamommy
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