Monday, October 26, 2020

Pumpkin Butter Chocolate Chip Cookies



 My sister Cathy, and her daughters, Casey and Carly and I have an ongoing text thread. Just a simple conversation that has been going on for literally years. Sometimes it's just a funny little meme, sometimes it's just an "I hate Mondays" need for some extra support, but usually it's some version of "Look at this amazing recipe!" or "Doesn't this look good?" or "When are we making this?" along with a link to the website from where it was discovered. That's exactly what happened when Casey texted us with this recipe. She was torn between this recipe and another recipe using pumpkin butter, but we picked this one! So this comes to us from a blog called Half Baked Harvest via Casey Case with the Pretty Face. She baked them up and even took the picture for us! Thanx Case!! Pumpkin pie spice? Cinnamon sugar? Chocolate chips? Yes please! We're definitely adding them to our cookie rotation for the holidays! YUM!

 2 sticks (1 cup) salted butter, at room temperature
3/4 cup dark brown sugar
1/3 cup granulated sugar
1/3 cup pumpkin butter, homemade or store bought
1 egg, at room temperature
2 tsp vanilla extract
2 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon or pumpkin pie spice
1/2 tsp kosher salt
1 1/2 cups semisweet chocolate chips
4 oz semi sweet or dark chocolate chunks
1/3 cup cinnamon sugar


Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
 In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and sugar until combined. Beat in the pumpkin butter, egg, and vanilla, beating until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in chocolate chips and chocolate chunks.
Roll the dough into 1 tablespoon size balls and then generously roll through the cinnamon sugar and place 3 inches apart on the prepared baking sheet.
Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.


You can make LOTS of these, and then store them in your freezer! To freeze cookies, place them in a single layer on a cookie sheet. Once frozen, remove them to a ziploc bag, and then just take out as many as you need as you navigate the holidays. They thaw in no time at all!

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