Pumpkin Butter Chocolate Chip Cookies.
Slightly crisp on the edges, but soft and gooey in the middle. Perfect for Halloween night or Thanksgiving dinner…or simply when in need of a deliciously sweet pumpkin chocolate chip cookie.
Servings: 24 cookies
1. 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. 2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.3. 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.4. 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.5. 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.
Pumpkin Butter: you can use my homemade pumpkin butter or just pick some up from Trader Joe's, Whole Foods, your local market, or via Amazon.
If you want more Pumpkin Spice Flavor: add in 1/2 teaspoon to 1 teaspoon pumpkin pie spice with the flour.