Pumpkin Butter Chocolate Chip Cookies, a new take on a classic favorite, that marries the best of chocolate chip cookies with pumpkin spice. All in one delectable, crispy-edged, gooey, chocolaty cookie.
And one you simply have to try this fall!
The base recipe is reminiscent of my favorite chocolate chip cookie recipe, yet adds one simple, crucial ingredient. Pumpkin butter.
It transforms that oh-so-perfect classic cookie to a whole new flavor level. A wholly unique, almost addictive, flavor.
What Makes These Pumpkin Butter Chocolate Chip Cookies Different
Lately, flat, rippled chocolate chip cookies have become enormously popular. As opposed to puffy, almost cakey-like cookies.
To be honest… I don’t mind puffy cookies. I rather like them… actually.
Adding real pumpkin to cookies tends toward loftiness rather than chewiness. I have a favorite Pumpkin Spice Cookie recipe that yields a lighter than air cookie. I love to nibble on one with tea, every fall. Truly, they’re incredibly delicious.
I even like my chocolate chip cookies to be a little puffy.
This pumpkin butter cookies recipe, however, seemed a perfect candidate for crispy edges and soft, melty, chocolaty centers. Like they were simply meant to be.
I love a world with both types of cookies. Don’t you?
But back to those ripply edged cookies. And how they came to be.
Here’s the trick and how it got started…
The New York Times
The trend began, it seems, with Sarah Kieffer and her “pan bang” method of chocolate chip cookies.
The New York Times describes the method:
“After the cookies have risen a bit in the hot oven, [Kieffer] pulls out the cookie sheet and bangs it hard on top of the stove, or on the oven rack. Just as a half-done cake falls in the center when bumped, the middle of the cookie collapses, pushing barely-baked dough out to the edges. She returns the pan to the oven and, at intervals, repeats the process, building up the crinkled rim that makes it possible to have both soft and crunchy textures in a single cookie.”
Our cookie recipe has one “pan bang” in the instructions. Which does help flatten the cookie and reduce its tendency to puff in the oven.
We’ve also reduced the leveling agent, baking soda, to help in the process. The result? Um… yes. So. So. Yummy! As one would expect with gooey chocolate and pumpkin spice.
As I mentioned, the ingredients are common to chocolate chip cookie recipes everywhere.
With a single ingredient addition that makes it shine like a jack-o-lantern.
Pumpkin butter. Not pumpkin purèe. This is important!
Pumpkin butter is a reduced form of pumpkin purèe, which means there is less moisture. Which will give you a chewier, denser cookie.
Last week I posted my favorite Homemade Pumpkin Butter recipe. It’s so simple and easy to keep in the refrigerator that I really urge you to make some. But, store-bought or farm bought pumpkin butter will work too. Trader Joe’s, Whole Foods, and Amazon have good choices.
Let’s Start Baking!
If you make these pumpkin butter chocolate chip cookies, we would be honored if you would leave a comment and/or give this recipe a rating! We love to hear from you!
- 1 cup butter (2 sticks), softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 2 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a stand mixer or large mixing bowl, cream together the butter, brown sugar, and sugar until completely combined. Mix in the pumpkin butter, egg, and vanilla until creamy. Then add the four, baking soda, cinnamon, and salt. Finally, fold in the chocolate chips.
- Scoop 1 tablespoon size dollops of cookie dough and place on the prepared baking sheet, about 3 inches apart.
- Bake the cookies for 7 to 8 minutes, until they begin to puff. If you want flater, denser cookies, remove the baking sheet from the oven, tap on the counter 1 to 2 times to deflat, and return to the oven. Bake for another 1 to 3 minutes until the edges are set and beginning to brown. Let the cookies cool on the baking sheet before transferring to a cooling rack -- if you can wait that long. In our house-- they never make it to the cooling rack. If your lucky -- store in an airtight container for 3 to 4 days.
Pumpkin Butter: Making your own is so simple and a delicious spread to have on hand all season long. You can find my homemade recipe here -- or store-bought works fine too.
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