Pumpkin butter takes the classic chocolate chip cookies and gives them a cozy fall spin. They are rich, gooey and full of pumpkin flavor.
You will love these pumpkin chocolate chip cookies because they have the perfect CCC texture and get a boost of flavor from the spiced pumpkin butter.
For this recipe I've partnered with KitchenAid® USA and Target. I made these cookies using the new KitchenAid® Artisan Plus Stand Mixer in the color Sun Dried Tomato.
Ingredients
- Pumpkin butter: This ingredient can easily be found at Trader Joe's during the Fall. Other stores have started carrying their own versions of this. In essence pumpkin butter is a pumpkin puree that has been cooked with spices and honey and reduced until the consistency is buttery.
- Butter: Melted and browned.
- Egg yolks: Only using the yolks yields a chewier cookie.
- Vanilla extract: Adds more flavor and compliments the pumpkin and chocolate notes in the cookie.
- Brown sugar: The molasses help with the fudgy texture.
- Granulated sugar: a combination of both brown and white sugar creates the perfect flavor and texture in the cookie.
- Flour: All purpose flour.
- Baking soda: Leavening agent.
- Salt: A pinch of salt enhances the sweetness of the cookies.
- Cinnamon: I add extra cinnamon to bring out the spiced flavor in the cookies.
- Chocolate chips: I used dark chocolate chips but feel free to use semi-sweet or a chopped chocolate bar.
Helpful tips
These cookies come together easily. The only tedious step is browning the butter.
The key to perfectly browned butter is to keep a close eye on it and make sure to remove it from the heat and the pot once it is nutty and amber in color. Transfer it immediately to a heat-proof bowl.
The pumpkin butter can be found easily at Trader Joe's or you could make your own by simmering a cup of pumpkin puree with cinnamon, clove, ginger and nutmeg.
Pumpkin Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter 226 grams, 2 sticks, melted, browned and cooled.
- ⅓ cup granulated sugar plus 1 Tablespoon. 80 grams
- 1 cup brown sugar 200 grams
- 2 egg yolks
- ⅓ cup pumpkin butter 80 grams
- 1 teaspoon vanilla extract
- 2 cups flour 265 grams
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 cup chocolate chips dark
Instructions
- In a sauce pan (stainless steel or with a light coating) melt the butter. Cook it on medium-high heat, stirring constantly until amber in color. About 7-8 minutes. Remove from the heat and pour into a heat-proof container. Allow it to cool down.
- Preheat oven to 350°F.
- In your stand mixer with a paddle attachment, combine the melted, cooled brown butter, egg yolks, and sugars. Beat on medium speed for 2 minutes.1 cup butter, ⅓ cup granulated sugar, 1 cup brown sugar, 2 egg yolks
- Incorporate the pumpkin butter and vanilla.⅓ cup pumpkin butter, 1 teaspoon vanilla extract
- Add the dry ingredients to a bowl and whisk them to combine. Add them to the stand mixer and mix for 2 minutes.2 cups flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon cinnamon
- Fold in the chocolate chips and mix 30 seconds.1 cup chocolate chips
- Scoop the cookies on to a parchment paper lined baking sheet. Bake for 13 minutes. Allow them to cool down on the baking sheet for 5 minutes.
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