You know its pumpkin season as soon as you step into Trader Joe’s. Pumpkin bread, ice cream, coffee, cookies, cream cheese… and so on and so on. It was a little overwhelming but I did pick up the pumpkin butter and caramel sauce as I was baking cookies with my grand daughter and wanted to try these products. If you don’t like pumpkin butter or can’t find it, you can substitute with pumpkin puree.
Makes about 2 dozen cookies, depending on size
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice ( can substitute with cinnamon and nutmeg)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup pumpkin butter ( or pumpkin puree)
- 1 teaspoon vanilla
- 1 large egg
- 1 cup chocolate chips
In a bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream butter and both sugars together for a few minutes. Add pumpkin butter (or puree), vanilla and egg and continue to mix until smooth.
Slowly add in the flour mixture and mix until just combined. (Do not over mix). Stir in the chocolate chips.
Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes. (This step makes it easier to roll)
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Roll dough into large Tablespoon size balls. Place dough on cookie sheets and bake for about 8-10 minutes. If your cookies didn’t spread much after baking, flatten them slightly with a spatula when you take them out of the oven, while still hot. Let cool for a few minutes on the baking sheets before transferring to a wire rack.
We also used a mini muffin pan as I thought it would be easier to eat. If you use a muffin pan, you don’t need to chill the dough as you can add the Tablespoon size into the muffin pan greased with cooking spray. (My grand daughter also added some of these caramel candy corn and the caramel sauce I bought ).
Enjoy these soft and chewy cookies!