Back again with the pumpkin. I know that it’s the season and that there are pumpkin recipes everywhere, this little blog included, but these are a bit unique. These cookies are made with pumpkin butter instead of pumpkin puree, which in my opinion, yields a slightly sweeter cookie with hints of maple and spice.
I brought these cookies to our office Halloween party and, not to brag or anything, but everyone loved them. I’ve actually been making this recipe for a few years now and they’ve gotten the same reaction. These cookies are perfectly soft and keep this way for 4-5 days. I happen to be picky about cookies and will not eat them once they become stale, which usually happens in 2-3 days, so this is an added benefit to making these.
Despite the pumpkin overload this season brings, seriously, make these because they’re the best I’ve tried and they are by far our favorite. I have a tendency to be a little bit dramatic sometimes, but this time I’m for real.
Oh, pumpkin. You knew I couldn’t stay away too long.
Soft and Chewy Pumpkin Cookies
Adapted from How Sweet It Is
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup pumpkin butter
- 2 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
Preheat oven to 325 degrees F.
Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin butter until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together.
Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely.
Hummus and Jalapeños 