Begin cookie decorating season early with these Pumpkin Chocolate Chip Cookies with Pumpkin Butter.
I love to find multiple uses for a cookie dough. Like in these chocolate cookies – one dough, three ways – so fun! When I was playing around with a chocolate chip cookie recipe a few weeks ago, I decided to create a Fall-inspired version and added some pumpkin spice flare by adding pumpkin pie spice and pumpkin spice chips.
The flavor was awesome, but I thought it still needed some pizazz, so I looked around and spotted these Pumpkin Cookies Cutters that I picked up from Sur la Table. BINGO! No time like the present to put them to good use :D
I decided to have fun with the multiple sizes. I cut out some large pumpkins and some small pumpkins and some small pumpkins within large pumpkins. Can you tell I had fun?
There was no stopping me after that. I looked for ways to decorate and present the cookies. Who said cookie decorating was only a Christmas tradition? ;) I’m starting my own tradition this pumpkin season!
I whipped up a batch of pumpkin butter and paired up the cookies to make cookie sandwiches. I never knew how easy pumpkin butter is to make (keep reading for the recipe). Pumpkin, chocolate, and more pumpkin? Yes, please!
Then, I wanted more chocolate, so I heated some chocolate and dipped the cookies in the melted chocolate. So delicious!
I encourage you to start your own traditions this pumpkin season and get creative with these Pumpkin Chocolate Chip Cookies!
- 2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup pumpkin spice chips
Line a baking sheet with parchment paper or silpat.
In a small bowl, whisk together the flour, spice, and salt. Set aside.
In a large bowl, whisk together the butter, and sugars until smooth. Add the egg and vanilla and whisk until combined. Add the flour in two additions, stirring just until combined. Fold in the chocolate chips and pumpkin spice chips.
Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Divide the dough in half and roll each half to about ½-inch thick. With half of the dough, cut out cookies using a 4 ½-inch pumpkin cookie cutter and place on the prepared baking sheet. With the other half of the dough cut out cookies using a 4 ½-inch pumpkin cookie cutter, followed by cutting a smaller pumpkin in the center*. Place the large cookie and small cookie on the prepared baking sheet. Repeat with the unused scraps. Freeze for 1 hour.
Thirty minutes into freezing time, adjust the oven rack to the center position and preheat to 325°Bake frozen dough for 15 - 17 minutes, just until the edges begin to brown.
Remove from the oven and if the cookies lost their shape, immediately cut again with the cookie cutters for a defined shape. Allow to cool on the sheet for 10 minutes and transfer to a cooling rack to cool completely.
Spread whole cookies with pumpkin butter and top with cookie with the cut-out. Alternatively, spread the back of the small cookies with pumpkin butter and place on top of whole cookie.
*If dough becomes too soft to handle, return to the refrigerator to chill for 15 minutes.
Yields 1 batch
- 1 can (15 ounces) pure pumpkin
- 2/3 cup brown sugar, packed
- ¼ cup honey
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground clove
In a small saucepan over medium heat, add all the ingredients. Stir constantly until thickened, about 20 – 30 minutes.
Store sandwiched cookies and pumpkin butter in an air tight container in the refrigerator for up to 7 days. Non-sandwiched cookies can be stored in an airtight container at room temperature for up to 7 days.
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