Pumpkin Chocolate Chip Cookies with Pumpkin Butter
Yields 12 - 13 cookies (4 ½ - inches each) or 6 sandwiched cookies
Prep Time40 minutesmins
Cook Time17 minutesmins
Total Time57 minutesmins
Course: Dessert
Cuisine: American
Servings: 1unfilled cookie
Calories: 366kcal
Ingredients
2cupsplus 2 tablespoons all-purpose flour
1teaspoonpumpkin pie spice
½teaspoonsalt
12tablespoonsunsalted butter, melted and cooled
1cuplight brown sugar, packed
½cupgranulated sugar
1large egg, room temperature
1large egg yolk, room temperature
2teaspoonsvanilla extract
1cupsemi-sweet chocolate chips
½cuppumpkin spice chips
Instructions
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.
Notes
*If dough becomes too soft to handle, return to the refrigerator to chill for 15 minutes.