Print

Pumpkin Butter Chocolate Chip Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

These Pumpkin Butter Chocolate Chip Cookies offer a delightful fall-inspired twist on classic chocolate chip cookies, featuring rich browned butter, warm cinnamon sugar coating, and the unique sweetness of pumpkin butter for a soft, chewy treat perfect for the season.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Butter and Sugars

  • 2 sticks (1 cup) salted butter, at room temperature (divided)
  • 3/4 cup dark brown sugar
  • 1/3 cup granulated sugar

Wet Ingredients

  • 1/3 cup pumpkin butter, homemade or store-bought
  • 1 egg, at room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon or pumpkin pie spice
  • 1/2 teaspoon kosher salt

Chocolate and Toppings

  • 1 1/2 cups semi-sweet chocolate chips
  • 4 ounces semi-sweet or dark chocolate chunks
  • 1/3 cup cinnamon sugar

Instructions

  1. Brown the Butter: Add 1 stick of butter to a small saucepan over medium heat. Cook until the butter begins to brown and develop a nutty aroma, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl. Chill in the freezer for 10-15 minutes until cooled but not solid.
  2. Prepare Baking Sheet and Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for even baking.
  3. Mix the Dough Base: In a large mixing bowl, beat the remaining 1 stick of butter together with the cooled browned butter, dark brown sugar, and granulated sugar until fully combined and creamy. Then beat in the pumpkin butter, egg, and vanilla extract until smooth and fluffy.
  4. Add Dry Ingredients and Chocolate: Sift together the all-purpose flour, baking soda, cinnamon (or pumpkin pie spice), and kosher salt. Gradually add the dry ingredients into the wet mixture and fold until just incorporated. Gently fold in the semi-sweet chocolate chips and chocolate chunks.
  5. Shape and Coat Cookies: Roll the cookie dough into about 1 tablespoon-sized balls. Generously roll each ball through the cinnamon sugar until well coated. Place the balls approximately 3 inches apart on the prepared baking sheet to allow space for spreading.
  6. Bake and Flatten First Time: Bake the cookies in the preheated oven for 8 minutes. Remove the baking sheet and firmly tap it twice on the counter to gently flatten the cookies down.
  7. Bake and Flatten Second Time: Return the baking sheet to the oven and bake for an additional 1-2 minutes, until the edges have just set but the centers remain doughy. Remove from oven and tap the baking sheet 1-2 more times to flatten the cookies slightly again.
  8. Cool and Serve: Allow cookies to cool on the baking sheet, where they will continue to set as they cool. Enjoy warm for best flavor and texture, or cool completely and store in an airtight container for up to 4 days.

Notes

  • Ensure the butter is well browned for a richer, nuttier flavor without burning it.
  • Do not chill the browned butter for longer than 15 minutes to keep it at the right consistency for mixing.
  • Rolling cookies in cinnamon sugar before baking adds a flavorful, slightly crunchy coating.
  • Tapping the baking sheet on the counter after partial baking helps achieve a chewy and soft texture by flattening the cookies gently.
  • These cookies are best enjoyed fresh and warm but can be stored for up to 4 days airtight.

Find it online: https://allcookedup.com/pumpkin-butter-chocolate-chip-cookies-recipe/