Because I’m a little bit basic, for me, fall starts the moment it’s even the tinies bit chilly outside. This year, that happened on the first of September. I still had two gallons of frozen pumpkin left over from last year’s harvest, so I decided to ring in the unofficial end of summer by turning half of it into a batch of slightly savory pumpkin butter, spiced with garam masala and sweetened with palm sugar.
I ate it for breakfast the next morning on sourdough toast, but by evening I was also itching to bake with it. Feeling like it was too early in the season to go for something with full-frontal pumpkin spice, I opted to use it in these chocolate chip cookies. They’re perfect straight from the oven, but my husband liked them even better after they sat in the fridge overnight. They’re soft, chewy, and have just a hint of autumnal flavor that makes them a great cookie for the transition from summer to fall.
This recipe makes a small batch, but it doubles and triples easily. Swap Miyoko’s vegan butter and any nut milk for a shockingly good vegan version.
Pumpkin Butter Chocolate Chip Cookies
Makes 8 medium-sized cookies
- 1/4 cup coconut sugar
- 1/4 cup dark brown sugar
- 1/4 cup butter
- 1/4 tsp almond extract
- 3 tbsp pumpkin butter
- 1 tbsp milk
- 1 tbsp maple syrup
- 1 1/4 cups AP flour
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup chocolate chips
- Pre-heat oven to 375F and line a baking sheet with parchment paper
- Cream together butter, sugars, and almond extract, then add pumpkin butter, maple syrup, and milk. Mix well.
- Fold in dry ingredients until just combined, then stir in chocolate chips.
- Scoop onto tray, leaving a few inches between each cookie, and bake for 10 minutes or until golden brown.
- Remove from oven and smack the tray on a hard surface several times, then let cookies cool on a wire rack.