I did a lot of baking this weekend. And one of the things I did was create this chewy pumpkin chocolate chip cookie recipe which I’m very excited to share. Not all of my creations are successes, so when it comes out like how I had hoped, it’s always a thrill.
There’s been many pumpkin chocolate chip cookies circulating the food blogs thanks to it being pumpkin season. All the ones I’ve seen are cake-like pumpkin chocolate chip cookies. I don’t mind cake type cookies. In fact, I like them quite a bit. The pillowy soft pumpkin chocolate chip cookies I shared on this blog is one of my favorite Fall recipes.
But a few of my readers asked about a non-cakey pumpkin cookie, and I began to wonder if it could be done. Given the nature of pumpkin puree, it’s hard to create a non-cakey texture. I remember reading somewhere last year that you could create a non-cakey cookie with pumpkin butter. I didn’t give this too much thought since I had no desire to make my own pumpkin butter.
But last week while browsing the aisle of Trader Joe’s, I came across a jar of pumpkin butter. Perfect! So I bought it with the intent of trying to make some non-cakey chocolate chip cookies. I no longer remember where I had read about pumpkin butter creating a non-cakey chocolate chip cookie recipe. I did find a site with a bunch of pumpkin butter dessert recipes, but it wasn’t what I was looking for. So I decided to try to create my own.
Also at Trader Joe’s, I picked up these adorable pumpkin bunches. TJ was selling a bundle of branches with these mini pumpkin blossoms growing on them. They are supposed to last a few weeks and the blossoms bloom red and orange. I decorated my house with them, sticking them in a vase.
The pumpkin butter on its own is very sweet, with a very subtle hint of spices. It is more like a jam than a butter. The texture is still on the watery side but not as watery as pumpkin puree.
I used bits and pieces of my knowledge with previous recipes I’ve baked over the years to come up with this recipe. I was hoping for a chewy cookie and I was hoping the pumpkin taste would come through with just using pumpkin buter.
The pumpkin butter is a golden brown, so my cookies didn’t come out orange like when I use pumpkin puree. These look like regular chocolate chip cookies, but one bite and you taste the difference.
I was pretty happy with how they cookies came out. They have a chewy, fudgy texture. The pumpkin taste is mild, but it’s there and so are the spices. And the cookies seem to keep pretty well. I baked them on Saturday, and ate some more today (Sunday) and they still tasted chewy.
The dough is a bit hard to work with, like many of the pumpkin chocolate chip cookies I’ve tried. You really have to flatten, smooth and shape the dough before you pop it into the oven to have the cookies come out looking pretty.
Chewy Pumpkin Chocolate Chip Cookies
1 cup all purpose flour
1/4 cup pumpkin butter
1/2 tsp baking soda
1/8 tsp salt
1/4 cup butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 cup chocolate chip cookies
1 tsp cinnamon
1/2 tsp ground nutmeg
pinch ground cloves
pinch ground ginger
1. Preheat the oven to 375F and line baking sheets with parchment paper.
2. Cream softened butter, white sugar, and brown sugar with an electric mixer. Add in egg and mix again. Add in vanilla and pumpkin butter and beat again, until batter is smooth
3. In a separate bowl, whisk together flour, baking soda, cinnamon, ground nutmeg, and salt.
4. Using a large wooden spoon, gradually add the flour mixture to the wet mixture, until batter is combined.
5. Stir in the chocolate chips.
7. Use a tablespoon, scoop out dough. Dough will be sticky. Drop dough on baking sheet. Use palm to flatten dough and attempt to smooth out and shape dough to resemble flat, round circle. (It may help to drop all the dough first, then wash your hands and then try to smooth out the dough.)
8. Bake for approximately 8-10 minutes. Let cookies cool on wire rack.