Chocolate Chip Pumpkin Butter Cookies

Chocolate Chip Pumpkin Butter Cookies are a delicious and festive fall treat full of chocolate and pumpkin flavors! 

I could eat a Chocolate Chip Pumpkin Butter Cookie all year-round. 

In fact, I’m not sure why I haven’t. 

The pumpkin police aren’t going to come after me for baking up a batch of my famous ultimate dark chocolate chip pumpkin muffins in the middle of July. Something tells me they have bigger food criminals to capture like the Christmas in July folks. I see you!!

What’s in my Chocolate Chip Pumpkin Butter Cookies? 

The batter for this recipe is just like your basic chocolate chip cookie. BUT! The additions you will add is pumpkin butter and two kinds of chocolate chips. 

What is Pumpkin Butter?

Great question! Pumpkin butter is a mixture of sweetness and spices. Think of it as pumpkin pie filling but wayyyyyy better! You can find pumpkin butter at many of your local grocery stores or Amazon! You can even make your own if you have some canned pumpkin laying around. 

Tips for Baking Success:

– Make sure all your ingredients, especially egg and butter are at room temperature. This will help to make sure the cookies cook evenly.

 – Slapping the pan against the counter is KEY to making gooey on the inside crisp on the outside cookie! PROMISE. 

– Use chocolate chunks and chocolate chips for a variety of textures in the cookie! 

Who’s ready for fall? I highly recommend making a batch or two of these Chocolate Chip Pumpkin Butter Cookies because they will go fast! 

More Pumpkin Recipes to Enjoy:

Chocolate Chip Pumpkin Butter Cookies

Ingredients:

  • 2 sticks butter unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup pumpkin butter
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/3 cup semi-sweet chocolate chunks

Directions:

  1. Preheat an oven to 350 degrees. Line two baking sheets with parchment and spray with non-stick cooking spray for extra protection.
  2. In a mixer fitted with a paddle attachment, beat together the butter, brown sugar, and granulated sugar until well combined. Next, add in the pumpkin butter, egg, and vanilla extract.
  3. Add in the flour, baking soda, cinnamon and salt and stir until well combined.
  4. Fold in the chocolate chips and chunks.
  5. Use an ice cream scoop that’s about 1-inch in size. Scoop out the dough and place it onto the baking sheet about 3 inches a apart. Fill the baking sheet with the dough balls.
  6. Place the baking sheet into the oven and bake for about 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten the cookies. Return the cookie back to the oven and baker another one to two minutes or until the cookies are just beginning to set. Remove the cookies from the oven and tap the baking sheet again on the counter. Let the cookies cool on the baking sheet. Once cool, eat, and enjoy!
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