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Pumpkin Chocolate Chip Cookies with Pumpkin Cookie Butter www.confessionsofabakingqueen.com

Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 11
  • Total Time: 1 Hour 26 Minutes
  • Yield: 24 Cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Chewy Pumpkin Chocolate Chip Cookies are filled with Pumpkin Cookie Butter, this recipe screams Fall. You will love this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe.


Scale

Ingredients

  • 2oz Unsalted Butter, browned
  • 2 oz Unsalted Butter, cut into small cubes
  • 150 Grams/ 3/4 Cup Brown Sugar
  • 50 Grams/ 1/4 Cup Granulated Sugar
  • 61 Grams/ 1/4 Cup Pumpkin Puree
  • 1 Egg Yolk, at room temp.
  • 240 Grams/ 2 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 2 Teaspoons Cornstarch
  • 8oz/ 1 Cup Chocolate Chunks/ Chips
  • 6oz Trader Joes Pumpkin Cookie Butter

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
  3. Then add the pumpkin puree and egg yolk. Mix for 4 more minutes on low-medium speed. Add vanilla extract.
  4. In a separate bowl mix together the flour, salt, baking soda, and cornstarch.
  5. Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in the fridge for 30 minutes to an hour.
  6. Preheat oven to 350F and line a baking sheet with a Silpat lined or parchment paper.
  7. Using a medium cookie scoop a heaping ball of dough (2tbsp) and press into a disc shape in your hand, using a teaspoon drop the Pumpkin Cookie Butter in the middle of the disc. Pull the edges of the cookie to the middle to cover the best you can, shaping into a ball. It is fine if some of the Pumpkin Cookie Butter is poking out.
  8. Bake for 9-11 minutes, let cool on a wire rack for 5 minutes. Store in airtight container for 5 days.

Notes

*Total Time includes Chill Time

Keywords: cookie butter recipes, fall cookies

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