Pumpkin Butter Chewy Chocolate Chip Cookies

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I wonder why, when October rolls around, that I look for ways to turn all normal baked goods into pumpkin baked goods.

I start thinking in pumpkin pies, pumpkin loaves, pumpkin pancakes, even pumpkin cookies.

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But I have never found a thin and chewy pumpkin cookie. The earlier ones I’ve tried were thick and cakey. There’s nothing wrong with thick and cakey but it’s not my favorite texture. Chewy is my favorite. I am in love with chewy.

Enter these cookies. I am in love with these cookies.

They come together just like a regular chocolate chip cookie recipe but have that added punch of pumpkin flavor. They are the epitome of a perfect Autumn spin on run-of-the-mill chocolate chip cookies.

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Pumpkin Butter Chewy Chocolate Chip Cookies
barely adapted from How Sweet Eats

makes about 24-30 cookies


1 1/4 cups all-purpose flour
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon pumpkin pie spice
6 tablespoons unsalted butter, melted and cooled
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup pumpkin butter (I used this one)
heaping 1/2 cup semi-sweet chocolate chips


Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone mat; set aside.

In a medium bowl, mix the flour, cornstarch, baking soda, salt and pumpkin pie spice; set aside.

In a large bowl, mix the melted butter and sugars with a wire whisk until they are combined. Add the egg and vanilla and stir until mixed thoroughly. Stir in the pumpkin butter and mix until smooth. Gradually add flour mixture (I did this in 3 intervals) and mix until a dough forms – it will look crumbly at first, but work it with a rubber spatula and it will all come together. Fold chocolate chips.

Cover and refrigerate dough for at least 30 minutes. Once firm, use a 2 tablespoon cookie dough scoop (or eyeball it using a regular spoon) and place on baking sheet with at least 2 inches of space between each cookie.

Bake for 12-15 minutes (mine took 13), or until cookies are crisp and slightly golden on the edges. Let them sit on the cookie sheet for 3 minutes to set, then remove them to a wire rack to cool. Or not cool. Your choice : )

*Note: Let cookie sheet cool between batches. Do not use a hot out of the oven cookie sheet as it will melt the butter and sugar resulting in a flatter cookie. You can quickly cool your baking sheet by popping it in the freezer for just a few minutes.

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Pumpkin Pie Spice

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I never have pumpkin pie spice when I need it. Do you?

Fret no more. You can make it at home!!

As far as I can tell, everyone’s perception of what pumpkin pie spice should be is different. This one works for me and caters to my taste. If you like a little more clove, go for it. Cinnamon-a-holic? Have at it. Ginger lover… go to town. I would suggest not going overboard with the alterations but do make it your own.

This is a guideline.

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Pumpkin Pie Spice

Note: This recipe makes about 2 tablespoons, I quadruple it so that I have plenty on hand and I’m not making a new batch every time I need a bit of spice. Do what works for you!


1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
big pinch of cardamom

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In a small bowl, whisk all spices together, working out any lumps that might occur. Store in an old spice jar. Be sure to label it 🙂

As you can see, I made my own nifty label: I scribbled on a torn off piece of notebook paper and taped it to my old cinnamon spice jar. Ta-da!!! Instant class.

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