It’s hard to go wrong with a pumpkin cookie. When you throw in pumpkin butter, well, consider this another pumpkin cookie winner.
A couple of things about this recipe reminded me of the Sell Your Soul Pumpkin Cookies I made last year. First is the addition of cornstarch. I love what cornstarch does to cookies, making them light and fluffy and utterly delightful.
Then it was the use of reduced pumpkin, in one form or another. It takes at least 15 minutes of your undivided attention to reduce pumpkin puree to make the pumpkin butter required for these cookies, but I think you will find it worth the time.
You can use pumpkin butter just as you would apple butter or any other jammy spread. Slather it over biscuits or toast, dollop it over some oatmeal, enjoy it right from the spoon…it’s that good. The recipe yields enough to have pumpkin butter leftover for a second batch of cookies, should you choose to go that route.
I got a little jazzy and dipped my pumpkin butter cookies in some extra white chocolate bark I had around, but they are just as good plain. Since my favorite pumpkin cookies have chocolate chips in them, drizzling some dark chocolate over these also seems like a good idea. Enjoy!
Pumpkin Butter Cookies
For the Pumpkin Butter
1, 15 ounce can pumpkin puree
1/2 cup maple syrup
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg
For the Cookies
1/2 cup pumpkin butter
1/2 cup butter
3/4 cup sugar
2 2/3 cups all-purpose flour
4 teaspoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
optional: white, milk, or dark chocolate for dipping
- Mix together the pumpkin puree and the maple syrup in a small saucepan over medium-low heat.
- Stir continuously* for the next 10-15 minutes until the mixture has thickened to a consistency similar to a very thick oatmeal or a polenta. It will seem almost as though all of the moisture has left the mixture, and it will soon start to clump.
- Once the mixture reaches the right consistency, remove from heat and stir in the spices.
- Allow the mixture to cool to room temperature, then transfer to a clean jar and store in the refrigerator.
- If making the cookies, reserve 1/2 cup of the pumpkin butter and proceed with the below.
- Cream together the pumpkin butter and regular butter, then beat in the sugar.
- In a separate bowl, whisk together the flour, cornstarch, cinnamon, salt, and ginger.
- Slowly add the dry ingredients to the pumpkin butter mixture and stir until a dough pulls together (it will seem dry at first, but it will pull together into a dough).
- Form the dough into a smooth ball, wrap it in plastic wrap, and refrigerate it for at least one hour.
- When the dough is thoroughly chilled, form rounded tablespoons of dough into smooth balls by rolling the dough between your palms.
- Place the dough ball on a parchment-lined cookie sheet, and lightly press it down with your palm or the tines of a fork. Repeat until no dough remains.
- Bake the cookies at 300 degrees F for 13-16 minutes. The cookies will look somewhat lighter and lose their sheen when done, but they should not look brown.
- Allow to cool, and if desired, dip the edges in melted chocolate.
*As tempting as it will be to walk away or to quit stirring, it's important to keep at it so the pumpkin does not scorch. If that happens, there is no saving the pumpkin butter.
The pumpkin butter will keep, refrigerated, for up to a month.