Pumpkin Chocolate Chip Cookies

Halloween may be over, but pumpkin everything is still in the air! We love these Pumpkin Chocolate Chip Cookies for an afternoon school snack or dinnertime treat. There's nothing better than grabbing a plate of cookies and curling up by the fire. 

Enjoy!

xo

JS Girls

Makes 24 cookies.

INGREDIENTS
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2 sticks (1 cup) organic salted butter, at room temperature
¾ cup coconut sugar
1/3 cup organic white sugar
1/3 cup pumpkin butter
1 free-range, organic egg, at room temperature
2 tsp vanilla extract
2¼ cups organic all-purpose flour
1 heaping tsp pumpkin pie spice
½ tsp baking soda
½ tsp sea salt
1 cup dark chocolate morsels 

DIRECTIONS
— 

1.

Place 1 stick of butter in small saucepan over medium heat, cooking for about 3-4 minutes, until it begins to brown. Remove from heat and pour into a heatproof bowl. Place in the freezer to chill for about 10 minutes, no longer.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
 

2.
In a large mixing bowl, using a mixer, beat together the remaining 1 stick of butter, the cooled browned butter, coconut sugar, and white sugar until combined.
 

3.
Add in pumpkin butter, egg, and vanilla and beat until creamy.
 

4.
Next, beat in the dry ingredients: the flour, pumpkin pie spice, baking soda, and sea salt. Mix until all combined and a nice cookie dough consistency.
 

5.
Fold in dark chocolate morsels.
 

6.
Using a cookie scoop or rolling into 1 tablespoon size cookie dough balls, place 3 inches apart on parchment lined baking sheet.
 

7.
Place in the oven and bake for 8 minutes. Remove pan from oven and tap baking sheet on the counter 2 times to help flatten them down. Return to the oven and bake for another 1-2 minutes. Remove from the oven and tap the baking sheet on the counter again 1-2 times to flatten them down.
 

8.
Cool cookies on the baking sheet. They will continue to cook a bit more on the baking sheet.
 

9.
Enjoy by either eating them warm from the oven or you can also allow cookies to cool and then store them in an airtight container for up to 4 days.

RECIPE NOTES
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For the pumpkin butter, you can find at either Trader Joe’s, Amazon or Whole Foods. You can also make the homemade pumpkin butter recipe by Half Baked Harvest.
 
For a good quality, allergy-friendly, vegan chocolate chip brand, Enjoy Life Foods is a great option.
 
This cookie recipe does not require the dough to chill.

Adapted from Half Baked Harvest

Recipe and Pictures by Sincerely Kara