These giant bakery-style chocolate chip pumpkin butter cookies are everything. Huge, chewy, crisp on the edges and full of fall flavour. For size reference, I usually fit rows of 4 cookies on this cooling rack, and only 2 of these fit (so that shows you how big they are!)
So let’s talk about pumpkin butter for a second. It’s like a thicker, less moist, sweeter, spicier way to cook with canned pumpkin. Canned pumpkin contains a ton of moisture which can make baked goods cakey – a no-go for cookies in my opinion! You can easily make pumpkin butter at home in a crock pot or on the stove. Check out this recipe or just go on Pinterest to find a different recipe because there are tons! You can use it for baking, spreading on baked goods or even toast, and so much more!
Its an extra step to make the pumpkin butter but it is worth it! If you choose not to make the butter and just use canned pumpkin, add a dash of cinnamon and nutmeg to the batter :). Enjoy!Print