Pumpkin butter cookies I’m making these for the 3rd time this week

Pumpkin butter cookies are a delightful twist on the classic fall treat. The rich, velvety texture of pumpkin butter blends perfectly with cozy spices, creating a cookie that’s both comforting and irresistible.

Whether you’re baking for a crowd or simply craving something seasonal, these cookies won’t disappoint.

Why I Can’t Stop Making These Cookies

• Soft, moist texture that melts in your mouth every single time.
• Unique use of pumpkin butter adds a subtle depth and natural sweetness.
• Pantry-friendly ingredients most people already have on hand.
• Kid-approved flavors with just the right amount of spice and sweetness.
• Perfectly seasonal, making autumn gatherings and chilly evenings extra special.

What Type of Pumpkin Butter Should I Use?

For the best flavor, reach for a high-quality pumpkin butter made from pure pumpkin and lightly spiced with cinnamon, nutmeg, and cloves. If you’re feeling adventurous, homemade pumpkin butter works beautifully too. Avoid versions with added chunks of fruit or seeds that might change the cookie’s texture.

If you want to experiment with frozen pumpkin butter, make sure to thaw it completely and stir well before measuring. Fresh pumpkin butter will blend seamlessly with your dough, ensuring even moisture throughout. There’s no dried pumpkin butter available, so fresh or thawed is your best bet.

Options for Ingredient Alternatives

• Butter: swap unsalted butter for coconut oil (solid, chilled), but chill dough for 30 minutes to prevent spreading.
• Chocolate: white or semi-sweet chips swap well depending on sweetness preference.
• Milk: use almond, oat, or soy milk if you want dairy-free options.
• Extracts: vanilla is classic; try maple or almond extract for a subtle twist.
• Pumpkin butter: no good substitute here, but canned pumpkin mixed with a little molasses and spices can be a last resort.

The Biggest Challenges While Baking

• Don’t add pumpkin butter too early; fold it gently into the dough last to keep softness intact.
• Use room temperature butter to achieve the perfect creamy consistency; too cold or melted can spoil texture.
• Avoid overmixing your dough once flour is added or cookies will turn tough instead of tender.
• If your dough feels dry or crumbly, add milk 1 tablespoon at a time to reach the right softness for gentle scooping.
• Chill the dough for at least 30 minutes before baking to prevent excessive spreading and enhance flavors.

Storage & Freezing Instructions

Store pumpkin butter cookies at room temperature in an airtight container for up to 4 days. To keep them fresher longer, refrigerate them for up to 2 weeks.

For freezing, place cookies in a single layer on a baking sheet and freeze until firm, about 1 hour. Transfer to a freezer-safe bag or container with parchment paper between layers to avoid sticking. Frozen cookies last up to 3 months and thaw quickly at room temperature.

Cookie dough also freezes well. Scoop dough balls onto a tray, freeze until solid, then transfer to a bag. When ready to bake, no need to thaw just add 1–2 extra minutes baking time.

Estimated Nutrition

This recipe makes about 24 cookies. Rough totals for the entire batch:

• Calories: 2400
• Fat: 120 g
• Carbohydrates: 300 g
• Protein: 24 g

Per cookie, estimate:

• Calories: 100–110
• Fat: 5 g
• Carbohydrates: 12–13 g
• Protein: 1 g

These cookies are a treat and a seasonal snack worth savoring in moderation!

Ingredients

• 1 cup unsalted butter, softened (225 g)
• 1 cup granulated sugar (200 g)
• 1/2 cup brown sugar, packed (110 g)
• 1/2 cup pumpkin butter (120 g)
• 1 large egg
• 1 1/2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 1/2 cups all-purpose flour (300 g)
• 1 cup white chocolate chips (170 g)
• 2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 C) and line two baking sheets with parchment paper.
2. In a large bowl, cream the softened butter with both sugars until light and fluffy, about 3–4 minutes.
3. Mix in the pumpkin butter, egg, and vanilla extract until fully combined and smooth.
4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, and baking soda.
5. Slowly add the dry ingredients into the wet mixture and stir just until combined do not overmix.
6. Gently fold in the white chocolate chips, saving this step until last to maintain their shape.
7. Scoop tablespoons of dough onto the baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes until edges are set but centers remain soft. Cool slightly on the tray before transferring to a wire rack.

Tips, Variations & Serving Ideas

• Add chopped pecans or walnuts for a crunchy surprise.
• Drizzle melted white chocolate over cooled cookies for extra flair.
• Chill dough overnight to deepen the pumpkin spice flavor.
• Underbake by one minute for gooey, soft centers.
• Store with a slice of bread to keep cookies moist.
• Serve warm with a cup of chai tea or spiced latte for seasonal comfort.
• Try swapping white chocolate chips for dried cranberries for tart contrast.

FAQs

Q: Can I use canned pumpkin instead of pumpkin butter?
A: Canned pumpkin lacks sweetness and spice, so mix with molasses and pumpkin pie spices if substituting, but texture may differ.

Q: How do I prevent cookies from spreading too much?
A: Chill the dough for at least 30 minutes and avoid using melted butter for the best shape.

Q: Can I make these cookies vegan?
A: Yes! Use coconut oil instead of butter, a flax egg instead of chicken egg, and dairy-free milk alternatives.

Save This for Later (Pinterest)

If you’re dreaming of soft, spiced, pumpkin butter cookies that you’ll want to bake again and again, save this recipe to your Pinterest boards. Share it with friends who love cozy fall baking – these cookies are meant to be enjoyed together!