PUMPKIN BUTTER COOKIES

 It is a little ironic that we took our road trip to Holmes County, OH and I saw all of the jams, jellies, preserves, butters, etc everywhere we went and then we get back home and I see this recipe for cookies made with pumpkin butter. Of course, I didn't buy any on the trip. 

I looked up pumpkin butter and saw what looked like a good recipe to try to make my own, but then I also saw that I could buy it for a decent price at a local store. Since my time was short, I decided to take the easy road and just went to the store and bought a jar.

The recipe went together so easily and I could have probably gotten away with not using my mixer, but I did. 

I added a note at the end of the recipe, that I thought if you wanted a crispy cookie, you could probably just cook them an extra minute or two. I said that because the cookie puffed up while baking but then flattened while it cooled the two minutes on the cookie sheet. I remember once I was making a recipe for soft gingersnaps and the recipe said if you wanted a crispy gingersnap which so many people do, just cook it a couple of more minutes.

I did hear one lady at church yesterday as they took a bite out of the cookie say, "Oh, they are so nice and soft."  

The recipe made 5 dozen 1 tablespoon-size cookies. I made them on Saturday and stored them in an airtight container with wax paper between the layers and they were still nice and soft yesterday when I served them.

PRINT RECIPE.

PUMPKIN BUTTER COOKIES

1     stick (1/2 cup) unsalted butter, softened

1     cup pumpkin butter

1     cup brown sugar

1     egg

2    cups flour

1     teaspoon baking soda

1/2 teaspoon salt

1     teaspoon cinnamon

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.

Cream together the butter, pumpkin butter, brown sugar, and egg until smooth.

In another bowl whisk together the flour, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients and mix until combined scraping the sides of the mixing bowl as necessary.

Using a tablespoon cookie scoop, drop flat scoops about 2 inches apart on the cookie sheets. (just realized I didn't take a before baking picture. oops)

Bake 10 to 12 minutes or until lightly golden. The cookies will be puffed up but will flatten as they cool.

Allow the cookies to flatten about 2 minutes before removing them to a wire rack to finish cooling. 

Separate layers of cookies with wax paper for storing.

Personal note: This makes a soft cookie. If you wanted a crispy cookie, bake another minute or two. Still allow to cool 2 minutes on the cookie sheet before you remove. Since I haven't actually tried this, you might want to bake just one cookie before you try a whole cookie sheet, but I think it will work.