Chewy Pumpkin Chocolate Chip Cookies and Contest Winner

I uncovered the beauty of pumpkin butter this weekend.

I don’t want to hold off on announcing the winner of Friday’s giveaway, but this is some exciting stuff! Not to mention, the winner of the gift basket will receive a jar of American Spoon’s Pumpkin Butter among other delicious baked goods! Use it to make pumpkin cookies from How Sweet It Is, slather it on toast, or just eat it plain with a spoon…. Either way works.

Last week, Jessica, from How Sweet It Is perfected a recipe for chewy pumpkin chocolate chip cookies. I’ve had my share of cake-y, soft, pumpkin cookies, and quite frankly, as much as I love pumpkin, I want my cookies to be gooey and chewy. End of story.

My friend, Kelsey, and I had planned on having a baking date this weekend and I knew these cookies were exactly one of the treats I wanted to make with her! We were obsessed with the dough and the cookies were exactly what we could have hoped for– chewy, gooey, and chocolate-y with a subtle pumpkin flavor. Now go make them before you swear off eating pumpkin for the rest of the year!

But no so fast! It’s time to announce the winner of the contest!!! Thank you all SO MUCH for reading, commenting, and subscribing to my blog! It honestly made my weekend (and this giveaway possible)! 🙂

The random winner of the gift basket is, Jen, who said:

Please email me at thebitesizedbaker@gmail.com to exchange information and collect your goodies! Thank you all once again for entering!

Chewy Pumpkin Chocolate Chip Cookies made with Pumpkin Butter by How Sweet It Is:

1 ½ sticks (12 tablespoons) unsalted butter, melted and cooled

1 cup packed brown sugar

½ cup granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

½ cup pumpkin butter

2 ½ cups all-purpose flour

3 tablespoons cornstarch

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoon pumpkin pie spice

1 ¼ cups chocolate chips

1. Preheat oven to 325 degrees F.
2. Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin butter until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks.
3. Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely.

Makes about 24-30 cookies