This easy recipe puts a pumpkin spice twist on the classic chocolate chip cookie. The recipe calls for a rather standard list of ingredients–with one very important, very notable exception. What’s that, you say? Why, Pumpkin Pie Spice Cookie Butter of course.
I’m obsessed with Trader Joe’s pumpkin-flavored cookie butter because it combines so many wonderful things: nutmeg, pumpkin and little bits of cookie, to name a few. In this recipe, the cookie butter gets mixed right into your cookie dough. It adds a really satisfying complexity with nuanced flavors.This is a pretty cakey chocolate chip cookie, so the insides are soft and delightful. Like most things “pumpkin spice,” you’ll taste the cookie butter’s spice mix more than its pumpkin.
I’ve baked up many cookie butter recipes in the last couple years, from Cookie Butter-Stuffed Chocolate Chip Cookies to Pumpkin Pie Spice Cookie Butter Blondies. I’ll take cookie butter any way you want to serve it… but I definitely prefer using it in base doughs rather than using it as a filling. It’s an easy way to amp up the flavor in simple recipes!
For these Pumpkin Pie Spice Cookie Butter Chippers, I started with a recipe for Biscoff cookies, and simply swapped in the seasonal cookie butter flavor. I bet these would be delicious with standard cookie butter, too! You could try that same trick with other cookie butter recipes, like these Cookie Butter Bars with Nutella Swirls.
Pumpkin Pie Spice Cookie Butter Chippers
Original recipe: Sally’s Baking Addiction, with a cookie butter flavor swap. I’ve written things a bit and added commentary, too.
Yield: 20 cookies
Suggested equipment: Mixer
Total Time: 45 minutes for the recipe, total of 4 hours including chill time
Cook Time: 9 minutes
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar (you can swap in dark if you need to)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp pure vanilla extract
- ½ cup Trader Joe’s Pumpkin Pie Spice Cookie Butter
- 2 and 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 and 1/4 cups semisweet chocolate chips
Step by Step Directions
Make your dough
- Use your mixer to beat the butter for a minute on medium speed until it’s smooth and creamy
- Add your granulated sugar and brown sugar, then beat the mixture on medium-high until it’s fluffy and light in color
- Beat in the egg, extra egg yolk and vanilla on high speed
- Beat in the cookie butter until your entire mixture is completely combined
- Use a separate bowl to whisk the flour, baking soda, cornstarch, cinnamon and salt until combined
- Turn your mixer to low speed, then slowly mix the dry ingredients into the wet ingredients
- Switch the mixer to high speed to beat in your chocolate chips
- Cover your dough tightly with plastic wrap or aluminum foil and chill for at least 3 hours, and up to 3 days. Chilling gives the dough great flavor, so don’t skip this step. You can also freeze dough balls if you want to bake the cookies later on
Bake your cookies
- Preheat your oven to 350F
- Let your dough sit at room temperature for about 20 minutes so it’s easier to scoop into balls
- Start scooping doughs of ball onto your lined baking sheets
- Bake the cookies 9-10 minutes (mine took 9 minutes on the dot!). They’ll look pretty undone in the centers and really soft-but they’ll finish firming up as they cool, so don’t worry about it!
- Allow the cookies to cool for 5 minutes on their baking sheets, then move them to a cooling rack to cool completely
These will keep for up to a week if you store them in a covered container, or in your fridge.