October means pumpkin mania. Have you been to the grocery store lately? It’s everywhere. Big jack-o-lantern pumpkins, cute little baby pumpkins, pumpkin spice lattes, pumpkin ice cream, pumpkin yogurt, pumpkin bread, pumpkin ravioli…it’s a little out of control. Good thing I like pumpkin.
I came across a jar of pumpkin butter (which doesn’t actually contain any butter, mostly just pumpkin and sugar), which made me think of my major pumpkin fail last year: pumpkin cookies.
What I wanted, what I desperately craved, were wonderfully chewy, slightly crispy pumpkin cookies. What I got were pumpkin muffin tops. Ugh. Remember that? Well, I guess it wasn’t a total loss because I turned them into Pumpkin Toffee Whoopee Pies, but oh, the sting of failure…
This year, I was determined to make up for valuable lost chewy pumpkin cookie enjoyment. And this time around I had my secret weapon, pumpkin butter. Pumpkin butter is key in adding that cozy-warm-fall je ne sais quoi pumpkin-ness, without all that moisture pumpkin puree would add.
Moisture = cakey pumpkin cookies = my nemesis.
You’ll be glad to know that I prevailed. Beautifully chewy cookies full of pumpkin spice goodness and buttery toffee bits were mine. And now they can be yours too.
Victory, sweet victory.
The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it? (With coaching from How Sweet It Is.)
Recipe Source: LickMySpoon.com.
Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!
This post was published on KQED’s Bay Area Bites on October 17, 2012.
This recipe is brought to you by LICK MY SPOON