Pumpkin Butter Sugar Cookies

Dare I admit that I don’t like pumpkin pie? I don’t…I can’t stand it! However, that doesn’t mean I don’t like pumpkin. Hubbyman thinks it’s crazy that I don’t like pumpkin pie (I don’t like apple pie either….eek)!

I do love canning my own pumpkin and I also make my own pumpkin butter from scratch. It’s quite easy and it honestly tastes so much better than the store bought stuff. This recipe uses pumpkin butter and sweet and spiced thick spread (think apple butter). It really adds a wonderful flavor to these cookies. I recommend making your own (I’ll share my quick pumpkin butter recipe soon, I promise); check out my recipe for how to do it. Or try to find it at the store. I know Trader Joe’s sells pumpkin butter, but I don’t think it’s in stores just yet.

The cookies have a nice pumpkin flavor. They aren’t overly pumpkin-y though. They have a nice texture too..not quite sugar cookie texture, but not typical cakey pumpkin cookie texture either. It’s a nice combination of the two.

Pumpkin Butter Sugar Cookies
 
Serves: 24 cookies
Ingredients
  • ½ cup butter, softened
  • 1 cup sugar (plus more for top of cookies, about ½ cup)
  • 1 egg
  • ½ cup pumpkin butter
  • 3 cups flour
  • 1 tsp baking soda
Instructions
  1. Preheat oven to 350F.
  2. In a stand mixer, combine butter, sugar, and egg and beat until well combined. Add in remaining ingredients just until combined.
  3. Scoop by tablespoon full onto a baking sheet prepared with non-stick cooking spray. Place about ½ cup sugar in a shallow bowl and using the bottom of a cup, dip into sugar and then press down cookie balls until flat.
  4. Bake for 12-14 minutes or until golden.

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Comments

  1. Was so excited to make these cookies but unfortunately they did not come out well at all, quite dry and tasteless – I’d definitely cut down on the flour which just overpowered the taste of the sugar and pumpkin butter. I had limited space on my tray so I did it in halves – the second batch I added more pumpkin butter and a little vanilla which improved them significantly, but still very floury. So next time – less flour (probably 2 cups instead of 3) and more butter!!

  2. made these over the weekend, I did a double batch. BIG mistake. I got so many cookies they were coming out my ears. Had to pass them out to friends, neighbors, coworkers, wow! and the flavor? it was just enough pumpkin flavor and sugar to be addicting. I think you need to change the name to pumpkin butter sugar CRACK cookies. EXCELLENT recipe

  3. sounds great! i’m not a big fan of pumpkin pie – don’t get me wrong, i’ll eat it if i have enough whipped cream on it – but i’m not big on cinnamon or nutmeg flavors… my 7 yr old, however, he BEGS for pumpkin pie – the only fruit (pie or otherwise) he’ll actually ask for.

  4. I totally love pumpkin pie… and apple as well! I think this recipe would go over very well in my home and would be something a little different for the season! Thank you for sharing :)

  5. ha– we love that pumpkin pie– and Dianna is making cookies today for the kids so I found this one here for something new–thanks

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