pumpkin butter-cinnamon chip cookies

I got about 4-5 emails asking for more Trader Joe's pumpkin butter recipes after the pumpkin butter crunch bars were such a hit.
Seriously all I need is one email and I'm on it.
I love getting requests. And who knew pumpkin butter could be so much fun to bake with?

So these pumpkin butter cookies do have a slight crunch to them, they are NOT cake-like.I just hate the way that some pumpkin cookies are cake-like; just not into that.
The only cake-like cookies I like are devils' food.
These cookies are fairly easy to make.  If you had to have a hard part?  You have to let them chill
overnight to firm up--that's it.
So I added walnuts and cinnamon chips to this for some extra texture and crunch.
The cinnamon chips are a nice touch.
But be careful using cinnamon chips as too much in the batter and they taste chemically--just use
a little bit and you get that nice "cinnamon" taste in the background.
Sounds like we're talking about wine.....
Can you use pecans, sure.
What about chocolate chips?  I wouldn't, but feel free to experiment!
Are these cookies overwhelmingly pumpkiny?  Nooooooo! (thank goodness)
They have a slight crunch on the outside.
I made my cookies giant (shocker I know), but if you make them smaller they should have even
more of a crunch.
If you make them smaller, watch the baking times!



The cinnamon chips are so tasty in this batter.
Normally I hate cinnamon chips because they are so, well....chemically tasting? Is that a good
description? BUt in this batter they taste good.


Self explanatory baking times guide.

I'm sorry there aren't more photos.
I had planned on taking more photos but I left the cookies alone for five hours and they were gone.
Poor babies.

pumpkin butter & cinnamon chip cookies

print recipe

8 ounces (2 sticks) unsalted butter room temp

¾ cup granulated sugar

½ cup packed light brown sugar

2 large eggs

5 oversized TB pumpkin butter

3 cups all purpose flour

3/4 ts sea salt

1 and ¼ ts baking powder

1/2 ts baking soda

½ cup mini cinnamon chips (you can add more if you like)

½ - ¾ chopped walnuts

Cook notes: This cookie dough needs to chill.  I tried using it right away and the cookies came out flat.

I love making my cookies giant.  You don’t have too. 

If you make them smaller they might need LESS baking times, so make sure to watch that.

I did not add a lot of cinnamon chips to the batter for fear of being too sweet.  Taste-test batter and see if you would like more.

In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy. Don’t overbeat. Add in the eggs, pumpkin butter, and beat just until incorporated.

Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in cinnamon chips and walnuts.

Cover with plastic wrap (really well) and chill overnight.

When ready to bake preheat oven to 365 degrees.

Divide dough into 12-14 big 4 oz lumps. Mold into golfballs; do not press flat! 

Keep them as balls on the cookie sheets.  Bake on ungreased cookies sheets (one sheet at a time). (I chilled my dough balls BEFORE baking)

Bake for about 15-20 minutes. 

Or until edges are golden brown and just crisping up.

Please let these cool and set up before eating; they will fall apart if you try to pick them up.

Makes 13-15 giant cookies.