I hope you all had a wonderful weekend. We had a busy Saturday (the kind where we kicked ourselves for doing too much with the kiddos) but made up for it with a relaxing, lazy Sunday. We stayed in our comfy sweats all day long, watched LDS general conference (the best we could with our rowdy bunch), and made the first of many pumpkin cookies!!
If you follow me on instagram you might have seen our little teaser for these SECRET ingredient Pumpkin Chocolate Chip Cookies!
I have to confess, it was the second time making them in two days 😐 They’re that good ok!
Pumpkin Pie Spice Cookie Butter!!! It’s the secret ingredient making them rich, fudgy and packed with pumpkin flavor. So run, fast to Trader Joe’s and get some! It’s seriously so good…on everything…believe me I know (i think I’ve dipped just about everything in it). But I really bought it to make cookies with it. And despite the fact that my jeans are a lil’ snug lately and every week I tell myself I’m not going to eat any more cookies I KEEP MAKING FREAKING COOKIES!
I’ll just say sorry now. Because later you’ll hate me after you’ve had five. Or ten. Happens to the best of us.
I can’t eat them all though, thanks to my cookie monsters….esepcially this one ↓↓ Think he had four today 😐
- 1/2 cup pumpkin puree
- 1/3 cup Trader Joe's Pumpkin Spice Cookie Butter
- 1/3 cup brown sugar
- 1 egg
- 1 cup + 1 tbsp flour
- 1 tsp baking soda
- 1 cup milk chocolate chips
- In a mixing bowl stir together pumpkin puree, Pumpkin Spice Cookie Butter, brown sugar, and egg. Add flour and baking soda and stir to combine. Stir in chocolate chips. Scoop onto baking sheets lined with parchment and bake at 350 for 8-10 minutes.