It’s National Pumpkin Day! So, naturally, I had to post this.
Fall is my favorite season of the year. In the Valley, we don’t get to see the beauty of changing leaves the way most of the US gets to. We just go from hot & humid, to cool & rainy, and then hot & humid again. On occasion we get a nice cold front, but not too often.
While we were in Austin, I picked up a jar of Pumpkin Spice Cookie Butter at Trader Joe’s. Why? Because I love all things pumpkin.
Can’t you tell? The moment I saw the jar of Pumpkin Pie Spice Cookie Butter, I knew what I was gonna make with it. I actually picked up two jars, because I was really excited about this recipe.
- 1 stick of butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup Trader Joe's Pumpkin Spice Cookie Butter
- 1 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1/2 cup chopped pecans
- 1/4 cup toffee bits
- Preheat your oven to 350 degrees.
- Combine the butter and sugars in a large bowl or in your mixer and cream until the ingredients are fluffy.
- Add the egg, vanilla, pumpkin pie spice and pumpkin spice cookie butter and mix until well combined.
- In a separate bowl add your dry ingredients: flour, salt and baking soda and mix with a fork.
- Add dry ingredients to your wet ingredients and mix until it’s just combined.
- Fold in the pecans and toffee bits.
- Drop onto a cookie sheet lined with parchment paper as Tablespoon-sized balls of dough.
- Bake for 10-12 minutes.
I made these cookies for an event at church this weekend, along with a couple of other baked items that are also pumpkin spiced. I love making people happy with goodies and sweets, and look forward to events when I have the time to bake. Hopefully they are a hit!
These cookies also make for a great gift to tell someone you’re thankful for them.
If you make them, let me know how you like them.