It’s no secret that Basic bitches have some serious love for all things pumpkin. So, when I discovered Pumpkin Pie Cookie Butter at Trader Joe’s, I knew I had to turn it into some sort of dessert! I’ve always admired the concept of cookie butter,simply because the idea of creating cookie butter should have done a long time ago.
However, I’m allergic to soy, so I struggle to find cookie butters that always have the issue with finding ones that are soy free. Trust me when I say there are nearly none on the market without soy. So, when I picked up this pumpkin pie cookie butter, I initially thought that it was going to have soy, per usual. But, this was in fact a soy-free product!
I bought it and went home and started googling different recipes to use this pumpkin pie gold! I found one that I sounded good and minimal amount of effort, so I went and bought all the ingredients. My new apartment has required the purchase of a variety of kitchen items I had taken for granted when I was living with roommates. For instance, a handmixer.
Halfway through the recipe, while trying to hand stir the batter and fearing I might pull something, I decided to relent and get a hand mixer. Thank you Bed Bath & Beyond—you saved my rotator cuff.
Another thing that dawned on me as to the reason why I don’t cook in this kitchen is because I have exactly one square foot of counter space. That’s right, twelve inches by twelve inches—just slightly bigger than a MacBook. However, this was definitely something worth making and I had also spilled the beans and told my friends I was bringing cookies to a watch the Cubs game. The pressure was on to make these good!
Another thing that I should’ve done is I should’ve read the entire recipe and directions before deciding on this recipe. For instance, you’re supposed to chill the dough overnight—but I needed these cookies immediately! So, I let them sit in the freezer for about 15 minutes instead.
All in all, they were great and my friends adored them but I think that they probably would’ve been better if I had read ahead and frozen the dough overnight. Not looking for pumpkin cookies? Try this pumpkin bread recipe instead.
1 large egg
1 cup creamy Cookie Butter or Biscoff Spread (the recipe will work with peanut butter as a substitute but the flavor will be totally different)
3/4 cup light brown sugar, packed (dark brown may be substituted)
1 1/2 tablespoons vanilla extract (yes tablespoons, not teaspoons)
3/4 cup plus 2 tablespoons all-purpose flour (or up to 1 cup flour as necessary, see directions below)
2 teaspoons cornstarch
1 1/2 teaspoons cinnamon 1 teaspoon baking soda pinch salt, optional and to taste
1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the egg, Cookie Butter, brown sugar, and vanilla on medium-high speed until light and fluffy, about 4 to 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 6-7 minutes may be necessary. Don’t overbeat or overdo it so that the oils start releasing (more prone to happening with peanut butter than Cookie Butter); just make sure the mixture is properly creamed.
2. Stop, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour (which is 1 cup minus 2 tablespoons), cornstarch, cinnamon, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. The dough will be soft and on the oily side, but it should come together and not be sticky, tacky, or wet. If it is, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. Due to climate and variance in ingredients such as moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons.
4. Preheat oven to 350F, line a baking sheet with parchment paper or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want softbatch style cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp while the oven preheated, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy, gooey centers). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
5. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Source: Averie Cooks