Pumpkin Butter Chocolate Chip Cookies

I went to the Dexter Cider Mill yesterday with Chani, Kolby, and Ariane.  It was my first time at a cider mill since moving to Michigan a half decade ago, and apples, apple orchards, and cider mills are sort of a big deal around these parts.  This year, unfortunately, because of the hot, hot summer and crazy climate changes, Michigan lost 90% of its apple crops (and a large majority of its other fruit crops), so we're a little short on apples.  But, the cider mill was still a great time.

Photo by Chani Hodonsky

We went in for pumpkin donuts, and I got a cinnamon roll with apple cider glaze.  Of course, we got hot apple cider, and I also bought a jar of pumpkin butter.

Pumpkin butter.  I don't really know what to do with this stuff, aside from throw it on some toast (and maybe sprinkle some cinnamon on it?).  So, today, when I was deciding that I must have chocolate chip cookies, I had the idea of putting pumpkin butter in them!

In fact, I found a recipe for pumpkin butter chocolate chip cookies and followed it.

The recipe:

Step one:Melt 6 tbsp butter and let cool.

Step two.While butter is cooling, mix the following in a separate bowl:

• 1-1/4 cups all-purpose flour,  

• 1-1/2 tablespoons cornstarch, 

• 1/4 teaspoon baking soda,  

• 1/4 teaspoon salt, 

•  1/4 teaspoon of each: ginger, nutmeg, allspice, cloves, 

• Plenty of cinnamon because its good.  (Yeah, I didn't measure this well, but just started shaking it into the bowl.)

Step 3.In butter bowl, mix: 

• 1/2 cup packed brown sugar 

• 1/4 cup granulated sugar 

• 1 large egg 

• 1 teaspoon vanilla extract 

• 1/4 cup pumpkin butter

Step 4.Mix dry ingredients into wet ingredients 

Step 5.Add semi-sweet chocolate, and white chocolate chips.  Lots of them.

Step 6.  Bake at 325 degrees F for 12-15 minutes

Update:  Husband names these the best cookies I've ever made.  I promptly reminded him of the Chocolate Buttermilk Chocolate Chip Cookies and he then couldn't decide which was better....