If you have never baked with Muirhead Pecan Pumpkin Butter, I feel sorry for you! It has a pumpkin puree consistency and can be interchanged in a variety of recipes (just like you can substitute it for pumpkin puree in this recipe). It has an extra depth of flavor not found in regular pumpkin puree and I can't say enough good things about it!
(picture from williams-sonoma.com)
You can get it at Williams-Sonoma (or just order it online!)...one of my favorite stores when I can splurge!
This recipe makes about 5 dozen cookies.
1 C butter, softened
3/4 C brown sugar
3/4 C sugar
1 TBSP vanilla extract
2 eggs
1 C Pecan Pumpkin Butter (or pumpkin puree)
2 1/2 C all purpose flour
1 tsp baking soda
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
3 C oats
1 C chocolate chips or white chocolate chips (or half and half of each!)
Preheat the oven to 375.
Cream together the butter, brown sugar, sugar, vanilla, eggs, and pumpkin butter until it is creamy and fluffy.
Add the flour, baking soda, pumpkin pie, spice, cinnamon, and salt.
Mix in the oats and chocolate chips.
Refrigerate the dough for at least 30 minutes and not more than a couple hours.
Line a cookie sheet with parchment paper.
Place the dough in tablespoonfuls on the cookie sheet.
Bake for 7-8 minutes.
Let the cookies cool on the pan for about 1 minute before removing them to a wire rack to finish cooling.
This recipe is adapted from www.the-girl-who-ate-everything.com.
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