Pumpkin Butter Cookies!
Need:
1 1/2 sticks unsalted melted butter (cooled)
1 cup brown sugar
1/2 cup white sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
1/2 cup pumpkin butter (basically cook a cup of pumpkin puree down til it gets pumpkin butter-ish, with like 1/2 cup brown sugar and some pumpkin-y spices--it should taste like pumpkin butter...)
2 cups flour
3 tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
spices (2 tsp cinnamon, 3/4 tsp ground ginger, 1/4 tsp each cloves, nutmeg)
1 1/4 cup semisweet chocolate chips
Mix butter and pumpkin butter with sugars. Stir in vanilla extract and lightly beaten egginess. Mix dry stuff (excluding choco chips) in a separate bowl. Mix together! Add chocolate chips. Refrigerate for 30 minutes. Preheat oven for 325° at some point. Form dough into golf balls (complete with divets for a polished final cookie). Seriously though, don't let the dough get too warm in between batches or they'll look funny. Bake 12-15 minutes.
Note: I tried some with white chocolate chips, and I thought they'd be delightful, but they were just cloyingly sweet.
In conclusion, I did not notice a whit of difference between canned and home-roasted pumpkin in my muffins. Though I did almost forget the sugar.
Also, I made some apple cider caramels, obviously from Smitten Kitchen's recipe. Besides being photogenic, they are DELICIOUS!
