Pumpkin Butter Cookies

PUMPKIN ALL THE THINGS!  Cookie recipe modified ever-so-slightly from one on How Sweet Eats.  Also note that I haven't quite made this exact mod yet.  You can be my test kitchens!



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!