These wholesome pumpkin butter tahini chocolate chip cookies are the perfect fall cookies to enjoy with a steaming mug of coffee, tea, or hot chocolate… or simply with a glass of milk! Their wonderfully soft and chewy centres and crisp edges are courtesy of pumpkin butter, tahini, and salted butter. Rolled in cinnamon sugar before baking, the cookies spread out and crinkle as they bake. Each and every sweet, nutty, buttery bite is bursting with the flavours of fall: pumpkin, cinnamon, ginger, and nutmeg… and lots of chocolate chips, too!
Well, if you’re anything like me, mid-week calls for something sweet. (Okay, let’s be honest, every day calls for something sweet in my house!) I whipped these pumpkin butter tahini chocolate chip cookies last week, and the batch did not last long. My family and I instantly fell in love with their soft and chewy interiors, crispy edges, and perfect level of sweetness. I enjoyed them for an evening snack all week long, with a glass of goat milk. ‘Twas the perfect combo!
Made with a wholesome blend of pumpkin butter, tahini, salted butter, egg, vanilla, sugar, spices, spelt flour, rolled oats, and chocolate chips, they are the perfect fall cookie recipe to enjoy for an afternoon snack with coffee, tea, or hot chocolate… or for dessert, of course!
If you’re new to pumpkin butter, not to worry. You can sometimes find it at specialty grocery stores, or you can make your own. I opted to make my own, and used this recipe.
You may also use apple butter or plain canned pumpkin puree. I absolutely love the pumpkin butter, though! It adds so much rich maple and spice flavour to these cookies. Highly recommend making a batch!
ingredients you’ll need
You’ll need salted butter, tahini, cane sugar, brown sugar, egg, vanilla extract, pumpkin butter, spelt flour, baking soda, sea salt, cinnamon, ginger, nutmeg, rolled oats, and chocolate chips.
the method
To make these pumpkin butter tahini chocolate chip cookies, preheat the oven to 350 F and line one or two large, rimmed baking sheets with parchment paper.
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In a large bowl, cream together the butter, tahini, cane sugar, and brown sugar with a handheld electric mixer. Beat in the egg, vanilla, and pumpkin butter.
In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Beat or stir the dry ingredients into the wet ingredients. Mix in the rolled oats and chocolate chips.
Place the cinnamon sugar in a shallow bowl. Roll the dough into 22 balls. Note: This dough is on the sticky side, so I recommend wetting your hands as needed as you roll the dough into balls. This will prevent the dough from sticking to your hands and make rolling much easier. Roll each one through the cinnamon sugar and then place on the prepared baking sheet. Do not over-crowd the pans; I fit 8 cookies onto each baking sheet. Light flatten into mounds about three-quarters of an inch high. Do not flatten much; they spread out a lot as they bake. Press three or four more chocolate chips into each cookie.
Bake for 10 minutes. Let the cookies cool on the pan for several minutes before carefully removing with a spatula. Place on a wire rack to cool completely, then store in an airtight container at room temperature for a few days. You may also freeze them for longer term storage.
Are you feeling cozy yet?
more sweet pumpkin recipes
- Pumpkin Chai Hot Chocolate (Vegan)
- Vegan Pumpkin Spice Nanaimo bars (No-Bake)
- Vegan Pumpkin Banana Spelt Muffins
I hope that you love these pumpkin butter tahini chocolate chip cookies! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
Print
Pumpkin Butter Tahini Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 22 cookies 1x
Description
These wholesome pumpkin butter tahini chocolate chip cookies are the perfect fall cookies to enjoy with a steaming mug of coffee, tea, or chocolate… or simply with a glass of milk! Their wonderfully soft and chewy centres and crisp edges are courtesy of pumpkin butter, tahini, and salted butter. Rolled in cinnamon sugar before baking, the cookies spread out and crinkle as they bake. Each and every sweet, nutty, buttery bite is bursting with the flavours of fall: pumpkin, cinnamon, ginger, and nutmeg… and lots of chocolate chips, too!
Ingredients
- ¼ cup salted butter, softened
- ¼ cup tahini
- ⅓ cup cane sugar
- ⅓ cup brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup pumpkin butter (see note for recipe link)
- 1 ½ cups spelt flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¾ cup rolled oats
- ½ cup semisweet chocolate chips
- ¼ cup cinnamon sugar (¼ cup cane sugar mixed with 2 teaspoons cinnamon), for rolling
Instructions
- To make these pumpkin butter tahini chocolate chip cookies, preheat the oven to 350 F and line one or two large, rimmed baking sheets with parchment paper.
- In a large bowl, cream together the butter, tahini, cane sugar, and brown sugar with a handheld electric mixer. Beat in the egg, vanilla, and pumpkin butter.
- In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- Beat or stir the dry ingredients into the wet ingredients. Mix in the rolled oats and chocolate chips.
- Place the cinnamon sugar in a shallow bowl. Roll the dough into 22 balls. Note: This dough is on the sticky side, so I recommend wetting your hands as needed as you roll the dough into balls. This will prevent the dough from sticking to your hands and make rolling much easier. Roll each one through the cinnamon sugar and then place on the prepared baking sheet. Do not over-crowd the pans; I fit 8 cookies onto each baking sheet. Light flatten into mounds about three-quarters of an inch high. Do not flatten much; they spread out a lot as they bake. Press three or four more chocolate chips into each cookie.
- Bake for 10 minutes. Let the cookies cool on the pan for several minutes before carefully removing with a spatula. Place on a wire rack to cool completely, then store in an airtight container at room temperature for a few days. You may also freeze them for longer term storage.
Notes
Pumpkin butter recipe can be found here.
This recipe is inspired by Half-Baked Harvest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size:
- Calories: 136
- Sugar: 11.1 g
- Sodium: 76.9 mg
- Fat: 5.4 g
- Saturated Fat: 2.6 g
- Carbohydrates: 20.2 g
- Fiber: 2 g
- Protein: 2.9 g
- Cholesterol: 14 mg
Donna says
Great texture and flavour. Super healthy ingredients with the right amount of chewy-sweet!!
Allison says
Thank you so much!! I’m so happy to hear they were a hit!
Jackie says
Fantastic cookies!