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an overhead photo of all of the pumpkin butter tahini chocolate chip cookies on a white plate with a candle lit to create a cozy ambience

Pumpkin Butter Tahini Chocolate Chip Cookies

★★★★★

5 from 2 reviews
  • Author: Allison
  • 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

Scale
  • 1/4 cup salted butter, softened
  • 1/4 cup tahini
  • 1/3 cup cane sugar
  • 1/3 cup brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin butter (see note for recipe link)
  • 1 1/2 cups spelt flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3/4 cup rolled oats
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup cinnamon sugar (1/4 cup cane sugar mixed with 2 teaspoons cinnamon), for rolling

Instructions

  1. 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.
  2. 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.
  3. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  4. Beat or stir the dry ingredients into the wet ingredients. Mix in the rolled oats and chocolate chips.
  5. 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.
  6. 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

Find it online: https://upbeetkitchen.com/2021/11/03/pumpkin-butter-tahini-chocolate-chip-cookies/