Guys. I did something dangerous today. I made a whole batch of this pumpkin cookie butter, and I have to admit, most of it didn’t make it to the fridge. I have a weakness for cookie butter. It just has the perfect mixture of tastes and textures. You can’t go wrong. Every time we have gone home this summer, I had to get the cookie butter ice cream from Braums. (It’s so tasty, you should check it out before it’s gone!) I had a crazy idea today. What if you could make a pumpkin version? I did, and it lives up to everything you would expect. With only THREE INGREDIENTS this recipe is super easy and delicious!
Pumpkin Cookie Butter
Servings: 6-8 (or 1 if you’re me..)
- 18-20 gingersnap cookies or enough to make roughly 1 cup of cookie crumbs (I found pumpkin ginger snaps at the fresh market.)
- 1/2 cup canned pumpkin
- 1 tablespoon butter, melted but slightly cooled (or coconut oil + pinch salt)
- Add cookies to a food processor and process until you have mostly fine crumbs. Pulse for a few seconds at a time until you have a coarse meal. It’s okay if there are still a few small cookie chunks as this adds more a cookie-like texture. You can also use a tightly sealed bag and a meat tenderizer or rolling pin.
- Mix together pumpkin and butter. Add cookie crumbs and mix. Enjoy!