It’s safe to say that cookie butter is one of the most delicious condiments out there. However, it often comes with a hefty price tag – so why not make your own? Homemade cookie butter is surprisingly easy to make, even if you don’t consider yourself to be a pro in the kitchen. All it takes is a couple of basic ingredients and less than 15 minutes of your time.
This pumpkin gingersnap cookie butter recipe is the perfect example. It’s the epitome of a sweet and simple treat. Plus, thanks to the seasonal ingredients, every spoonful is jam-packed with quintessential fall flavors. The gingersnap cookies add a zesty kick while the cinnamon and pumpkin bring in a warm touch. The condensed milk, of course, adds a rich and creamy texture that’s hard to resist.
As you can imagine, there are endless ways to enjoy homemade cookie butter. Spread it on toast or bagels. Eat it as a dip with fruit, pretzels, or crackers. You can even top pancakes and waffles with cookie butter. Hosting a Halloween or Thanksgiving party? Make a batch or two and set it out with a platter of crunchy snacks. In the past, I’ve done just that, and the cookie butter never lasts long. I’ll take that as a good sign.
The best part is that this recipe can be used with stale cookies. This means that you don’t have to waste those not-so-fresh cookies in your pantry. After all, there is nothing worse than tossing out snacks. So, instead of heading for the trash, consider making this mouthwatering cookie butter recipe.
Pumpkin Gingersnap Cookie Butter Recipe
- 12 to 15 gingersnap cookies
- 1/3 cup condensed milk
- 2 tablespoons milk of choice
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup canned pumpkin puree
- Break the cookies into smaller pieces and place them in a coffee bean grinder or high-powered blender. Pulse the cookies until they are crushed into crumbs. Repeat as necessary.
- In a small pot over low heat, combine the condensed milk, milk, and butter. Continuously stir the mixture as the butter melts, about 3 to 5 minutes.
- Add vanilla extract and cinnamon. Mix well and simmer for 3 to 5 minutes.
- In a large bowl, combine the butter mixture and cookie crumbs. Stir well.
- Fold in the pureed pumpkin and mix until combined.
STEP ONE – PREP THE COOKIE CRUMBS
To crush your cookies, use a coffee bean grinder or high-powered blender. Break them into smaller pieces first; this will make it easier on your equipment. Once all the cookies are crushed, set them aside.
(You can use a food processor, but keep in mind that there will be a lot of empty space. A food processor will likely toss around the cookies without completely crushing them. A coffee grinder, on the other hand, is more compact. You will have to work in batches, but it will do a better job at crushing your cookies into crumbs.)
STEP TWO – COMBINE LIQUID INGREDIENTS
Add the condensed milk, milk of your choice, and butter in a small pot over low heat. Whisk until the butter is completely melted and the ingredients are incorporated. This will take about 3 to 5 minutes.
Make sure the mixture doesn’t come to a boil, especially if you are using non-dairy milk. Overheating might make the milk curdle and clump up, which isn’t what you want for cookie butter.
STEP THREE – ADD VANILLA AND SPICES
Add vanilla extract and cinnamon. At this point, you can also add a dash of nutmeg, clove, or even pumpkin pie spice. Don’t be afraid to experiment according to your taste buds and what you have on hand.
Mix well and simmer over low heat for 3 to 5 minutes.
STEP FOUR – COMBINE BUTTER MIXTURE AND CRUMBS
While the butter mixture is still warm, add it the bowl of cookie crumbs. Mix until smooth.
STEP FIVE – ADD PUMPKIN PUREE
Fold in the pumpkin puree and stir until combined. If the cookie butter is too thin for your liking, add a tablespoon or two of condensed milk. If the cookie butter is too thick, add a splash of milk. Remember, the consistency is totally up to your preference, so there is no right or wrong.
Give it a taste and add other spices as needed. Store in an air-tight jar in the refrigerator for up to two weeks.
By making cookie butter at home, you can control the ingredients according to your liking. This is the beauty of homemade recipes! For an extra kick, add a sprinkling of powdered ginger. To create a more mellow flavor, use a bit more pumpkin or slightly less gingersnap cookies. You can also toss in a handful of nuts, chocolate chips, or coconut flakes. Want to enhance the sweetness? Add a spoonful of coconut sugar, honey, maple syrup, or sweetener of your choice. There truly are endless possibilities.
This cookie butter recipe also doubles as an inexpensive housewarming or hostess gift. Simply store scoop the cookie butter into a glass jar and tie a strand of twine, ribbon, or fabric around the lid. Add a label and you’re good to go.
I love the seasonal flavors of this pumpkin gingersnap cookie butter. It can instantly turn an ordinary meal into a delicious fall treat! Personally, I love pairing it with toasted whole grain bread or sliced apples. It’s especially tasty with pretzels; the combination of salty-sweet flavors is just too good. Something tells me a dollop of this would be amazing in milkshakes, too.
This recipe is extremely versatile. You can adapt it to include different types of cookies, such as Oreos, sugar cookies, or chocolate chip cookies. For a unique treat, try combining more than one type of cookie in a single batch.
How would you eat this pumpkin gingersnap cookie butter? Let us know in the comments, below!