- I make these cookies with my
homemade pumpkin apple butter, but you can also use store-bought apple butter in a pinch.
- It's important to chill the dough for at least 4 hours because of all the butter in the recipe. I recommend scooping 2 sheets of cookies (rolling the dough in a ball and through the cinnamon-sugar mixture) and chilling the remaining dough while the first 2 sheets of cookies bake.