Pumpkin Spice Infused Thanksgiving Day Cannabutter Cookies

Thanksgiving is a time for family, gratitude, and indulgence in delicious treats. This year, why not add a twist to your Thanksgiving dessert spread with our Pumpkin Spice Infused Cannabutter Cookies? These scrumptious cookies not only capture the flavors of the season but also offer a delightful infusion of cannabis for a little extra holiday cheer. Whether you’re looking to relax and unwind or simply enjoy the flavors of the season, these cookies are the perfect Thanksgiving day treat.

Ingredients:

For the Cannabutter:

• 1 cup (2 sticks) unsalted butter
• 1/4 ounce (7 grams) ground cannabis
• Cheesecloth and kitchen twine

For the Cookies:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup (2 sticks) cannabutter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

Making Cannabutter:

1. Preheat your oven to 240°F (115°C).
2. Grind your cannabis into a fine consistency.
3. Spread the ground cannabis evenly on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 30-40 minutes to decarboxylate the cannabis (activate the THC). It should become light brown in color and fragrant.
5. In a medium saucepan, melt the butter over low heat. Add the decarboxylated cannabis and simmer for about 2-3 hours, stirring occasionally.
6. Place a piece of cheesecloth over a glass container and secure it with kitchen twine. Strain the cannabutter through the cheesecloth into the container.
7. Allow the cannabutter to cool and harden in the fridge for a few hours.

Making the Cookies:

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

2. In a medium-sized bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set this dry mixture aside.

3. In a large bowl, cream together the cannabutter, granulated sugar, and brown sugar until the mixture is light and fluffy.

4. Beat in the vanilla, eggs, and pumpkin puree until the mixture is well combined.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

6. Fold in the chocolate chips.

7. Drop spoonfuls of cookie dough onto the prepared baking sheets, leaving enough space between them for the cookies to spread.

8. Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden.

9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.