Pumpkin Peanut Butter Cookies
We can just call these Thanksgiving Cookies. In the spirit of America’s inclination to put pumpkin into everything the second that the leaves start to turn.
I have to say…aside from the shot of pumpkin flavoring that I ask for in my black coffee (which I am currently obssessed with doing right now…like, I am doingthiseverydaypleasehelpme).
Anyways… besides that, I am honestly getting tired of all the pumpkin talk.
I mean, we get it. Fall is a time for pumpkin-flavored things. It’s not even that good.
Ahhh. there. I said it.
BUT I BAKE WITH IT ANYWAYS. I mean, a little never hurts.
Sooooo, these are Pumpkin Peanut Butter Cookies.
Ever heard of such a thing? Well now you have!
I saw these cookies on the blog Howsweeteats.com (no surprise), but her recipe had a milk chocolate ganache on top instead of milk chocolate chips. But, since I was packaging these up and sending them off, I decided to put milk chocolate chips inside the cookies and not drizzled on top.
So, in the spirit of PUMPKIN SEASON… I share this with you.
Pumpkin Peanut Butter Cookies with Milk Chocolate Chips
(recipe adapted from Howsweeteats.com)
- 2 ½ cups whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon pumpkin pie spice
- 6 tablespoons unsalted butter, melted and cooled
- 6 tablespoons creamy peanut butter, melted and cooled
- 1 cup brown sugar
- ½ cup granulated sugar
- 1/3 cup pumpkin puree (canned pure pumpkin)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups milk chocolate chips
- Melt the peanut butter and butter, microwaving for about 30 seconds or more, stirring until all melted and combined. Let cool slightly
- Whisk flour, baking soda, pumpkin spice and salt in a bowl. Set aside.
- In a large bowl, whisk together butter/peanut butter mixture and sugars until smooth. Add in pumpkin and egg, mixing again until combined, then stir in vanilla extract.
-Gradually add dry ingredients to the wet, stirring unitl it finally comes together. Add in the chocolate chips. you can then stick it in the fridge for 15-20 minutes.
- Preheat oven to 350 degrees F.
- Use a cookie scoop and place dough on a baking sheet, baking for 8-10 minutes. Remove and let cool completely.
Don’t forget to share! <3