Peanut Butter Pumpkin Cookies
Soft, chewy, and bursting with the cozy flavors of fall, these Peanut Butter Pumpkin Cookies are the perfect treat to satisfy your seasonal sweet tooth! Combining the rich creaminess of peanut butter with the earthy sweetness of pumpkin puree, these cookies offer a delightful twist on the classic peanut butter cookie. Infused with warm cinnamon spice and optionally studded with chocolate chips or crunchy nuts, each bite is a comforting balance of flavor and texture. Ready in under 30 minutes, this easy recipe is perfect for weekend baking or festive gatherings. Enjoy these irresistible cookies with a glass of milk or your favorite fall-inspired drink for the ultimate autumn indulgence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Creamy peanut butter
- 0.75 cup Pumpkin puree
- 0.25 cup Unsalted butter, softened
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the peanut butter, pumpkin puree, unsalted butter, brown sugar, and granulated sugar until creamy and well-combined.
Add the vanilla extract and large egg to the wet mixture, and mix until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. If desired, fold in chocolate chips or nuts for extra texture and flavor.
Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each ball of dough slightly with the back of a fork, creating a crisscross pattern if desired.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies appear lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your homemade Peanut Butter Pumpkin Cookies with a glass of milk or your favorite fall beverage!
Nutrition Facts
Calories |
3139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 395.1 g | 144% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 213.1 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 374 mg | 29% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
