A big Welcome Back to Tracy from Made From Pinterest, who is guest posting today with this amazing cookie recipe!
Merry Christmas and Happy Holidays fans of My Kitchen Escapades! Oh my, you are going to love these moist, chewy Peanut Butter Pumpkin Cookies!. I couldn’t stop myself from adding chocolate chips to make them truly decadent!
My favorite part of the holiday season isn’t all the yummy food, it’s getting time with family members who live far away. This year we were blessed to have our 18 month old granddaughter (we call her Muffin), my daughter and her husband with us for three wonderful weeks. Each morning we have been woken up by her little voice calling…. Nana, Pappa!
Our Muffin has one speed “Go, go, go”!
One of her favorite activities was telling us goodbye and then closing the door on herself in our pantry, she would then wreak havoc on anything she could get her little hands on.
One night my husband and I thought we could smell vinegar, we found Muffin with an innocent angelic look on her face cuddled up with her “Daddie” watching a movie, then we found the puddle of vinegar on the kitchen floor. We had a good laugh and cleaned the large puddle of vinegar off the kitchen floor.
They packed up and headed home 2 days ago, the house is quiet and clean….I hate it. I needed some serious intervention to help me cope, these Peanut Butter Pumpkin Cookies took my mind off missing Muffin for a few hours. A batch of these will make any day better.
- 2 cups all purpose flour
- ¾ tsp. baking soda
- ¼ tsp. baking powder
- 1 tbsp. pumpkin pie spice
- ¼ tsp. salt
- 1 stick unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 cup pumpkin puree
- ¾ cup. creamy peanut butter
- Preheat oven to 350 degrees and line baking sheets with silicone baking mats or with parchment paper.
- In a large mixing bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- Use a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy. Then add the egg and vanilla extract and mix until incorporated.
- Add the pumpkin puree and peanut butter and beat until incorporated well. Then gently fold in the flour mixture in two batches.
- Spoon dough onto cookie sheet with a cookie scoop.
- Bake for 10-12 minutes or until edges start getting golden brown and the cookie is just starting to set. Be careful not to over bake.
- Let cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- Store in an airtight container for up to 7 days.
- Optional: 2 cups chocolate chips, peanut butter frosting
- Serving Size: 1/24th
- Calories: 162
- Sugar: 11g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg