Ingredients
- 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
Instructions
- 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
Nutrition
- 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
