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Peanut Butter Pumpkin Cookies


  • 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
  • 1 cup semi sweet chocolate chips


  1. Preheat oven to 350 degrees and line baking sheets with silicone baking mats or with parchment paper.
  2. In a large mixing bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  3. 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.
  4. Add the pumpkin puree and peanut butter and beat until incorporated well. Then gently fold in the flour mixture in two batches.
  5. Spoon dough onto cookie sheet with a cookie scoop.
  6. 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.
  7. Let cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
  8. Store in an airtight container for up to 7 days.
  9. 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

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