Description
Pumpkin Peanut Butter Cookies are soft, chewy fall cookies that combine creamy peanut butter, pumpkin puree, brown sugar, cinnamon, and vanilla for a rich, nutty, and warmly spiced treat with lightly golden edges.
Ingredients
Scale
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (202.5 g) creamy peanut butter, room temperature
- 12 tablespoons (169.5 g) unsalted butter, room temperature
- 1 cup (198 g) granulated sugar
- 1 cup (213 g) light brown sugar, packed
- 1 large egg yolk, room temperature
- 1/2 cup (113.5 g) pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined.
- In a large mixing bowl, beat the room-temperature butter and creamy peanut butter together until smooth.
- Add the granulated sugar and packed light brown sugar. Beat for 3 to 6 minutes, or until the mixture is light and fluffy.
- Add the pumpkin puree, egg yolk, and vanilla extract. Beat until just combined and smooth.
- Add the dry ingredients to the wet ingredients. Mix on low speed until the flour is incorporated, then mix only until fully combined. Avoid overmixing.
- Using a cookie scoop, portion the dough into approximately 1-inch balls. Arrange them about 2 inches apart on the prepared baking sheets.
- Gently press each cookie with a fork, then rotate the fork and press again to create a crisscross pattern.
- Bake for approximately 12 minutes, rotating the baking sheet halfway through. The cookies are ready when the edges begin to turn lightly golden.
- Allow the cookies to set briefly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling.
- For accurate flour measurement, weigh the flour or spoon it into a measuring cup and level the top without packing it.
- Use room-temperature butter, peanut butter, and egg yolk for easier mixing and a more consistent cookie texture.
- Do not overmix the dough after adding the flour, as this can make the cookies tougher.
- A cookie scoop helps create evenly sized cookies that bake at the same rate.
- Avoid overbaking. Remove the cookies when the edges are golden and the centers are still slightly soft.
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Baked cookies can be frozen in a freezer-safe container for up to 3 months.
- Cookie dough balls can also be frozen for up to 3 months. Bake frozen dough at 350°F for approximately 13 to 14 minutes, or until the edges are golden.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 131 kcal
- Sugar: 10 g
- Sodium: 83 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 14 mg