Pumpkin peanut butter cookies pair nicely with a glass of milk or coffee for an afternoon treat
Thank the good freakin’ Lord it’s Friday. I could’ve seriously done without the events that have happened to me this week. I’m just all sorts of ANNOYED and I feel like I’m on my last nerve by the end of every day. You know what else I could’ve done without? Blog drama. Like, are you even freaking kidding me with that? Typically I don’t get all huffy puffy about stuff that people leave in comments for me and just ignore it or delete it, but that lady crossed the line, as most of you all agreed with me on Twitter. I even got the sweetest email from a reader saying how she actually made the sauce (and how amazing it was) and I need to stop letting that crazy lady write comments on my blog.
This is what I’ve learned this week: if you can’t say anything nice, shut your pie hole. And if you have happen to grow a pair behind a computer screen – good for you, because now you can come say it to my dang face. Oh, you can’t? You’re only ballsy when hiding behind a computer screen? Get a life. I hate trolls.
Sorry, I just had to let that all air out. I’ve been keeping way too much in this week and it’s slowly breaking me down.
I’m thankful for good times with my coworkers. I’m glad that my manager and coworker are both good friends of mine. We went out last night to grab drinks and appetizers and it was so relieving. This is going to sound wrong but the first sip of wine tasted SO GOOD. It was like a huge stress reliever and took away all the weight on my shoulders and helped me forget my anxiety for a bit. So thankful that I’m able to go out and let loose every now and then with my coworkers and shoot the sh!t.
You really do need that in your life. No matter how stressed you are, no matter how busy you get, you must make time to go out and be with good company. You will get so burned out if you don’t. Take the time to breathe every once in a while. It’s really okay to just stop and let life live while you relax. It’s so liberating. I feel like a brand new person after last night. It’s weird, but there’s just been so much stress and anxiety bottling up and I think I finally burned out.
Speaking of enjoying life to the fullest, these pumpkin peanut butter cookies were baked as apart of a bake sale for a dear friend of mine’s best friend, Beka, who is doing a run/walk for Chron’s Disease.
Pumpkin Peanut Butter Cookies
- 2 cups (250 g) all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 8 tablespoons (112 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (245 g) pumpkin puree
- ¾ cup (194 g) creamy peanut butter
- Preheat oven to 350 °F (177 °C) and line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy. Next, add the egg and vanilla extract and mix until incorporated.
- Add the pumpkin puree and peanut butter and beat until mixed well. Then gently add 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.
- 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.
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