Pumpkin Peanut Butter Cookies
These are the softest and super moist cookies that combine two great favors!
Servings: 3 dozen
Ingredients
- 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
Instructions
- 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.2 cups all purpose flour, 3/4 teaspoon baking soda, 1/4 teaspoon baking powder, 1 tablespoon pumpkin pie spice, 1/4 teaspoon salt
- 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.8 tablespoons unsalted butter, 3/4 cup granulated sugar, 1/2 cup dark brown sugar, 1 egg, 1 teaspoon vanilla extract
- Add the pumpkin puree and peanut butter and beat until mixed well. Then gently add in the flour mixture in two batches.1 cup pumpkin puree, 3/4 cup creamy peanut butter
- 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.
Nutrition
Serving: 2 Cookies | Calories: 177 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 6 g | Fiber: 1 g | Sugar: 15 g
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