Pumpkin Peanut Butter Cookies ...
Since I had about a half a container of pumpkin puree left from the Baked Pumpkin Donuts I made a few days ago, today I used it up and made a batch of Pumpkin Peanut Butter Cookies. (Again, most of these will be given away to family, friends, and neighbours so NO I won't be eating them all myself!)
Pumpkin Peanut Butter Cookies
Ingredients
• 3 cups all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1 tsp nutmeg
• 1/4 tsp salt
• 1 stick unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup dark brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 cup creamy peanut butter
Instructions
1. Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, nutmeg, and salt. Set aside.
3. 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.
4. Add the pumpkin puree and peanut butter and beat until mixed well. Then gently add in the flour mixture in two batches.
5. Spoon dough onto cookie sheet with a spoon or a cookie scoop.
6. Bake for 10-12 minutes or until edges start getting golden brown and the cookie is just starting to set.
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.
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