The comforting flavors of pumpkin and peanut butter unite in these soft and chewy cookies. Each bite is elevated by a delightful pumpkin spice sugar coating, adding an extra hint of autumn to the experience. They’re perfect for Halloween, Thanksgiving, or any fall occasion.
Ingredients:
Cookies:
- 1/2 cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- ⅔ cup granulated sugar
- ¼ cup brown sugar (light or dark), packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup dried canned pumpkin puree (see instructions)
- 1½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1/2 teaspoon salt
Pumpkin Spice Coating:
- ¼ cup granulated sugar
- 1½ teaspoons pumpkin pie spice
Instructions:
- Preparation: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Pumpkin Spice Coating: In a shallow bowl or rimmed plate, combine 1/4 cup sugar and 1 1/2 teaspoons of pumpkin pie spice. Set aside.
- Pumpkin Puree: To dry out the pumpkin puree, lay it onto several thick paper towels. Wrap the paper towels around the pumpkin, then squeeze to remove as much moisture as possible.
- Wet Ingredients: In a large bowl (or the bowl of a stand mixer), cream together the butter, peanut butter, granulated sugar, and brown sugar on medium speed for about 1-2 minutes, or until the mixture is creamy and well combined. Scrape down the sides of the bowl, then mix in the vanilla extract and dried pumpkin puree. Add the egg and mix until just combined.
- Combine: With the mixer set to low speed, gradually incorporate the dry ingredients, mixing just until a dough forms.
- Forming Cookies: Using a cookie scoop or spoon, measure out roughly 2 tablespoons of dough for each cookie. Roll the dough into balls, then coat each ball in the pumpkin spice sugar mixture. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use a fork (dipped in granulated sugar to prevent sticking) to gently press down on the tops of the cookies, creating a crisscross pattern.
- Baking: Place the cookies in the preheated oven and bake for 9-11 minutes, or until the edges turn a light golden brown.
- Cooling: Once baked, allow the cookies to cool on the baking sheet for about five minutes. Afterward, transfer them to a wire rack to cool completely.
Enjoy these delightful cookies with a glass of milk or a warm cup of tea! They’re perfect for sharing with loved ones or indulging in a personal autumn treat.
