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–+ servings
Pumpkin peanut butter cookies 1

Pumpkin Peanut Butter Cookies

This uniquely satisfying blend of nutty richness and autumn warmth creates magic in these pumpkin peanut butter cookies. The recipe solves the common problem of cake-like pumpkin cookies by balancing the moisture from pumpkin puree with the structure that peanut butter provides, resulting in perfectly chewy cookies with crisp edges that celebrate the best of fall flavors.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies
Calories 165 kcal

Equipment

  • Baking Sheets
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack
  • Cookie Scoop

Ingredients
  

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup natural creamy peanut butter the kind you need to stir works best
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 cup peanut butter chips optional

Instructions
 

  • In a large bowl, combine the pumpkin puree and peanut butter, mixing until smooth and well incorporated.
  • Add both sugars, egg, and vanilla extract to your pumpkin-peanut butter mixture. Beat until the mixture becomes lighter in color and slightly fluffy, about 2 minutes.
  • In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using peanut butter chips, fold them in gently.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Using a cookie scoop or tablespoon, form 1½-inch balls of dough and place them about 2 inches apart on the prepared sheets. Gently press a fork into each cookie to create a crisscross pattern.
  • Bake for 12-14 minutes, or until the edges are set but the centers still appear slightly soft.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, try chilling the dough overnight to deepen the flavors significantly.
Room temperature ingredients incorporate better and create a better texture in the final cookies.
Natural peanut butter works best for this recipe - the kind where the oil separates and requires stirring.
Don't overbake these cookies! They should look slightly underdone in the center when you remove them from the oven as they'll continue to cook on the hot baking sheet.

Nutrition

Calories: 165kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 8mgSodium: 120mgFiber: 1.5gSugar: 12gVitamin A: 15IUIron: 4mg
Keyword Pumpkin Cookies, Peanut Butter Cookies, Fall Baking, Autumn Cookies, Pumpkin Spice
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