Pumpkin Peanut Butter Cookies
- 2 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. pumpkin pie spice
- 6 tbsp. unsalted butter, melted and cooled
- 6 tbsp. creamy peanut butter, melted and cooled
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 large egg, at room temperature
- 2 tsp. vanilla extract
- 3-4 oz. chocolate chips
- 2 1/2 tsbp. cream (I may or may not have used some pumpkin spice coffee creamer instead for added flavor)
While the butters are cooling, combine the flour, baking soda, pumpkin spice, and salt in a bowl. Whisk and set aside.
In a large bowl, whisk together the butters and sugars until smooth. Add in the pumpkin and egg, mixing until combined. Lastly, stir in the vanilla extract. Using a large spoon or spatula, slowly add in the dry ingredients to the wet. Keep adding until all of the dry ingredients are well incorporated into the wet. Once the dough is combined, let the dough rest in the fridge for 20-30 minutes.
Preheat your oven to 350 degrees F.
Use a cookie scoop to get balls slightly smaller than an inch in size. Place each ball about 2 inches apart on a non-stick cookie sheet. Bake for 8-10 minutes. Remove and let cool before drizzling with chocolate sauce. To make chocolate drizzle, heat up the cream and then pour over the chocolate chips in a small bowl. Stir continuosly for 2-3 minutes until the chocolate chips melt and creates a sm