Thursday, September 26, 2013

Pumpkin Peanut Butter Cookies

Yes. You read it right. Pumpkin and Peanut Butter. They're here and they're here to stay. 2 birds. One stone. This combination is surprisingly delicious. Plus, did you read the title? They're topped with chocolate! The peanut butter keeps the cookies nice and chewy, not cakey, plus the fall season is upon us, so get ready for pumpkin EVERYTHING. I thought I might already be annoying my boyfriend with all of my pumpkin obsessions, but when he showed up to my house the other night with a 6-pack of pumpkin beer, I knew he would soon be on the pumpkin express with me. So get your pumpkin loving caps on becuase I am just getting started!

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)

Melt the peanut butter and butter first so it has time to cool. Microwave in 30 second increments, stirring between each round, until melted. Set aside to cool completely.

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

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