Pumpkin Peanut Butter Cookies

5 from 4 votes
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posted: 08/12/19

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

These Pumpkin Peanut Butter Cookies are the most delicious blend of two of your favorite flavors into a cookie that is crisp on the outside and nice and buttery on the inside.  Cookie perfection!

stack of pumpkin peanut butter cookies on wax paper on burlap with a cinnamon stick next to them and a bite out of the top cookie

This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

We are wrapping up summer right quick my friends!  And I must tell you that I am kind of giddy about it.  Don’t get me wrong, I love summer, but there is something so refreshing about fall. Pumpkin spice, apple, crisp evenings, crunchy leaves . . . and my kids going back to school might have a tiny bit to do with it. 

One of the things I tend to stress about around back to school season is making my kids lunch.  But if I’m being 100% honest, it’s not something I should worry about at all. My kids are really not super picky eaters, and they all love the easiest sandwich on the planet to make: The classic Peanut Butter & Jelly.  I love how easy they are to make and I love even more that I can get so much protein into my kids lunch with a sandwich they truly love. Peanut Butter is kind of a miracle worker in my house. Can you beat 8grams of protein per two-tablespoon serving? 

Peanut butter is amazing in so many different things – everything from breakfast, lunch, and dinner to dessert. (I’m looking at you Peanut Butter Stir Fry Noodles!) Because fall is upon us, I decided to put a pumpkin spin on everyone’s favorite peanut butter cookie to make these amazing Pumpkin Peanut Butter Cookies.  They are simple to make, and so delicious. Turns out that jelly has some competition; peanut butter and pumpkin are a match made in heaven.

six pumpkin peanut butter cookies on a cool rack (overhead view), a fall themed cloth napkin underneath on a wood board

HOW TO ADD PUMPKIN TO COOKIES

Can I tell you a fun little secret? You can put a pumpkin spin on almost all of your favorite cookie recipes. If it calls for two eggs, you just replace those with one egg yolk and 1/2 a cup of pure pumpkin puree.  Genius, no?

From there, I like to add a little cinnamon to enhance the pumpkin flavor. You could even add in some nutmeg too!

HOW TO MAKE PUMPKIN PEANUT BUTTER COOKIES

Start this recipe by mixing together room temperature butter and creamy peanut butter.  Note: Room temperature butter is achieved by leaving out the butter until it is soft enough to dent with your finger, but not so soft you can pus your finger all the way through.

large bowl with peanut butter and butter about to be mixed by a hand mixer

Mix until fully combined.

Add in white and brown sugar. The white sugar will sweeten the cookies and help them spread, the brown sugar will keep things deliciously chewy.

white and brown sugar being added to the batter of pumpkin peanut butter cookies with the beaters of a hand mixer being put into the bowl

Beat about three to six minutes or until the batter is light and fluffy. Properly beating the sugar into the batter will create pockets of air that will allow the cookies to puff up in the oven. It will also stretch your batter and make for more cookies.  This batter yields 40 cookies for me!

Now time for our secret tip to go into action!  Add that pumpkin puree, one egg yolk, and a teaspoon of vanilla.

pumpkin puree and an egg yolk being added to pumpkin peanut butter cookie batter in a large glass bowl

We want to add in the flour mixture now.  I added baking soda, salt, and cinnamon to the flour. Make sure you give it a thurough winking in another bowl so that you distribute those evenly amongst the flour.  

There are different schools of thought on how you should add the flour to batter. Some people say to add a little at a time so you don’t over mix it. I think it is better to add it all at once, and then start your mixer slowly (so it doesn’t fly everywhere) and then mix it all in. By doing it this way, I believe the flour actually gets less mixing time.

flour being poured into a bowl of pumpkin peanut butter cookie batter

Now we just scoop, put the dough balls onto a parchment lined baking sheet and make those old fashioned criss cross fork marks that scream, “Amazing Peanut Butter Cookie Alert!!”

six pumpkin peanut butter cookies on parchment paper ready to be baked

TIPS TO MAKE THESE PUMPKIN PEANUT BUTTER COOKIES TURN OUT PERFECT

These tips are pretty standard to all my cookies, but I think they bear repeating.

Use room temperature butter.  This means that you can dent the butter with your finger but you can’t push it all the way through. It will actually still be cold to the touch.  (This goes for your peanut butter too! Room temperature!)

Don’t pack your flour. If you use your measuring cup as a scoop, the flour will become packed. Scoop the flour into the measuring cup with a spoon and then level it off.

Make sure to fully whisk the other dry ingredients into the flour to evenly distribute them.

Your egg yolk should also be room temperature. Put the whole egg in a small bowl of luke warm water while you are prepping the other ingredients.

Use a cookie scoop to get uniform cookies so they cook evenly.

Don’t put your cookies on the baking sheet until you are ready to put it in the oven.  This prevents any premature cooking.

a stack of pumpkin peanut butter cookies on wax paper with burlap underneath, cinnamon sticks next to them, another stack in the background

OTHER GREAT PEANUT BUTTER DESSERTS

Let’s not stop here. Peanut butter is one of my favorite things to add to desserts:

If you make these amazing Pumpkin Peanut Butter Cookies or any of the other delicious desserts listed, please leave me a comment and let me know! I love hearing from you!

And make sure to visit here for even more peanut butter
recipes for every occasion!

front view of a pumpkin peanut butter cookie as it leans against a stack of cookies, a second stack in the background

stack of pumpkin peanut butter cookies on wax paper on burlap with a cinnamon stick next to them and a bite out of the top cookie
5 from 4 votes

Pumpkin Peanut Butter Cookies

Serves: 40 cookies
(tap # to scale)
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
These Pumpkin Peanut Butter Cookies are the most delicious blend of two of your favorite flavors into a cookie that is crisp on the outside and nice and buttery on the inside.  Cookie perfection!

Ingredients

  • 3 cups all purpose flour scooped and leveled (see note 2)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup creamy peanut butter
  • 12 tablespoon unsalted butter room temperature (see note 1)
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 egg yolk room temperature
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla

Instructions

  • Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.
  • In a medium bowl whisk together flour, baking soda, salt, and ground cinnamon. Set aside.
  • In a large bowl, beat together the butter and peanut butter until smooth.
  • Add the granulated sugar and brown sugar and beat until the batter is light and fluffy. Between 3 to 6 minutes.
  • Add in the pumpkin, egg yolk, and vanilla extract. Beat until just combined.
  • Add in the flour mixture and beat on low until it is integrated, turning up the hand mixer and beating until just fully combined.
  • Using a cookie scoop, create one inch balls. Place on cookie sheet, approximately two inches apart, and using a fork push down one way and then turn the fork pushing down the other way making a hatch mark pattern.
  • Bake for 12 minutes, rotating half way through. The edges of the cookies should be golden brown.

Notes

  1. You should be able to dent the butter with your finger without pushing it all the way through.
  2. Use a spoon to scoop the flour into a measuring cup and level it off. This will prevent it from being packed and getting too much flour in your cookie recipe.
Serving: 1cookie Calories: 131kcal (7%) Carbohydrates: 18g (6%) Protein: 2g (4%) Fat: 6g (9%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 14mg (5%) Sodium: 83mg (4%) Potassium: 30mg (1%) Fiber: 1g (4%) Sugar: 10g (11%) Vitamin A: 650IU (13%) Calcium: 10mg (1%) Iron: 0.2mg (1%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
stack of pumpkin peanut butter cookies on wax paper on burlap with a cinnamon stick next to them and a bite out of the top cookie

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Pumpkin Peanut Butter Cookies

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Brandi Young says

    Can these be made into Gluten Free?
    They look so delicious ????

    • Lisa Longley says

      I haven’t tried it using gluten free flour, if you do let me know how it goes!

      • Ashley says

        I made these using half GF flour and half almond flour…they came out amazing. Thanks for sharing this recipe!

        • Lisa Longley says

          I’m so happy that they worked out with GF flour!

  2. Suzanne says

    I am going to make these peanut butter pumpkin cookies next weekend. I will let you know how they turnout.

    • Lisa Longley says

      I hope you love them!

  3. Christine says

    5 stars
    Just made these today, Yummy! Thanks for the recipe.

    • Lisa Longley says

      So glad you liked them!

  4. Judy says

    Looks like the perfect combination. I am going to make these very soon. I think I will put chocolate chips in half the

    batter. Thanks for a great looking recipe. I’m very anxious to try this!

    • Lisa Longley says

      I hope you love them! The addition of chocolate chips sounds delicious!

  5. Shirley says

    5 stars
    Perfect cookies. We used all granulated coconut sugar for lower glycemic. The cookies were as described soft and buttery inside and crisp outside. Probably a little darker brown because of the sugar we used. Used crunchy peanut butter because that is what we like. I appreciated the helpful instructions about the butter, mixing the sugar and rotating the cookies during baking time. Really a delicious cookie. We ended up with 5 dozen so we have bags of cookies to share with friends. Thank you.

    • Lisa Longley says

      Oh Shirley, I’m so happy you liked it and came back to tell me!

  6. Sharon Krushel says

    5 stars
    Oh so delicious! I had just made peanut butter pumpkin oat flour dog treats and had some pumpkin left over. My husband said the dog treats looked good enough to eat, so I thought I’d better make some cookies so he wouldn’t be stealing Mylo’s! I made them into owl cookies with two chocolate chips for eyes and an almond beak, like the recipe I put on the back of this Owlet card. (I don’t see a way to add a photo to this comment, so I’ve put in a link. There’s a photo on the back of the card.) http://donabonacards.com/shop/blank-cards/owlet/
    The cookies were definitely a hit. I gave one to our neighbour’s little girl, and our dog, Mylo, tried to steal it!

    • Lisa Longley says

      I’m so happy you liked them Sharon!

  7. Lori says

    I cut back on the white sugar by 1/4 cup
    Sooooo yummy ?

  8. Sydney says

    Is it okay to use dark brown sugar?

    • Lisa Longley says

      That should work fine.

  9. Sherry says

    5 stars
    I substituted 1 cup of old fashioned rolled oats for one cup of flour. I added 1 cup of chocolate chips, because everything is better with chocolate. I didn’t have any butter, so I used shortening, and they came out chewy and delicious.

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