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!!” 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. 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. From there, I like to add a little cinnamon to enhance the pumpkin flavor. You could even add in some nutmeg too! 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. Now time for our secret tip to go into action! Add that pumpkin puree, one egg yolk, and a teaspoon of vanilla. 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.
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.
PEANUT BUTTER CUP PIEPEANUT BUTTER CHOCOALTE CHIP COOKIESFUDGEY PEANUT BUTTER HAND PIESCHOCOLATE PEANUT BUTTER NO BAKE COOKIES
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 butterrecipes for every occasion!
