Everything tastes better with pumpkin and these Pumpkin Peanut Butter Cookies are no exception. Simple to make and delicious, they’re a cozy fall twist on a classic peanut butter cookie.
Peanut butter cookies are already a favorite in many kitchens. Adding pumpkin puree and warm pumpkin pie spice lifts them into a seasonal treat that still bakes up quick and reliably. This recipe is straightforward and produces soft, tender cookies with that familiar peanut butter flavor and a gentle pumpkin spice note.
How to make Pumpkin Peanut Butter Cookies
Most of the ingredients are pantry staples. I keep canned pumpkin puree and pumpkin pie spice on hand year-round for baking and quick recipes.
In short: cream the wet ingredients, sift and add the dry ingredients, scoop or roll the dough into 1-inch balls, press with a fork to make the classic crisscross, and bake. The whole process is quick and kid-friendly.
Ingredient notes
- Peanut butter — smooth or crunchy according to preference.
- Unsalted butter — softened to room temperature for easy creaming.
- Sugar — granulated for structure and bite.
- Brown sugar — packed; adds moisture and a slight caramel flavor.
- Pumpkin puree — plain pumpkin, not pumpkin pie filling.
- All-purpose flour — provides the base; measure accurately for consistent results.
- Baking soda — the leavening that gives a light rise.
- Salt — balances sweetness and enhances flavor.
- Pumpkin pie spice — a blend of cinnamon, nutmeg, ginger, cloves, and allspice that gives the cookies their warm, seasonal aroma.
Directions
Step one: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.
Step two: In a large bowl with a stand mixer or using an electric hand mixer, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and evenly combined. Add the pumpkin puree and mix just until incorporated and creamy. Avoid overmixing.
Step three: In a separate bowl, whisk or sift together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients into the wet mixture, scraping the bowl as needed, and mix until a uniform dough forms. The dough should hold together and be easy to scoop.
- What is pumpkin spice? Pumpkin spice is a blend of warm spices—typically cinnamon, nutmeg, ginger, cloves, and allspice—used to evoke classic autumn flavors.
Step four: Roll or scoop the dough into roughly 1-inch balls and place them on the prepared baking sheet, leaving space for spreading. Use a fork to gently press each ball into a crisscross pattern. This gives the cookies the traditional peanut butter cookie appearance and helps them bake evenly.
Baking
Step five: Bake in the preheated oven for about 10 minutes, or until the edges begin to turn a light golden brown. These cookies are best when pulled out while still soft; they can become firm if overbaked. Allow cookies to cool on the baking sheet or transfer to a wire rack and cool for 10 minutes before serving.
If you try this recipe, I’d love to hear how they turned out. Leave a comment or share a photo using the hashtag #TDOARH.
Pumpkin Peanut Butter Cookies
Simple to make and full of fall flavor, these pumpkin peanut butter cookies are a quick and satisfying twist on a classic favorite.
Prep: 10 mins Cook: 10 mins Cooling time: 10 mins Total: 30 mins Servings: 24 cookies
Rating: 5 from 6 votes
Ingredients
- 3/4 cup peanut butter
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/4 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line or lightly grease a baking sheet.
- Cream peanut butter, butter, sugar, and brown sugar until smooth. Mix in pumpkin puree until combined.
- Sift together flour, baking soda, salt, and pumpkin pie spice. Gradually add to the wet mixture and mix until a soft dough forms.
- Roll dough into 1-inch balls. Place on the baking sheet and press with a fork to form a crisscross pattern.
- Bake about 10 minutes or until edges are lightly golden. Cool on the pan or a wire rack for 10 minutes before serving.
Notes
- Pumpkin pie spice is a convenient blend; if you don’t have it, a pinch of cinnamon and nutmeg will still give a pleasant warm flavor.
Nutrition
Serving: 1 cookie | Calories: 145 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 10 mg | Sodium: 120 mg | Potassium: 75 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 515 IU | Vitamin C: 1 mg | Calcium: 13 mg | Iron: 1 mg