Pumpkin Peanut Butter Chip Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup pumpkin puree (not pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup peanut butter chips
Instructions
- Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning on the bottom.
- Step 2: Cream Butter and Sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer.
- Step 3: Add Wet Ingredients. Mix in the egg and vanilla extract until well combined. Stir in the pumpkin puree. Note: The mixture might look slightly curdled at this stage due to the moisture in the pumpkin, but it will smooth out once the dry ingredients are added.
- Step 4: Combine Dry Ingredients. In a separate medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix the dough.
- Step 5: Fold in Peanut Butter Chips. Using a spatula, gently fold the peanut butter chips into the cookie dough by hand. Ensure they are evenly distributed so every cookie gets a good amount of chips.
- Step 6: Scoop and Bake. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and the tops look matte. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.