Peanut Butter Pumpkin Cookies

Need some help planning your New Year’s holiday and SuperBowl menu? Check out our most popular appetizer recipes: Bacon Wrapped Tater Tot Bombs, Pineapple and Ham Cheese Ball Appetizer, Hot Corn Dip Recipe or Brown Sugar Bacon Wrapped Crackers. I’m like my sister Sherri, planning my New Year’s menu is usually something I don’t think about until a few days after Christmas. Even though the Christmas season is over, I still love eating yummy pumpkin recipes.  These Peanut Butter Pumpkin Cookies are the BOMB!

My 20 year-old daughter ate so many of them that she told me not to make another batch for a long time. If you eat too many of these cookies in one day they can make you sick to your stomach. She learned that the hard way.

It didn’t stop her from eating a few more the following day! There is however a debate in our house about the peanut butter frosting.  Half of the family preferred the cookies without frosting, and the rest of us LOVED the peanut butter frosting and wanted some on every cookie we consumed.

Personally, I tried the cookies without frosting and thought they were great.  I also tried the frosting without a cookie. Uh, let me just say it’s amazing!

In my humble opinion, the real magic happens when you combine the two! They can be made ahead and frozen, just allow about one and one-half hours for thawing. Then frost them just before serving.  If you are serving them at a large gathering, I suggest a double batch. Leave a comment below and let me know if you prefer them with or without the peanut butter frosting!

I have two lovely ladies to thank for these cookies, Julie from Table for Two where I found the cookie recipe and Gloria from Simply Gloria for the frosting recipe.

Made From Pinterest - Three sisters, three states. Keeping our families close one pin at a time!


Made From Pinterest - Three sisters, three states. Keeping our families close one pin at a time!

Peanut Butter Pumpkin Cookies
  • 2 cups all purpose flour
  • ¾ tsp. baking soda
  • ¼ tsp. baking powder
  • 1 tbsp. pumpkin pie spice
  • ¼ tsp. salt
  • 1 stick unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree
  • ¾ cup. creamy peanut butter
  1. Preheat oven to 350 degrees and line baking sheets with silicone baking mats or with parchment paper.
  2. In a large mixing bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  3. Use a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy. Then add the egg and vanilla extract and mix until incorporated.
  4. Add the pumpkin puree and peanut butter and beat until incorporated well. Then gently fold in the flour mixture in two batches.
  5. Spoon dough onto cookie sheet with a cookie scoop.
  6. Bake for 10-12 minutes or until edges start getting golden brown and the cookie is just starting to set. Be careful not to over bake.
  7. Let cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
  8. Store in an airtight container for up to 7 days.
  9. Optional: 2 cups chocolate chips, peanut butter frosting

Creamy Peanut Butter Frosting
  • 1 (8 ounce) package cream cheese
  • 1 cup creamy peanut butter
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  1. Whip the creamy peanut butter and cream cheese frosting thoroughly.
  2. Add the ¼ cup of heavy whipping cream while you add 1 cup of the powdered sugar, then add the remaining 2 cups of powdered sugar one cup at a time.



A few more of our favorite cookie recipes!

Baklava Cookies

Gluten Free Peanut Butter M&M Cookies

Gluten Free Peanut Butter M&M Cookies - Oh my, these are truly amazing, I thought I would never have a great peanut butter cookie after going gluten free. You have got to make these! #Recipe #Gluten Free #Peanut Butter Cookie

Chewy Lemon Cookies Glazed

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