Pumpkin Peanut Butter Cookies Food

PUMPKIN PEANUT BUTTER COOKIES

Steps:

• In a stand mixer or large bowl with a hand mixer, cream together the butter, granulated sugar and brown sugar until smooth. Add the pumpkin puree and mix again until smooth. Scrape down the sides of the bowl, and add the peanut butter. Mix until well combined.
• In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add this mixture to the wet ingredients and mix on low speed until well combined. Add the chocolate chips, if using, and mix until evenly distributed. Cover the dough and refrigerate for at least one hour.
• Preheat the oven to 350 degrees F. Line your baking sheet with parchment paper or a silicone baking mat.
• Roll the cookie dough into golf ball sized balls, about 1.5 tablespoons each. Place the balls about 2 inches apart on the baking sheet and press a fork into each ball to flatten in a cross hatch pattern. Bake for 10-11 minutes or until lightly browned on the edges, the centers will look underdone. Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
• Store the cookies in an airtight container at room temperature for up to 1 week.

PUMPKIN BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cream brown sugar and butter together in a mixing bowl. Beat in oats, pumpkin butter, and egg.
• Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a separate bowl. Gradually add flour mixture to sugar mixture, alternating with milk. Mix until well blended. Stir in pecans and raisins.
• Drop cookie dough by teaspoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until set and golden, about 15 minutes. Transfer cookies to wire racks to cool.

PEANUT BUTTER PUMPKIN COOKIES

Steps:

• Heat oven to 350. Spray cookie sheets with cooking spray. Using electric mixer on medium speed, blend cookie dough, egg yolk and flour until well mixed.
• Pour sugar crystals into small bowl. Shape dough into 28 (1 inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using the tip of a teaspoon or cheese spreader, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
• Bake 9-11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Decorate with green frosting if desired.