I’ve been wanting to make a cookie with pumpkin purée and peanut butter for a while now. These are two of my favorite ingredients. I love peanut butter so much that I actually had a patient one time ask me if I worked for a peanut butter company (yes I recommend it that much). Not to mention pumpkins are in season and bountiful this time of year. This is a perfect fall cookie! Plus an added bonus this recipe is a quick and easy! Not to mention a good idea for a lunch box cookie for children and husbands.
This recipe yields 30 cookies.
1/2 cup ap flour
1/2 whole wheat flour
2/3 cup old fashion oats (not quick oats)
1 tsp pumpkin pie spice
1/2 kosher salt
1/2 tsp baking soda
1 Tb pure maple syrup
1/2 cup peanut butter or any nut butter
2/3 cup raw sugar
2/3 cup 100% pumpkin purée
1/2 cup raisins or (craisins would work well)
1 tsp pure vanilla
1. Preheat oven to 350 degrees. Paper line with parchment paper a 1/2 sheet baking pan, set aside.
2. In a large bowl mix pumpkin pie spice, salt, baking soda, oats, both flours.
Mix well to blend all ingredients together.
3.in a separate medium bowl place peanut butter, pumpkin, vanilla, & maple syrup.
Mix to incorporate using spatula or large spoon.
Add sugar and mix again until no sugar granules remain.
4. Add wet ingredients into dry & mix together evenly.
5. Add in raisins and fold in until evenly distributed throughout the batter.
Batter should appear as picture displays below.
Portion out 1 Tb spoon size cookies onto parchment lined pan.
Place 15 cookies on a pan spread evenly.
Press cookies down with fork to flatten slightly.
Place in oven at 350 for 14 minutes.
Remove from pan right away or else the cookies will continue to bake. Place on wire rack to cool.