Peanut Butter Pumpkin Raisin Cookies

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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.

Ingredients :
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

Directions:
1. Preheat oven to 350 degrees. Paper line with parchment paper a 1/2 sheet baking pan, set aside.

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2. In a large bowl mix pumpkin pie spice, salt, baking soda, oats, both flours.

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Mix well to blend all ingredients together.

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3.in a separate medium bowl place peanut butter, pumpkin, vanilla, & maple syrup.

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Mix to incorporate using spatula or large spoon.

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Add sugar and mix again until no sugar granules remain.

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4. Add wet ingredients into dry & mix together evenly.

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5. Add in raisins and fold in until evenly distributed throughout the batter.

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Batter should appear as picture displays below.

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Portion out 1 Tb spoon size cookies onto parchment lined pan.
Place 15 cookies on a pan spread evenly.

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Press cookies down with fork to flatten slightly.

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Place in oven at 350 for 14 minutes.

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Remove from pan right away or else the cookies will continue to bake. Place on wire rack to cool.

Enjoy!

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