Chewy Pumpkin Peanut Butter Cookies


Yup, more pumpkin from me today.  I can’t help myself, I want to make all the pumpkin things all the live long year, buuutttt, it’s only appropriate in the fall.  So, sorry, but it’s pumpkin cookies today!

Actually, pumpkin cookies are maybe the one thing made with pumpkin that I generally don’t care for.  They’re always cakey, too soft, and just not cookies in my opinion.  I’ve never liked ultra soft cookies.  I can never figure out a good way of storing them.  They all stick together, and they just aren’t real cookies.  So if you (unlike me!) like really soft cookies, these will not make you happy.

Because, amazingly, these chewy pumpkin peanut butter cookies are NOT cakey.  Not in the slightest.  They’re a teensy tiny bit softer than regular peanut butter cookies (I made both to compare, and also cause I’m married to someone that doesn’t like pumpkin.  I know, so strange.  I don’t understand him at all.), but hardly enough to even notice the difference.

Chewy Pumpkin Peanut Butter Cookies - Bake.Eat.Repeat.

These cookies are actually chewy.  I was actually a little shocked when the turned out the way I was hoping they would.  And when it turned out that pumpkin and peanut butter actually tasted good together.  I wasn’t entirely sure that they would.  But I loved these, even though not everyone here did!  So, you need to like pumpkin to enjoy these apparently.

The trick to a non-cakey pumpkin cookie was discovered by Sally over at Sally’s Baking Addiction.  She found out that if you take the eggs out of cookies, the pumpkin acts like eggs to add moisture and they end up less cakey then if you have eggs AND pumpkin.  Brilliant.

So I made her pumpkin chocolate chip cookies first to see how I liked them, and they were definitely less cakey than any other pumpkin cookie I had ever had, although still a fairly soft cookie.  But, they were so much better, that I decided to try pumpkin peanut butter and see if the slightly different texture of a peanut butter cookie would make for even less cakey pumpkin cookies.  Amazingly, it actually worked out that way!  So exciting when experiments work out!

Try these, they were really good cookies.  Lightly spiced, chewy pumpkin peanut butter cookies.  Oh, and if you like to add chocolate to everything like I do, add some chocolate chips too.  I added them to half and those were amazing too!Chewy Pumpkin Peanut Butter Cookies - Bake.Eat.Repeat.

Chewy Pumpkin Peanut Butter Cookies
Yield: about 36 cookies
Note: This dough does need to be refrigerated before baking or the cookies will spread way too much.
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ¾ cup brown sugar, lightly packed
  • ½ cup pumpkin puree
  • 2 teaspoons vanilla
  • 1 cup creamy peanut butter
  • 3 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 tablespoon cinnamon
  • ¾ cup semi-sweet chocolate chips (optional)
  1. 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 vanilla and peanut butter. Mix until well combined.
  2. 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 3 hours or up to 2 days.
  3. Preheat the oven to 350 degrees F. Line your baking sheet with parchment paper or a silicone baking mat.
  4. 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 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.
  5. Store the cookies in an airtight container at room temperature for up to 1 week.
Source: Adapted from Sally’s Baking Addiction.

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    • stacey says

      Thanks Manali! I love all things pumpkin this time of year too. Actually all year long, pumpkin is good always! :)

    • stacey says

      Thanks Gayle! I was actually really surprised that pumpkin and peanut butter worked together, but I googled it after and apparently it’s not an unusual combination. I guess pumpkin works with anything! Have a great weekend!

  1. says

    CHEWY pumpkin cookies? Color me impressed! Those are sooo hard to accomplish! And PB is my favorite food on the planet, so I’m all in with these. They look great! Thanks for sharing the recipe. :) Have a wonderful weekend, Stacey!!

    • stacey says

      I know, I was so happy these worked out the way I was hoping! Thanks Sarah, hope you have a great weekend too!

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