Go Back
As the leaves change color and the air turns crisp, pumpkin-flavored treats become a staple of fall baking. The warm, comforting aroma of pumpkin spice wafting through the kitchen is hard to resist, inviting everyone to indulge in seasonal delights. Among these, Pumpkin Patch Bliss Cookies stand out as a delightful, easy-to-make recipe that captures the essence of autumn.

Fall-Infused Pumpkin Peanut Butter Cookies

Indulge in the cozy flavors of fall with these Pumpkin Patch Bliss Cookies! This easy weeknight recipe combines rich pumpkin purée and creamy peanut butter for a comforting treat thats perfect for Halloween gatherings or Thanksgiving dessert. With warm spices like cinnamon and nutmeg, theyre sure to evoke the essence of the season. Bake a batch tonight and savor the delightful aroma that will fill your home. Save this for later!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

1/2 cup creamy peanut butter

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chocolate chips or chopped peanuts (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, creamy peanut butter, brown sugar, granulated sugar, egg, and vanilla extract. Use a whisk or electric mixer to blend them until the mixture is smooth and well combined.

      Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

        Add Optional Ingredients: If you’re using chocolate chips or chopped peanuts, fold them into the cookie dough at this point, ensuring they are evenly distributed.

          Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

            Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look slightly underbaked in the center; they will continue to firm up as they cool.

              Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                Serve and Enjoy: Once cooled, enjoy these cookies with a glass of milk or your favorite fall beverage. Store any leftovers in an airtight container for up to a week.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies