We can just call these Thanksgiving Cookies.  In the spirit of America’s inclination to put pumpkin into everything the second that the leaves start to turn.

I have to say…aside from the shot of pumpkin flavoring that I ask for in my black coffee (which I am currently obssessed with doing right now…like, I am doingthiseverydaypleasehelpme). 

Anyways… besides that, I am honestly getting tired of all the pumpkin talk.

     

I mean, we get it. Fall is a time for pumpkin-flavored things.  It’s not even that good.

Ahhh. there. I said it.    

BUT I BAKE WITH IT ANYWAYS.  I mean, a little never hurts.

Sooooo, these are Pumpkin Peanut Butter Cookies.

Ever heard of such a thing?   Well now you have!

       

I saw these cookies on the blog Howsweeteats.com (no surprise), but her recipe had a milk chocolate ganache on top instead of milk chocolate chips.  But, since I was packaging these up and sending them off, I decided to put milk chocolate chips inside the cookies and not drizzled on top.

So, in the spirit of PUMPKIN SEASON… I share this with you. 

Pumpkin Peanut Butter Cookies with Milk Chocolate Chips

(recipe adapted from Howsweeteats.com)

• 2 ½ cups whole wheat pastry flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon pumpkin pie spice
• 6 tablespoons unsalted butter, melted and cooled
• 6 tablespoons creamy peanut butter, melted and cooled
• 1 cup brown sugar
• ½ cup granulated sugar
• 1/3 cup pumpkin puree  (canned pure pumpkin)
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ½ cups milk chocolate chips

Directions:

- Melt the peanut butter and butter, microwaving for about 30 seconds or more, stirring until all melted and combined. Let cool slightly

- Whisk flour, baking soda, pumpkin spice and salt in a bowl. Set aside.

- In a large bowl, whisk together butter/peanut butter mixture and sugars until smooth.  Add in pumpkin and egg, mixing again until combined, then stir in vanilla extract.

-Gradually add dry ingredients to the wet, stirring unitl it finally comes together. Add in the chocolate chips.  you can then stick it in the fridge for 15-20 minutes. 

- Preheat oven to 350 degrees F.

- Use a cookie scoop and place dough on a baking sheet, baking for 8-10 minutes. Remove and let cool completely.