Fudge Striped Pumpkin Peanut Butter Cookies.
You know how there is just pumpkin stuff EVERYWHERE?
Well now it’s here too. Sorry if that’s not the answer you were looking for. But I will try to make it worth your while.
Oh and to be clear: peanut butter, pumpkin AND chocolate. That’s like a trifecta of heaven or something.
If peanut butter and pumpkin sounds like an odd combo, well… it sort of is. But all the way back in 2009 I frosted some pumpkin cupcakes with peanut butter icing on a whim and was hooked. And speaking of that, let’s talk about my breakfast that I’ve been eating every single morning because it is uh, amazing. Toast spread with peanut butter, then spread with pumpkin butter, then topped with blueberries – but blueberries that are frozen, and therefore microwaved – so they are soft and sort of juicy. Pretty hooked on it. No… really hooked on it. And that breakfast alone made me remember how much I enjoyed peanut butter and pumpkin together and asserted the fact that yes, I did need to make a peanut butter pumpkin cookie.
Plus, I was starvvvving. Starving I tell you. It was Friday afternoon, I hadn’t eaten in about eight hours (dumb dumb dumb), I was fully planning on eating some leftover salmon salad and THEN going to town on cookies but it didn’t really happen that way. Somehow the salad was like, totally MIA. Somehow I had cookies for lunch. And a snack. And, well… dinner.
Worth it people. So so so worth it. Especially because they contain pumpkin, which is seasonal and therefore means you should eat it every.chance.you.get. Pumpkin spice frappuccinos everyday? Do it. Pumpkin cake with brown butter glaze for dessert each week? Do it again. Fresh roasted pumpkin with cinnamon and honey and mascarpone just… because? Do it always.
After spending most of last year on a quest to create a CHEWY! pumpkin cookie instead of a cakey one, I sort of want to bang my head off the wall due to the fact that adding peanut butter to these lessened the cake factor by a great bit. These don’t spread very much (make sure your butters are cooled!), but also aren’t as cakey as the traditional pumpkin cookies. They have just enough spice that you get a bit of pumpkin flavor and a hint of peanut butter, and when drizzled (or let’s be frank – straight up DIPPED) in the chocolate ganache, they pack lots of fun flavor.
All this cookie business has me continuing my compilation of what I’m going to bake for the holidays, which I’ll end up sharing with you annoyingly soon as I tend to do every year. Like Christmas-trees-out-in-September too soon.
Okay, maybe not that soon, but soon. After all, I love that pumpkin is traditionally served at Thanksgiving but is still highly appropriate to toss inside your cookies for the holidays. That sounded… inappropriate. But let’s not even talk about it. Yet.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 6 tablespoons unsalted butter, melted and cooled
- 6 tablespoons creamy peanut butter, melted and cooled
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin puree, use pumpkin BUTTER for a chewier cookie!
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 3-4 ounces milk chocolate chips
- 2 1/2 tablespoons heavy cream
- Melt the peanut butter and butter first so it has time to cool – I melted them together, microwaving for about 30 seconds, stirring, and then 30 seconds more, stirring again until melted. Set aside until cool.
- Combine flour, baking soda, pumpkin spice and salt in a bowl and whisk well to combine. Set aside.
- In a large bowl, whisk together butter, peanut butter and sugars until smooth. Add in pumpkin and egg, mixing again until combined, then stir in vanilla extract. Using a large spoon, gradually add dry ingredients to the wet, stirring well and using your hands if needed to bring the dough together (I do this!). Just keep mixing – it will come together! Once the dough is combined, I stick it in the fridge for 15-20 minutes.
- After sticking it in the fridge, preheat oven to 350 degrees F.
- Roll the dough into balls that are slightly smaller than 1 inch in size. Place on a baking sheet about 2 inches apart, baking for 8-10 minutes. Remove and let cool completely.
- To make fudge strips, heat heavy cream until warm. Pour it over the chocolate chips in a bowl and mix until a ganache forms, stirring constantly for 2-3 minutes or until smooth. Place cookies on parchment or wax paper and drizzle chocolate over top. Let cookies sit for 30 minutes for chocolate to firm up.
You could also totally cover the cookie in the fudge. Just an idea.
[This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!]