Peanut Butter Pumpkin Cookies Recipe

May the respite of cool weather reach us this month! October brings the first crisp, cool nights to Phoenix – a taste of the next glorious six months. In celebration of the ability to return outside for meals on the patio, a collection of fall-inspired recipes:


  • 2 cups sifted flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoons ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups light brown sugar
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 1 cup chunky peanut butter
  • 1 cup canned pumpkin puree

Heat oven to 325 degrees. Combine dry ingredients – flour, baking powder, baking soda and spices. Set aside. In another bowl, combine eggs and sugar – whisking together until smooth. Add all other wet ingredients: vanilla, pumpkin, peanut butter and oil. Slowly add dry ingredients to wet, mixing thoroughly. using an ice cream scoop for consistency, dollop batter on greased baking sheets. bake for 15 minutes. Cool on baking racks.