Peanut Butter Pumpkin Cookies....trust me on this one.

I know, I know.  Peanut butter and PUMPKIN???  It's not a combination I would have thought of until recently...and y'all, I give a lot of thought to pumpkin flavored EVERYTHING.

You might have seen Jif Whips Peanut Butters in the store.  (My grocery store doesn't carry them, but Target does.)  They have a Pumpkin Pie Spice flavor and, oh man, it is good!  I've spread it on crackers, apples, and eaten it with a spoon.
(By the way, this post is NOT sponsored by Jif Whips, or, well, anyone except yours truly and my obsession all things pumpkin.)



Grab yourself two containers...one for snacking and one for baking these cookies.


One thing I love about these cookies is that they're simple.  No frosting, no sprinkles, no drizzle...just cookie.  They come together quickly and are the perfect peanut butter cookie for fall.

Peanut Butter Pumpkin Cookies

1 (15 oz.) container Jif Whips Pumpkin Pie Spice flavor
1 cup sugar
1 egg, lightly beaten with a fork
1/3 cup canned pumpkin puree
1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice

Preheat oven to 350.  Line cookie sheets with parchment.

Stir together the Jif Whips, sugar, egg, and pumpkin until well mixed.  Stir in the flour, baking soda, and spices until just combined.


Use a 2-tablespoon scoop to dollop the batter, 2" apart, onto the prepared sheets.  Dip the bottom of a juice glass into a bit of flour, then press the cookies into thick circles.

Bake for 15-18 minutes, or until done.  Cool on the sheet for 1 minutes, then remove to a cooling rack to cool completely.


Peanut Butter Pumpkin Cookies?  Try them; you just might like them!

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