Peanut Butter Chip Pumpkin Cookies
This recipe is from an old Hershey’s cookbook that Executive Director Kelley had lying around the house. The peanut butter chips are a surprising delicious pairing with pumpkin but can be substituted for chocolate chips for allergies or personal preferences.
Culikid loves baking as a great way to get kids of all abilities involved in cooking. Baking prep usually uses no knives or heat and the end result will satisfy a sweet tooth. Mixing the dough can be sensory play and it’s okay to get messy, which feels like an extra treat.
Peanut Butter Chip Pumpkin Cookies
Ingredients
1 stick butter, softened
1 cup packed light brown sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
2 cups all-purpose flour
½ tablespoon baking powder
½ tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon nutmeg
½ teaspoon salt
1 cup Reese’s Peanut Butter Chips
Directions
Cream butter or margarine and brown sugar in large mixer bowl until light and fluffy. Add eggs, pumpkin, and vanilla; beat well.
In a separate bowl, combine flour, baking powder, cinnamon, baking soda, and nutmeg; gradually add to pumpkin mixture. Beat well. Stir in peanut butter chips. Drop by teaspoonfuls onto a greased cookies sheet.
Bake at 375 degrees for 8 to 10 minutes or until lightly browned on the bottom. Remove from cookie sheet; cool on wire rack.
Makes about 40 small cookies.
