Why add pumpkin to a perfectly good cookie recipe? Because 'tis the season.
I have to say, I'm a peanut butter cookie nut and somewhat of a purist, but I'm really digging the addition of pumpkin to these cookies.
Heating the pumpkin puree to lower the moisture content makes these cookies work as cookies; they're soft but don't have a cakey consistency. The bottoms and tops crisp up like cookies should, and they hold their shape. The chocolate just adds joy to an already delightful cookie.
Peanut butter (pumpkin choco-chip) cookies
1 c. peanut butter
1/2 c. brown sugar, loosely packed
1 egg
1/4 c. pumpkin puree, heated 1 min in the microwave and cooled
1/4 c. GF Flour mix
1/4 c. almond flour
1/4 t. baking soda
1/4 t. baking powder
1/4 t. salt
1/2 t. pumpkin pie spice*
1/4 c. mini chocolate chips
Preheat: Oven to 350 degrees.
Mix: Peanut butter and brown sugar.
Mix in: Egg and pumpkin.
Mix in: The rest of the ingredients.
Form little cookie dough balls and place on a greased cookie sheet. Smash slightly with a fork.The dough will be really soft and a little oily at this point because it's mostly peanut butter, but don't despair!
Bake for 8-10 minutes. Transfer to a cooking rack and try not to eat a million of them!
1 t. ground cinnamon
1 t. ground ginger
1/4 t.ground nutmeg
1/4 t. ground cloves
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