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Peanut Butter Pumpkin Blossoms from The Food Charlatan

Peanut Butter Pumpkin Blossoms

Peanut butter decadence with a hint of pumpkin spice! These cookies are a twist on the classic blossom. Pumpkin replaces the egg but doesn't overwhelm the flavor. Perfect for Halloween potlucks or Christmas plates! Their wee size also makes it easy to throw down a dozen before you even know what's happened...beware.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 15 minutes
Total Time 33 minutes
Servings 55 Servings
Calories 103kcal
Author Karen


  • 1/2 cup butter 1 stick, softened
  • 1 cup + 2 tablespoons, peanut butter
  • 1/4 cup white sugar
  • 3/4 cup brown sugar packed
  • 6 tablespoons pumpkin canned, not pumpkin pie filling*
  • 1 tablespoon vanilla extract
  • 1 & 1/3 cups all-purpose flour spooned and leveled
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup white sugar for rolling dough balls, you may need more or less
  • 55-60 chocolate kisses


  • In a stand mixer or large bowl, beat the butter until it is smooth.
  • Add the peanut butter, 1/4 cup white sugar, and brown sugar. Beat well, scraping sides.
  • Add the pumpkin and vanilla. Beat.
  • Add the flour but don't mix it in. Use a small spoon to stir the baking powder, salt, and pumpkin pie spice into the flour.
  • Beat the flour into the dough until just combined, scraping sides and bottom of bowl.
  • Cover the bowl and freeze for 15 minutes (or refrigerate for 30 minutes).
  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpats.
  • Shape the dough into 1 inch balls. Remember, 1 inch is not very big! I actually measured my first one so that I could get a feel for it.
  • Add 3/4 cup sugar to a bowl or plate. Roll the balls in the sugar.
  • Place the shaped dough onto the prepared baking sheets, about 1 and 1/2 inches apart. If your oven is not ready, stick the pan in the fridge or freezer. (If there is any time lapse at all while you are shaping the dough, try to remember to chill the dough. It's delicate and needs to go into the oven cold.)
  • Bake at 350 for 8-10 minutes, or until the edge feels set when you touch it. Don't over bake! Unwrap kisses while the cookies bake.
  • Take the cookies out and immediately push 1 kiss into each cookie. You have to do it right away so that the kiss melts a little bit, that way they will stick to the cookie as they cool. Leave the cookies on the hot pan for at least 5 minutes so they have time to set up.
  • Let cool on a wire rack.
  • This recipe makes about 55-60 cookies. Don't eat them all at once!


*If you don't feel like busting out a can of pumpkin, you can substitute 1 egg. Don't skip the pumpkin pie spice though!
Source: This recipe is only slightly adapted from The Best Peanut Butter Cookies, (believe it guys) which I originally found on The Girl Who Ate Everything, who got it from Boys Ahoy, who got it from Baking Blonde, who spent years testing it, and if I may say so, NAILED IT.


Serving: 1cookie | Calories: 103kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 58mg | Potassium: 44mg | Fiber: 1g | Sugar: 10g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg