Peanut Butter Cookie Pumpkins

My husband begs me to make peanut butter cookies all the time and he was hoping I’d make some for our Halloween party.

I wanted the cookies to look festive for our pumpkin carving party, so I baked them in pumpkin-shaped silicone molds.

Make cookie dough.

1. Preheat oven to 350 degrees Fahrenheit.
2. Cream butter, brown sugar, granulated sugar, and peanut butter.
3. Add egg and stir to combine. Stir in the flour, baking soda, baking powder, and salt.

Fill pumpkin molds with cookie dough.

1. Pinch off 2 tablespoons of dough and mix in 2 1/2 teaspoons of cocoa powder until well blended.
2. Pinch off 1 1/2 tablespoons of dough and mix in the remaining 1/2 teaspoon of cocoa powder.
3. Pinch off tiny pieces of the dark dough and press it into the jack-o-lantern faces in the mold. You can be messy at first, then simply wipe over the features with your finger and remove any excess dough.
4. Pinch off 1/4 teaspoon pieces of the light brown dough and press it into the stem area.
5. Scoop out about 1 1/2 tablespoons of the peanut butter dough and press it into the mold, over the jack-o-lantern face.
6. Fill all 18 cavities in the three silicone molds.

Bake pumpkin cookies.

1. Bake for 14 minutes, turning them around after 10 minutes, just so they brown evenly.
2. Allow them to cool in the mold for ten minutes, then turn the mold upside down, tug on the mold around the cavities, and the cookies will fall out.
3. Allow the cookies to cool completely before serving.

Storing your Jack-O-Lantern cookies.

1. Store in an airtight container for up to a week. They do taste best if eaten within a few days but will still be fresh up to a week after baking.
2. Or, wrap them well and freeze them for up to 3 months.

Print

Peanut Butter Cookie Pumpkins

Prep Time

45 mins

Cook Time

14 mins

 

Bake peanut butter cookies in pumpkin-shaped silicone molds and decorate them using cookie dough colored with cocoa powder. Each pumpkin has a spooky Jack-O-Lantern face.

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter cookies, halloween, halloween cookies, peanut butter, pumpkin cookies

Servings: 18

Calories: 166 kcal

Author: Beth

Ingredients

• 1/2 cup butter softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1 egg
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons cocoa powder

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Cream butter, brown sugar, granulated sugar and peanut butter. Add egg and stir to combine.
3. Stir in the flour, baking soda, baking powder, and salt.
4. Pinch off 2 tablespoons of dough and mix in 2 1/2 teaspoons of cocoa powder until well blended.
5. Pinch off 1 1/2 tablespoons of dough and mix in the remaining 1/2 teaspoon of cocoa powder.

6. Pinch off tiny pieces of the dark dough and press it into the jack-o-lantern faces in the mold then wipe out excess so just the indentation is filled.

7. Pinch off 1/4 teaspoon pieces of the light brown dough and press it into the stem area.
8. Scoop out about 1 1/2 tablespoons of the peanut butter dough and press it into the mold, over the jack-o-lantern face.
9. Fill all 18 cavities in the three silicone molds.
10. Bake for 14 minutes until golden brown.
11. Allow them to cool in the mold for ten minutes before un-molding.
12. Allow them to cool completely.

Recipe Notes

Store these pumpkin-shaped cookies in an airtight container for up to a week or wrap well and freeze for up to 3 months. 

This recipe was originally published on October 29, 2014.

If you are hosting a pumpkin carving party or you just want to make some fun treats to share this Halloween be sure to check out these other recipes.