It’s that time of year when store aisles become full of irresistible seasonal candy — and Reese’s pumpkins are my weakness. No matter the holiday, I give in to holiday Reese’s: pumpkins, eggs, whatever’s on sale. I promise this isn’t sponsored — just a very honest confession from a baker who can’t resist peanut butter cups. If Reese’s ever wanted to send free samples, I wouldn’t complain.
These Reese’s Pumpkin Peanut Butter Cookies start with a soft peanut butter cookie dough that I love using for many of my recipes. Once the cookies come out of the oven, press a Reese’s pumpkin into the center of each warm cookie while they remain on the hot baking sheet. Wait about 3–5 minutes for the chocolate to soften slightly, then add two candy eyeballs and a sliver of white chocolate chip to form a little mouth. The residual heat helps the pumpkin exterior melt just enough for the decorations to stick.
To prevent the cookies from tearing, either leave them to cool completely on the baking sheet (you can pop the tray into the fridge to speed the process) or carefully transfer them after the candy has set. Warm cookies are soft and delicate, so handle gently — and if one breaks, well, broken cookies taste great too.
Candy eyeballs make everything cuter — and these cookies are no exception. They’re a fun, kid-friendly Halloween activity and perfect for parties or bake sales.
Reese’s Pumpkin Peanut Butter Cookies
18 cookies
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Ingredients
- ½ cup unsalted butter, slightly softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups all purpose flour
Topping:
- Reese’s Peanut Butter Pumpkins
- Candy eyes
- White chocolate chips, cut in half for the mouth
⭐️ Before you begin! If you make this, please consider leaving a review and rating to let me know how you liked it — it really helps this small blog continue to share recipes.
Instructions
- In a large mixing bowl, cream together softened ½ cup unsalted butter (1 stick), ¾ cup light brown sugar, ¼ cup granulated sugar, and ½ cup creamy peanut butter with an electric mixer for 30 seconds. Add 1 large egg and stir until combined.
- On low speed, add 1 teaspoon vanilla extract and ¼ teaspoon salt. Add ½ teaspoon baking soda and stir briefly. Slowly add 1 ½ cups all purpose flour and mix until the dough is combined.
- Scoop and roll dough into 2-tablespoon-sized balls. Place on a parchment-lined baking sheet and lightly flatten the tops so they form thick discs. This helps them bake evenly.
- Bake at 350°F (175°C) for 8–10 minutes.
- Immediately after removing from the oven, press a Reese’s pumpkin into the center of each cookie while they are still on the baking sheet. Wait 3–5 minutes for the chocolate to soften, then press two candy eyeballs and half of a white chocolate chip to create a mouth. Allow cookies to cool on the baking sheet for 5–10 minutes before moving. To fully set the chocolate, refrigerate for 15–30 minutes.
Nutrition
Carbohydrates: 29 g,
Protein: 2 g,
Fat: 12 g,
Saturated Fat: 7 g,
Cholesterol: 21 mg,
Sodium: 53 mg,
Fiber: 1 g,
Sugar: 19 g
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There you have it. With only a week until Halloween and clearance candy right after, now is a great time to bake these. I may have already bought too many Reese’s pumpkins this season, but that just means more cookies to share (or to keep, if no one’s looking).