Peanut Butter Pumpkin Pretzel Cookies

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 I told you in my last post that I am not crazy about pumpkin, but this season's goal is to create recipes to change that.
So far I am 2 for 2.

One of pumpkin's best qualities is it's ability to make cookies ridiculously moist. If you like soft, chewy cookies you are going to love these!
I paired the pumpkin with peanut butter here. You might think that sounds funny. My thinking was, since I don't love pumpkin but I really really love peanut butter, then this could be a good way for me to trick my taste buds into falling in love with pumpkin.
It totally worked. Both are strong flavors and they pair really well together. One doesn't over power the other. I threw in chocolate chips and my new fave - pretzel M&M's, and the outcome is a moist, chewy, salty and sweet cookie perfect for fall!



Peanut Butter Pumpkin Pretzel Cookies
by: Back For Seconds

• 1/2 c softened butter
• 1/2 c peanut butter
• 3/4 c pumpkin puree
• 1/2 c sugar
• 1 c brown sugar
• 1 egg
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1 tsp vanilla
• 1 tsp baking soda
• 2 cups flour
• 3/4 cup chocolate chips
• 1 1/2 cups pretzel M&M's

Preheat oven to 350*

In a large mixing bowl cream butter, peanut butter, and sugars. Add pumpkin and mix well. Beat in cinnamon, salt, vanilla, and egg. Gently mix in flour and baking soda just until incorporated.  Stir in chocolate chips and M&M's.

Drop by spoonfuls on ungreased baking sheets 2" apart. Bake 7-8 minutes. Cool on wire racks and store in an airtight container. These freeze really well too!

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