I sent a dozen cookies each to Kate’s Ideas in Colorado, Sweet Lavender Bake Shop in California, and Susie Freaking Homemaker in Minnesota. In exchange, I received Chocolate Chip Peanut Butter Chip Cookies from Tanvi of The Hathi Cooks from Chicago, Venice Butter Cookies from Annalise of Completely Delicious from Salt Lake City and Cappuccino Chocolate Chip and Gingerbread Biscotti Deanna of Silly Goose Farm from New York. They were all very yummy!
Let’s just say this cookie swap really tested my patience, each day I would rush home from work to see if I had any packages at my door step and check the USPS tracking to see if my packages made it safely to their destinations.
A few weeks ago, I made Pumpkin Peanut Butter Cookies for my office Thanksgiving potluck. They were such a hit that everyone keeps asking for more! So I thought this would be a great recipe to share for the cookie swap.
Peanut butter is a shelf-stable Superfood with more than 30 vitamins and minerals, so a cookie with peanut butter will remain fresh after a few days in the mail and still taste great once it arrives! Pumpkin is a seasonal item that I love and can be found at every grocery store across the country. Pumpkin and peanut butter both work well together because the flavors complement each other well. So that how’s my cookie recipe evolved!
Many of you all are probably wondering how I managed to keep the cookies fresh in the mail. I individually wrapped each cookie and packed them layered in a cookie box. I then placed them in a big shipping box and surrounded the little box with tissue paper and bubble wrap to make sure it didn’t move during shipping.
Along with the cookies I also sent a red spatula, two houndstooth napkins, and recipe card to each blogger.
Pumpkin Peanut Butter Cookies
Recipe adapted from Smitten Kitchen
1/2 cup of canned pumpkin
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup low-fat creamy peanut butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon non-fat milk
1 teaspoon vanilla extract
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of pumpkin pie spice
How to Prepare
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt.
In a mixing bowl, beat the butter and the peanut butter together until fluffy on the lowest setting. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add pumpkin.
Stir in the flour mixture with a spoon slowly until completely mix together.
Using an ice cream scooper or a tablespoon, scoop out cookie dough onto parchment paper, leaving space between each cookie because they will expand. Now take a fork and lightly indent with a criss-cross pattern. Sprinkle sugar on top of the cookies before placing them into oven.
Bake the cookies in the oven for 10 to 12 minutes. Do not overbake. Cookies will appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
If you are interested in participating in next year’s cookie swap, please sign up here.