Description
These Peanut Butter Candy Pumpkin Blossoms are delightful fall cookies featuring a soft peanut butter base topped with colorful sanding sugar and a classic mellowcreme candy pumpkin. Perfect for Halloween or autumn celebrations, these treats combine the rich flavor of peanut butter with a fun seasonal candy centerpiece.
Ingredients
Scale
Dry Ingredients
- 1 and ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Toppings
- orange and yellow sanding sugar
- 48 mellowcreme candy pumpkins
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar on medium speed until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture, blending until fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to form a cohesive dough.
- Scoop and Roll Dough: Use a #60 disher or scoop dough into 1-inch rounds. Roll each dough ball in a mixture of orange and yellow sanding sugar for a festive look. Place the sugared dough balls about 2 inches apart on a silicone baking mat or an ungreased baking sheet.
- Bake Cookies: Bake for 8-10 minutes until the edges are barely golden. Do not overbake—the centers will appear soft but will set upon cooling.
- Add Candy Pumpkins: Immediately after removing the cookies from the oven, press one mellowcreme candy pumpkin into the center top of each warm cookie to create the signature blossom appearance.
- Cool and Serve: Transfer the cookies to a wire rack to cool completely. Once cooled, these Peanut Butter Candy Pumpkin Blossoms are ready to enjoy!
Notes
- Store Peanut Butter Candy Pumpkin Blossoms in an airtight container to keep them fresh for up to 3 days.
- For uniform cookie sizes, using a #60 disher or cookie scoop is recommended.
- Ensure the butter is softened to room temperature for easier mixing and better texture.
- Do not overbake cookies; they should remain slightly soft to maintain a chewy texture after cooling.
- These cookies can be made a day ahead and decorated just before serving to keep candy pumpkins intact.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
