Little, itty bitty bite-sized morsels of peanut butter, pumpkin, and a little driz of chocolate ganache.
Bite-sized is always the best.
Fudge-Striped Peanut Butter Pumpkin Bites
Adapted from How Sweet Eats
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
6 tablespoons unsalted butter, melted and cooled
6 tablespoons creamy peanut butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup raw sugar
1/3 cup pumpkin puree
1 large egg, at room temperature
2 teaspoons vanilla extract
3 ounces dark chocolate chips
3-4 tablespoons heavy cream
Melt peanut butter and butter in a large microwaveable safe bowl, at 30 second intervals (stir in between) until melted. Yum.
In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice until nice and combined.
To the butters, add the LOOSELY measured brown sugar (NOT packed… woops), raw sugar and combine. Next add the pumpkin puree, and egg and mix. Stir in the vanilla.
Add the dry to the wet slowly, about 1/2-1 cup of dry at a time. It’ll get super thick (and delicious).
Chill 15-20 minutes.
Preheat oven to 350°F. On a parchment-paper lined baking sheet, shape small amounts of dough into a ball and place about an inch apart (small amount = about half a tablespoon).
Bake about 8-12 minutes. (I accidentally used tightly packed brown sugar, so I added more pumpkin to even it out, which resulted in a longer baking time). Once golden brown on the bottom, remove and let cool completely.
Next, heat up the cream until it’s bubbling and steaming. Pour over chocolate chips and stir well until smooth and combined.
Drizzle or dip the cookies into the ganache. To drizzle, you may need to add more cream.
Let sit for about 30-60 minutes, so chocolate may set.
Yes, I trudged out into the snow to take these. Might I say, snow is not a bad backdrop! So much white light reflecting… All right, back to business.
These little pillow-like-in-texture cookies are so delectable.
Delicious, with or without chocolate (but who doesn’t like chocolate? …except my brother). I used all-purpose flour to please the palates of those unused to the healthier, heartier taste of whole wheat flour (and to appease the throat of my bro, who says it gets itchy when he eats whole wheat… sadly) but these would definitely work with whole wheat pastry flour. They are perfect for parties (the inspiration to make them in the first place) and are just … pretty. They get a delicious crust on the bottom and are just … mmm. So good. Honestly, I couldn’t taste the pumpkin, though… Sadly. I wonder if my pumpkin pie spice needs re-filling. Pumpkin-flavor or not, these little guys were delicious.