With all the October rain we have had it’s been nearly impossible to hit our favorite pumpkin patch this season. So, I decided to bring the pumpkin patch home and create adorable and irresistible Peanut Butter Maple Cookies~ pumpkin patch style. When I was a kid I used to eat peanut butter and maple syrup sandwiches so the flavor combination is favorable to me and one I have always enjoyed together. Peanut Butter Maple Cookies are chewy and soft and hold their shape due to the extra flour added to the batter. The sweet little indentations that mimic a real pumpkin are a clever little trick I used with a toothpick (tutorial below) and is super easy to use on fondant as well if you are decorating a Fall cake. For the stem, all you need are pretzel sticks which make these cute little pumpkin cookies totally adorable. Finish them off by piping green buttercream leaves and not only does this add an extra layer of sweetness but it also makes them picture perfect.
When making your indentations on your cookie dough, hold your toothpick straight against the ball of dough and ever so lightly, press in and up all around. Handling the dough as little as possible is the best way to do this so be sure each ball of dough is already placed on the cookie sheet for baking before using the toothpick.
Tip: Move your toothpick around the ball of dough and not moving the dough around the toothpick. The less you touch the tough, the better the indentations will look.
Choosing a pumpkin at the patch is much more difficult than choosing a pumpkin patch cookie to eat. They are all equally yummy!
For this recipe, you will be using Wilton Decorating bags and a leaf tip. For proper usage and preparing your bag for icing, go HERE for a complete tutorial.
Materials needed to make buttercream leaf.
These materials are found at most craft stores, online or where cake decorating supplies are sold in your area.
Peanut Butter Maple Cookies
- 1/4 cup butter
- 1/4 cup crisco
- 1/2 cup peanut butter
- 1/4 maple syrup
- 1/2 cup granulated sugar
- 1/2 cup Brown Sugar
- 1 egg
- 3 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 can of vanilla frosting (betty crocker vanilla)
- green food coloring (leaf green, wilton)
- pretzel sticks
- Mix sugars, butter, shortening, peanut butter, maple syrup and egg. Stir in remaining ingredients. Refridgerate for one hour or longer. Dough needs to be firm and well chilled.
- Heat oven to 375. Using a medium to large cookie scoop, scoop dough and place onto cookie sheet lined with parchment paper. Space 1 inch apart. Roll each ball of dough in the palm of your hand to smooth and make completely round. Roll in granulated sugar and place back onto cookie sheet. using a toothpick, make indentations around the ball of dough to resemble a pumpkin (refer to tutorial in post for pics). Break apart one pretzel stick and insert end of broken piece into middle of pumpkin.
- Bake for 9 minutes.
- Remove baked cookies from cookie sheet onto cookie rack until cooled.
- Once cooled prepare your frosting by mixing in food coloring to desired green shade. Scoop icing into piping bag fitted with coupler and leaf tip. Make two leaves on either side of pretzel stick stem.
- Store in container fitted with lid for up to 1 week.
- All materials used for this cookie are made by Wilton.