When it comes to making weird food combinations that don’t seem like they should go together but they totally do, my husband is the champion. When he’s all wide-eyed and excited, telling me all about a dish he wants to make, I smile and nod like a good wife but on the inside I’m thinking of all the ways I can say “this is terrible” without hurting his feelings.

And you know what? There has only been one really big miss that involved mushrooms and cranberries. We don’t talk about it, but it was pretty bad.

Otherwise, it’s been an interesting culinary journey.

For a few weeks I had an idea in mind, a way to use up a giant blue pumpkin that required me to come up with eighty million different pumpkin recipes. Pumpkin and peanut butter. Sounds gross, right? That’s what I thought at first glance.

But then I was at Lidl and I found pumpkin peanut butter and I was like, holy crapola this means I have to make it, right? So, I did. I made it.

It was a fairly easy vegan cookie recipe, especially if you’ve ever made vegan peanut butter cookies before. The addition of pumpkin in the peanut butter was wholly unnecessary because I had a lot of pumpkin to use, which is what contributed the pumpkin-y flavor. They were buttery and moist and absolutely delicious.

So enjoy your favorite vegan cookies but with a fall twist!

Kitchen Tools:

*Hand mixer
*Cookie scoop
*Mixing bowl
*Silicon baking mat

Ingredients:

*Peanut butter
*Pumpkin puree
*Vegan butter
*Brown sugar
*Vanilla extract
*Flour
*Baking soda
*Baking powder
*Salt
*Cinnamon, nutmeg, ginger, cloves & allspice

Instruction:

*Preheat oven to 350F/190C

*In a large mixing bowl, mix together brown sugar, peanut butter and butter until smooth and fluffy.

*Mix in pumpkin puree until well blended.

*In a separate bowl, mix together the remaining dry ingredients and then mix (by hand) into the wet mixture until blended.

*Be sure to scrape down the sides of the bowl and mix again.

*Eyeball it or use a 1/4 cup scoop to grab the vegan cookie dough. Roll it into a ball and then flatten it on the baking mat/parchment paper. Use a fork to make the well-known crisscross pattern if desired.

*Bake for 10 to 12 minutes until golden brown and soft.

*Let your vegan peanut butter pumpkin cookies cool for 10 minutes and transfer to another dish.

**Enjoy a cookie or two!**

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