Best 7 Pumpkin Pecan Peanut Butter Cookie Cups Recipes

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Calling all pumpkin, pecan, and peanut butter enthusiasts! This article will guide you on a culinary adventure to create the ultimate Pumpkin Pecan Peanut Butter Cookie Cups. These delectable treats are a symphony of flavors, combining the warm, cozy taste of pumpkin, the nutty sweetness of pecans, and the rich, creamy goodness of peanut butter. Get ready to indulge in a delightful journey as we explore the best recipe for these irresistible cookie cups, ensuring each bite takes you to flavor paradise.

Here are our top 7 tried and tested recipes!

PUMPKIN PEANUT BUTTER COOKIES



Pumpkin Peanut Butter Cookies image

These pumpkin peanut butter cookies are soft and chewy with lots of cinnamon flavour. They make the perfect treat for enjoying pumpkin flavour in the fall!

Provided by Bake.Eat.Repeat.

Categories     Cookies & Bars

Time 1h25m

Number Of Ingredients 10

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
6 tablespoons brown sugar
1/4 cup pumpkin puree
1/2 cup creamy peanut butter
1 1/2 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 tablespoon cinnamon

Steps:

  • In a stand mixer or large bowl with a hand mixer, cream together the butter, granulated sugar and brown sugar until smooth. Add the pumpkin puree and mix again until smooth. Scrape down the sides of the bowl, and add the peanut butter. Mix until well combined.
  • In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add this mixture to the wet ingredients and mix on low speed until well combined. Add the chocolate chips, if using, and mix until evenly distributed. Cover the dough and refrigerate for at least one hour.
  • Preheat the oven to 350 degrees F. Line your baking sheet with parchment paper or a silicone baking mat.
  • Roll the cookie dough into golf ball sized balls, about 1.5 tablespoons each. Place the balls about 2 inches apart on the baking sheet and press a fork into each ball to flatten in a cross hatch pattern. Bake for 10-11 minutes or until lightly browned on the edges, the centers will look underdone. Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 1 week.

PUMPKIN PECAN PEANUT BUTTER COOKIE CUPS



Pumpkin Pecan Peanut Butter Cookie Cups image

Put a fall twist on peanut butter cookie cups with Betty Crocker™ pumpkin spice cookie mix!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 36

Number Of Ingredients 5

1 pouch Betty Crocker™ pumpkin spice cookie mix
1/2 cup butter, softened
1 egg
36 unwrapped Reese's peanut butter cups miniatures
36 pecan halves

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat cookie mix, butter and egg with spoon or electric mixer on medium speed until blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball in each of 36 ungreased mini muffin cups.
  • Bake 10 to 12 minutes or until golden brown around edges. Immediately place 1 candy in center of each cookie. Cool 10 minutes; remove to cooling rack. Press pecan half onto top of each candy. Cool completely, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 120 mg, Sugar 10 g, TransFat 0 g

DELICIOUS PUMPKIN-PECAN COOKIES



Delicious Pumpkin-Pecan Cookies image

A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!

Provided by AdrienMarie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 24

Number Of Ingredients 16

1 cup pumpkin puree
1 cup firmly packed brown sugar
1 cup white sugar
¾ cup butter
3 eggs
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
3 ½ cups all-purpose flour
3 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
2 cups powdered sugar
3 tablespoons milk
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
  • Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
  • Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
  • Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
  • Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 43.9 g, Cholesterol 40 mg, Fat 10.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 175.2 mg, Sugar 28.3 g

PUMPKIN PIE CUPS



Pumpkin Pie Cups image

Around our house, we get tired of the same thing several days after Thanksgiving is over. Wanting to try something different, my mom and I created these cute, bitesize desserts. -Amy Lee, Bonne Terre, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 6

1 package (12 ounces) dark chocolate chips
4 teaspoons shortening or coconut oil
2 packages (8 ounces each ) cream cheese, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 prepared 9-in. pumpkin pie

Steps:

  • In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 2-in. foil muffin liners with a thin layer of melted chocolate, leaving a 1/8 inch rim unpainted at the top. Refrigerate for 15 minutes or until firm. Repeat layers 3 times., Meanwhile, in a food processor, puree the pie. Add the cream cheese, sugar and brown sugar and pulse until light and fluffy. , Spoon or pipe pumpkin mixture into chocolate shells. Chill until serving.

Nutrition Facts : Calories 390 calories, Fat 24g fat (15g saturated fat), Cholesterol 70mg cholesterol, Sodium 267mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN-PECAN SPICE COOKIES



Pumpkin-Pecan Spice Cookies image

It's not fall until you've made a batch of your favorite pumpkin cookies! These from-scratch cookies have all the delicious warming spices of pumpkin pie with the addition of pecans-talk about fall forward! If their pillow-y, soft texture isn't enough to win you over, then the gentle drizzle of white chocolate on top will certainly do the trick. This recipe yields 42 servings, so you'll have enough of these pumpkin-pecan spice cookies to share with your whole neighborhood!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 42

Number Of Ingredients 17

1 1/2 cups packed light brown sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 cup canned pumpkin (not pumpkin pie mix)
3 teaspoons vanilla
2 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch ground cardamom
1 1/3 cups finely chopped pecans
1/2 cup white vanilla baking chips
4 oz vanilla-flavored candy coating (almond bark), chopped

Steps:

  • Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
  • In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
  • Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
  • Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g

BUTTER PECAN PUMPKIN COOKIES



Butter Pecan Pumpkin Cookies image

Provided by Six Sisters Stuff

Number Of Ingredients 4

1 box butter pecan cake mix
1 15 oz can pumpkin puree
1/2 cup of milk chocolate chips
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Mix all four ingredients together, roll into small balls and place on cookie sheet. Bake for 10-12 minutes (depending on how small or large you make your cookies).
  • Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).
  • Makes about 24 cookies

PUMPKIN PECAN WHITE CHOCOLATE COOKIES



Pumpkin Pecan White Chocolate Cookies image

Soft, cake-like pumpkin cookies with pecans and white chocolate chips.

Provided by Alicia Van Couvering

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 36

Number Of Ingredients 10

2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
1 cup unsalted butter
1 ½ cups dark brown sugar
1 cup solid pack pumpkin puree
2 eggs
1 teaspoon vanilla extract
10 ounces white chocolate, chopped
½ cup pecan halves

Steps:

  • Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.
  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
  • Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 20.2 g, Cholesterol 25.6 mg, Fat 9.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 49.5 mg, Sugar 13.7 g

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Tips

  • Use high-quality ingredients. This will make a big difference in the taste of your cookies.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before filling them. This will help prevent the filling from melting.
  • Store the cookies in an airtight container at room temperature. They will keep for up to 3 days.
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Conclusion

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Pumpkin pecan peanut butter cookie cups are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a combination of pumpkin puree, pecans, and peanut butter, and they are filled with a creamy peanut butter frosting. These cookies are sure to be a hit with everyone who tries them. With a little planning and effort, you can easily create these delightful treats in the comfort of your own kitchen. So, preheat your oven, gather your ingredients, and get ready to indulge in the irresistible flavors of pumpkin, pecans, and peanut butter.

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