Chewy Pumpkin Peanut Butter Cookies

In the bowl of a stand mixer or a 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 vanilla and 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 bowl of dough and refrigerate for 3 hours or up to 2 days.

Preheat the oven to 350 F. Line 2 baking sheets 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 11 minutes or until lightly browned on the edges. When done, the centers will still look underdone. Remove from oven. 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.

Adapted from Sally’s Baking Addiction.