This is not a sponsored post but I am using a product that I received as part of the Food Bloggers of Canada Conference that I will be attending at the end of October.
Now that I am staying home with the baby days are split into many short chunks. There’s an hour in the morning while the baby is sleeping after the feed and I get to take a shower, get dressed, brush my hair. Sometimes I even get a chance to make myself a cup of coffee and even drink it while washing and sterilizing bottles. Then there’s half an hour around lunchtime. She’s sleeping but not so soundly, so I try to eat quickly – a sandwich, some leftovers from a night before, quick 15 minute pasta (although I have to confess, I was able to make it in that time, but she allowed me to only eat half of it). After lunch there’s more feeding, and changing, and rocking, and more changing, and swaddling, and soothing. Just like that it’s already late afternoon and I always feel like days just flow by. At that point I usually get antsy and decide that I need to do something productive otherwise it feels like a day was wasted, so that’s when I cook and blog and photograph now.
I came up with this recipe because I had half a cup of pumpkin puree in my fridge and it really needed to be used. I recently developed a delicious peanut butter muffin (recipe to come) that used apple sauce, so I thought that I could do something similar, but use pumpkin instead of apples. After I opened my pantry I noticed a jar of Reese’s Chocolate Peanut Butter Spread and decided to use that instead. And then in a stroke of rare imagination I dared to use powdered chocolate peanut butter instead of flour thus making the batter gluten free.
These cookies are super easy to make, they only have three ingredients (not counting baking powder) and come together in a matter of minutes. Granted, you have to have Reese’s spread and powdered peanut butter. I got my Powdered Chocolate PB at HomeSense, but I saw regular, not chocolate, powdered PB at Costco recently. Reese’s spread you can buy at any grocery store, it’s usually next to Nutella. If you are looking for more recipes featuring this spread check out these Reese Cookies.
The cookies turned out really soft and airy and intensely peanut buttery. The batter takes about 3 minutes to make and then they bake for about 25-30 minutes. As a mother, I am starting to rely more and more on pre made ingredients since time is luxury. I buy good quality hummus and guacamole, use scone and quick bread mixes, get ready made salads at Costco. It’s not something I used to do before. I am adjusting to my new mom way of life. So, I don’t feel bad using a pre-made spread in this concoction even if it’s not really good for you. This is a perfect mom-recipe when you have only a few minutes before someone will demand your full attention.
Reese’s Pumpkin Cookies
18 small cookies
Pumpkin puree – 1/2 cupReese’s chocolate peanut butter spread – 1/2 cupPowdered peanut butter (chocolate or regular) – 1/2 cupBaking powder – 1 teaspoon
- Preheat oven to 350F.
- In a medium bowl mix together all the ingredients until smooth and well combined.
- Line baking sheet with parchment paper. I used Cookina – reusable baking sheet.
- Drop walnut size amount of batter onto the baking sheet.
- Bake for about 30 minutes. Let cool as cookies will be quite soft.
Note: batter without baking powder could be used as a dip. It’s quite delicious raw. If Reese’s spread didn’t contain milk products, then it would also be vegan.