These Reese's Pieces pumpkin chocolate chip cookies are the best! Made with peanut butter cups, chocolate chips, vanilla, and pumpkin puree, these easy and chewy cookies are filled with nutty flavors that are sweet with chocolate.
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Karla Harmer
½ cupbutterunsalted and softened
½ cuppumpkin puree
¼ cuplight brown sugarpacked
1 ½ teaspoonvanilla extract
2teaspoonspumpkin pie spice
½ teaspoonbaking soda
¼ teaspoonkosher salt
3cupsReese's Pieces and Baking Cups
Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Using a medium microwave safe bowl, melt the butter
Mix in the pumpkin puree, both sugars, molasses and vanilla extract into the melted butter until combined .
In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
Gradually mix in your dry ingredients into the wet until combined. Mix two cups of the Reese's Baking Cups and Pieces.
Using a medium cookie scoop, scoop some dough onto your hands and roll it into a ball.
Place onto the cookie sheet and lightly press down with your fingers until a thick disc forms. Repeat the steps until the dough is gone.
Place some of the the Reese's Cups and pieces onto the cookie dough.
Place the rolled cookie dough into the oven and bake for 13-15 minutes until no longer gooey. Allow the cookies to completely cool before serving.
To freeze these cookies, I recommend letting the batter come close to room temperature before baking. This way you don’t over cook the cookies. Make sure that you do not leave them in the freezer for longer than four to six months.
Refrigerator the dough overnight before baking the cookies. Just place in an airtight container.
Use fresh pumpkin rather than can. Be sure to strain the excess liquid out of the homemade pumpkin puree with a cheesecloth and squeeze it for good measure.