It’s that time of year when grocery aisles fill with seasonal treats, and I absolutely cave when the Reese’s pumpkin candies appear. No matter the month or the holiday, those pumpkin-shaped peanut butter candies are my weakness. I confess: I buy them on sale, I open them before I leave the store, and I may or may not hide a few in the pantry. If a brand ever wanted to send me candy, I wouldn’t say no, but for now this is purely my own indulgence—and today I’m turning that sweet temptation into adorable cookies.
These are soft peanut butter cookies topped with a Reese’s pumpkin, candy eyes, and a tiny white chocolate chip mouth. I use my favorite soft peanut butter cookie dough, the same base I make for other peanut butter cookie variations. Once the cookies come out of the oven, press a pumpkin candy into each warm cookie and wait a few minutes for the chocolate to soften so the candy eyes and the white chocolate mouth will adhere. It’s an easy, kid-friendly activity that doubles as a fun Halloween treat.
Timing is simple: after baking, allow 3–5 minutes for the pumpkin’s chocolate to soften slightly from the heat of the cookie sheet, then add two candy eyes and a half white chocolate chip for the mouth. I prefer to let the cookies cool completely on the baking sheet so the chocolate sets evenly—if you’re impatient, you can chill the tray briefly in the refrigerator to speed the process. Be careful when handling warm cookies; they’re soft and can tear, but those “broken” cookies still taste amazing and are perfect for snacking while decorating.
Candy eyeballs just make everything cuter—especially when they’re perched on a peanut butter cookie with a pumpkin on top. These cookies are playful, quick to make, and great for parties, school activities, or a weekend baking session with the kids. If you’re preparing a batch for a crowd, the recipe scales easily and can be doubled or tripled depending on how many hungry trick-or-treaters or cookie-loving adults you expect.
Reese’s Pumpkin Peanut Butter Cookies
18 cookies
Ingredients
- ½ cup unsalted butter, slightly softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups all-purpose flour
- Reese’s peanut butter pumpkins
- Candy eyes
- White chocolate chips, halved for mouths
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Instructions
- Cream the fats and sugars. In a large bowl, beat ½ cup softened unsalted butter, ¾ cup light brown sugar, ¼ cup granulated sugar, and ½ cup creamy peanut butter with an electric mixer for about 30 seconds. Add 1 large egg and mix until combined.
- Add flavor and leavening. On low speed, mix in 1 teaspoon vanilla extract and ¼ teaspoon salt. Add ½ teaspoon baking soda and stir briefly. Slowly add 1½ cups all-purpose flour and mix until just combined.
- Shape the cookies. Scoop dough into roughly 2-tablespoon portions, roll into balls, and place on a parchment-lined baking sheet. Lightly flatten each ball into a thick disk so they bake evenly.
- Bake. Bake at 350°F (175°C) for 8–10 minutes, until edges are set but centers remain soft.
- Top and set. Immediately after removing the cookies from the oven, press a Reese’s pumpkin into the center of each warm cookie. Wait about 3–5 minutes for the candy chocolate to soften, then press two candy eyes and a half white chocolate chip to form a mouth. Let the cookies cool on the baking sheet for 5–10 minutes before transferring. To fully harden the chocolate, refrigerate the tray for 15–30 minutes.
Nutrition
Carbohydrates: 29 g,
Protein: 2 g,
Fat: 12 g,
Saturated Fat: 7 g,
Cholesterol: 21 mg,
Sodium: 53 mg,
Fiber: 1 g,
Sugar: 19 g
Did you make these?
I’d love to hear how they turned out. Leave a review and share a photo of your cookies, and tag @DesignEatRepeat or use #DesignEatRepeat on Instagram if you post them.
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There you have it—sweet, festive cookies that are both simple to make and impossible to resist. If you’re counting down to Halloween, these are a fun project to try in the days leading up to the holiday. And if clearance candy season is your favorite time to stock up, this is a delicious way to put it to work. Happy baking—and try not to eat every single pumpkin before you get them onto the cookies!