One of the best parts of the fall is all of the delicious baked goods and treats! Give me all the pumpkin!

I am sharing my favorite pumpkin and peanut butter cookie recipe below.

Pumpkin peanut butter cookies

1 cup all-purpose flour 

1 tsp baking powder 

½ tsp baking soda 

½ tsp salt 

1 tsp ground cinnamon 

½ cup sugar 

½ tsp vanilla 

1 large egg, room temperature 

¼ cup vegetable oil 

½ cup canned pumpkin 

½ cup peanut butter candies, covered in candy shells

Begin by sifting all of your dry ingredients in a mixing bowl: flour, baking powder and soda, salt and ground cinnamon. Set aside.

Add sugar, vanilla and egg into a separate mixing bowl and whisk until creamy.

Add vegetable oil and canned pumpkin into the sugar and egg mixture. Mix until thoroughly combined.

Slowly add dry ingredients into wet ingredients and combine.

Fold the candies into the cookie batter.

Cover the bowl of cookie batter with plastic and refrigerate for 30 minutes.

Once the time is up, preheat your oven to 350 degrees

Line a cookie sheet with parchment paper. Use a cookie scoop to add mounds of cookie dough onto the lined pan.

Bake for 8 to 10 minutes or until golden around the edges. Allow to cool for 5 minutes before serving.

Here are some events happening in and around our community:

Save the date: Saturday, October 19, for a Penny Social at the Lake Huntington Presbyterian Church, sponsored by the Ladies Aid.

On Saturday, October 26 beginning at 10 a.m., the Cochecton Youth Commission will be holding its annual Fall Festival. If you would like to participate by setting up a trunk, please call Heather at 845/796-6976.

If you have a local business that you would like to have spotlighted in an upcoming column,  get in touch! Please email jenn@jennpowelldesigns.com with any news, events and happenings. Catch me online at www.everafterinthewoods.com for delicious recipes too!