I am going to keep this post short and sweet. Literally.
I have a huge sweet tooth. I am a lover of all things ice cream, peanut butter, and dessert. I look forward to Fall so much because of the flavors of pumpkin and spice. This is kind of a #ThrowbackThursday post because I made these cookies when the air was beginning to get chilly and now I want them again.
Note: I kept burning the bottom of the cookies. Every. Single. Time. I put on foil and that made it worse. Yes, I am a science teacher but didn’t even think about the conductivity of foil when I bake. Dumb ass. My mom bought me parchment paper as a Christmas gift this year and I LOVE IT! It saved my cookies from the dreaded burnt bottoms. So, you definitely need the parchment paper if you don’t want a burnt cookie bum.
These cookies are based off of this recipe. I hope you enjoy!
- 1 cup peanut butter (natural)
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 2 tsp pumpkin pie spice (I just added in what I felt like… a heap!)
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips (because dark chocolate is healthy, right?)
- Preheat oven to 375 degrees
- In a standing mixer or large bowl for a hand mixer, add all ingredients except chocolate chips
- Mix to combine batter until smooth
- Add chips & fold into batter by hand
- Place 2 tbsp full of batter onto a baking sheet lined with PARCHMENT PAPER
- Bake for 12-15 minutes until edges are slightly brown
- Remove from the oven & allow cookies to cool 5 minutes on baking sheet before removing with a spatula otherwise they will break
- Store in a container in the refrigerator up to a week
The cookies come out incredibly moist. They do break easily so be careful!