cooking · health · living

Recipe Thursday: #Throwback

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?)


  1. Preheat oven to 375 degrees
  2. In a standing mixer or large bowl for a hand mixer, add all ingredients except chocolate chips
  3. Mix to combine batter until smooth
  4. Add chips & fold into batter by hand
  5. Place 2 tbsp full of batter onto a baking sheet lined with PARCHMENT PAPER
  6. Bake for 12-15 minutes until edges are slightly brown
  7. Remove from the oven & allow cookies to cool 5 minutes on baking sheet before removing with a spatula otherwise they will break
  8. Store in a container in the refrigerator up to a week

The cookies come out incredibly moist. They do break easily so be careful! pbpumpkincookies


2 thoughts on “Recipe Thursday: #Throwback

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