Ingredients

Scale

1 cup butter, preferably grass-fed, partially melted
1 1/2 cups brown sugar, packed
1 egg
2 Tablespoons honey or maple syrup
2 teaspoons vanilla extract
1/3 cup pumpkin puree
2 1/2 cups whole wheat (or white whole wheat) flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
Mix-ins: About 15 – 17 mini peanut butter cups, unwrapped and chopped

Instructions

Preheat oven to 350 F. Spray 1 or 2 cookie sheets with cooking spray.
In a large mixing bowl, cream together the butter and brown sugar until no butter “smears” remain, then stir in the egg, honey or maple syrup, vanilla and pumpkin until fully mixed.
Sprinkle the flour, baking soda, baking powder, salt and pumpkin pie spice over top, then stir to mix. The dough should be nice and thick, not too sticky. If it seems too soft, add a bit more flour. Stir in the chopped chocolate peanut butter cups.
Use a spoon or small/medium cookie scoop to scoop up cookie-size portions. Set on the prepared baking sheets at least 2 inches apart (to allow for spreading) and gently add a couple chunks of chopped chocolate (or better yet, chopped chocolate truffles!) into the top of each cookie.
Bake at 350 F. for 18 – 25 minutes or until the cookies are nicely browned on the edges, but still puffy on the inside. Let the cookies sit on the baking sheet for a few minutes, then use a spatula to move them to a cooling rack. Repeat until all the cookie dough is exhausted … or once you’ve got enough cookies for now, put the dough into a covered container in the fridge and bake as desired.

Notes

Baking time will vary depending on your oven and size of the cookies.

Dough will keep 2 – 4 weeks in the fridge, but will puff up best if baked within 2 weeks. If it’s going to be longer, put the dough in the freezer.

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Nutrition

Serving Size: 1 cookie
Calories: 120

Keywords: Pumpkin, Chocolate, Peanut Butter, Cookie