• 2 cups whole wheat pastry flour
  • 2 ½ tsp baking powder
  • 1 tsp ground all spice
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 1 stick unsalted butter, at room temperature
  • 1/3 cup honey
  • ½ cup organic brown sugar (substitute rapadura or maple syrup)
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup pumpkin puree
  • ¾ cup creamy peanut butter
  • 1 fair trade, organic dark chocolate bar, smashed into bits
  • turbinado sugar to garnish


  1. Preheat the oven to 350F.
  2. In a large bowl, whisk the dry ingredients. Flour, baking powder, all spice, cinnamon, nutmeg, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar at a medium speed. Add the egg, vanilla extract, and honey until incorporated; then, add the pumpkin puree and peanut butter until mixed through.
  4. Lower the speed of your stand mixer and gently add in the flour mixture until just incorporated.
  5. Slowly add the chocolate bits until just mixed through.
  6. Spoon dough onto cookie sheets with a tablespoon.
  7. Sprinkle with turbinado sugar.
  8. Bake for 12-15 minutes or until the edges start turning golden brown.
  9. Let cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
  10. Store in an airtight container for up to a week.


Adapted from My Humble Kitchen

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