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pumpkin peanut butter cookies

Sound too good to be true? Believe it: these chocolate-covered cookies are easy, scrumptious and pack a protein-powered punch. Click the link below for more great Halloween food and recipes!
no-bake pumpkin peanut butter cookies


  • 1 cup sifted confectioners’ sugar
  • 1/2 cup graham cracker crumbs
  • 1/2 stick unsalted butter, cut into pieces
  • ¼ cup plus 2 tablespoons peanut butter (or sunflower butter)
  • 3 tablespoons canned pumpkin puree (not pumpkin pie mix)
  • 1/8 teaspoon vanilla
  • pinch cinnamon
  • pinch kosher salt
  • 5 ounces bittersweet chocolate, coarsely chopped
  • 1 teaspoons vegetable oil
  • 1 cups salted peanuts (or roasted, salted sunflower seeds) finely chopped


step 1 Combine the confectioners’ sugar, graham cracker crumbs, butter, peanut butter (or sunflower butter), canned pumpkin puree, vanilla, cinnamon, and kosher salt in the bowl of a food processor and process until smooth and well combined.
step 2 Line a baking sheet with parchment or waxed paper. Portion the dough into teaspoon-sized balls and set on the pan a 1/4-inch apart. Freeze for an hour.
step 3 Melt the chocolate with the oil in the top of a double boiler. Alternatively, you could set a metal bowl over a pot of simmering water – make sure that the bottom does not touch the water. Dip the frozen balls in the chocolate and roll in the peanuts or sunflower seeds. Return to the lined pan. Let set until the chocolate has solidified (a few minutes).

Note: The cookies can be refrigerated for up to 2 weeks. For ultimate freshness, store in the fridge in 
Ziploc® brand Storage Bags or layer cookies on wax paper in a Ziploc® brand Container with the Smart Snap® Seal.

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