You know how there is just pumpkin stuff EVERYWHERE?

Fudge Striped Pumpkin Peanut Butter Cookies I

Well now it’s here too. Sorry if that’s not the answer you were looking for. But I will try to make it worth your while.

Oh and to be clear: peanut butter, pumpkin AND chocolate. That’s like a trifecta of heaven or something.

If peanut butter and pumpkin sounds like an odd combo, well… it sort of is. But all the way back in 2009 I frosted some pumpkin cupcakes with peanut butter icing on a whim and was hooked. And speaking of that, let’s talk about my breakfast that I’ve been eating every single morning because it is uh, amazing. Toast spread with peanut butter, then spread with pumpkin butter, then topped with blueberries – but blueberries that are frozen, and therefore microwaved – so they are soft and sort of juicy. Pretty hooked on it. No… really hooked on it. And that breakfast alone made me remember how much I enjoyed peanut butter and pumpkin together and asserted the fact that yes, I did need to make a peanut butter pumpkin cookie.

Fudge Striped Pumpkin Peanut Butter Cookies I

Plus, I was starvvvving. Starving I tell you. It was Friday afternoon, I hadn’t eaten in about eight hours (dumb dumb dumb), I was fully planning on eating some leftover salmon salad and THEN going to town on cookies but it didn’t really happen that way. Somehow the salad was like, totally MIA. Somehow I had cookies for lunch. And a snack. And, well… dinner.

Worth it people. So so so worth it. Especially because they contain pumpkin, which is seasonal and therefore means you should eat it Pumpkin spice frappuccinos everyday? Do it. Pumpkin cake with brown butter glaze for dessert each week? Do it again. Fresh roasted pumpkin with cinnamon and honey and mascarpone just… because? Do it always.

After spending most of last year on a quest to create a CHEWY! pumpkin cookie instead of a cakey one, I sort of want to bang my head off the wall due to the fact that adding peanut butter to these lessened the cake factor by a great bit. These don’t spread very much (make sure your butters are cooled!), but also aren’t as cakey as the traditional pumpkin cookies. They have just enough spice that you get a bit of pumpkin flavor and a hint of peanut butter, and when drizzled (or let’s be frank – straight up DIPPED) in the chocolate ganache, they pack lots of fun flavor.

Fudge Striped Pumpkin Peanut Butter Cookies I

All this cookie business has me continuing my compilation of what I’m going to bake for the holidays, which I’ll end up sharing with you annoyingly soon as I tend to do every year. Like Christmas-trees-out-in-September too soon.

Okay, maybe not that soon, but soon. After all, I love that pumpkin is traditionally served at Thanksgiving but is still highly appropriate to toss inside your cookies for the holidays. That sounded… inappropriate. But let’s not even talk about it. Yet.

Fudge Striped Pumpkin Peanut Butter Cookies I


Fudge Striped Pumpkin Peanut Butter Cookies

Yield: makes about 30 cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 1 hour


2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
6 tablespoons unsalted butter, melted and cooled
6 tablespoons creamy peanut butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1/3 cup pumpkin puree
1 large egg, at room temperature
2 teaspoons vanilla extract
3-4 ounces milk chocolate chips
2 1/2 tablespoons heavy cream


Melt the peanut butter and butter first so it has time to cool - I melted them together, microwaving for about 30 seconds, stirring, and then 30 seconds more, stirring again until melted. Set aside until cool.

Combine flour, baking soda, pumpkin spice and salt in a bowl and whisk well to combine. Set aside.

In a large bowl, whisk together butter, peanut butter and sugars until smooth. Add in pumpkin and egg, mixing again until combined, then stir in vanilla extract. Using a large spoon, gradually add dry ingredients to the wet, stirring well and using your hands if needed to bring the dough together (I do this!). Just keep mixing - it will come together! Once the dough is combined, I stick it in the fridge for 15-20 minutes.

After sticking it in the fridge, preheat oven to 350 degrees F.

Roll the dough into balls that are slightly smaller than 1 inch in size. Place on a baking sheet about 2 inches apart, baking for 8-10 minutes. Remove and let cool completely.

To make fudge strips, heat heavy cream until warm. Pour it over the chocolate chips in a bowl and mix until a ganache forms, stirring constantly for 2-3 minutes or until smooth. Place cookies on parchment or wax paper and drizzle chocolate over top. Let cookies sit for 30 minutes for chocolate to firm up.

[adapted from these puffy peanut butter cookies]

Fudge Striped Pumpkin Peanut Butter Cookies I

You could also totally cover the cookie in the fudge. Just an idea.

[This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!]

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76 Responses to “Fudge Striped Pumpkin Peanut Butter Cookies.”

  1. #
    Suzanne — October 24, 2012 @ 3:55 pm

    Thank you! First batch is in the oven now!


  2. #
    Colette @ JFF! — October 24, 2012 @ 8:09 pm

    Should try this trifecta of yours!


  3. #
    Renee — October 24, 2012 @ 9:54 pm

    I fully support the ubiquitousness of pumpkin. I think we should make it a year round thing!


  4. #
    Lauren — October 27, 2012 @ 8:44 am

    Do you think i could be lazy and put choc chips in these instead of the ganache? Or does the fudge stripe really make these? Thanks!


  5. #
    Dana — October 28, 2012 @ 2:00 pm

    These are the craziest cookies ever! One bite tastes like pumpkin, then the next bite tastes like peanut butter, then the icing kicks in. So unique and everyone loved them!


  6. #
    Joan — November 1, 2012 @ 11:44 am

    I would never have thought to put pumpkin and peanut butter together.
    I difinitely need to make these.


  7. #
    Julie — September 15, 2013 @ 2:30 pm

    I made these this weekend and they are delicious. Love the pumpkin/peanut butter combination.


  8. #
    Jeff — October 6, 2014 @ 10:05 pm

    I went hunting on Yummly for a recipe to make for an event and hit upon this among the countless pumpkin recipes on the front page. I was a little unsure about the peanut butter x pumpkin pairing, but after reading all the gushing comments, I gave it a try.

    I am so glad I did! These are amazing – the pumpkin is subtle, but takes the edge off the peanut flavour.
    I’m curious, Jessica, did you make this using Kraft, Skippy, or some other smooth peanut butter? I used Adams (straight up peanuts and salt) and found that to bake them properly I had to flatten the balls myself and leave them in for about 15min.
    I also found peanut chips in the baking aisle under the Reese’s brand, and made up a second batch of fudge topping with them. :)


  9. #
    navneet — November 15, 2014 @ 12:27 am

    hi jessica :) i was wondering, would it be ok to substitute pumpkin spice with pumpkin puree? thanks!



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