I am excited to once again share a recipe from the very talented Debi, the creative force behind Simply Beautiful Eating. She is unbelievable at creating delicious recipes and making her food fabulous! Make sure to follow Debi’s Instagram account to see the latest and greatest!

Do you like the title of this post? I almost ran out of room on the Title Bar Space. I didn’t really know what else to do here.

There was pumpkin involved. Then there was white chocolate. Then it was a mixture of peanut butter and more chocolate. Phew. A lot going on for just a cookie but a perfect recipe to make for Halloween, Thanksgiving or just plain anytime.

They look pretty spooky too. I’m of the belief that you use and reuse around my house. I received a package of goodies the other day in the mail and they were packed with this weird looking paper. It kinda looked like a snake had shed its skin inside that box. I took one look at it and thought….uh….this is too cool to throw out. I know I can use it for something and……I did.

Um. Perfect right?

Now you realize (because I’ve told you this at least a zillion times) that I’m not a pastry chef. I just like to futz around in my kitchen and try new things. Sometimes they work out and sometimes….well…sometimes they are classified as a natural disaster.

These cookies had the potential to be a wondrous creation if it wasn’t for my impatience. On certain days I find myself running around and stuck for time and that’s when the “RUSHING PART” screws me up.

This was one of those days where I found myself foot tapping in the kitchen. You know what I mean. TAPPING MY FOOT at the door of the oven waiting for these cookies to be baked so that I can move on to #5 on my list of things to do.

Here’s where things got a bit ugly.

I grabbed the cookie sheet out of the oven. Placed it on the top of my stove and completely ignored the part of the recipe that said “COOL FOR AT LEAST…..I SAID AT LEAST…..10 minutes before removing them to a rack”.

I ended up with a bunch of squished cookies that I had to reform with my fingers. Hence the “not perfect” circles that were supposed to look like a cookie instead of a crumpled piece of paper.

I kept repeating my mother’s mantra.

It doesn’t have to look good, it has to taste good.

It doesn’t have to look good, it  has to taste good.

It doesn’t…….

okay but really?

I gave it my best shot and lo and behold once they cooled and I taste tested them THEY TASTED GOOD!

Despite the FOOT TAPPING.


2 1/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup white sugar
1/2 cup dark brown sugar, packed
1/2 tsp pure vanilla extract
1 cup pure pumpkin (don’t buy pie filling, you need the real stuff here)
1 extra large egg
1 1/2 cups white chocolate chips

For the Drizzle:
1/2 cup semi-sweet chocolate chips
1 tbls smooth peanut butter

How To:
1.  Preheat oven to 350F.
2. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt in a medium bowl.
3. In the bowl of a stand mixer, with the paddle attachment, cream the butter and sugars.
4. Add the pumpkin, egg, and vanilla and combine thoroughly.
5. Gradually add the dry ingredients.
6. Drop dough on a cookie sheet lined with a silicone mat or parchement paper.
7. Bake for 10-12 minutes (they will look underdone but once cooled they firm up)
8. Cool for AT LEAST 10 minutes on the cookie sheet. *patience is a virtue
9. Remove cookies to a cookling rack while you prepare your drizzle.

For The Drizzle:
1.Melt chocolate chips and peanut butter in a small microwave safe bowl. Start at 30 seconds, stir and place back for another 30 seconds or until nice and glossy.
2.Place melted chocolate/peanut butter into a small zip bag and cut a tiny hole on one corner.
3.Drizzle onto cooled cookies.
4.Place cookies into the fridge for 10 minutes to set the chocolate.

*Makes 12 large cookies or 24 regular size ones.