Imperial Sugar is sponsoring today’s post. In exchange for sharing this unique #Choctoberfest recipe, I received a set of collapsible measuring cups. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor. CLICK HERE to learn more about Imperial Sugar.
It’s that time of year, when everywhere you look, you see food items flavored with pumpkin spice, and sadly, not all of them are good. However, there are a few of them that are absolutely worth joining the pumpkin spice craze for, like these Pumpkin Spice Peanut Butter No-Bake Cookies. They’re quick and easy to make and taste absolutely delicious. The chocolate drizzle and sprinkles on top don’t hurt either.
As a child of the ’70s and ’80s, growing up, I lived in a world where pumpkin spice was reserved for sensible and understandable things like pumpkin pie, pumpkin bread, and the occasional pumpkin dessert. Now, however, the world seems to think that pumpkin spice belongs in just about anything, including popcorn, gum, potato chips, milk, toothpaste, sausage, and even hummus. What are my thoughts on this sad new crazy food fad? Absolutely utterly freaking disgusting.
I don’t know about you, but I think that pumpkin spice needs to learn its place. And, its place is in desserts, and only desserts, like these Pumpkin Spice Peanut Butter No-Bake Cookies. They’re easy to make, sweet, chocolatey, and have just the right hint of pumpkin spice. Basically, they are the absolute opposite of every other food item that you’ll find right now in your local market labeled with the phrase pumpkin spice. Like pumpkin spice kale chips; Y’all, I’m still trying my best not to cringe at that one.
Ingredients:
- 1/2 Cup Light Brown Sugar, Packed
- 1/2 Cup Light Corn Syrup
- 1 Tablespoon Unsalted Butter
- 1 1/2 Teaspoons Pumpkin Pie Spice
- 1/4 Teaspoon Kosher Salt
- 1 Teaspoon Vanilla
- 1/2 Cup Creamy Peanut Butter
- 3 Cups Rice Flake Cereal
- 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped
- Sprinkles
Directions:
- Place the cereal in a large glass or metal bowl; set aside.
- Place the brown sugar, corn syrup, butter, pumpkin pie spice, and salt into a medium saucepan over medium heat. Cook for 3 minutes whisking constantly, or until melted and smooth.
- Remove from heat and whisk in the vanilla and peanut butter.
- Pour the mixture over the cereal, and stir until combined.
- Use a cookie scoop or tablespoon to place mounds of the mixture onto a Silpat or parchment paper-lined baking sheet.
- Place the finely chopped chocolate into a small bowl. Microwave for 30 seconds, stir well, and then microwave in 15-second intervals until completely melted. Stir between each 15-second interval if more than one is necessary.
- Drizzle the melted chocolate over the no-bake cookies and then decorate with sprinkles.
Suggestions:
- Measure out all of your ingredients before you begin making this recipe. Once the warm mixture hits the dry cereal, it will begin to firm up quickly.
- I used creamy peanut butter in this recipe, however, you can swap in chunky if that’s what you have on hand in your pantry.
- The amount of no-bake cookies this recipe will yield depends on how big you make the cookies.
- Place the cookies in the fridge after you add the chocolate drizzle and sprinkles to help them firm up quickly.
- Store these cookies in an airtight container between layers of wax paper to prevent them from sticking.
Improvements:
- In lieu of sprinkles, garnish with fleur de sel.
- Replace the milk chocolate in this recipe with dark chocolate.
- Top with finely chopped peanuts instead of sprinkles.
- CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Fall/Autumn/Halloween Cookies section.
- CLICK HERE to check out all of our great Choctoberfest recipes.
Ingredients:
- 1/2 Cup Light Brown Sugar, Packed
- 1/2 Cup Light Corn Syrup
- 1 Tablespoon Unsalted Butter
- 1 1/2 Teaspoons Pumpkin Pie Spice
- 1/4 Teaspoon Kosher Salt
- 1 Teaspoon Vanilla
- 1/2 Cup Creamy Peanut Butter
- 3 Cups Rice Flake Cereal
- 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped
- Sprinkles
Directions:
- Place the cereal in a large glass or metal bowl; set aside.
- Place the brown sugar, corn syrup, butter, pumpkin pie spice, and salt into a medium saucepan over medium heat. Cook for 3 minutes whisking constantly, or until melted and smooth.
- Remove from heat and whisk in the vanilla and peanut butter.
- Pour the mixture over the cereal, and stir until combined.
- Use a cookie scoop or tablespoon to place mounds of the mixture onto a Silpat or parchment paper-lined baking sheet.
- Place the finely chopped chocolate into a small bowl. Microwave for 30 seconds, stir well, and then microwave in 15-second intervals until completely melted. Stir between each 15-second interval if more than one is necessary.
- Drizzle the melted chocolate over the no-bake cookies and then decorate with sprinkles.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
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Make sure to check out all of the other great #Choctoberfest recipes below.
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