Brown Sugar Maple Pumpkin Butter Cookies. Soft, chewy pumpkin cookies made with brown butter, maple, spiced pumpkin butter and chocolate chips. Each cookie is finished with a creamy maple glaze that melts into every warm, chocolatey bite. Perfect for baking all season long!

We’re a few days into October, and pumpkin cookies are on the baking list. Yep, it’s finally time!

I’m kicking off pumpkin-baking season with what might be my best pumpkin cookie yet. I’ve baked these four times this week already. My excuse? I was “testing the recipe,” but really…we devoured every batch and just wanted more!

Here’s the thing — most pumpkin cookie recipes lean cakey and thick, almost like muffins. That’s fine, but I’ve always dreamed of a pumpkin cookie with true chewy chocolate chip cookie vibes — rich, thin-ish, and perfectly soft in the center.

It took a few days of tinkering and four batches of homemade pumpkin butter, but I finally landed on the pumpkin cookie I’ve been craving. Big pumpkin flavor, warm fall spices, melty chocolate, and that maple glaze dripping over the top. You’re going to love these.

Let’s go through the steps

Ingredients

For the Cookies

• salted butter
• brown sugar
• pumpkin butter
• an egg
• vanilla extract
• flour
• baking soda
• cinnamon
• dark or semi-sweet chocolate chips
• toasted or candied pecans
• maple syrup

For the Maple Glaze

• salted butter
• maple syrup
• powdered sugar
• sea salt

The Tools 

Just a mixing bowl, a saucepan, and cookie sheets. You can use a stand mixer or an electric hand mixer. I use a hand mixer most often.

Steps

Step 1: Brown the butter

First things first, brown the butter. Add the butter to a skillet and melt over medium heat. Let it bubble and foam, then cook until it turns a light golden brown and smells nutty, about 3–4 minutes. This gives the cookies incredible flavor.

Step 2: Make the cookie batter

Beat the browned butter with the brown sugar, pumpkin butter, egg, and vanilla until smooth and glossy. Add the flour, baking soda, cinnamon, and sea salt. Mix just until combined — don’t overmix.

Step 3: Add the chocolate

Stir in the chocolate chips (I love dark, but semi-sweet works too). If you like, toss in some toasted pecans for extra crunch and nuttiness.

Step 4: Roll the cookies

Scoop the dough into tablespoon-size balls. Drizzle or roll each ball lightly in maple syrup — it’s an unusual step, but it gives these cookies extra flavor and a pretty, subtle sparkle once baked.

Step 5: Bake

Arrange the cookies on a parchment-lined baking sheet and bake. About halfway through, pull the pan out and gently tap it on the counter to help the cookies spread evenly. Return to the oven to finish baking until the edges are set but the centers are still a bit soft.

Step 6: Make the glaze (optional)

Whisk browned butter with maple syrup, powdered sugar, and a pinch of sea salt until smooth and creamy. Drizzle the glaze generously over the warm cookies — it melts into every crackle for the most delicious finish.

These cookies are…

• Easy — no chilling and done in under an hour

• Packed with real pumpkin flavor

• Rolled in maple syrup for extra flavor + sparkle

• Loaded with chocolate chips (and optional pecans)

• Chewy, soft, and perfectly gooey in the center

• Finished with a sweet maple glaze that melts into every crackle

Bake a batch this weekend, pour yourself a cup of coffee (or cider!), and enjoy every chewy, pumpkin-spiced bite. It’s the sweetest way to celebrate fall!

Looking for fall cookie recipes? Here are a few ideas: 

Glazed Brown Sugar Maple Cookies

Pumpkin Butter Chocolate Chip Cookies

Milk Chocolate Stuffed Jack-O’-Lantern Cookies

Chewy Brown Sugar Maple Cookies

Lastly, if you make these Brown Sugar Maple Pumpkin Butter Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lunch Lady Peanut Butter Chip Cookies. Everyone’s favorite cookie, but with a little twist! These have crisp edges, chewy peanut-buttery centers, and are loaded with double the mini chocolate chips. The secret? A spoonful of apple butter. It’s unexpected, but it gives the cookies a subtle warmth, a hint of spice, and the most delicious depth of flavor.

Some recipes just feel a little more special than others, and these might be my favorite of the month. I adore them!

For me, a peanut butter cookie always feels like September. From game day treats to the peanut butter cookies served by the lunch lady on Pizza Day. I have the best memories tied to this classic cookie.

When I set out to recreate those school cookies, I knew exactly what I wanted: crisp edges, soft centers, lots of chewy peanut flavor, and plenty of melty mini chocolate chips. I thought I’d keep things basic — but then I remembered apple butter. September is apple season, after all, and folding a little into the dough turned out to be just the magic ingredient these cookies needed.

The apple butter adds a faint note of cinnamon and spice that pairs perfectly with the salty peanut butter and chocolate. It’s not obvious, but it makes these cookies unforgettable. My family has been loving them — especially my little brother, Oslo!

These are the details

Ingredients

• salted butter
• creamy peanut butter – crunchy will work too!
• brown sugar
• vanilla
• eggs
• vanilla extract
• flour
• old-fashioned oats
• baking soda

For the Icing

• powdered sugar
• cocoa powder
• vanilla
•  dark or milk chocolate – I love dark

Special Tools

For these peanut butter bars, you need a single mixing bowl and an electric mixer. I love this sheet pan for baking.

The Steps

Step 1: Make the cookie dough

In a mixing bowl, beat the butter with brown sugar and peanut butter until creamy. Add the eggs, apple butter, and vanilla, then beat again until fully combined. Mix in the flour, baking soda, and salt.

Stir in the mini chocolate chips. Regular chocolate chips work too, but the minis give the best distribution of chocolate throughout.

Step 2: Bake

Line a baking sheet with parchment paper. Scoop the dough into tablespoon-size balls and place them on the prepared sheet.

If you’d like, gently press the tops with a fork to create a crosshatch pattern — just don’t press too hard or the cookies will spread too much.

Bake for about 7 minutes, then remove the cookies from the oven and give the pan a gentle tap on the counter. This helps the cookies spread evenly, crisp the edges, and keeps them from turning cakey. Return the cookies to the oven and continue baking until golden at the edges.

Enjoy warm, melty, and oh so wonderfully peanutty!

Looking for other fun cookie recipes? Here are some favorites:

Brown Butter Malted Chocolate Chunk Cookies

Snickerdoodle Peanut Butter Chocolate Chex Mix Bars

Slice n’ Bake Bourbon Caramel Pretzel Cookies

Lastly, if you make these Lunch Lady Peanut Butter Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

These Easy Vegan Sea Salt Dark Chocolate Chip Cookies are soft, chewy, and perfectly sweet with a hint of salty crunch. Dairy-free, quick to make, and absolutely irresistible!

There’s just something magical about the combination of sweet, rich chocolate and a sprinkle of sea salt. These Easy Vegan Sea Salt Dark Chocolate Chip Cookies are chewy, gooey, and packed with melty dark chocolate chips, all while being 100% dairy-free and totally delicious.

Whether you’re a seasoned plant-based baker or just dipping your toes into vegan baking, this recipe is foolproof and crave-worthy. No complicated ingredients, no weird substitutions, just pure cookie bliss in under 30 minutes.

Why You’ll Love These Vegan Chocolate Chip Cookies

• Perfect texture – soft, chewy centers with golden edges
• Sweet & salty flavor – the sprinkle of flaky sea salt takes them to the next level
• Totally dairy-free – made with vegan butter and dark chocolate chips
• Quick & easy – ready in less than half an hour
• Crowd-pleasing – even non-vegans will be obsessed

Print

Tips for the Best Vegan Chocolate Chip Cookies

• Don’t overbake – they’ll continue to firm up as they cool.
• Chill the dough – for extra-thick, bakery-style cookies.
• Use quality chocolate – the chips really make the cookie.

Final Bite

If you’re looking for the ultimate cookie that balances indulgent chocolate with the perfect touch of sea salt, these Easy Vegan Sea Salt Dark Chocolate Chip Cookies will hit the spot every time. Bake a batch for yourself, share with friends, or keep them all to yourself (I won’t judge!).

 

 

 

 

DISCOUNTS ON MY FAVORITE HEALTH PRODUCTS!

 

Stay connected:

Instagram: HealthyHelper

Snack Instagram: SnackLikeaChamp

Facebook: Healthy Helper

Twitter: @Healthy_Helper

Pinterest: Healthy_Helper

TikTok: SnackLikeAChamp

Shop with me on Amazon. Favorite products, fun finds, and more! 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Toasted Marshmallow Mashup Cookies. Think soft and chewy chocolate chip cookies, but with a mashup twist—oats for heartiness, salty pretzel bits for crunch, melty dark chocolate, and gooey toasted marshmallows swirled throughout. They’re sweet, salty, buttery, extra gooey, a little toasty, with just the right amount of addicting. Perfect for game day gatherings or those back-to-school bake sales. These are the cookies that will disappear first!

With both school bake sales and football season on the horizon, I figured cookies were a must. Last year I shared my toasted caramel marshmallow rice krispie treats—do you guys remember those? So many of you still make them on repeat, and they’re always a hit.

Now, I’ll be honest—marshmallows are not usually my go-to ingredient. I don’t love them…unless they’re toasted. Toasted marshmallows? Completely different story. Gooey, golden, just the right amount of caramelized. And in my mind, a little goes a long way. These cookies are exactly how I love them—soft, chocolatey, gooey, with that irresistible marshmallow toastiness.

I’m so excited to finally share these with you—they just might become your new fall favorite cookie!

Here are the Cookie Details

Step 1: Gather your ingredients

You’ll need the basics: butter, dark brown sugar, flour, baking powder, baking soda, and sea salt. Simple, simple—nothing fancy, but all good things.

Now for the stir-ins, which are the most important part! Grab old-fashioned oats, salted pretzel twists, pecans, semi-sweet or dark chocolate chips, and of course, marshmallows—the real magic in these cookies.

Step 2: Mix the dough

Start with soft butter and beat it together with the dark brown sugar and vanilla. Add in 2 whole eggs plus 1 extra yolk.

Next, mix in the flour, baking powder, baking soda, and salt. Stir in the oats, crushed pretzels, chopped pecans, and chocolate chips until just combined. These are best eaten warm, right out of the oven, so keep that in mind as you mix!

Step 3: Toast the marshmallows

To do this quickly, I use the broiler. Arrange the marshmallows on a baking sheet and broil until golden and toasty.

My one very important note here—do not walk away from the oven. Every broiler cooks differently, but they all toast FAST. Marshmallows can go from white to black in seconds, so watch closely.

Once toasted, gently fold the marshmallows into the cookie dough. They don’t need to be fully mixed in—just a few swirls of gooey marshmallow are perfect.

Step 4: Bake

Scoop the dough into ¼ cup-sized balls (these are big cookies!). Arrange no more than 6 per baking sheet to give them plenty of space.

Because they’re large, they’ll need a bit more oven time. Bake at 350 for 8 minutes, then rotate the pans and bake for another 4–5 minutes, until just set. Remove from the oven and let the cookies rest on the baking sheet to finish cooking.

They’ll be gooey, golden, and looking so delicious. Enjoy one warm—or package them up for your next bake sale or game day. Guaranteed crowd-pleasers!

Some notes

• These cookies will spread—so be careful not to overcrowd the baking sheet! The result is slightly crisp edges with perfectly gooey centers (just like the photos).

• For a slightly thicker cookie, skip the extra egg yolk and stick with only 2 eggs. They won’t spread as much but will still be soft and delicious.

• Sticky marshmallows giving you trouble? Dampen your hands with water and wipe them dry—this trick makes handling the dough so much easier.

Looking for easy party desserts? Here are a few ideas: 

Chewy Chocolate Peanut Butter Bars

Crinkle Top Brownies

Chocolate Peanut Butter Pretzel Blondies

Homemade Vegan Peanut Butter Twix Bars

Caramel Butter Cake with Fudgy Chocolate Frosting

Retro-Style Chocolate Sheet Cake

Toasted Marshmallow Caramel Rice Krispie Treats

Lastly, if you make these Toasted Marshmallow Mashup Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

These Vegan Cookie Dough Stuffed Dates are the ultimate no-bake treat—packed with protein from PEScience Vegan Peanut Butter Delight protein powder, sweetened naturally with date syrup, and topped with chocolate chips and flaky sea salt.

Looking for a quick and healthy sweet snack that satisfies your cookie dough cravings without any added sugar? These Vegan Cookie Dough Stuffed Dates are the answer.

They’re naturally sweet, protein-packed, gluten-free, and made with just a handful of whole food ingredients. No baking required, and they’re ready in under 15 minutes!

My recipe uses PEScience Vegan Peanut Butter Delight Protein Powder (my all-time FAVORITE protein powder!! code HEALTHYHELPER saves $$!), which brings delicious PB flavor and a creamy texture to the mix. A drizzle of date syrup binds everything together while keeping it sugar-free.

Why You’ll Love These Stuffed Dates

• 100% vegan and gluten-free
• High in plant-based protein
• Naturally sweetened
• Great for pre/post-workout snacks or dessert
• Made with simple, clean ingredients

Ingredients for Vegan Chocolate Chip Cookie Dough Stuffed Dates:

Instructions for Vegan Chocolate Chip Cookie Dough Stuffed Dates:

• In a small bowl, combine the almond flour and protein powder. Stir in the date syrup and one tablespoon of plant milk. Mix until a soft cookie dough forms. If the dough is too dry, add another splash of milk. Fold in the chocolate chips.
• Slice each Medjool date open lengthwise (but don’t cut all the way through) and remove the pits.
• Use a small spoon or your fingers to fill each date with the cookie dough mixture.
• Sprinkle the stuffed dates with a few more chocolate chips and a pinch of flaky sea salt.
• For a firmer bite, place the stuffed dates in the fridge for 10–15 minutes before serving.

Note: don’t want to make your own cookie dough filling? Use BHU Foods Vegan Chocolate Chip Cookie Dough to make this recipe EVEN easier! Code HEALTHYHELPER saves $$!

Tips & Variations

• Nut-free? Use oat flour instead of almond flour and a nut-free protein powder.
• Add crunch: Stir in chopped peanuts, cacao nibs, or crushed pretzels into the dough.
• Drizzle it: Top with a drizzle of melted dark chocolate for extra indulgence.

How to Store Stuffed Dates

Store your cookie-dough-stuffed dates in an airtight container in the fridge for up to 5 days. They also freeze well—just let them thaw for a few minutes before enjoying.

More No-Bake Vegan Recipes You’ll Love

These Vegan Cookie Dough Stuffed Dates are a must-try for any dessert lover looking for a healthier sweet treat. They’re easy to make, loaded with flavor, and perfect whenever you need a little boost.

 

 

 

 

DISCOUNTS ON MY FAVORITE HEALTH PRODUCTS!

 

Stay connected:

Instagram: HealthyHelper

Snack Instagram: SnackLikeaChamp

Facebook: Healthy Helper

Twitter: @Healthy_Helper

Pinterest: Healthy_Helper

TikTok: SnackLikeAChamp

Shop with me on Amazon. Favorite products, fun finds, and more! 

This site uses Akismet to reduce spam. Learn how your comment data is processed.