Pumpkin Spice Peanut Butter

Pumpkin Spice Peanut Butter

You guys it’s happening. Everything is turning up pumpkin spice. It is barely just the beginning of fall and I’ve already heard the infamous PSL muttered a thousand times. Personally, I ain’t a fan but hey, I get it. I get the need to put pumpkin spice and everything nice into everything once fall comes around. I mean have you read the title of this post… guilty as charged!

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

No, but for reals, it ain’t fall into you have your first delicious bite of pumpkin spice. For me it was this peanut butter that also has some real pumpkin and sea salt thrown in to give a perfectly delicious salty and sweet taste.

Pumpkin Spice Peanut Butter

It isn’t really fall into you buy ALL the candles from Bath and Body Works either. Oops… sorry bank account. I can’t let fall pass without my whole apartment smelling like ‘autumn’ or ‘vanilla pumpkin cupcake’.

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

BUT I digress.. back to this pumpkiny pumpkin spice peanut butter. It is so perfect dolloped onto your morning bowl of oatmeal or enjoyed with a banana or apple as a snack. Or, let’s be real, just straight from the jar. So grab a spoon and dig in!

Pumpkin Spice Peanut Butter | Popcorn & Chocolate


  • 1/2 cup peanuts
  • 2 Tablespoons pumpkin
  • 1.5 teaspoons coconut sugar
  • 1.5 teaspoons pumpkin spice
  • 1 teaspoon salt


  1. Roast the peanuts at 350 degrees for 8-10 minutes, flipping halfway through. You want the peanuts to be toasty brown but not burnt.
  2. Once the peanuts are cooled from the oven, put in the food processor and grind until smooth. This could take anywhere between 4 and 10 minutes. It depends on how smooth of a texture of peanut butter you want.
  3. Add the rest of the ingredients to the food processor and grind until blended.
  4. Make sure to store your peanut butter in an air-tight container in the fridge and eat within a few weeks.

Just as a side note – this peanut butter is very adaptable to how you like your peanut butters – if you like more salt add more salt! If you want it more pumpkiny add more pumpkin! It’s totally up to you! I liked the peanuts to be the dominant flavor so I didn’t add as much as the other ingredients.

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

There you have it – a tasty fall treat to welcome fall with open arms (and mouths)! Ain’t nothing like some pumpkin spice and everything nice.

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

Chewy Oatmeal Coconut Chocolate Chip Cookies (refined sugar free)


It’s snowing!!! This is the first decent sized snow Boston has gotten and it’s so pretty. I always love how streets look so tucked in after it snows. And everything feels so calm and quiet. So it’s inspired us to hunker down and bake some cookies right after breakfast. Actually we’ll probably go outside and walk around in it for a while, but for now, it’s cookie time. Update – we did go outside, in our pajamas no less!

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So as you know we’re not eating refined sugar for this month. And it’s going well so far! It’s been interesting. We’re finding new foods we like that are sweetened with unrefined sugar and realizing that some foods, especially bread, have a lot of strange ingredients in them and so we are finding new brands that we love that are more natural. We shared more brands and products that we’ve been into in our last post so you guys can see some of the options out there. For now we’re still learning, but we feel like we’re on a good track.


Cutting out refined sugar doesn’t mean that we can’t still have our sweet fix every once in a while. Neither of us are nutritionists, but we believe eating a healthy dessert is okay, so we are still using unrefined sugars in baking so we can get that sweet fix. We are modifying recipes and finding new recipes in order to stick with this.IMG_9472

Of course it’s especially hard to live without a chocolate chip cookie. Ok, the chocolate chips are something we’re still figuring out. If anyone knows where we can buy better chocolate chips, let us know (otherwise we may have to try making some)! But for now we’re just using dark chocolate or not using chocolate at all. For this recipe we used dark chocolate chips, but you could use whatever you want! This recipe couldn’t be easier. Plus it only uses one bowl, which means easy clean up!IMG_9422

Prep time: 5 minutes; Cook time: 8-9 minutes; Yield: about 18-20 cookies


  • 1/2 cup of partially melted coconut oil (you want it to be not completely liquid but no huge solid chunks)
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 1/3 cup agave (or maple syrup)
  • 1/3 cup coconut sugar
  • 1 teaspoon cinnamon
  •  a pinch of salt
  • 1/2 to 2/3 cup unsweetened shredded coconut
  • 1 cup old fashioned rolled oats (not quick oats)
  • 1 cup whole wheat white flour
  • 1 teaspoon baking soda
  • 1/3 to 1/2 cup dark chocolate chips



  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together coconut oil, egg, vanilla extract, and agave.
  3. Add in coconut sugar, cinnamon, and salt. Stir to combine.
  4. Stir in shredded coconut, oats, flour, and baking soda.
  5. Fold in the chocolate chips.
  6. Spoon out dough onto lined baking sheet. We made about 18-20 cookies using about a tablespoon and a half of dough per cookie. These cookies do spread out, so leave at least a little room between them!**
  7. Bake for 8-9 minutes. The cookies will brown around the edges but still seem soft in the middle. If you leave them in the oven for too long the edges will start to burn and the cookies won’t be chewy. Let cool for 5 minutes. Enjoy!

**This dough can be refrigerated by covering the dough balls with plastic wrap for a few days (I wouldn’t leave it for more than 3 days).


**Also, if you want to make fewer large cookies, just leave them for the oven for a few more minutes. If you want about 15 cookies, I would leave them in the oven for about 9-10 minutes.