Easy Pumpkin Peanut Butter Cookies
dairy-free recipe for soft pumpkin cookies
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Fall cookie inspiration
Pumpkin plus + peanut butter equals = delicious!! It’s as simple as that, I have been on a peanut butter pumpkin kick lately. It must be the salty sweet of the peanut butter mixed with the creamy pumpkin flavor. Add in some pumpkin spices and you’ve got an irresistible fall treat.
Autumn is the perfect time to cozy up with a warm, homemade treat - enter pumpkin peanut butter cookies. These soft and delicious cookies are made with real pumpkin, creamy peanut butter and cozy fall spices. Not only is it a simple recipe that can be completed in 30 minutes, but the seasonal flavors are too good to resist! If you’re looking for a unique twist on the classic peanut butter cookie, this is the perfect recipe to satisfy your taste buds. Read on to learn exactly how to make pumpkin peanut cookies – the new must-try fall snack. Makes 15 large cookies (2 1/2-3 inch diameter.)
Let’s begin!
Ingredients for pumpkin peanut butter cookies
1 1/2 cups all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup creamy peanut butter
3/4 cup pumpkin puree
1 large egg
1/3 cup pure maple syrup
1 tbsp vegetable oil
Ingredients for maple glaze
1 cup confectioners sugar (powdered sugar)
2 tbsp maple syrup
1 tsp vanilla extract
plant milk as needed (for consistency)
How to make pumpkin peanut butter cookies
Instructions: Preheat oven to 350℉ / 176℃ and line a baking sheet with parchment paper.
In a medium bowl, add flour, pumpkin pie spice, salt, baking powder and baking soda. Whisk dry ingredients together until well blended and set aside.
In a large bowl, mix together peanut butter, pumpkin, egg, maple syrup and oil with an electric mixer on medium speed until well blended, about 1-2 minutes. (Note: you can also mix vigorously by hand with a fork for about 3 minutes.)
Add the dry ingredient mixture all at once to large bowl with batter and mix until no dry mixture is remaining and well blended, about one minute. (Do not overmix.)
Scoop out large 2 tablespoon heaps of cookie dough onto prepared baking sheet, at least 2 inches apart.
Note: I used a medium cookie dough scoop that holds 2 tablespoons exactly. They really come in handy in the kitchen and save time, I’ll put a link in the recipe card below for it.
Using a spatula or bottom of a coffee mug, press each cookie dough heap down to about 1/2-inch height.
Why do you smash down peanut butter cookies? Peanut butter cookie dough is more dense than other cookies and you want to get the cookie dough the same height so that they will bake evenly. If left unpressed, they do not spread like normal cookies and the outer part of the cookie will be done before the middle.
Place cookies into center of preheated oven and bake for 10-12 minutes, or until slightly browned on edges and when touched on top it is slightly hard and doesn’t give easily.
When cookies are finished baking, let cool on pan for one minute, then transfer to a cooling rack to cool completely. In the meantime, make the maple glaze by adding all glaze ingredients to a small or medium bowl and stir briskly with a fork. You want a somewhat thick consistency, but if you need to thin a little, add a splash of milk and stir. (Repeat if still needs thinning.)
Using a spoon, drizzle maple glaze on top of cookies in a back and forth motion.
When should I glaze my pumpkin peanut butter cookies? The glaze usually soaks in after 3-5 hours, so I would recommend that you add the glaze either soon before serving or no more than 2 hours before serving if you want them to have the drizzled look. Otherwise, they will still be delicious!
What do pumpkin peanut butter cookies taste like?
These pumpkin peanut butter cookies have the perfect amount of sweetness mixed with the salty peanut butter along with a moist and soft inside.
What drink would these pumpkin peanut butter cookies go great with? Milk, fresh brewed coffee, chia tea or hot chocolate would all go great with these delicious cookies. You can even eat them as breakfast cookies. They have pumpkin for veggies, and peanut butter and egg for protein, so they are much healthier than a regular cookie.
Enjoy!
🧡Julie
Easy Pumpkin Peanut Butter Cookies
Ingredients
Instructions
- Instructions: Preheat oven to 350℉ / 176℃ and line a baking sheet with parchment paper.
- In a medium bowl, add flour, pumpkin pie spice, salt, baking powder and baking soda. Whisk dry ingredients together until well blended and set aside.
- In a large bowl, mix together peanut butter, pumpkin, egg, maple syrup and oil with an electric mixer on medium speed until well blended, about 1-2 minutes. (Note: you can also mix vigorously by hand with a fork for about 3 minutes.)
- Add the dry ingredient mixture all at once to large bowl with batter and mix until no dry mixture is remaining and well blended, about one minute. (Do not overmix.)
- Scoop out large 2 tablespoon heaps of cookie dough onto prepared baking sheet, at least 2 inches apart. Note: I used a medium cookie dough scoop that holds 2 tablespoons exactly. They really come in handy in the kitchen and save time, I’ll put a link in the recipe card below for it.
- Using a spatula or bottom of a coffee mug, press each cookie dough heap down to about 1/2-inch height.
- Place cookies into center of preheated oven and bake for 10-12 minutes, or until slightly browned on edges and when touched on top it is slightly hard and doesn’t give easily.
- When cookies are finished baking, let cool on pan for one minute, then transfer to a cooling rack to cool completely. In the meantime, make the maple glaze by adding all glaze ingredients to a small or medium bowl and stir briskly with a fork. You want a somewhat thick consistency, but if you need to thin a little, add a splash of milk and stir. (Repeat if still needs thinning.)
- Using a spoon, drizzle maple glaze on top of cooled cookies in a back-and-forth motion. Enjoy!
Notes
When should I glaze my pumpkin peanut butter cookies? The glaze usually soaks in after 3-5 hours, so I would recommend that you add the glaze either soon before serving or no more than 2 hours before serving if you want them to have the drizzled look. Otherwise, they will still be delicious!
How long will pumpkin peanut butter cookies last? Store pumpkin peanut butter cookies in an airtight container at room temperature or refrigerated for up to 5 days or freeze for up to 3 months. Thaw overnight in fridge to thaw if frozen.
Delicious add-in ideas for pumpkin peanut butter cookies: You can fold in some chocolate chips or raisins for added flavor and texture.
Nutrition Facts
Calories
169Fat (grams)
7 gCarbs (grams)
25 gFiber (grams)
2 gNet carbs
24 gSugar (grams)
9 gProtein (grams)
6 gSodium (milligrams)
180 mgCholesterol (grams)
12 mgNutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information. Per large cookie.
