Pumpkin Peanut Butter Cookies

I love peanut butter cookies, I have shared so many variations, like my 5-Ingredient Almond Flour Peanut Butter Cookies, my 3-Ingredient Peanut Butter Cookies, my No-bake Peanut Butter Cookies, or my classic Vegan Peanut Butter Cookies. These pumpkin flavor peanut butter cookies are the best way to celebrate the Fall season with cookies that are also naturally good for you.

Why You’ll Love These Cookies

These peanut butter cookies are:

Dairy-Free Egg-Free Refined Sugar-Free Grain-Free option provided Oil-Free

So if you are after a Fall cookie recipe that really changes from the classic pumpkin cookies, try these peanut butter pumpkin cookies.

Ingredients and Substitutions

All you need to make peanut butter cookies with real pumpkin flavors are:

Canned Pumpkin Puree – You can use homemade pumpkin puree, but it often changes the texture of the cookies a lot. In fact, canned pumpkin puree is made of a special blend of various pumpkin varieties growing in the US. If you use a pumpkin variety with less or more water, the result of your puree will change the consistency of your baked goods. Peanut Butter – Choose a fresh jar with a drippy peanut butter texture. I pick natural peanut butter no added sugar, no added oil. Maple Syrup or any liquid sweetener you love. Pumpkin Spices – I combine cinnamon ginger and nutmeg. You can also add or swap nutmeg for the same amount of ground clove. Oat Flour or almond flour if grain-free – see recipe note for amount to swap oat flour for almond flour in this cookie recipe. Baking Soda

Add-Ons

You can of course make the cookies even more delicious by adding some of the below in the cookie batter:

2-3 tablespoons of dark chocolate chips. 2-3 tablespoons of chopped walnuts or pecans. A pinch of allspice.

How To Make Pumpkin Peanut Butter Cookies

These healthy vegan pumpkin cookies are made with a few simple wholesome ingredients. It’s super easy to make these peanut butter pumpkin cookies.

Storage Instructions

These Pumpkin Peanut Butter Cookies store very well in a sealed jar in the fridge for about 4 days. You can freeze leftover cookies in zip-lock silicone bags and thaw them the day before at room temperature.

Allergy Swaps

Below are some ideas to adapt the recipe to your food allergies:

Nut-Free – Try sunflower seed butter as a swap to peanut butter. Keep in mind that sunflower seed butter turns food slightly greenish and tastes a bit bitter. Sugar-Free – Swap maple syrup for sugar-free Monk fruit syrup and use almond flour instead of oat flour to decrease carbs if desired. Gluten-Free – Pick a certified oat brand to make homemade oat flour or use almond flour.

Below are the answers to your most frequent questions about peanut butter cookies made with pumpkin puree.