Go Back
Peanut Butter Pumpkin Cookies, fall treats recipes easy
Brittany Stage

Peanut Butter Pumpkin Cookies

These thick, soft cookies need just one bowl and bake in 10 minutes. Peanut butter and canned pumpkin work together for a naturally gluten-free fall treat that holds its texture for days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter commercial style like Jif or Skippy works best
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup canned pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt skip if your peanut butter is already salted

Equipment

  • large mixing bowl
  • hand mixer or sturdy spoon
  • baking sheet
  • parchment paper
  • cookie scoop or tablespoon
  • fork

Method
 

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
  2. In a large bowl, combine the peanut butter, sugar, egg, pumpkin puree, and vanilla extract. Stir or beat with a hand mixer on medium speed until everything is fully combined and smooth, about 1 minute.
  3. Add the pumpkin pie spice, baking soda, and salt. Mix again until the spices are evenly distributed through the dough. The dough will be soft and sticky but scoopable.
  4. Scoop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. You should get around 18 cookies from this batch.
  5. Use a fork to press each dough ball down gently in a crosshatch pattern, just like a classic peanut butter cookie. Press firmly enough to flatten them slightly but not all the way down.
  6. Bake for 9 to 11 minutes. The cookies will look soft and slightly underdone in the center when you pull them out. That is exactly right. Do not wait for them to look firm in the oven.
  7. Let the cookies cool on the baking sheet for 5 minutes before moving them. They firm up as they cool, so handle them gently right out of the oven.

Notes

These cookies are delicate while warm but set up nicely once cooled. If they seem too soft after cooling, they may have had a bit too much pumpkin measured in. Stick to a level 1/4 cup and they will bake through consistently.