Healthy Peanut Butter Pumpkin Cookies! If you love fall baking and cozy cookie recipes, this peanut butter pumpkin spiced cookie combo is the kind of treat you’ll want to make again and again.
Peanut butter meets pumpkin in these irresistible Healthy Peanut Butter Pumpkin Cookies: creamy, cozy, and perfectly autumn. Each bite is packed with comforting warmth from a blend of classic fall spices that makes your kitchen smell like fall the second they bake. The peanut butter adds rich, nutty depth, while the pumpkin keeps the texture tender and the flavor bright, creating that sweet-and-spiced balance that’s totally craveable.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We all devoured these tasty cookies! Seriously, there was barely time to cool before everyone went back for “just one more.” If you’re in the mood for something soft, flavorful, and bursting with warm spice goodness, you gotta give these cookies a try!
They’ve got that perfect homemade comfort vibe: creamy peanut butter richness, pumpkin sweetness, and spices that make every bite feel like a hug.
Trust me, once you bake a batch of these fall cookies, they’ll disappear fast, and you’ll be the one recommending them to everyone.
Tips for Success:
- Flavor Profile: These Healthy Peanut Butter Pumpkin Cookies are both healthy and delicious with crispy edges and chewy centers. Peanut butter, pumpkin and warm spices make for a fantastic cookie combo that is hard to resist.
- Canned Pumpkin Puree: Use canned pumpkin puree and not canned pumpkin pie. The pumpkin flavor is very subtle.
- Rolled Oats: Blitzing the rolled oats helps break the oats into fine pieces creating a better mouthfeel.
- Batter Consistency: At first you might think the batter is not coming together (too dry); however, keep stirring, it will eventually become a sticky thick batter. We used a medium-sized cookie scoop (slightly less than 2 Tablespoons) to scoop up the batter. Cookie scoops work really well but are not required. Scoop up the batter in the cookie scoop, then flatten it against the side of the bowl to remove any excess batter from the scoop to get consistently sized cookies. Place the batter into your hands, then roll them into round dough balls. Place onto the baking sheet. Then flatten the dough ball in a crisscrossed fashion with a fork. If the batter seems too wet to work with, then simply put in the fridge for 15 to 20 minutes to firm up.
- Crisscrossed Fork Pattern: If you wish, you can dip the fork in a dry sugar, then create the traditional peanut butter cookie crisscrossed fork pattern. This is not required, but it does add a tiny bit of crunchy sugar to the top of the cookie.
- Maple Sugar (or other dry sugar): We used maple sugar, but coconut sugar or date sugar or other dry sugars work equally well. You cannot substitute the dry maple sugar for a liquid maple syrup. This recipe uses both maple sugar and maple syrup.
- Color of the Cookies: The color of the cookies is directly related to the dry sugar used.
- Measuring the Almond Flour: Spoon the almond flour into the measuring cup and level off. Do not pack it in and do not scoop it in. If you have a food scale, use it as that works best for consistency. If you don’t have one, that is not an issue.
- Pumpkin Pie Spice: Not all pumpkin pie spices are the same. Some brands accent different spices. Find one that you love. We enjoy blends that are lighter on the cloves. Feel free to use your favorite pumpkin pie spice in this recipe.
- Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent. Use judgement and start on the low end. You can use your favorite cinnamon in this recipe; however, we suggest starting on the low end until you have a strong understanding of how the cinnamon that you are using in this recipe impacts the flavor.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
These cookies will last for 4 to 5 days at room temperature. Store in a covered air-tight container.
These cookies freeze well.
Pantry Products:
- Peanut Butter: We use Teddie All Natural Smooth Peanut Butter. It is unsweetened (dry roasted peanuts and sea salt only). Feel free to use your favorite unsweetened smooth peanut butter.
- Canned Pumpkin: We used Libby’s 100% Pure Pumpkin – All Natural – No Preservatives (all natural, no preservatives) in a can. Feel free to use your favorite canned pumpkin.
- Maple Sugar: We used Nova Maple Sugar. Feel free to use your favorite maple sugar, or substitute with your favorite dry sugar.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large (14 x 20) baking sheet
- Medium cookie scoop (optional)
- Silicone baking sheets or parchment paper
If you try these tasty cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Healthy Peanut Butter Pumpkin Cookies
- Prep Time: 15 Minutes
- Cook Time: 15-16 Minutes
- Total Time: 30 Minutes
- Yield: 24 Cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Peanut butter meets pumpkin in these irresistible Healthy Peanut Butter Pumpkin Cookies: creamy, cozy, and perfectly autumn.
Ingredients
Dry Ingredients
- 1 ½ cups (5.4 oz.) almond flour
- 1 cup rolled oats, chopped
- 1 Tablespoon cornstarch (or arrowroot powder)
- ¾ cup maple sugar (or other dry sugar) *
- Pinch pumpkin pie spice *
- 1 teaspoon cinnamon *
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon sea salt *
Wet Ingredients
- 1/2 cup pumpkin puree [canned]
- 2/3 cup creamy peanut butter *
- ¼ cup pure maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a large baking sheet with a silicone pad or parchment paper, set aside.
- Place the rolled oats into a food processor and pulse off and on until the oats are finely chopped. Do not make oat flour. Place the oats into a large bowl, set aside.
- Place all the remaining Dry Ingredients into a large bowl with the chopped oats, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff wooden spoon to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the peanut butter (and other wet ingredients) into the dry ingredients, scrape down the spoon and the sides of the bowl, stir and mix intently. The batter will eventually come together and will appear thick and slightly sticky.
- Place the dough in refrigerator for 15 minutes to rest. This will allow the dough to be less sticky and easier to work with.
- After 15 minutes, then using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the batter into rounded lumps (dome shape), then roll the dough into a smooth ball, then place onto the large baking sheet, approximately 3 inches apart as the batter does spread (or use 2 baking sheets, if needed).
- Then use a fork to flatten the dough balls, press the ball down with the fork, then go the other direction to create the traditional cross pattern.
- Repeat the fork pattern until all the dough has been rolled and crisscross flattened.
- Place in a 350 F preheated oven for 15 to 16 minutes (largely dependent upon the size of the cookies) or until fully set. Note: If using two baking sheets, switch top to bottom and bottom to top about halfway through the baking.
- Remove the baking sheet(s) from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 24 cookies
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