This post may contain affiliate links. Please read our disclosure policy.
Why this Recipe Works:
- This recipe dresses up the classic peanut butter cookie by simply adding a bit of pumpkin pie spice (that stuff is magic, I tell you!)
- The addition of garbanzo flour gives these soft cookies an extra punch of fiber and protein. However, they can be made with regular all-purpose flour, too!
- The maple syrup in this recipe gives these cookies a nice level of sweetness.
- Using only 5 simple ingredients, this recipe is so easy to make, and the clean up is minimal.
Do peanut butter and pumpkin spice go together?
- YES! This surprising combination is heavenly and truly tastes like fall – you’re going to love it.
How to Make 5-Ingredient Vegan Pumpkin Spiced Peanut Butter Cookies:
1 – First, preheat your oven to 350°F/177°C. Then, line a baking sheet with parchment paper. No parchment? No prob! A non-stick baking sheet will work just fine on its own. 2 – Next, add the peanut butter, flour, maple syrup, pumpkin pie spice, and just 1/4 tsp. of salt to a bowl and mix well. Pinch off a tiny bit of dough and see how it tastes. Does it seem like it has enough salt? If not, add the remaining 1/4 tsp. and stir again. Since some peanut butters have more salt added than others, this can vary. (I almost always add the second 1/4 tsp. of salt, by the way!) 3 – If the dough seems too wet to form balls, add extra flour one tablespoon at a time just until firm enough. 4 – Roll the cookie dough into 9-10 equal-sized balls and place on a parchment-lined or nonstick baking sheet.
5 – Once those balls are on the sheet, use a fork to make those famous peanut butter criss-cross marks across the top of each cookie. 
6 – Bake your cookies in your preheated oven for 9 – 10 minutes or just until set. Immediately transfer them to a cooling rack once they’re done. And that’s all there is to it! Soft and sweet pumpkin spiced peanut butter cookies in less than 20 minutes…
I hope you love these peanut butter cookies as much as we do! 
Top Tips for Making 5-Ingredient Vegan Pumpkin Spiced Peanut Butter Cookies:
- Only add 1/4 tsp. salt to dough to begin with and then give your dough a taste test. If it needs more salt, add an addition 1/4 tsp.
- If you use a nut butter other than peanut butter, you may need to add 2 – 5 extra tablespoons of flour to help thicken it up. Especially if that nut butter is on the runny side.
- You can use all purpose flour instead of garbanzo flour, if you like.
- When buying peanut butter, look for the type that only lists peanuts and maybe salt in the ingredients.
Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
5-Ingredient Pumpkin Spiced Peanut Butter Cookies (gluten free option)
These simple 5 Ingredient Pumpkin Spiced Peanut Butter Cookies put a festive autumn twist on a classic cookie!
Servings: cookies
Ingredients
- 3/4 c. creamy all natural peanut butter
- 1/2 c. garbanzo bean flour (60 g) or all-purpose flour (70 g), plus more as needed
- 1/2 c. pure maple syrup (119 ml)
- 2 1/2 tsp. pumpkin pie spice
- 1/4 - 1/2 tsp. salt
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- First, preheat your oven to 350°F/177°C. Then, line a baking sheet with parchment paper. No parchment? No prob! A non-stick baking sheet will work just fine on its own.
- Next, add the peanut butter, garbanzo flour, maple syrup, pumpkin pie spice, and just 1/4 tsp. of salt to a bowl and mix well. Pinch off a tiny bit of dough and see how it tastes. Does it seem like it has enough salt? If not, add the remaining 1/4 tsp. and stir again. But since some peanut butters have more salt added than others, the one 1/4 tsp. initially added may be enough. (I almost always add the second 1/4 tsp. of salt, by the way!)
- If the dough seems too wet to form balls, add extra flour one tablespoon at a time just until firm enough.
- Roll the cookie dough into 9-10 equal-sized balls and place on a parchment-lined or nonstick baking sheet.
- Once those balls are on the sheet, use a fork to make those famous peanut butter cookie criss-cross marks across the top of each cookie.
- Bake cookies in your preheated oven for 9 - 10 minutes or just until set. Immediately transfer them to a cooling rack once they're done.
Pro Tips From Audrey
- Only add 1/4 tsp. salt to dough to begin with and then give your dough a taste test. If it needs more salt, add an addition 1/4 tsp.
- If you use a nut butter other than peanut butter, you may need to add 2 - 5 extra tablespoons of garbanzo flour to help thicken it up. Especially if that nut butter is on the runny side.
- You can use all purpose flour instead of garbanzo flour, if you like.
- When buying peanut butter, look for the type that only lists peanuts and maybe salt in the ingredients.
This post may contain affiliate links. Please read our disclosure policy.