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!
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!
Print
Pin
Rate
Servings: 10 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
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.
Notes
- 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.
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!
I am making these ASAP – I cannot wait to try them, I love your page!! Thank you for this.
I hope you love them! They are so fun and easy. Thank you so much for the kind words!
Thank you so much for this recipe! My wife needs gluten free, and this recipe is actually wonderful! Took very little time, and the end result is delicious!
Thank you for taking the time to comment, Cliff! So glad you and your wife love these cookies.
These were delicious! I made these for a pumpkin spice loving friend, and added some mini dark chocolate chips on top for some added chocolatey goodness. I’ve now passed this recipe on to a bunch of my friends and will definitely be making it again in the future!
Yay, fantastic! So glad you all enjoyed the recipe! The mini chocolate chip idea is brilliant. 🙂