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5 Ingredient Pumpkin Spiced Peanut Butter Cookies

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5 from 2 votes

These simple 5-Ingredient Pumpkin Spiced Peanut Butter Cookies put a festive autumn twist on a classic cookie (and they’re easy to make and ready in less than 20 minutes.) BONUS: They’re delicious enough to be dessert, but healthy enough to enjoy for breakfast – woo hoo! Vegan pumpkin spiced peanut butter cookies on a decorative plate

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 chickpea flour gives these soft cookies an extra punch of fiber and protein.
  • 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 hearty and truly tastes like fall – you’re going to love it.

Looking for other fall-inspired recipes? You have to check out my Pumpkin Spiced Chocolate Chunk Cookies, my Easy Skillet Apple Crisp, my Vegan Pumpkin Chili, and my Vegan Pumpkin Ice Cream!

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, garbanzo / chickpea 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, though!)

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.

Vegan pumpkin spiced cookie dough balls on parchment paper on a cookie 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. Raw peanut butter cookies on a baking sheet with the famous peanut butter criss-cross marks across the top.

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…

Vegan pumpkin spiced cookies fresh out of the oven on a cookie sheet I hope you love these peanut butter cookies as much as we do! Vegan pumpkin spiced peanut butter cookies on a decorative plate

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 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. 

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!

Vegan pumpkin spiced peanut butter cookies on a plate

5-Ingredient Pumpkin Spiced Peanut Butter Cookies

These simple 5 Ingredient Pumpkin Spiced Peanut Butter Cookies put a festive autumn twist on a classic cookie!
5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Desserts, Vegan Peanut Butter Cookies, Vegan Pumpkin Spiced Peanut Butter Cookies
Prep Time: 7 minutes
Cook Time: 12 minutes
Total Time: 19 minutes
Servings: 10 cookies

Ingredients

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, though!)
  • 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 @AudreyEDunham or tag #AudreyDunhamRecipes!

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Comments

Courtney Moore

I am making these ASAP – I cannot wait to try them, I love your page!! Thank you for this.

Reply

Audrey Dunham

I hope you love them! They are so fun and easy. Thank you so much for the kind words!

Reply

Cliff Demczuk

5 stars
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!

Reply

Audrey Dunham

Thank you for taking the time to comment, Cliff! So glad you and your wife love these cookies.

Reply

Laura

5 stars
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!

Reply

Audrey Dunham

Yay, fantastic! So glad you all enjoyed the recipe! The mini chocolate chip idea is brilliant. 🙂

Reply

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