Peanut Butter Pumpkin Cookies (GF, Vegan)

A delicious, gluten free, vegan fall cookie made with peanut butter and pumpkin spice.

Course Dessert

Cuisine American

Keyword fall baking, fall cookies, gluten free vegan baking, gluten free vegan cookies, peanut butter cookies, pumpkin cookies, vegan baking, vegan peanut butter cookies, vegan pumpkin cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 120kcal

Author Jackie Akerberg

Equipment

Baking Sheet

Ingredients

1 cup natural, unsweetened peanut butter
½ cup dairy free butter softened
¼ cup maple syrup
⅔ cup coconut sugar, plus more for topping can substitute brown sugar
1 tbsp vanilla extract
⅓ cup pumpkin puree not pumpkin pie filling
1¾ cup gluten free oat flour or all purpose flour
½ tsp baking soda
1 tbsp pumpkin pie spice
½ tsp salt

Instructions

Preheat oven to 350.
Add peanut butter, vegan butter, maple syrup, coconut sugar, vanilla and pumpkin puree to a bowl. Using a hand mixer, beat on high for 1-2 minutes until well combined and fluffy.
Add in all remaining ingredients and mix just until combined.
Roll into 1.5 TBSP sized balls and place on a parchment lined baking sheet. Use a fork dipped in water (to prevent sticking) to flatten the balls in a crosshatch pattern. Sprinkle with coconut sugar.
Bake for 8-10 minutes until slightly golden on the bottom.
Remove from oven and let cool for 2-3 minutes before transferring to parchment paper.

Nutrition