Peanut Butter Pumpkin Cookies

Peanut Butter Pumpkin Cookies

There’s really nothing better than Peanut Butter Cookies. Except for Peanut Butter Pumpkin Cookies.

 Yields: 12 servings (2 cookies each)


  • 1 can (15 oz) canned pumpkin
  • ½ cup whole wheat white flour
  • ¼ cup + 2 Tbsp. coconut sugar (or substitute brown sugar)
  • ¼ cup all-natural peanut butter
  •  tsp. pumpkin pie spice (or 1/2 tsp. each of cinnamon, nutmeg and ginger)
  • 1 tsp. pure vanilla extract
  • ½ tsp. baking powder
  • 1 dash sea salt (or Himalayan salt)


  1. Preheat oven to 375° F.
  2. Line two large baking sheets with parchment paper and lightly coat with spray. Set aside.
  3. Place pumpkin, flour, sugar, peanut butter, pumpkin pie spice, extract, baking powder, and salt in food processor; process until a smooth batter forms, scraping down sides as needed.
  4. Dollop twelve balls, approximately 2 Tbsp. each, onto each prepared pan. Lightly flatten with back of a fork that has been dipped in water (or coated with spray).
  5. Bake for 14 to 16 minutes, rotating pan after 7 minutes, or until lightly browned. Allow cookies to cool on pan before serving.
  6. Store leftover cookies in an airtight container for up to 5 days.