These no bake pumpkin peanut butter cookies combine creamy peanut butter, pumpkin puree, and cinnamon for an easy fall snack you can make in one bowl. They’re inspired by my homemade Perfect Bar dupes, with a soft, dense texture and a little pumpkin flavor in every bite.
If you love a snack that doubles as something sweet after lunch, add these to your fall rotation! There’s no oven involved just mix, shape, and refrigerate. Coconut flour helps absorb the moisture from the pumpkin so you can turn the dough into little cookies.
Why you’ll love these pumpkin peanut butter cookies
- Easy to prep: One bowl and six main ingredients.
- No baking needed: Let the refrigerator do the work.
- Made with pumpkin: A simple way to use a little leftover canned pumpkin.
- No protein powder: Peanut butter contributes protein and fat.
- Easy to portion: Make smaller cookies or divide larger ones when serving.
These are refrigerator cookies with a soft, dense texture. Think pumpkin peanut butter cookie dough, rather than a crisp or fluffy baked cookie! I bet you'd also love my pumpkin cookies with cream cheese frosting and my pumpkin peanut butter cups for more sweet snack options.
Jump to:
- Why you’ll love these pumpkin peanut butter cookies
- Ingredients You Need
- How to Make Your Pumpkin Peanut Butter Cookies
- Hint for the Best Pumpkin Peanut Butter Cookies
- Substitutions
- Variations
- Equipment
- Storing Your Pumpkin Peanut Butter Cookies
- Toddler Dietitian Tiff's Tip
- FAQ
- Related
- Pairing
- No Bake Pumpkin Peanut Butter Cookies
Ingredients You Need
Here's what you'll need to make these no bake pumpkin peanut butter cookies:
- Creamy peanut butter: Stir natural peanut butter well before measuring so the oil is fully incorporated. The consistency of your peanut butter will affect how much coconut flour you need.
- Pumpkin purée: Use plain canned pumpkin, not pumpkin pie filling. Start with ¼ cup so the dough doesn’t become too wet.
- Coconut flour: This absorbs a lot of moisture! Start with ⅓ cup and give it time to hydrate before adding more. Oat flour and almond flour aren’t equal swaps. Since these cookies aren’t baked, choose coconut flour the manufacturer confirms is ready to eat without cooking.
- Maple syrup or honey (optional for sweetness): Two tablespoons add a little sweetness. Use maple syrup for a vegan version. Avoid serving honey to littles younger than 12 months, and omit if you'd rather have a no added sugar version.
- Vanilla bean paste or vanilla extract: Adds flavor to the peanut butter base.
- Cinnamon or pumpkin pie spice: Choose cinnamon for a milder flavor or pumpkin pie spice for that classic fall taste.
See recipe card for quantities.
How to Make Your Pumpkin Peanut Butter Cookies
- Step 1: Add all the ingredients into a bowl.
- Step 2: Mix until well combined. Let the mixture sit for 10 minutes. It will thicken as the coconut flour absorbs moisture.
- Step 3: The dough should hold together when pressed and be soft enough to flatten without cracking. If it’s too sticky to shape, add coconut flour 1 tablespoon at a time. If it’s dry or crumbly, add pumpkin purée 1 tablespoon at a time.
- Step 4: Divide into about 12 portions and gently flatten into cookies on a parchment-lined tray. Refrigerate for at least 1 hour before serving. Keep refrigerated until ready to eat.
Hint for the Best Pumpkin Peanut Butter Cookies
Give the flour time to absorb moisture before adding more! Let the dough rest for 10 minutes, then check it. It should hold together when pressed without feeling dry or cracking when flattened. If it’s crumbly, mix in pumpkin purée 1 teaspoon at a time.
Substitutions
Feel free to make substitutions in these pumpkin peanut butter cookies based on what your family's nutritional needs are!
- Peanut butter: Try smooth almond butter or sunflower seed butter for a nut-free option. The consistency may change, so adjust the flour after letting the dough rest.
- Coconut flour: Start with 1 cup ready-to-eat oat flour (just blended oats) in place of ⅓ cup coconut flour, following the directions above.
- Maple syrup: Honey works, too, but should not be served to children younger than 12 months. Omit for no added sugar version or try mashed banana.
- Pumpkin pie spice: Replace ½ teaspoon pumpkin pie spice with 1 teaspoon cinnamon.
Variations
These no bake pumpkin peanut butter cookies are super easy to customize! Here are some fun ideas:
- Chocolate chip: Stir in ¼ cup mini chocolate chips before shaping.
- Pumpkin spice: Use pumpkin pie spice instead of cinnamon for more classic pumpkin pie flavor.
- Cookie bars: Press the dough into a small parchment-lined container, refrigerate until firm, and cut into portions.
- Mini cookies: Make smaller, thin cookies and adjust the yield based on their size.
- Mummy cookies: Drizzle some melted white chocolate or thinned yogurt and add some candy eyes for a fun fall, Halloween snack.
Equipment
You’ll need a medium mixing bowl, measuring cups and spoons, and a spoon or spatula to mix the dough. Use a small baking sheet or plate lined with parchment paper to chill the cookies. A cookie scoop is optional but helpful for making evenly sized portions.
Storing Your Pumpkin Peanut Butter Cookies
Refrigerator: Store in an airtight container for up to 5 days. Keep chilled until ready to serve.
Freezer: Freeze in a single layer, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 2 months and thaw in the refrigerator before serving.
On the go: Pack with an ice pack to keep the cookies chilled.
Toddler Dietitian Tiff's Tip
A snack can be fun to eat and offer nutrients, too! Peanut butter contributes protein and fat, while pumpkin adds beta-carotene, which the body can convert to vitamin A. Pair a cookie with fruit or plain yogurt for a little variety at snack time.
We love pairing these no bake cookies with some fruit or veggie sticks!
FAQ
Yes! Start with 1 cup oat flour in place of coconut flour. Let the dough rest for 10 minutes, then add more oat flour 1 tablespoon at a time if it’s too sticky to shape. Use flour suitable for eating without cooking.
Coconut flour absorbs a lot of moisture, so a little extra can make the dough dry. Mix in pumpkin purée 1 teaspoon at a time until the dough holds together and flattens without cracking.
The consistency of your peanut butter and pumpkin can affect the texture. Let the dough rest before adding more flour, then refrigerate the shaped cookies for at least 1 hour. These cookies are meant to stay soft and should be stored chilled.
Yep! You can sub out with smooth almond butter or sunflower seed butter. You may need to adjust the flour because nut and seed butters vary in consistency.
Yes! Press the dough into a small parchment-lined container, refrigerate until firm, and cut into portions.
Yes! Freeze in a single layer, then transfer to a freezer-safe container with parchment between layers. Store for up to 2 months and thaw in the refrigerator before serving.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these no bake pumpkin peanut butter cookies:
No Bake Pumpkin Peanut Butter Cookies
Equipment
- baking sheet or plate
Ingredients
- 1 cup creamy peanut butter stirred well
- ¼ cup pumpkin purée not pumpkin pie filling
- ½ cup coconut flour
- 2 tablespoons maple syrup or honey optional for sweetness
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon cinnamon or ½ teaspoon pumpkin pie spice
- 1 pinch salt optional
Instructions
- Line a small baking sheet or plate with parchment paper. In a medium bowl, stir together the peanut butter, pumpkin purée, maple syrup, and vanilla until combined.
- Stir in the coconut flour, cinnamon or pumpkin pie spice, and optional salt.
- Let the dough rest for 10 minutes so the coconut flour can absorb moisture. The dough should hold together when pressed and flatten without cracking. If too sticky to shape, add coconut flour 1 tablespoon at a time. If dry or crumbly, add pumpkin purée 1 tablespoon at a time.
- Scoop into about 12 portions and gently flatten into cookies on the prepared tray. Refrigerate for at least 1 hour, or until firm enough to handle. Serve chilled.
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