No Bake Pumpkin Peanut Butter Cookies
These no bake pumpkin peanut butter cookies are an easy fall snack made with creamy peanut butter, pumpkin purée, and coconut flour. Inspired by homemade Perfect Bars, they have a soft, dense cookie dough texture with a touch of cinnamon!
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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