Why Make This Recipe

These Pumpkin Peanut Butter Cup Cookies are a delightful treat that blend the warm flavors of pumpkin with the sweetness of chocolatey peanut butter. Perfect for fall, they are soft, chewy, and bursting with taste. Whether you are baking for a cozy gathering or just treating yourself, these cookies are sure to impress. Plus, they are easy to make and require simple ingredients that you may already have in your pantry!

How to Make Pumpkin Peanut Butter Cup Cookies

Ingredients:

• 1/2 cup pumpkin puree
• 1/4 cup light brown sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil or butter (melted)
• 1 egg
• 1 tsp. vanilla extract
• 1 cup oat flour
• 1 tsp. cinnamon
• 2 tsp. pumpkin pie spice
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup peanut butter cups (chopped up)

Directions:

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the pumpkin puree, light brown sugar, maple syrup, melted coconut oil, egg, and vanilla extract. Whisk until well combined.
3. In a small bowl, whisk together the oat flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet mixture and mix using a wooden spoon until everything is nicely combined.
5. Gently fold in the chopped peanut butter cup pieces.
6. Use a cookie scoop to portion the dough onto the baking sheet. Add a couple more peanut butter cup pieces to the top of each cookie.
7. Bake for approximately 12-14 minutes. Let the cookies cool on the pan for a moment before transferring them to a cooling rack. Enjoy!

How to Serve Pumpkin Peanut Butter Cup Cookies

These cookies are best served warm or at room temperature. You can enjoy them with a glass of milk, a cup of coffee, or your favorite tea. They also make an excellent dessert for gatherings, or you can pack them in lunches for a sweet surprise.

How to Store Pumpkin Peanut Butter Cup Cookies

To store your cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you want them to last longer, consider freezing them. Just place the cookies in a freezer bag and they can be stored for up to three months. When you’re ready to eat them, simply thaw at room temperature.

Tips to Make Pumpkin Peanut Butter Cup Cookies

• Make sure your ingredients are at room temperature for a better dough consistency.
• For a little extra crunch, you can add chopped nuts to the mixture.
• If you want a stronger pumpkin flavor, add more pumpkin puree, but be careful as it may alter the texture.

Variation

You can swap the peanut butter cups for chocolate chips or even chopped nuts to mix things up a bit. You may also try different spices, like nutmeg, for a unique flavor twist.

FAQs

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can! Just make sure to cook and puree the pumpkin until smooth.

Q: Are these cookies gluten-free?
A: Yes, if you use certified gluten-free oat flour, these cookies can be gluten-free.

Q: How can I make these cookies vegan?
A: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based butter alternative.

Pumpkin Peanut Butter Cup Cookies

Delightful cookies that blend pumpkin flavors with sweet chocolatey peanut butter, perfect for fall gatherings or a sweet treat for yourself.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Course Dessert, Snack

Cuisine American, Sweet

Servings 12 cookies

Calories 150 kcal

Ingredients

  

Wet ingredients

• 1/2 cup pumpkin puree
• 1/4 cup light brown sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil or butter (melted)
• 1 large egg
• 1 tsp vanilla extract

Dry ingredients

• 1 cup oat flour
• 1 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Add-ins

• 1 cup peanut butter cups (chopped up)

Instructions

 

Preparation

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• In a medium bowl, combine the pumpkin puree, light brown sugar, maple syrup, melted coconut oil, egg, and vanilla extract. Whisk until well combined.
• In a small bowl, whisk together the oat flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
• Add the dry ingredients to the wet mixture and mix using a wooden spoon until everything is nicely combined.
• Gently fold in the chopped peanut butter cup pieces.

Baking

• Use a cookie scoop to portion the dough onto the baking sheet, adding a couple more peanut butter cup pieces to the top of each cookie.
• Bake for approximately 12-14 minutes. Let the cookies cool on the pan for a moment before transferring them to a cooling rack.

Notes

Serve these cookies warm or at room temperature. They can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer bag for up to three months. Thaw at room temperature when ready to eat.

Keyword Baking, Easy Cookies, Fall Desserts, Peanut Butter Cookies, Pumpkin Cookies