Gluten-Free Pumpkin Peanut Butter Cookies
This post may contain affiliate links.
Enjoy a healthier version of Gluten-Free Pumpkin Peanut Butter Cookies made with pumpkin! Wonderfully moist and cake-y, in spite of being gluten-free!
Friends, this Pumpkin Peanut Butter Cookies recipe is so easy and naturally gluten-free! You’re going to want to make these and freeze ahead for company!
That’s what I love … you have last-minute friends over, and you don’t know what to serve for dessert? Also for fall, don’t forget my Pumpkin No-Churrn Ice Cream that you can make ahead and freeze! You can also make and freeze my friend Maria’s Soft Peanut Butter Cookies – so good!
Pumpkin Peanut Butter Cookies
For these pumpkin peanut butter cookies, mix the dough, and portion it into 12 balls and place on the baking sheet.
Make sure and leave space in between.
Bake the cookies, and remember that every oven is different, so start with less time than is recommended.
Enjoy the cookies warm (they will likely be more crumbly), or allow them to rest overnight before indulging (they will become firmer and more condensed).
Or freeze the cookies!
Freeze ahead pumpkin cookies
Cool cookies for up to 4 hours before freezing. Stack in a container, separated by parchment paper; seal and freeze.
Pull from the freezer an hour before serving.
Serve with your favorite ice cream.
Or just set out a plate of these beauties for your friends and family to enjoy!
What is a peanut butter cookie?
Although they say a peanut butter cookie is a type of cookie that is distinguished by having peanut butter as a principal ingredient, we’ve combined the peanut butter with pumpkin for this recipe.
Did you know the cookie originated in the United States back around 1910?
Is peanut butter grain-free?
Peanuts, peanut butter, peanut flour and peanut oil are considered naturally gluten-free foods. My cousin Peggy has educated me, saying that gluten is a form of protein found in wheat, barley and rye.
They’ve been around for a long time. Which makes them so tried and true delicious!
Last week we had a few friends over for dinner. Our meal was exceptional and we were all so full! But then Abby brought out a summer favorite for all of us to enjoy for dessert while we were mingling around the table.
Classic Pumpkin Peanut Butter Cookies on a plate, done her way.
It was simply the perfect end-of-dinner sweet bite for the evening!
Gluten-Free Pumpkin Peanut-Butter Cookies
- 1 1/4 cup instant oats or 1 c oat flour, gluten-free
- 3/4 cup gluten-free flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- a pinch of allspice and cloves
- 1 tsp salt
- 3 tbsp unsalted butter, melted and cooled slightly
- 2 tbsp peanut butter, OR avocado oil
- 1 tsp vanilla extract
- 2/3 cup pumpkin puree
- 2/3 cup coconut sugar
- 1/4 c cane sugar
- 3/4 c chocolate chips
- 2 eggs
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a stand mixer, beat together sugar—brown and white, peanut butter, and butter. Whip until sugar begins to dissolve and the texture is fluffy and smooth for 4 minutes.
- Next, Add in each egg, one at a time on slow speed. Add in the pumpkin and vanilla and continue to mix until incorporated.
- In a medium bowl, whisk together the oats or oat flour, gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Add the flour mixture into the wet ingredients 1/2 cup at a time until all of the flour is incorporated, don’t over mix. Finally, gently fold in the chocolate chips.
- Using a large cookies scoop, portion put the dough into 12 balls and place on the baking sheet, leaving space in between.
- Bake at 350°F for 10-12 minutes. Enjoy the cookies warm (they will likely be more crumbly), or allow them to rest overnight before indulging (they will become more condensed).
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.