pumpkin and peanut butter flourless egg-free cookies
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Flourless Peanut Butter Pumpkin Cookies

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Flourless Peanut Butter Pumpkin Cookies are soft, sweet, and downright irresistible. The mild pumpkin blends deliciously with the peanut butter to give you a hint of each flavor in every bite.

Add some Reese’s Pieces for extra color and crunch as an option. Reese’s Pieces are gluten-free but not certified and have dairy.

flourless pumpkin and peanut butter allergy-friendly cookies

 

There are 3 WW points plus in each cookie.

To Make Flourless Peanut Butter Pumpkin Cookies You Will Need These Ingredients:

  • Pumpkin Puree
  • Natural peanut butter ~ I used creamy. Substitute cashew or almond if needed
  • Sugar ~ granulated, beet, or coconut
  • Baking powder ~ corn-free if needed
  • Cinnamon
  • Allspice
  • Pinch of cloves
  • Salt
  • Ground flaxseed
  • Semi-sweet mini chocolate chips ~ I used Enjoy Life, an allergy-friendly brand
  • Reese’s pieces or double up with mini chocolate chips ~ these are gluten-free but not certified gluten-free, and they contain dairy.

Thinking of frosting these cookies?
Vanilla frosting and a few colorful and seasonal sprinkles would be fun too. A perfect party treat that is a tad on the healthy side.

Pumpkin-flavored cookies are tasty any time of year but seem to be especially popular in the fall. Two more deliciously soft pumpkin cookies to try are; GF Chocolate Chip Raisin Pumpkin Cookies

GF pumpkin cookies with chocolate chips.

And Gluten-Free Pumpkin Snickerdoodles.

GF Pumpikin snickerdoodles

Pumpkin is not only delicious and savory…it’s good for you too!

flourless peanut butter and pumpkin cookies

Enjoy!

Flourless Peanut Butter Pumpkin Cookies

These soft cookies are a blend of peanut butter and pumpkin with a hint of chocolate. Mix this easy recipe in one bowl and enjoy gluten, egg, corn, and soy-free cookies. Safe for Low FODMAP too.
Prep Time7 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: 20 minute recipe, allergy-friendly, egg-free, gluten-free, Low FODMAP, peanut butter cookies, pumpkin cookies
Servings: 18 Cookies
Calories: 119kcal
Author: Mary Krick

Ingredients

  • 1/2 cup Pumpkin Puree
  • 3/4 cup Natural peanut butter ~ I used creamy. Substitute cashew or almond if needed.
  • 1/3 cup sugar ~ granulated, beet, or coconut
  • 1 tsp Baking powder ~ corn-free if needed
  • 1/2 tsp Cinnamon
  • 1/8 tsp Allspice
  • Pinch of cloves
  • 1/4 tsp Salt
  • 3 Tbsp Ground flaxseed
  • 1/4 cup Semi-sweet mini chocolate chips ~ I used Enjoy Life allergy-friendly brand
  • 1/4 cup Reese's pieces or double up with mini chocolate chips ~ these are gluten-free but not certified gluten-free and they do contain dairy.

Instructions

  • Preheat the oven to 350 degrees F.
  • Prepare cookie sheets with parchment paper or silicone liners.
  • In a medium mixing bowl add all ingredients except chocolate chips and Reese's Pieces. Mix well to incorporate all ingredients.
  • Fold in chocolate chips and Reese's Pieces. You can also add 1 or 2 on top of each cookie before or immediately after baking.
  • Divide the dough into 18 pieces and place on the prepared cookie sheets leaving a little space for slight spreading. Press slightly with a fork for a criss-cross pattern.
  • Bake for 10 minutes.
  • Remove from the oven and let cookies rest for 10-15 minutes before transferring to a cooling rack. This will allow the cookies to firm up a bit.

Notes

3 WW points plus each
 

Nutrition

Serving: 1Cookie | Calories: 119kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 85mg | Potassium: 135mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1061IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

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