Pumpkin Peanut Butter Chocolate Chip Cookies
Get your pumpkin fix with these Pumpkin Peanut Butter Chocolate Chip Cookies! Made flourless with a creamy texture, this pumpkin and chocolate cookie is a delicious fall treat!
Servings: 12 cookies
Ingredients
- 1 cup peanut butter creamy, or nut butter of choice
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon almond extract
- 1/4 teaspoon sea salt
- 1/4 cup mini chocolate chips or dairy free chocolate chips
Instructions
- Preheat oven to 350 F. While the oven is heating, place a baking sheet for the cookies in the oven.
- In a standing mixer or large bowl for a hand mixer, add all ingredients except chocolate chips. Mix to combine batter until smooth then add chips and fold into batter by hand.
- Remove the baking sheet from the oven and line with parchment paper. Place 2-3 tablespoons full of batter onto a preheated baking sheet.
- Bake at 350 F for 12-15 minutes until edges are slightly brown.
- Remove from the oven and the allow cookies to cool 5 minutes on baking sheet before removing with a spatula. They will continue cooking for those 5 minutes.
- After 5 minutes, carefully transfer to a wire rack to cool completely. If desired, sprinkle tops of the cookies with more pumpkin pie spice and chocolate chips.
Video
Notes
- Store in a container in the refrigerator up to one week.
Nutrition
Serving: 1cookie | Calories: 171kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 145mg | Potassium: 160mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1598IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg