Pumpkin-Peanut Butter Chocolate Chip Cookies (Vegan & GF)

posted by Melissa Huggins November 8, 2015 4 Comments
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Yep, the title of this recipe says it all! These Pumpkin-Peanut Butter Chocolate Chip Cookies are jam-packed with goodies and they are scrumptious! How can anyone pass up a cookie that has pumpkin, peanut butter and chocolate in it? I’m in every time! They also have a hint of pumpkin spice which takes them to another level. They are perfect for this fall weather, too. 

Pumpkin-Peanut Butter Chocolate Chip Cookies

These Pumpkin-Peanut Butter Chocolate Chip Cookies are refined sugar-free, gluten-free and guilt-free! The ingredients are pure & wholesome…just the way a homemade cookie should be. You might even have everything in your pantry right now. You’ll just need rolled oats, pumpkin, natural peanut butter, pure maple syrup, vanilla extract, baking soda, vegan chocolate chips, pumpkin spice & a pinch of salt. These cookies provide a nice dose of protein and some heart-healthy fiber, too. Not to bad, huh? 
Pumpkin Peanut Butter Chocolate Chip Cookies
 Also, these are quite easy to make, too. Just combine the ingredients in a mixing bowl and scoop out a heaping tablespoon of batter onto a baking sheet for each cookie. Pop them in the oven and bake for 10 minutes. You’ll have a smiley family in no time.

If you don’t like peanut butter, you can swap it our with your favorite nut butter. If you’d like to skip on the pumpkin spice, you can add a teaspoon of cinnamon instead. They will still be delicious!

Pumpkin-Peanut Butter Chocolate Chip Cookies
Pumpkin-Peanut Butter Chocolate Chip Cookies (Vegan & Gluten Free)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
This recipe makes about 10-12 cookies.
  • 1/2 cup oat flour (gluten-free, if preferred) See note
  • 3/4 cup rolled oats (gluten-free, if preferred)
  • 1/2 teaspoon baking soda
  • 2-3 teaspoons pumpkin spice
  • 1/4 teaspoon salt
  • 1/2 cup canned pumpkin
  • 1/3 cup natural peanut butter
  • 1/2 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup vegan semi-sweet chocolate chips
  1. Preheat oven to 350º
  2. In a large bowl, combine all dry ingredients of oat flour, rolled oats, baking soda, pumpkin spice & salt. Combine well.
  3. In a medium bowl, combine all wet ingredients of pumpkin, peanut butter, maple syrup & vanilla extract. Mix well.
  4. Pour wet mixture into the large bowl of dry ingredients. Combine well. Add the chocolate chips and gently fold them into the batter.
  5. Place a heaping tablespoon of batter onto a baking sheet for each cookie. Leave at least 1" of room in between each one. You can gently flatten with a spoon or leave them as is, for a chunkier cookie. (I didn't flatten them) Place in oven for 10-12 minutes or until lightly browned.
  6. Remove from oven and let cool for 10 minutes before removing them from pan. They might look undercooked, but they will firm up as they are cooling. Remove with a spatula carefully and transfer to a cooling rack for another 5 minutes. Enjoy!
Recipe Notes

* Oat Flour: Oat flour can easily be made from rolled oats. Just put 1/2 cup rolled oats in your blender for 30-60 seconds, until it turns into a fine flour. Voila, you have oat flour 🙂

Pumpkin-Peanut Butter Chocolate Chip Cookies


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Heather September 19, 2016 at 10:31 pm

These look delicious! I always forget to make my pumpkin cookies with chocolate. Thanks for the reminder! I’ll have to share this! 🙂

mhuggs September 21, 2016 at 9:55 pm

Thank you, Heather. Chocolate seems to go with everything, doesn’t it? 🙂

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