Peanut Butter Pumpkin Cookies Recipe (5 Ingredients)
These Peanut butter pumpkin cookies are everything great about life! You don't have to wait for the crisp Fall air to get here. Make them all year long!
This peanut butter pumpkin cookie recipe is perfect for bake sales and weeknights. A quick mix, a short chill for the best shape, and a simple roll in sugar if you like a little sparkle. If you have been hunting for pumpkin peanut butter cookies that stay soft on day two, this batch delivers.
Why You’ll Love These Peanut Butter Pumpkin Cookies
- Freeze friendly: Dough balls and baked cookies both freeze like a dream.
- Soft and fluffy: Tender centers that stay soft for days.
- Warm spice vibes: Pumpkin pie spice makes every bite cozy.
- Big peanut butter energy: Creamy peanut butter keeps flavor front and center.
- Easy pantry dough: No fancy ingredients or tools needed.
- Kid-approved: Chocolate chips or peanut butter chips make them party ready.
5 Simple Ingredients You Need
- Pumpkin spice: Cozy warmth in every bite.
- Sugar: Sweetens and helps the edges set just right.
- Peanut butter: Creamy, no-stir style gives the most reliable texture.
- Egg: Binds the dough so the cookies hold together.
- Pumpkin puree: Brings moisture and that fall flavor.
David's Tips
- Crisscross helps: It flattens the cookies for even baking.
- No-stir peanut butter wins: Natural PB can work, but you may see more spread.
- Don’t overbake: Pull when the centers still look slightly soft. They finish on the pan.
- Line the pan: Parchment keeps any caramelized edges easy to lift.
Storage, Make-Ahead & Freezer
- Room temp: Airtight up to 3 days.
- Fridge: Up to 1 week.
- Freeze dough balls: Up to 3 months. Bake from frozen and add 1 to 2 minutes.
- Freeze baked cookies: Up to 2 months. Rewarm briefly for soft centers.
More Delicious Dessert Recipes
- Marshmallow Chocolate Chip Cookies
- Homemade Oatmeal Cream Pies
- Easy Brownie Balls Recipe (Fudgy Brownie Truffles)
- Copycat Crumbl Dirt Cake Cookies
- Easy Pumpkin Dessert Recipes
Peanut Butter Pumpkin Cookies Recipe
Ingredients
- 1 1/4 Cups of Sugar
- 1 Cup Peanut Butter
- 1 Egg
- 1/4 Cup of Pumpkin Puree
- 1/2 Teaspoon Pumpkin Spice
Instructions
- Preheat oven to 375.
- Place all ingredients in a bowl and mix thoroughly. You will notice how it becomes a very thick dough…and it's slightly tacky to touch.
- Pinch of pieces of dough, and roll into little ball shapes.
- With a fork, make a criss cross pattern.
- Bake for 10 – 12 minutes
Notes
- Chocolate chip add-in: fold in ¾ cup chocolate chips.
- Extra spice: add a pinch of cloves.
- Sugar roll: roll dough balls in cinnamon sugar for sparkle.
Recipe FAQs
Can I use natural peanut butter?
Yes, but stir it very smooth and expect a bit more spread. No-stir gives the most consistent results.
Do I need to chill the dough?
Not required. If your kitchen is warm and the dough feels very soft, a short chill helps shape.
Why are my cookies cakey?
Usually overbaking. Pull when the centers look just set and let them finish on the sheet.
Can I double the recipe?
Absolutely. Mix in a larger bowl and bake in batches.
How yummy!! I need to try these 🙂 So pinning this recipe…
My 3yo and I are about to make these cookies. Have you added Oatmeal? Just curious. Thanks
Hi Liza! I haven’t tried adding oatmeal to it yet, but please let me know how it turns out! I think it will be a great added addition and should bake quite well.
How much peanut butter goes in? I only see sugar, egg, pumpkin purée, and pumpkin spice in the ingredients list. Thanks!
y Apologies. There was a coding mistake, and the peanut butter wasn’t showing up on the front side for everyone to see. I updated the recipe! It takes 1 cup of peanut butter 🙂
Your recipe is missing the amount of peanut butter. Makes a little difficult to make..
My Apologies. There was a coding mistake, and the peanut butter wasn’t showing up on the front side for everyone to see. I updated the recipe! It takes 1 cup of peanut butter 🙂
I made these last night. We ate some more today. Delicious!
What a waste of ingredients! Without flour this biscuit will not work !
Hi Elma! I’m so super sad that there was a mishap with the recipe for you! However, I assure you that the recipe will work and many have made it. Totally no need for flour. Promise <3