Ingredients
- 1 cup pure pumpkin puree
- 1 cup natural peanut butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs (or 2 flax eggs)
- 2 cups all-purpose flour (or gluten-free flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Mix 1 cup of pure pumpkin puree with 1 cup of natural peanut butter until smooth.
- Add ½ cup of granulated sugar and ¼ cup of brown sugar and combine well.
- Incorporate 2 large eggs or 2 flax eggs into the mixture.
- Blend 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of cinnamon, and a pinch of nutmeg in another bowl.
- Combine the dry ingredients into the wet mixture until just combined.
- Scoop the batter onto a lined baking sheet, leaving space between each scoop.
- Bake for 12 to 15 minutes, or until edges are slightly golden.
- Cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
These treats can be stored in an airtight container for up to five days or frozen for three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian