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Pumpkin Peanut Butter

Have you had enough of pumpkin yet?

We certainly hope not, because we have one last recipe to add to the onslaught of pumpkin-themed-everything that you have probably been being hit with for the past month-and-a-half.  If you are tired of it though, perhaps we could change your mind… with a cookie?

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Oh sorry, that’s just the dough- you were expecting the baked stuff, weren’t you?

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*Disclaimer: there may or may not have been a certain amount of dough that did not quite make it into cookies…

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But isn’t it kind of a rule that you always have to taste-test the batter before you bake the cookie?  It is in our house, anyways ;)

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In all seriousness though- these cookies are fantastic.  Who knew that peanut butter and pumpkin could be such a winning combination?  Of course, the chocolate chips just add that extra bit of decadence :)

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It’s difficult to describe the texture of these cookies.  They’re soft but dense, sort of cake-like but not quite as light as cake- you know what? Maybe you guys should just try them and decide for yourselves what the texture is instead of letting us ramble on forever, sound like a plan?

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And after all that we completely forgot to mention that these are gluten free!  How silly of us!  We used our trusty‘ol new gluten-free flour blend, of course :).

If you think the peanut butter-pumkin combo is strange, we urge you to give it a shot- we think you’ll be pleasantly surprised.  We know we were!

And after you’ve made these cookies, we give you full permission to start into all things ginger bread, peppermint, cranberry, chocolate and Christmas-filled wonderfulness!

Gluten-Free Peanut Butter Pumpkin Chocolate Chip Cookies

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Prep Time: 10 minutes
Bake Time: 15-20 minutes
Makes: 12 cookies

Ingredients:

2 c. Gluten-Free flour blend
1
/4 tsp xantham gum
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 c. pumpkin puree (not pumpkin pie filling)
1/2 c. peanut butter
1/2 c. liquid honey
1 tsp vanilla extract
1/4 c. – 1/2 c. chocolate chips

Directions:

Preheat the oven to 350F

Combine the flour, xantham gum, baking powder salt and cinnamon in a medium-sized bowl.
In a separate smaller bowl, combine the remaining ingredients except the chocolate chips.
Add the wet ingredients to the dry ingredients and stir just to combine.  Stir in the chocolate chips.
Cover a baking sheet with parchement paper and spray with non-stick cooking spray.  Drop the dough onto the sheet, about 2 tbsp for each cookie.
Using a floured fork, press the cookie so that it’s flat, shaping them to make them round.
Bake for 15-20 minutes, or until they are firm enough to be picked up and the bottoms are slightly brown.

~twosaucysisters

What was your favourite pumpkin recipe from this Fall?  Are you looking forward to Christmas baking?  What are you planning to make?

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About twosaucysisters

We are twin sisters who are on a mission to create delicious, healthy food to help others live healthier, happier lives!

3 responses »

  1. Those cookies sound amazing!! I laughed at your disclaimer too, so funny! ;)

    We don’t have canned pumpkin here so we don’t cook with pumpkin as much as you so I don’t really have a favourite recipe with it.

    Reply
    • No canned pumpkin!?! Blasphemy! :P

      We mostly use canned pumpkin, but we’ve been eating a lot more fresh pumpkin this year, too, and it is deeelicious when you roast it and put it on top of a big ol’ salad :)

      Reply
  2. Reblogged this on Vegan,Vegan.

    Reply

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