Vegan Peanut Butter Pumpkin Cookies

I’m not much for sweets but my partner has quite the sweet tooth which feeds my need to bake when autumn and winter roll around and pumpkin & squash are EVERYWHERE!

I really love to grab a big ol’ pumpkin, roast it up and use pretty much the whole damn thing. I’ll soak & roast the seeds, make a soup, cookies, pies, cakes, breads, sauces & creams and whatever else strikes my fancy. It’s just how I roll.

Last week, he jokingly asked if it was possible to have peanut butter pumpkin cookies and I was like…why not?

And here we are.

If you’re looking for a vegan holiday cookie recipe that’s easy and delicious, this one might be the perfect fit for you. If you’re more of a cupcake lover, check out my Pumpkin Spice Cupcakes.

I find it easier to measure in grams when baking because I find that it yields a better final result, but if you’re in the US or you just love imperial measurements, this recipe was adapted from The Natural Nurturer.

Preheat the oven to 175C/350F and put down parchment paper on your baking sheets. The original recipe said this would yield about 18 cookies but somehow I got 37. I might bee because I ran out of whole wheat flour so half of this recipe is soy flour I had on hand, but I can’t say for sure until I try again.

Let me tell you how easy this recipe is: combine everything into one large bowl (except chocolate chips if you decide to add them, which I did not) and mix well until just blended.

Scoop out onto your baking sheets and bake 10-12 minutes or until golden brown.

Let cool for 10 to 15 minutes and gobble, gobble.

Yeah, these vegan cookies are just that simple. If you have time and all the ingredients on hand, kick your fall up a notch with these tasty pumpkin cookies.

The best part about these cookies? They are very calorie friendly as long as you don’t eat a full dozen in one sitting!

The key to any good vegan pumpkin desserts or sauces or…whatever, is the right pumpkin cooked the right way. Cut the pumpkin in half (like the photo below) and rub the flesh with oil. I used coconut oil because I planned sweet applications for the whole thing and roast it flesh side down. It should take about 40-50 minutes if it’s on the large side, but check it every 10 minutes after the 40 minute mark to make sure it doesn’t burn.

Let the pumpkin cool completely before you scoop out the insides. Refrigerate the insides for up to a week or you can freeze what you don’t use right away and it’ll hold for much longer.

What’s your favorite way to enjoy pumpkins?