Pumpkin Spiced Peanut Butter Cookies – Egg Free and Vegan Adaptable

One of the first things that I ever made when I was growing up was peanut butter cookies. I’ve always had a thing for peanut butter, sneaking heaping spoonfuls into my mouth when nobody was looking. Ha! Who am I kidding? I never would sneak that! I would eat it in front of somebody in a heartbeat. It’s just that good! As I was saying…peanut butter cookies, yes, yes.

I remember my mother had this older then Moses cookbook that I would browse while she had it out. One day I ran across this simple peanut butter cookie recipe that I could not resist making. That is the recipe that I adapted today to create my pumpkin spiced peanut butter cookies.

-Scroll down for a printable version-


What do you need?
1/2 cup butter
1 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 tablespoons ground flax seed + 3 tablespoons water, mixed together, set aside
1 1/2 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice

What do you do?
1. Preheat your oven to 350 degrees. Make your flax egg and set it aside. This needs about 5 minutes to set up.
2. Cream your butter, sugars, peanut butter, vanilla and flax egg. Beat until it’s light and fluffy.
3. In another bowl mix together your flour, baking soda, baking powder, pumpkin pie spice and salt.
4. Slowly add this to your wet ingredients, being sure the mix is combined before adding more dry to it.
5. Shape into 1 inch balls and place 2 inches apart on a baking sheet.
6. Using a fork make a criss cross pattern into the top of your cookies, pressing down to flatten slightly.
7. Bake for 10 to 12 minutes or until they are lightly browned.

Store in an airtight container for up to 1 week.

Print

Pumpkin Spiced Peanut Butter Cookies - Egg Free and Vegan Adaptable

A childhood favorite peanut butter cookie, adapted for the fall with pumpkin!

Author Joanna (Everyday Made Fresh)

Ingredients

• 1/2 cup butter
• 1 cup peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla
• 1 tablespoons ground flax seed + 3 tablespoons water mixed together, set aside
• 1 1/2 cup all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice

Instructions

1. Preheat your oven to 350 degrees. Make your flax egg and set it aside. This needs about 5 minutes to set up.
2. Cream your butter, sugars, peanut butter, vanilla and flax egg. Beat until it's light and fluffy.
3. In another bowl mix together your flour, baking soda, baking powder, pumpkin pie spice and salt.
4. Slowly add this to your wet ingredients, being sure the mix is combined before adding more dry to it.
5. Shape into 1 inch balls and place 2 inches apart on a baking sheet.
6. Using a fork make a criss cross pattern into the top of your cookies, pressing down to flatten slightly.
7. Bake for 10 to 12 minutes or until they are lightly browned.

Recipe Notes

Store in an airtight container for up to 1 week.