Pumpkin Peanut Butter Cookies

pumpkin-peanut-cookiesUse a pumpkin-shaped cookie cutter to make these fanciful whole wheat trick or treats for Halloween, or just use a spoon to drop the dough for a fast, 100% whole wheat cookie.

Peanut butter and pumpkin are rich tasting combo, and these cookies taste better the next day and day after. After they cool store  on your counter top, in an air-tight container for up to 5 days.

Makes 40 cookies

Pumpkin Peanut Butter Cookies

Rating: 51

Prep Time: 2 hours, 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 40 cookies

Serving Size: 1

Calories per serving: 109 calories

Fat per serving: 7 g fat (1g saturated)

Pumpkin Peanut Butter Cookies


  • 3 1/2 cups whole wheat pastry flour, plus 1/4 cup
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup peanut butter
  • 1/2 cup canned pumpkin
  • 1/4 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • non-stick cooking spray


  • In a medium bowl or zipper lock bag, mix the 3 cups of whole wheat pastry flour, baking soda, and salt.
  • In a separate large bowl, beat peanut butter, canned pumpkin, butter, and brown sugar with an electric mixer until smooth and well combined. Beat in the eggs and vanilla. Stir in the flour mixture with a wooden spoon until just combined. Refrigerate at least two hour, to allow the dough to firm or refrigerate over night.
  • Preheat oven to 350°F. Sprinkle the counter with the remaining 1/4 cup of flour and roll the dough out. Use a cookie cutter to cut out your shapes. Transfer to the baking sheets.
  • Bake 6 to 8 minutes until the pumpkins begin to firm on top but are still soft to the touch. Transfer to a wire rack. Cool completely before storing in an air-tight container for up to 4 days.

Nutritional Stats Per Serving (1 cookie): 109 calories, 4 g protein, 14 g carbohydrates, 4 g fat (1g saturated), 12 mg cholesterol, .6 g fiber, 3g sugars, 112 mg sodium

Weight Watchers® Points Plus:3

Make It A Meal:

Serve with Quinoa Crusted Chicken Fingers or Shallots and Green Beans.

Wine Pairing:

Chardonnay, Pinot Noir, Rioja



  1. I love the way this recipe is but on the second time around I added a 1/4 cup of fresh pumkin puree to the batter and adjusted the oat flour (used 1/2 of the whole wheat pastry flour and 1/2 of the oat flour) to compensate for the extra moisture. (you need to eyeball it for the consistency). Just prior to removing from the oven I added some fresh ground nutmeg and let cool on a cooling rack.
    This is just a little twist to an already great recipe.

  2. These look and sound perfect! I’m going to make them this weekend, and will share your link on my blog! Thanks! : )

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