Get ready to indulge in a delightful treat that perfectly balances sweet and savory! Our Peanut Butter Pumpkin Pretzel Cookies are not just your average cookie; they are a vegan sensation that combines the creaminess of peanut butter with the warmth of pumpkin and a satisfying crunch from pretzels. In just 25 minutes, you can whip up a batch of these irresistible cookies that are sure to impress your family and friends. Whether you're looking for a cozy snack or a fun dessert, these cookies are the answer. Read on to discover how to create this mouthwatering recipe that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1 cup almond flour
- 1/2 cup crushed pretzels
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a mixing bowl, combine 1/2 cup of pumpkin puree, 1/2 cup of peanut butter, and 1/4 cup of maple syrup. Use a whisk or a spatula to mix these ingredients until they are well blended and smooth.
- Add 1 teaspoon of vanilla extract to the mixture and stir until fully incorporated.
- In a separate bowl, combine 1 cup of almond flour, 1/2 teaspoon of baking soda, and a pinch of salt. Mix these dry ingredients together until evenly distributed.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in 1/2 cup of crushed pretzels gently into the cookie dough, ensuring they are evenly distributed throughout the mixture.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving some space between each cookie as they will spread slightly while baking.
- For added texture and flavor, you can sprinkle a few extra crushed pretzels on top of each cookie before baking.
- Bake the cookies in the preheated oven for about 10 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Peanut Butter Pumpkin Pretzel Cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Measure Accurately: For the best results, ensure you measure your ingredients accurately. This will help achieve the perfect texture for your cookies.
- Mixing Method: When combining wet and dry ingredients, mix until just combined to avoid overmixing, which can lead to dense cookies.
- Chill the Dough: If you have time, chill the cookie dough for about 15-30 minutes before baking. This can help the cookies maintain their shape and enhance the flavors.
- Customize Your Toppings: Feel free to get creative! Add chocolate chips, nuts, or even a sprinkle of cinnamon to the dough for an extra flavor kick.
- Watch the Baking Time: Keep an eye on the cookies while they bake. They should be lightly golden around the edges but still soft in the center. They will firm up as they cool.
- Storage: To keep your cookies fresh, store them in an airtight container. They can last up to a week at room temperature, but they’re best enjoyed within the first few days!
- Serving Suggestions: Serve these cookies warm with a glass of almond milk or your favorite plant-based beverage for a delightful treat that pairs perfectly!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
