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The combination of pumpkin and peanut butter in Flourless Pumpkin Spice Peanut Butter Blossoms introduces a delightful twist to a classic cookie recipe. This dessert captures the essence of autumn, making it a perfect treat for seasonal gatherings or cozy evenings at home. With a rich peanut butter flavor complemented by warm pumpkin spice, these cookies are not only easy to make but also irresistibly delicious. The moment you bite into one, you are greeted with a soft, chewy texture that is simply divine. This unique concoction is sure to become a staple in your fall baking repertoire.
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Flourless Pumpkin Spice Peanut Butter Blossoms Recipe

These flourless cookies combine the rich flavors of pumpkin and peanut butter, topped with a chocolate kiss for a delightful treat.
Course Dessert
Cuisine American
Keyword chocolate, cookies, dessert, flourless, peanut butter, pumpkin
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Calories 120kcal

Ingredients

  • 1 cup natural peanut butter
  • ½ cup pumpkin puree
  • ½ cup coconut sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 24 chocolate kisses unwrapped

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the peanut butter, pumpkin puree, and coconut sugar until smooth.
  • Add the egg, vanilla extract, pumpkin pie spice, baking soda, and sea salt, stirring until fully incorporated.
  • Form small dough balls, about 1 inch in diameter, and place them on the baking sheet with 2 inches of space between each.
  • Gently press each ball down to flatten slightly.
  • Bake for 10-12 minutes until edges are set and tops are slightly cracked.
  • Press a chocolate kiss into the center of each cookie while warm.
  • Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Store any leftovers in an airtight container at room temperature.

Notes

Store in an airtight container for up to a week.