Introduction

This Pumpkin Peanut Butter recipe combines the warm, earthy flavor of pumpkin with the rich taste of peanut butter for a wholesome treat. It’s simple to make and perfect for a nutritious snack or breakfast addition.

Six uncooked twisted dough sticks lie spaced evenly on a dark baking tray with a slightly rough surface. The dough sticks are a warm golden yellow color with a dusting of white flour scattered lightly over each one, adding a powdery texture contrast. Each dough stick features a clear spiral twist pattern, giving a sense of layering within the dough itself. The ends of the dough sticks are tapered and rounded, showing some slight cracks and unevenness that hint at a handmade touch. The overall scene is simple and focused only on the dough sticks and the dark tray beneath them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups oat flour
1/4 cup powdered peanut butter (like PB2)
1 1/4 cups organic pumpkin puree
1 large egg

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a mixing bowl, combine oat flour, powdered peanut butter, pumpkin puree, and the egg. Mix thoroughly by hand or with a stand mixer until well blended.
Step 3: Divide the dough into 6 equal pieces.
Step 4: Lightly sprinkle oat flour onto a flat surface to prevent sticking.
Step 5: Roll each piece into a thin log shape.
Step 6: Shape each log into a U shape, then twist from top to bottom to form a spiral.
Step 7: Place the twisted pieces on an ungreased baking sheet.
Step 8: Bake for 25 minutes, then remove from the oven and allow them to cool before serving.

Tips & Variations

Use gluten-free oat flour if you need this recipe to be gluten-free.
If you prefer a richer peanut flavor, substitute powdered peanut butter with natural peanut butter but reduce the pumpkin puree slightly.
Try adding a pinch of cinnamon or nutmeg for a warm spice twist.

Storage

Store these pumpkin peanut butter treats in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat gently in the microwave for a few seconds if desired.

How to Serve

Six twisted dough sticks dusted with flour are laid out on a dark baking tray with some scattered flour around. Each dough stick has a rough and slightly cracked surface with a golden-brown color showing a mix of lighter and darker shades from baking. The twists are thick and uneven, some ends tucked under or overlapping slightly. The dark tray contrasts with the light flour dusting on the dough, making the texture of the dough very clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can. Just roast and puree fresh pumpkin until smooth, then measure 1 1/4 cups for the recipe.

What if I don’t have powdered peanut butter?

You can substitute it with natural peanut butter, but reduce the pumpkin puree slightly to maintain the dough consistency.

Pumpkin Peanut Butter Cookies Recipe

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★★★★★

4.6 from 88 reviews

These Pumpkin Peanut Butter twists are a deliciously wholesome treat combining the natural sweetness of pumpkin puree with the rich flavor of powdered peanut butter. Perfectly baked to a soft yet slightly crisp texture, these treats make an ideal snack or dessert for any pumpkin lover.

Author: Ella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 twists 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

2 cups oat flour
1/4 cup powdered peanut butter (like PB2)

Wet Ingredients

1 1/4 cups organic pumpkin puree
1 large egg

Instructions

Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the twists.
Mix Ingredients: Combine the oat flour, powdered peanut butter, pumpkin puree, and the large egg together thoroughly by hand or using a stand mixer until you achieve a smooth dough.
Divide Dough: Portion the dough evenly into 6 equal pieces for uniform baking.
Prepare Surface: Lightly sprinkle oat flour onto a clean flat surface to prevent sticking when rolling.
Roll Dough: Roll each piece into a thin log shape to prepare for twisting.
Shape Twists: Form each log into a U shape and then twist the arms starting from the top to the bottom to create a beautiful twisted design.
Bake: Place the twisted dough pieces on an ungreased baking sheet, then bake in the preheated oven for 25 minutes until cooked through and slightly golden.
Cool: Remove the baking sheet from the oven and allow the twists to cool completely to set their shape and texture before serving.

Notes

Using oat flour makes this recipe naturally gluten-free, but ensure your oat flour is certified gluten-free if needed for strict gluten-free diets.
Powdered peanut butter reduces fat content while maintaining peanut flavor.
Be gentle when twisting the dough to prevent it from breaking.
These twists can be stored in an airtight container for up to 3 days or frozen for longer storage.
For a vegan alternative, substitute the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water).

Keywords: pumpkin peanut butter, healthy pumpkin snack, gluten-free snack, baked peanut butter twists, pumpkin treats