pumpkin spice nutter butters
Pumpkin Spice Nutter Butters (Grain-Free & Vegan)
Fall is here, and with it comes everything pumpkin! If you’re as obsessed with pumpkin spice as I am, you’re going to love these Pumpkin Spice Nutter Butters. They’re not only grain-free and vegan but also packed with the flavors of pumpkin, warm spices, and creamy peanut butter. The combination creates the perfect balance of sweet, spicy, and nutty, making these cookie sandwiches an irresistible treat for any fall gathering or cozy afternoon snack.
This recipe puts a pumpkin twist on the classic Nutter Butter by adding pumpkin purée and pumpkin pie spice to both the cookie and the filling. Plus, these cookies are made with wholesome ingredients like almond flour, tapioca flour, and maple syrup, making them naturally gluten-free and refined sugar-free. Trust me, they’ll give you all the fall feels without the guilt!
Why You’ll Love These Pumpkin Spice Nutter Butters:
• Grain-Free & Vegan: Perfect for those with dietary restrictions or who simply want a healthier cookie option. • Pumpkin Spice Goodness: The combination of pumpkin purée and pumpkin pie spice infuses every bite with those warm, cozy fall flavors. • Nut Butter Filling: The creamy peanut butter (or your favorite nut butter) filling makes these cookies both decadent and satisfying. • Easy to Make: With simple ingredients and straightforward steps, these cookies come together in no time!
Pumpkin spice Nutter Butters
Ingredients
For the Cookies:
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/4 teaspoon baking powder
- 1-2 teaspoons pumpkin pie spice
- 1/4 cup peanut butter, or your favorite creamy nut butter
- 3 tablespoons pumpkin purée
- 1/2 cup coconut sugar, to taste
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup peanut butter, or your favorite creamy nut/seed butter
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1-2 tablespoons tapioca flour, to thicken
Instructions
Preheat the Oven:
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Mix the Wet Ingredients:
- If your peanut butter is firm, soften it in the microwave for about 20-30 seconds. In a medium bowl, combine the softened peanut butter, pumpkin purée, coconut sugar, maple syrup, and vanilla extract. Stir until smooth and well mixed.
Combine the Dry Ingredients:
- In another bowl, whisk together the almond flour, tapioca flour, baking powder, and pumpkin pie spice. Slowly add the dry mixture to the wet ingredients, stirring until a dough forms. The dough should be soft but firm enough to hold its shape. If needed, chill the dough in the fridge for 30 minutes or in the freezer for 10 minutes to make it easier to handle.
Shape the Cookies:
- Use your hands to roll the dough into small balls, about 1.5 teaspoons each, placing two balls right next to each other on the prepared baking sheet. Press them together gently so they form a peanut shape. Flatten each cookie with the back of a fork, making a crisscross pattern on the top.
Bake:
- Bake the cookies for 12-15 minutes or until the edges are golden brown. Keep an eye on them so they don’t overbake, as they’ll continue to firm up as they cool. Once baked, let them cool completely on the baking sheet.
Make the Filling:
- While the cookies are cooling, prepare the filling. In a small bowl, mix together the peanut butter, maple syrup, pumpkin pie spice, and tapioca flour until smooth and creamy. The tapioca flour helps thicken the filling to the perfect consistency for spreading.
Assemble the Cookie Sandwiches:
- Once the cookies are fully cooled, spread a generous amount of the peanut butter filling on the bottom side of one cookie and sandwich it with another cookie. Repeat for all the cookies.
