A batch of fall cookies doesn’t get much better than these flourless Pumpkin Monster Cookies!
We took our classic monster cookies recipe and added pumpkin puree, pumpkin pie spice, fall-colored m&m’s, and butterscotch chips to make these extra delicious!
Best Fall Cookies
Is there anything better than baking a batch of Fall Cookies on an autumn day? You guys are going to absolutely love these Pumpkin Monster Cookies.
They are a spin-off of our Flourless Monster Cookie Recipe, but with a hint of fall. What is so fall-y about this recipe you ask?
- Pumpkin puree
- Pumpkin pie spice
- Fall-colored m&m’s
- Butterscotch chips
Once you make a batch of these cookies, I know you’re going to go back for seconds and thirds (speaking from experience).
Why you’ll love them!
- Naturally gluten-free
- Easy to freeze
What You Need
- Quick cooking oats: the base of these flourless fall monster cookies is quick cooking oats. You can sub rolled oats, but you will get the best results with quick-cooking.
- Peanut butter: classic monster cookies call for peanut butter. Make sure to use creamy!
- Eggs: eggs help bind the cookie ingredients together.
- Butter: a little bit of butter will do the soul good. We don’t suggest swapping for coconut oil.
- Light brown sugar: we found the best results use light brown sugar, but dark brown sugar works too!
- Maple syrup: we love the warmth maple syrup adds to these cookies.
- Pumpkin puree: these wouldn’t be pumpkin monster cookies without the pumpkin puree! Feel free to use store-bought or homemade.
- Pumpkin spice: pumpkin spice adds all those yummy fall flavors. We love our homemade pumpkin spice recipe.
- Butterstoch chips, fall m&m’s, chocolate chips: classic monster cookies call for lots of yummy add-ins and we aren’t skimping in this recipe!
Ingredient Swaps or Add-Ins
Oatmeal: Feel free to swap the quick-cooking oats for rolled oats.
Nut butter: while traditional monster cookies call for peanut butter, you can use a drippy almond butter or cashew butter.
Brown sugar: light brown sugar definitely tastes the best in these fall cookies, but you can absolutely swap them for coconut sugar.
If you’re looking to make these fall cookies extra fall-y, here are more fall add-in ideas!
- Toasted coconut
- Dried cranberries
- Cream butter and sugar: First, cream the butter and sugar until there are no lumps. You can use a hand mixer or stand mixer.
- Add wet ingredients: Add the rest of the wet ingredients and mix until combined,
- Add dry ingredients: Add the dry ingredients (including all of the chocolatey add-ins) and mix until combined.
- Refrigerate: place dough into the refrigerator and let set for around 20 minutes.
- Roll into balls: Scoop 2 tablespoons of cookie batter into your palms and roll into a ball. Place 6 of them onto a parchment-lined baking sheet and slightly press down into a cookie shape. Repeat until all dough is gone,
- Bake: Bake cookies in batches at 350ºF for 11-13 minutes
A Few Tips
Don’t overbake: the last thing you want to do is overbake these fall cookies! Monster cookies are supposed to be ooey-gooey and they will continue to bake as they come out of the oven. Remove them from the oven when they begin to turn golden brown.
Top with sea salt: sea salt is one of my favorite things to sprinkle onto cookies that have chocolate in them. A little salt will bring out all of that amazing flavor in the Pumpkin Monster Cookies.
Let cool completely: make sure to let your cookies cool completely so that they can fully solidify. Since there are lots of add-ins, they will seem pretty soft when you take them out. This is normal! Transfer them onto a wire rack and let them cool for 30 minutes before eating or storing.
Let cookies cool completely and then transfer them into a large, gallon-size bag. You can store them on the counter for up to 3-5 days or in the fridge for 5 days.
- Make the cookies as written. Then, let them cool completely.
- Transfer them onto a baking sheet and place them into the freezer for 30 minutes to 1 hour (this is so they don’t stick together during the freezing process).
- They should be partially frozen at this point. Transfer them into a large, gallon-size plastic bag and remove as much air as possible.
- Seal the bag and freeze for up to 3 months.
- 1/4 cup melted unsalted butter
- 1/2 cup light brown sugar, packed
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 cup creamy peanut butter (cashew and almond butter work too)
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- pinch salt
- 3 cups quick-cooking oats, gluten-free if desired
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (feel free to make ours or use store-bought!)
- ¼ cup butterscotch cups
- ¼ cup semi-sweet chocolate chips
- ½ cup m&m’s (autumn colors if you can find them!)
- optional: coarse sea salt, for topping
- First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
- Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, peanut butter, pumpkin and vanilla and mix again.
- Add salt, quick-cooking oats, pumpkin spice and baking soda and mix until everything is combined. Add in chocolate chips, butterscotch cups, and m&m’s and mix one more time.
- Refrigerate dough for 20 minutes to set.
- Scoop 2 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but they will be so soft and chewy when done baking!*
- Repeat the process above until you’ve fit 6 cookies on your baking sheet. Optionally sprinkle on a little coarse sea salt to the tops of your cookies.
- Bake cookies at 350ºF for 11-13 minutes or until they begin to turn golden brown.
- Remove cookies and let cool for a couple of minutes on the baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up
Nutrition FactsServing Size: 1/18 Calories: 203 Sugar: 9 Fat: 10 Carbohydrates: 23 Fiber: 2 Protein: 4
Keywords: pumpkin monster cookies, fall cookies, fall cookie recipe