Pumpkin Monster Cookies Favorite Fall Cookies

Published 9/25/2021 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 pureePumpkin pie spiceFall-colored m&m’sButterscotch chips

Once you make a batch of these cookies, I know you’re going to go back for seconds and thirds (speaking from experience).

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

Swaps

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.

Add-Ins

If you’re looking to make these fall cookies extra fall-y, here are more fall add-in ideas!

Toasted coconutPepitasDried cranberries

Easy Instructions

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.

Storage

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.