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Pumpkin Monster Cookies (Favourite Fall Cookies)

A batch of fall cookies doesn’t get significantly better than these flourless Pumpkin Monster Cookies!

We took our traditional monster cookies recipe and added pumpkin puree, pumpkin pie spice, fall-colored m&m’s, and butterscotch chips to make these further scrumptious!

stack of pumpkin monster cookies

Finest Fall Cookies

Is there something higher than baking a batch of Fall Cookies on an autumn day? You guys are going to utterly love these Pumpkin Monster Cookies.

They’re a spin-off of our Flourless Monster Cookie Recipe, however with a touch of fall. What’s so fall-y about this recipe you ask?

  • Pumpkin puree
  • Pumpkin pie spice
  • Fall-colored m&m’s
  • Butterscotch chips

When you make a batch of those cookies, I do know you’re going to return for seconds and thirds (talking from expertise).

Why you’ll love them!

  • Flourless
  • Naturally gluten-free
  • Fall-inspired
  • Child-friendly
  • Straightforward to freeze
monster cookies ingredients

What You Want

  • Fast cooking oats: the bottom of those flourless fall monster cookies is fast cooking oats. You may sub rolled oats, however you’ll get the very best outcomes with quick-cooking.
  • Peanut butter: traditional monster cookies name for peanut butter. Be sure to make use of creamy!
  • Eggs: eggs assist bind the cookie substances collectively.
  • Butter: slightly little bit of butter will do the soul good. We don’t counsel swapping for coconut oil.
  • Gentle brown sugar: we discovered the very best outcomes use mild brown sugar, however darkish brown sugar works too!
  • Maple syrup: we love the heat maple syrup provides to those cookies.
  • Pumpkin puree: these wouldn’t be pumpkin monster cookies with out the pumpkin puree! Be happy to make use of store-bought or home made.
  • Pumpkin spice: pumpkin spice provides all these yummy fall flavors. We love our homemade pumpkin spice recipe.
  • Butterstoch chips, fall m&m’s, chocolate chips: traditional monster cookies name for many yummy add-ins and we aren’t skimping on this recipe!
cookie dough in bowl

Ingredient Swaps or Add-Ins


Oatmeal: Be happy to swap the quick-cooking oats for rolled oats.

Nut butter: whereas conventional monster cookies name for peanut butter, you should utilize a drippy almond butter or cashew butter.

Brown sugar: mild brown sugar undoubtedly tastes the very best in these fall cookies, however you’ll be able to completely swap them for coconut sugar.


In case you’re trying to make these fall cookies further fall-y, listed below are extra fall add-in concepts!

  • Toasted coconut
  • Pepitas
  • Dried cranberries
cookies on baking sheet

Straightforward Directions

  1. Cream butter and sugar: First, cream the butter and sugar till there are not any lumps. You need to use a hand mixer or stand mixer.
  2. Add moist substances: Add the remainder of the moist substances and blend till mixed,
  3. Add dry substances: Add the dry substances (together with all the chocolatey add-ins) and blend till mixed.
  4. Refrigerate: place dough into the fridge and let set for round 20 minutes.
  5. Roll into balls: Scoop 2 tablespoons of cookie batter into your palms and roll right into a ball. Place 6 of them onto a parchment-lined baking sheet and barely press down right into a cookie form. Repeat till all dough is gone,
  6. Bake: Bake cookies in batches at 350ºF for 11-13 minutes
cookies on wire rack

A Few Ideas

Don’t overbake: the very last thing you wish to do is overbake these fall cookies! Monster cookies are alleged to be ooey-gooey and they’re going to proceed to bake as they arrive out of the oven. Take away them from the oven after they start to show golden brown.

High with sea salt: sea salt is considered one of my favourite issues to sprinkle onto cookies which have chocolate in them. A little bit salt will convey out all of that tremendous taste within the Pumpkin Monster Cookies.

Let cool fully: ensure to let your cookies cool fully in order that they’ll totally solidify. Since there are many add-ins, they’ll appear fairly mushy if you take them out. That is regular! Switch them onto a wire rack and allow them to cool for half-hour earlier than consuming or storing.

stack of monster cookies


Let cookies cool fully after which switch them into a big, gallon-size bag. You may retailer them on the counter for as much as 3-5 days or within the fridge for five days.

Freezer Directions

  1. Make the cookies as written. Then, allow them to cool fully.
  2. Switch them onto a baking sheet and place them into the freezer for half-hour to 1 hour (that is in order that they don’t stick collectively through the freezing course of).
  3. They need to be partially frozen at this level. Switch them into a big, gallon-size plastic bag and take away as a lot air as doable.
  4. Seal the bag and freeze for as much as 3 months.
cookie with bite taken out of it

stack of monster cookies

Pumpkin Monster Cookies (Finest Fall Cookies!)

Essentially the most scrumptious fall cookies you’ve ever tasted – Pumpkin Monster Cookies. These flourless cookies are much like our traditional monster cookies however use canned pumpkin, pumpkin spice, and butterscotch chips!

Prep: half-hourCook dinner: 12 minutesComplete: 42 minutes

Fats 10

Carbs 23

Protein 4

Yield 18 1x


  • 1/4 cup melted unsalted butter
  • 1/2 cup mild brown sugar, packed
  • 2 tablespoons maple syrup
  • 1 massive 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 (be at liberty to make ours or use store-bought!) 
  • ¼ cup butterscotch cups 
  • ¼  cup semi-sweet chocolate chips
  • ½ cup m&m’s (autumn colours if yow will discover them!) 
  • optionally available: coarse sea salt, for topping


  1. First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
  2. Subsequent, mix melted butter and brown sugar till there are not any lumps. Then, add maple syrup, egg, peanut butter, pumpkin and vanilla and blend once more.
  3. Add salt, quick-cooking oats, pumpkin spice and baking soda and blend till every little thing is mixed. Add in chocolate chips, butterscotch cups, and m&m’s and blend yet one more time.
  4. Refrigerate dough for 20 minutes to set.
  5. Scoop 2 tablespoons of batter into your arms and type it right into a ball. Place it onto the cookie sheet and barely press all the way down to type a cookie form. The batter will really feel a bit moist, however they are going to be so mushy and chewy when finished baking!* 
  6. Repeat the method above till you’ve match 6 cookies in your baking sheet. Optionally sprinkle on slightly coarse sea salt to the tops of your cookies.
  7. Bake cookies at 350ºF for 11-13 minutes or till they start to show golden brown.
  8. Take away cookies and let cool for a few minutes on the baking sheet earlier than transferring to a wire rack to proceed cooling for at the least 20 minutes to agency up

Diet Info

Serving Dimension: 1/18
Energy: 203
Sugar: 9
Fats: 10
Carbohydrates: 23
Fiber: 2
Protein: 4

Creator: Lee FunkeClass: DessertTechnique: OvenDelicacies: American

Key phrases: pumpkin monster cookies, fall cookies, fall cookie recipe

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