Pumpkin Spice Monster Cookies

Flourless pumpkin spice monster cookies are so thick and chewy. They’re bursting with chocolate chips, peanut butter chips, and M&Ms.

If you are gluten-free you need to add these pumpkin spice monster cookies to your recipe box along with Cloud Bread and Healthy Breakfast Pizza. And if you aren’t gluten-free? Add them anyway because they are delicious!!

Perfectly spiced cookies

Sooo… the brand Peanut Butter & Co. just introduced their newest peanut butter: Pumpkin Spice Peanut Butter. Yesssss. If you’re like me and love anything and everything pumpkin, you’ll definitely want to grab a jar of this fall flavor- it’s heavenly!

I decided to crack mine open the other day and enjoy a few spoonfuls before using some in these protein-packed flourless cookies. The pumpkin flavor is so subtle and I love how it’s spiced to perfection! I used a hefty ¾ cup of it along with a ¼ cup of pumpkin puree to give my gluten-free monster cookies a fall twist.

If it sounds like an odd combo, I promise you it tastes really really good. The cookies are thick & chewy and the pumpkin only adds to it. The spices from the peanut butter go perfectly with the oats and the chocolate ties everything together. 

How to make pumpkin spice monster cookies

PREP. Line baking sheets with parchment paper or Silpat mats, set aside.

WET INGREDIENTS. In the bowl of a stand mixer, cream the butter, peanut butter and sugars until light and fluffy, about 2 minutes. Add the pumpkin puree and vanilla, beat for an additional minute. With mixing speed on low, add the egg, mixing until incorporated.

DRY INGREDIENTS. In a medium size mixing bowl, combine the oats, baking soda and salt. Whisk together. With mixing speed on low, add dry ingredients, mix until combined. Remove bowl from stand and fold in M&Ms, chocolate chips and peanut butter chips. Place dough in the refrigerator to chill for 1 hour.

BAKE. Remove dough from refrigerator and allow to stand at room temperature for 10 minutes. Meanwhile, preheat oven to 350 degrees. Scoop cookies onto the prepared sheets using a standard size scoop, gently pat down to slightly flatten. Place in oven and bake for 10-12 minutes (they will look soft) before removing from oven. Allow to cool on sheets for 3 minutes before carefully transferring to a wire rack to cool completely.

Tips, Variations + SToring Info

Best texture: 

• Underbake the cookies slightly to keep they soft and chewy.
• Use room temperature ingredients
• Up the amount of brown sugar and decrease the amount of white sugar you use
• Store them well

Variations:

• Use crunchy peanut butter: We don’t advise using crunchy peanut butter because it can mess with the whole texture of the cookies! We want a smooth batter with the crunch factor coming from any add-ins
• Use miniature M&Ms and/or mini chocolate chips

STORE cookies in an airtight container/bag at room temperature. If you are worried about them drying out you can place a piece of sandwich bread in the bag to dry out before the cookies do.

To FREEZE:

• Cookie dough: roll the cookie dough into balls and flash freeze on a parchment paper lined cookie tray. Once they have solidified, place them in a freezer safe bag/container for up to 3 months. Bake from frozen and add a few minutes to the bake time, or let them thaw in the fridge overnight and bake as normal.
• Baked cookies: Baked cookies need to be cooled completely and layered between pieces of parchment paper in a freezer safe bag/container. They will only last for about a week.

For some Other pumpkin treats, try:

• Pumpkin Sugar Cookies
• Pumpkin French Toast
• No Bake Pumpkin Cheesecake
• Pumpkin Sugar Cookies
• Pumpkin Bread