Pumpkin Spice Monster Cookies Recipe
These gluten-free pumpkin spice monster cookies are so thick and chewy you'll be amazed that they are flourless! They've got the perfect hint of pumpkin and spice in each bite!
Servings: 30 cookies
Calories: 159kcal
Ingredients
- 1/3 cup unsalted butter room temperature
- 3/4 cup pumpkin spice peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1 egg
- 2 1/4 cup old fashioned oats*
- 1/4 cup quick cooking oats
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup M&Ms
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Line baking sheets with parchment paper or Silpat mats, set aside.
- 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.
- 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.
- 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.
Notes
*Please make sure that your oats are gluten-free. Bob’s Red Mill oats are certified gluten-free, Quaker Oats are not guaranteed to be gluten-free.
**Make your own by using 3/4 c. creamy peanut butter and 1/2 tsp. pumpkin pie spice.
-DO NOT SKIP parchment or a mat… seriously, it really is a key part to making these cookies bake perfectly! Also be gentle with the cookies when you are transferring them to the rack to cool, they will probably break apart a little, but just push them back together and let them cool for a good hour or so and they’ll be firm and sturdy!
**Make your own by using 3/4 c. creamy peanut butter and 1/2 tsp. pumpkin pie spice.
-DO NOT SKIP parchment or a mat… seriously, it really is a key part to making these cookies bake perfectly! Also be gentle with the cookies when you are transferring them to the rack to cool, they will probably break apart a little, but just push them back together and let them cool for a good hour or so and they’ll be firm and sturdy!
Nutrition
Serving: 30serving | Calories: 159kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 105mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg