Pumpkin Monster Cookies Recipe
Soft, chewy, and candy-filled, Pumpkin Monster Cookies make a fun Halloween treat with melty chocolate, peanut butter richness, and warm fall spices in every colorful cookie.
Servings: 30 cookies
Calories: 189kcal
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, then beat for an additional minute. With the mixing speed on low, add the egg and mix until incorporated.
- In a medium-sized mixing bowl, combine the oats, baking soda, and salt. Whisk together. With the mixing speed on low, add the dry ingredients and mix until combined. Remove the bowl from the stand and fold in the M&Ms, chocolate chips, and peanut butter chips. Place the dough in the refrigerator to chill for 1 hour.
- Remove the dough from the refrigerator and allow it to stand at room temperature for 10 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Scoop the cookies onto the prepared sheets using a standard-size scoop, and gently pat them down to slightly flatten. Place in the oven and bake for 10–12 minutes (they will look soft) before removing from the oven. Allow the cookies to cool on the sheets for 3 minutes before carefully transferring them to a wire rack to cool completely.
Notes
*Make sure your oats are certified gluten-free. Bob’s Red Mill offers a gluten-free option, while 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—it’s an important part of helping these cookies bake evenly. Be gentle when transferring the cookies to the rack to cool. They might break apart a little, but you can press them back together and let them rest for about an hour to firm up.
STORE Pumpkin Spice Cookies in an airtight container or bag at room temperature for 3-5 days; add a piece of sandwich bread to help retain moisture. Alternatively, refrigerate them in a sealed container for up to 5 days.
To FREEZE baked cookies, let them cool completely, then layer them between parchment paper in a freezer-safe container or bag. They’ll stay good for about 1 week. To REHEAT, thaw at room temperature or microwave for 10–15 seconds for a soft, warm cookie. Avoid stacking while warm to prevent sticking.
Nutrition
Serving: 30serving | Calories: 189kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 91mg | Potassium: 124mg | Fiber: 2g | Sugar: 12g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg
