These Pumpkin Monster Cookies are just in time for pumpkin season, with peanut butter, oats, and M&M’s amped up a notch with the addition of pumpkin & spices.
If you love a classic monster cookie with all the mix-ins, these pumpkin monster cookies need to be on your fall baking list! They are chewy just like the original but with a pumpkin spice twist for the season.
I love cooking with pumpkin. Love it! Bread, cake, donuts, really in any shape or form.
Last week I was craving my favorite Monster Cookies and I had some leftover pumpkin in the fridge from making bread for my mom. I decided to just throw it in to see how it would taste.
I wanted to keep a lot of the mix-ins like chocolate chips, M&Ms, oats but give the recipe a fall twist with the pumpkin puree. Let’s just say this is my favorite kind of baking experiment!
First, I reduced the amount of peanut butter and just substituted it with pumpkin.
Because the peanut butter was still strong, I added some traditional pumpkin pie spices to kick this cookie up a notch and it turned out amazing.
I love that they’re soft and chewy like the original and all of the flavors just work! Honestly, I was a little worried about how the pumpkin spices would go with the peanut butter and M&M’s but it is amazing! And just in time for fall.
- Softened butter
- Brown sugar
- White sugar
- Canned pumpkin puree
- Peanut butter
- Vanilla extract
- Baking soda
- Pumpkin pie spice
- Rolled oats
- Chocolate chips
How do you make Pumpkin Monster Cookies?
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl or stand mixer cream together butter, sugar, and eggs.
Add the remaining ingredients in order and mix until well combined.
Use a cookie dough scooper, add 6 scoops of dough onto your ungreased cookie sheet placing a couple of inches apart.
Bake for 10-12 minutes or until the cookies are a light golden brown. The center will look doughy when they’re done, so don’t leave them in too long. 11 minutes is perfect in my oven. Cool, serve, and enjoy!
Sometimes I use fall-themed M&Ms for this recipe. Or, you could swap the M&M candies for Reese’s pieces.
Rolled oats are the secret to making chewy cookies. I don’t recommend using quick oats.
Store the cooled cookies in an airtight container at room temperature. You can also freeze the cookies.
I love how these Pumpkin Monster Cookies turned out. They still have the classic chewy texture like pumpkin oatmeal cookies, but with all the fun mix-ins like a monster cookie!
So grab a bag of some M&M’s and get started. Pumpkin season just got a whole lot better. Enjoy! XOXO San
More Pumpkin Cookie Recipes
Try my other favorite pumpkin-flavored cookies:
Don’t forget to pin this to your favorite Pinterest board to save for later!
Pumpkin Monster Cookies
- 1/2 cup butter softened
- 1 1/2 cups brown sugar packed
- 1 cup white sugar
- 3 eggs
- 3/4 cup canned pumpkin puree
- 3/4 cup peanut butter
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 teaspoons baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 4 1/2 cups rolled oats
- 2 cups flour
- 1 1/2 cups M&Ms
- 1 1/2 cups chocolate chips
- Preheat oven to 350° F (175° C).
- In a large mixing bowl or stand mixer cream together butter, sugar and eggs.
- Add pumpkin puree, peanut butter, honey, and vanilla extract and combine.
- Mix in the oats, followed by the pumpkin pie spice, baking soda, and flour.
- Stir in the chocolate chips and m&ms.
- Use a cookie dough scoop, place 9 balls of dough on the baking sheet. It will be a bit stickier than a normal cookie l dough.
- Bake for 10-13 minutes or until the edges of the cookie is a light golden brown. Cool, serve and enjoy!