A batch of fall cookies doesn’t get much better than these flourless Pumpkin Monster Cookies. They take the beloved monster cookie and add pumpkin puree, pumpkin pie spice, fall-colored M&M’s, and butterscotch for a seasonal twist that’s soft, chewy, and full of autumn flavor.
Best Fall Cookies
Baking cozy fall cookies is one of the season’s greatest pleasures. These Pumpkin Monster Cookies are a simple, delicious way to bring classic flavors of autumn into a cookie: pumpkin, warm spice, sweet butterscotch, and colorful candies. They’re modeled after a traditional flourless monster cookie but are given a seasonal lift with pumpkin and pumpkin spice for gentle warmth and moisture.
Key fall elements in these cookies:
- Pumpkin puree for flavor and soft texture
- Pumpkin pie spice for seasonal warmth
- Autumn-colored M&M’s for fun and color
- Butterscotch chips for a rich, caramel-like sweetness
Why you’ll love them
- Flourless base makes them naturally gluten-free when using gluten-free oats
- Soft and chewy texture with gooey mix-ins
- Kid-friendly and colorful
- Easy to make ahead and freeze
What You Need
- Quick-cooking oats: the foundation for these flourless cookies. Rolled oats can be used if needed, but quick oats produce a more tender cookie.
- Creamy peanut butter: classic monster cookies rely on peanut butter for structure and flavor. Creamy works best for even texture.
- Egg: binds the ingredients together and helps the cookies set.
- Melted unsalted butter: adds richness; avoid substituting with coconut oil unless you want a different flavor profile.
- Light brown sugar: provides moisture and a subtle molasses note; dark brown or coconut sugar can be used in a pinch.
- Maple syrup: adds depth and a warm sweetness that complements pumpkin spice.
- Pumpkin puree: canned or homemade pumpkin works—this is what gives the cookies their pumpkin character.
- Pumpkin pie spice: blends cinnamon, nutmeg, and clove to create that unmistakable fall taste.
- Butterscotch chips, semi-sweet chocolate chips, and M&M’s: the mix-ins that make monster cookies joyful and texturally interesting.
Ingredient Swaps or Add-Ins
Swaps
- Oats: Use rolled oats if that’s what you have—cookies will be slightly heartier.
- Nut butter: Swap peanut butter for almond or cashew butter if you prefer a different nut flavor.
- Sugar: Light brown sugar gives the best result, but coconut sugar can be used for a different profile.
Add-Ins
To amp up the fall flavors, consider:
- Toasted shredded coconut for added crunch and aroma
- Pepitas (pumpkin seeds) for a toasty bite
- Dried cranberries for a tart contrast
Easy Instructions
- Preheat the oven to 350ºF (175ºC) and prepare a baking sheet with parchment or a nonstick spray.
- In a bowl, combine melted butter and light brown sugar until smooth and free of lumps.
- Add maple syrup, egg, creamy peanut butter, pumpkin puree, and vanilla; mix until uniform.
- Stir in a pinch of salt, quick-cooking oats, pumpkin pie spice, and baking soda until combined. Then fold in semi-sweet chocolate chips, butterscotch chips, and M&M’s.
- Chill the dough in the refrigerator for about 20 minutes to firm up slightly—this helps the cookies hold their shape when baking.
- Form the dough into balls using about 2 tablespoons per cookie. Place 6 on a baking sheet and gently press each ball to flatten slightly.
- Bake at 350ºF for 11–13 minutes, or until the edges begin to turn golden but the centers remain soft.
- Allow cookies to rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
A Few Tips
- Don’t overbake: These cookies should be soft and chewy. Remove them from the oven when the edges are set and the center still looks slightly underbaked—carryover heat will finish them.
- Sea salt topping: A light sprinkle of coarse sea salt on warm cookies brightens the chocolate and butterscotch flavors.
- Cool completely: Because there are many mix-ins, cookies may feel soft when hot. Let them cool on a wire rack for 20–30 minutes so they set properly.
Storage
Once fully cooled, store cookies in an airtight container at room temperature for up to 3–5 days. For slightly longer storage, keep them in the refrigerator for up to 5 days. Place parchment between layers to prevent sticking.
Freezer Instructions
- Make the cookies as directed and let them cool completely.
- Place cookies in a single layer on a baking sheet and freeze for 30–60 minutes so they firm up and won’t stick together.
- Transfer partially frozen cookies to a freezer-safe bag or container, remove as much air as possible, and seal.
- Freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Ingredients (Makes about 18 cookies)
- 1/4 cup melted unsalted butter
- 1/2 cup light brown sugar, packed
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 cup creamy peanut butter (or cashew/almond butter)
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 cups quick-cooking oats (gluten-free if desired)
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 cup butterscotch chips
- 1/4 cup semi-sweet chocolate chips
- 1/2 cup M&M’s (autumn colors if available)
- Optional: coarse sea salt for topping
Nutrition (per cookie, approximate)
Calories: 203 kcal • Carbohydrates: 23 g • Protein: 4 g • Fat: 10 g • Fiber: 2 g • Sugar: 9 g
Nutrition information is an estimate and should be used as a guideline only.