Pumpkin Monster Cookies
These Fall inspired pumpkin monster cookies are perfectly flavoured with pumpkin, peanut butter and Fall spices. Add candy eyes for a Halloween monster treat!
Ingredients
- 1/2 cup (113g) unsalted butter , room temperature
- 1 cup (200g) granulated sugar
- 1 cup (180g) brown sugar (packed)
- 1 cup (220g) smooth peanut butter
- 1/2 cup (100g) canned pumpkin
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups (480g) quick oats
- 1 tbsp (9g) cornstarch
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 3/4 cup (160g) m&ms (Fall coloured if you wish, *see notes)
- 3/4 cup (120g) semi sweet chocolate chips or butterscotch chips (I like to do half and half)
Instructions
- In the bowl of a stand mixer or large mixing bowl, add your butter and sugars. Beat for 1 minute on medium-high speed.
- Add your peanut butter and beat for additional minute. Then add the pumpkin and mix until combined.
- Mix in eggs, one at a time until fully incorporated. Add the vanilla and mix until combined.
- Then add your oats, cornstarch, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix at low speed until combined.
- Add in the m&ms and chocolate chips. Mix until combined.
- Let batter sit for 10 minutes and preheat oven to 350℉. Line a baking sheet with a silicone mat or parchment paper.
- Scoop 1 1/2 tbsp scoops onto your cookie sheet. Bake for 9-11 minutes or until the cookies have just started to feel firm on the edges. Add some eyes to the top if you like and more m&ms.
- Let mostly cool before trying to move as they will be very soft. Store in an airtight container for up to 5 days and enjoy!
Notes
*For the Fall coloured m&ms, I just picked the red, yellow, orange and brown out of a regular bag. I'm not sure if Fall colours are usually available but they aren't typically in Canada that I've seen.
Tried this recipe?Let us know how it was!