Gluten-Free Pumpkin Oat Monster Cookies
These loaded pumpkin monster cookies pack autumn flavors into every chewy bite. Made with pumpkin puree, peanut butter, and warm spices, they're studded with chocolate chips, butterscotch morsels, and colorful M&Ms. The oat base creates a satisfying texture while pumpkin keeps them soft and moist. Perfect for fall gatherings, Halloween parties, or when you want a cookie that delivers on both flavor and fun factor.
Ingredients
- ¼ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- 2 tablespoons maple syrup
- 1 large egg
- ½ cup creamy peanut butter
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 cups quick-cooking oatsgluten-free oats1:1gluten-free
use certified GF oats
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ cup butterscotch cupswhite chocolate chips1:1flavor-changedairy-free
different flavor profile
- ¼ cup semi-sweet chocolate chips
- ½ cup M&Msmini chocolate chips1:1simpler
less colorful but works
- coarse sea salt, for topping(optional)
Instructions
- 1
Preheat oven to 350°F and spray baking sheet with nonstick cooking spray
- 2
Combine melted butter and brown sugar until no lumps remain
- 3
Add maple syrup, egg, peanut butter, pumpkin and vanilla and mix
- 4
Add salt, oats, pumpkin pie spice and baking soda and mix until combined
- 5
Fold in chocolate chips, butterscotch cups, and M&Ms
- 6
Refrigerate dough for 20 minutes to set
- 7
Scoop 2 tablespoons of dough and form into balls
- 8
Place on baking sheet and press down slightly to form cookie shape
- 9
Fit 6 cookies per baking sheet and optionally sprinkle with coarse sea salt
- 10
Bake for 11-13 minutes or until beginning to turn golden brown
- 11
Cool on baking sheet for couple minutes then transfer to wire rack
- 12
Cool for at least 20 minutes to firm up
Tips
Refrigerating the dough for 20 minutes prevents spreading and helps cookies hold their shape during baking.
The dough will feel wet but don't add more flour - this keeps the cookies soft and chewy.
Use autumn-colored M&Ms if available to enhance the seasonal appearance.
Good to Know
Store in airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Dough can be made and refrigerated up to 2 days ahead or frozen for up to 3 months.
Serve at room temperature for best texture and flavor.
Common Mistakes
Don't skip refrigerating the dough to avoid flat, spreading cookies
Don't overbake to avoid dry, hard cookies - they should just begin browning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use certified GF oats
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these cookies smaller or larger?
Yes, adjust baking time accordingly. Smaller cookies need 8-10 minutes, larger ones may need 14-16 minutes.
What if I don't have pumpkin pie spice?
Mix 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and pinch of cloves as substitute.
How long do these cookies stay fresh?
They stay soft and fresh for up to one week stored in an airtight container at room temperature.