Pumpkin Monster Cookies

Pumpkin season has arrived, and Pumpkin Monster Cookies won’t leave you disappointed! Made with Organic Pumpkin Puree, warm spices, M&Ms, butterscotch and chocolate chips, and Sourdough discard, these Fall treats will become a family favorite! Furthermore, you will be hard-pressed to believe these are flourless cookies! Finally, this is a fun recipe to make with your kids and have them customize their tastes. Enjoy, and happy Fall!

Pumpkin Monster Cookies Ingredients

• Unsalted Butter
• Coconut Sugar
• Maple Syrup
• Carbonated Water
• Sunbutter (Nut-Free), Almond Butter (Peanut-Free), or Peanut Butter
• Organic Pumpkin Puree
• Mexican Vanilla
• Pink Salt
• Organic Rolled Oats
• Baking Soda
• Sourdough Discard
• Pumpkin Pie Spice
• Butterscotch Chips
• Semi-Sweet Mini Chocolate Chips
• M&Ms
• Sea Salt (Optional)

Crafting the Pumpkin Monster Cookie Dough

1. First, in a large glass mixing bowl, combine the butter and sugar.
2. Next, using a Sourdough or Dutch Whisk, mix it until there are no clumps.
3. Then, add the Maple Syrup, carbonated water (or another egg substitute), Sunbutter, Pumpkin, vanilla, and Sourdough Discard. Mix until combined.
4. Next, add the salt, oats, spices, and baking soda. Mix until combined.
5. Then, add in the chocolate chips, butterscotch chips, and M&Ms. Fold these into the batter using a Silicone Spatula.
6. Finally, the Pumpkin Monster Cookie dough is ready!

Combine the Butter and Sugar; Mix Until No Clumps Remain

Add the Liquid Ingredients

Add the Dry Ingredients

Add the Add-Ins

The Pumpkin Monster Cookie Dough is Ready

Preparing the Cookies to Bake

1. First, using a small cookie scoop, scoop the batter and form it into a ball.
2. Next, place the cookie dough onto nonstick or parchment-lined baking sheets.
3. Then, repeat steps 1 and 2 until all of the cookie dough is on the baking sheets.
   • Note: If you have to work in batches, that’s okay, too!
4. Finally, place the baking sheets of cookie dough into the refrigerator for 20 minutes prior to baking.

Scoop the Batter and Form It Into a Ball

Place the Cookies on a Nonstick Baking Sheet

Baking and Serving the Pumpkin Monster Cookies

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, sprinkle Sea Salt (optional) over the tops of the cookies prior to baking.
3. Then, bake the cookies for 10-14 minutes, or until they turn golden brown.
4. Next, remove the baked cookies from the oven, and let them cool for 2 minutes on the baking sheet.
5. Then, transfer the baked cookies to a wire, cooling rack and allow them to cool to room temperature.
6. Finally, serve and devour!

Bake in the Preheated Oven for 10-14 Minutes

Let the Cookies Cool Slightly; Transfer to Cooling Rack

Serve and Enjoy!

Storing the Pumpkin Monster Cookies

Pumpkin Monster Cookies are delicious the day of, and they will keep fresh for up to a certain period of time. However, you will want to store the cookies in an airtight container or Ziploc bag, once they are fully cooled, to keep them fresh.

• Store the cookies in an airtight container, on the counter, for up to 3 days.
• Place the cooled cookies in an airtight container, in the refrigerator, for up to 7 days.
• Freeze the balls of cookie dough in an airtight container or Ziploc bag, for up to 3 months.
• Freeze the cooled cookies in an airtight container, for up to 3 months.

Recommended Products

Pumpkin Monster Cookies

Yield: 24 Cookies or 2 Dozen

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 20 minutes

Total Time: 40 minutes

Pumpkin season has arrived, and Pumpkin Monster Cookies won't leave you disappointed! Made with Organic Pumpkin Puree, warm spices, M&Ms, butterscotch and chocolate chips, and Sourdough discard, these Fall treats will become a family favorite!

Print

Ingredients

• 1/4 c. Unsalted Butter, Melted
• 1/2 c. Coconut Sugar (or Granulated Sugar)
• 2 tbsp. Maple Syrup
• 1/2 c. Carbonated Water
• 3/4 c. Sunbutter (Nut-Free), Almond Butter (Peanut-Free), or Peanut Butter
• 1/2 c. Organic Pumpkin Puree
• 1 tsp. Mexican Vanilla
• 1/4 tsp. Pink Salt
• 3 c. Organic Rolled Oats
• 1 tsp. Baking Soda
• 1 tbsp. Sourdough Discard
• 2 tsp. Pumpkin Pie Spice
• 1/4 c. Butterscotch Chips
• 1/4 c. Semi-Sweet Mini Chocolate Chips
• 1/2 c. M&Ms (Fall colors if you can find them)
• Sea Salt (Optional)

Instructions

Crafting the Pumpkin Monster Cookie Dough

1. First, in a large glass mixing bowl, combine the butter and sugar.
2. Next, using a Sourdough or Dutch Whisk, mix it until there are no clumps.
3. Then, add the Maple Syrup, carbonated water (or another egg substitute), Sunbutter, Pumpkin, vanilla, and Sourdough Discard. Mix until combined.
4. Next, add the salt, oats, spices, and baking soda. Mix until combined.
5. Then, add in the chocolate chips, butterscotch chips, and M&Ms. Fold these into the batter using a Silicone Spatula.
6. Finally, the Pumpkin Monster Cookie dough is ready!

Preparing the Cookies to Bake

1. First, using a small cookie scoop, scoop the batter and form it into a ball.
2. Next, place the cookie dough onto nonstick or parchment-lined baking sheets.
3. Then, repeat steps 1 and 2 until all of the cookie dough is on the baking sheets.
4. Finally, place the baking sheets of cookie dough into the refrigerator for 20 minutes prior to baking.

Baking and Serving the Pumpkin Monster Cookies

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, sprinkle Sea Salt (optional) over the tops of the cookies prior to baking.
3. Then, bake the cookies for 10-14 minutes, or until they turn golden brown.
4. Next, remove the baked cookies from the oven, and let them cool for 2 minutes on the baking sheet.
5. Then, transfer the baked cookies to a wire, cooling rack and allow them to cool to room temperature.
6. Finally, serve and devour!

Notes

Pumpkin Monster Cookies are delicious the day of, and they will keep fresh for up to a certain period of time. However, you will want to store the cookies in an airtight container or Ziploc bag, once they are fully cooled, to keep them fresh.

• Store the cookies in an airtight container, on the counter, for up to 3 days.
• Place the cooled cookies in an airtight container, in the refrigerator, for up to 7 days.
• Freeze the balls of cookie dough in an airtight container or Ziploc bag, for up to 3 months.
• Freeze the cooled cookies in an airtight container, for up to 3 months.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 115mgCarbohydrates: 20gFiber: 2gSugar: 11gProtein: 4g