Every year, my elementary school hosted a campus-wide Halloween celebration at the end of October. Everyone, both students and teachers alike, showed up dressed in costumes ranging from cute like Cinderella to scary like zombies, and the principals and yard duty volunteers even came to school wearing costumes, too.
Partway through the day, every single class gathered on the playground to participate in the school-wide parade. We walked single file around the outskirts of campus, and many parents camped out along the sidewalks like paparazzi to snap pictures of their kids smiling and waving.
Each teacher also organized a small group of parent volunteers to throw a Halloween party in their classroom, which they set up during our lunch break while we ran around outside playing four-square and swinging across the monkey bars. The more elaborate parties included lots of black and orange balloons and crêpe paper streamers, along with life-size posters of witches and ghosts hung on the walls.
Of course, all of us kids looked forward to one particular thing the most… The food! The parents brought in piles of treats: candy corn, other typical trick-or-treating candy, thickly iced cookies showered with black and orange jimmies, mini cupcakes adorned with jack-o-lantern toppers, and pumpkin-shaped sugar cookies covered in sparkling orange sugar. I wanted to put seconds of everything on my Halloween-themed paper plate… I loved all of those sweet treats!
So when I first heard about “monster cookies” as an adult, I envisioned something similar to those festive cookies from my childhood Halloween parties: sugar cookies cut into the shape of Frankenstein with a thick layer of bright green sugar sprinkles. When I typed in a quick Google search, I learned that was completely wrong!
Classic monster cookies are actually peanut butter oatmeal cookies with M&Ms and chocolate chips mixed in. No cookie cutters required—and much more appealing to a chocoholic like me!
With Halloween quickly approaching, I thought it’d be fun to create an autumn-themed version, which resulted in these Healthy Pumpkin Monster Cookies! They have the same familiar chocolaty and peanut buttery flavors, just with a pumpkin twist, which makes them even more irresistible than the originals!
And according to my dad, who took a batch to work last week, everyone there agreed. The cookies disappeared in just a few minutes, and some people even stopped by for seconds!
Just like the rest of my clean-eating oatmeal cookie recipes, this one starts with whole wheat flour (or gluten-free!) and instant oats. Instant oats are smaller and thinner than traditional old-fashioned rolled oats, and you can find them in canisters right next to those rolled oats at the grocery store.
It’s incredibly important to measure the flour and oats correctly, using either the spoon and level method or a kitchen scale. Oats act like little sponges and soak up moisture from your cookie dough, so adding too many will dry it out and turn your cookies cakey.
Remember my post from three days ago? I told you how much I love my kitchen scale—it’s my favorite kitchen appliance! This is the one that I own, and it has been the best $20 I’ve ever spent. It ensures all of my treats, including these, turn out with the perfect taste and texture every time!
For the pumpkin flavor, you’ll mix in pumpkin purée and lots of spices. Just regular ol’ pumpkin purée! Skip the pumpkin pie mix because that contains refined sugar, which we’re avoiding in this healthier recipe. Instead, you’ll sweeten the cookies with pure maple syrup! Pure maple syrup is typically sold in thin glass bottles or squat plastic jugs, and the only ingredient on the label should be “maple syrup.” You can generally find it near the oats at the grocery store, and I’ve also bought it here for a slightly cheaper price.
Of course, these wouldn’t be monster cookies without the peanut butter or chocolate! I used my easy blender peanut butter and highly recommend that you do the same. Natural, drippy-style store-bought creamy peanut butters will also work, as long as the only ingredients on the label are “peanuts” and “salt.” Do not substitute crunchy peanut butter because your cookies would turn out cakey or dry.
And finally, my favorite part… The M&Ms and chocolate chips! I used mini M&Ms and mini chocolate chips because their smaller size ensures that every bite contains a morsel of chocolate. I highly recommend these mini chocolate chips because they taste super rich and melt really well!
These are definitely my favorite kinds of monsters! Along with Mike Wazowski… ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your cookies and feature them in my Sunday Spotlight series!
| Healthy Pumpkin Monster Cookies | | Print |
- 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 2 tbsp (32g) homemade creamy peanut butter
- 1 tsp vanilla extract
- ½ cup (122g) pumpkin purée, room temperature (not pumpkin pie mix)
- ½ cup (120mL) pure maple syrup
- 2 tbsp (28g) miniature chocolate chips
- 2 tbsp (21g) miniature M&Ms
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, ginger, and salt. In a separate bowl, whisk together the coconut oil, peanut butter, and vanilla. Stir in the pumpkin until fully incorporated. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in 1 ½ tablespoons of chocolate chips and 1 ½ tablespoons of M&Ms.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a spatula. Gently press the remaining chocolate chips and M&Ms into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will also work, if measured like this.
For a vegan version, use the coconut oil option and additional miniature chocolate chips in place of the miniature M&Ms. (Make sure the chocolate chips are dairy-free!)
For a clean eating version, substitute additional miniature chocolate chips in place of the miniature M&Ms.
Any natural, drippy-style creamy peanut butter may be substituted for the homemade creamy peanut butter. The only ingredients on the label should be “peanuts” and “salt.” Creamy peanut butters with additional ingredients are typically thicker, which will make the cookie dough too dry, and the cookies will turn out cakey or dry. Do not substitute crunchy peanut butter.
For more tips and answers to all other questions, including substitutions, see my Oatmeal Cookie FAQ page.
{gluten-free, vegan option, clean eating option, low fat, low calorie}
View Nutrition Information
You may also like Amy’s other recipes…
♥ Healthy Classic Monster Cookies
♥ Pumpkin Pie Chocolate Chip Oatmeal Cookies
♥ The Ultimate Healthy Soft & Chewy Pumpkin Chocolate Chip Cookies
♥ Pumpkin Cheesecake Oatmeal Cookies
♥ Rainbow Chocolate Chip Cookies
♥ Skinny Rainbow Chocolate Chip Cookie Sundaes
♥ Chocolate Chip Pumpkin Pie Brownies
♥ Pumpkin Chocolate Chip Energy Bites
♥ …and the rest of Amy’s oatmeal cookie recipes & pumpkin recipes!
Now this is what I am talking about…I’ll need two hands and a napkin to eat these babies.
This is when I wish we were neighbors so I could give some to you in person Beverley! 🙂
I’ve actually never had a Monster cookie in my entire life, but these would be the PERFECT first batch to make!! 🙂
With how much you love oatmeal, I vote these are next on your baking list Marina! 😉 😉
Elementary school Halloween was THE BEST!!! These cookies look fantastic.
Thanks Brittany! Halloween is one of the few holidays where I wish I was still in school… Dressing up in costumes and the parties were SO fun!
These cookies look and sound amazing!! So funny hearing about how your school celebrated Halloween because it brought back so many memories! I grew up in the Bay Area (California) and we celebrated Halloween at school the SAME way! Hahaha. Love it!!
What a small world Kelly Lynn — I was born and raised in the Bay Area too! No wonder our childhood Halloweens were so similar! 🙂 I remember that you baked my carrot cake oatmeal cookies and shared a picture of them on Instagram (thanks for doing that!), so if you decide to try these too, I’d love to hear what you think of them!
Oh how funny! Such a small world….I grew up in Livermore. Totally plan on making these monster cookies and I will definitely let you know what I think! Everyone LOOOOOOOVED the healthy Carrot Cake Oatmeal cookies too. Not a single one left at the party. I told everyone to check out your blog too!
Wow, definitely a small world! 🙂 I’m so glad everyone loved the carrot cake oatmeal cookies, and that means the world to me that you shared my blog with your friends. Thank you so much Kelly Lynn!! ♥ And I can’t wait to hear how these monster cookies turn out too!
Oh my WOW do these look yummy! I just happen to have 1/2 cup of pumpkin in my fridge left over from my cinnamon rolls yesterday ( I know..your thinking MORE Cinnamon Rolls?) My kids devoured them all and I had to bake them another batch to take home with them along with the Pumpkin Cranberry Muffins. As my daughter was leaving yesterday she says “Thank Amy for us”… your a family fave! We are heading over to Grandmas for tea later today and I’m going to go bake a batch of these to take along! Thanks Amy for sharing another pumpkin recipe for us! You just make me smile everyday!
Your daughter is such a sweetheart — tell her it’s my pleasure! I’m so glad that you and your family are enjoying the pumpkin recipes, and that means the world to me that you’ve been making them so often. Truly, it does! And your kind comments make ME smile every day too! 🙂 I can’t wait to hear what you and Grandma think of these cookies Lynn!
Peanut butter is one of my favourite things ever, so I’ll certainly be baking these!!? Your school Halloween parties sound like so much fun – I wasn’t lucky enough to have that sort of thing where I was, haha? This will certainly be on my list for Halloween goodies!!?
I can’t wait to hear what you think of the cookies Katie! PB is one of my favorite things too… I still eat it with a spoon straight from the jar! 😉
These truly look amazing! I will have to make them. We recently moved to MN and for my son’s birthday I made a big pan of chocolate chip bars for him to share. He carefully brought them to school. Then as soon as he walked in the classroom, they were confiscated as a murderous weapon. It is illegal to bring homemade treats to schools–I grew up here…how disappointing. What a loss–and I’m not talking about flavor or my work. What a loss to educate people on cooking, ingredients, what a peanut is or isn’t, value of slow meals/treats, nutrition, chemicals in food…and all else that comes with that. Disappointing especially since they’re teaching kids and parents that restaurants and grocery stores (okay items) are safe–what is this teaching? Anyways, off the soap box. I have a squash on my counter that is begging to be used. 🙂
I understand where you’re coming from Saeriu! Shortly after I graduated from high school, our school district passed a law that said any food that came into classrooms had to come sealed in packaging from the grocery store so that (a) nobody could tamper with it and (b) all of the ingredients would be clearly listed to avoid any potential food allergy problems. It’s such a shame! But I’m sure your chocolate chip bars tasted absolutely amazing, and I’d love to hear what you think of these cookies when you try them!
Amy- these look amazing! Can they be made with Almond butter???
You’re so sweet — thanks Brooke!! 🙂 Yes, creamy natural-style almond butter is just fine! I can’t wait to hear how that turns out for you!
Can I use applesauce instead of the oil/butter?
I don’t recommend that! It’ll make these cookies turn out cakey, rather than chewy. 🙂 I’d love to hear what you think if you try these Danielle!
Can I use spelt flour!? These look awesome. I’m going to have to make some soon!
Yes, that should work! 🙂 I can’t wait to hear what you think of these cookies Stacey!
What could you use instead of maple syrup. Trying for less sugar. Thank you.
I really appreciate your interest in my recipe Roni! I’ve actually answered that question on my Oatmeal Cookie FAQ Page, which is linked to in the Notes section underneath the Instructions. (It can be easy to miss!) 🙂 I can’t wait to hear what you think of these cookies!