Ingredients

The following ingredients have 18 Servings
  • 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 (cashew and almond butter work too)
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • pinch salt
  • 3 cups quick-cooking oats (gluten-free if desired)
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ¼ cup butterscotch cups
  • ¼ cup semi-sweet chocolate chips
  • ½ cup m&m’s (autumn colors if you can find them!)
  • optional: coarse sea salt (for topping)

Instruction

  • First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
  • Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, peanut butter, pumpkin and vanilla and mix again.
  • Add salt, quick-cooking oats, pumpkin spice and baking soda and mix until everything is combined. Add in chocolate chips, butterscotch cups, and m&m’s and mix one more time.
  • Refrigerate dough for 20 minutes to set.
  • Scoop 2 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but they will be so soft and chewy when done baking!* 
  • Repeat the process above until you’ve fit 6 cookies on your baking sheet. Optionally sprinkle on a little coarse sea salt to the tops of your cookies.
  • Bake cookies at 350ºF for 11-13 minutes or until they begin to turn golden brown.
  • Remove cookies and let cool for a couple of minutes on the baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up