Pumpkin Spice Almond Butter Monster Cookies
Thick, chewy, and bursting with flavor, these Pumpkin Spice Almond Butter Monster Cookies combine nutty almond butter with warm pumpkin spice chips and rich semi-sweet chocolate. Every bite is a perfect balance of sweet, spice, and melt-in-your-mouth indulgence, making them an irresistible treat for fall or anytime you crave a hearty, flavorful cookie.
Ingredients
Butter and Sugars
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
Wet Ingredients
- ¾ cup almond butter or 100g almond butter + 85g Nutella
- 1 large egg room temperature
- 1 tsp pure vanilla extract
Dry Ingredients
- 156 g all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 50 g quick oats
Mix-ins & Toppings
- 150 g pumpkin spice chips
- 100 g semi-sweet chocolate chips
- extra chips for topping
Instructions
Prepare Dough
- Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
- In a large bowl, beat together the butter, light brown sugar, and granulated sugar until fully incorporated and creamy.
- Add the almond butter and beat until smooth, then mix in the egg and vanilla extract until fully combined.
Combine Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and quick oats.
- Gradually add the dry ingredients to the wet ingredients and mix until incorporated.
- Gently fold in the pumpkin spice chips and semi-sweet chocolate chips.
Bake & Cool
- Roll the dough into 2-tablespoon balls and place about 8 per cookie sheet, leaving space between them.
- Bake for 10-12 minutes until the edges are lightly golden but centers are still soft.
- Immediately after removing from the oven, press extra chocolate or pumpkin spice chips on top of each cookie.
- Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake; cookies continue to firm as they cool.
- Extra chips on top create a beautiful presentation and highlight flavors.