But I didn’t realize until recently that we as a country actually have a National Oatmeal Day – October 29.
These cookies are perfect for celebrating National Oatmeal Day or any day, for that matter.
These are an adaptation of the traditional monster cookie. Instead of peanut butter, which I don’t think would be good with pumpkin, I used Biscoff. The consistency is about the same as peanut butter, but it’s made with mildly spiced ginger cookies so it pairs nicely with the pumpkin.
This version of monster cookies is softer than the traditional monsters. But they are every bit as delicious. It also makes a monster-sized batch of cookies. You will be at the oven, baking for quite a while.
The good news is that the cookies freeze well. Because they are soft, I recommend freezing them in a single layer or in layers separated with wax paper.
Here’s what you’ll need to make them:
Pumpkin Biscoff Monster Cookies
- 2 sticks butter softened
- 14 oz jar Biscoff
- 3 eggs
- 1/2 tsp. vanilla
- 1 cup sugar
- 1 cup brown sugar
- 15 oz can pumpkin
- 1/2 cup flour
- 1 tsp. salt
- 2 tsp. baking soda
- 5 cups quick oats
- 2 cups chocolate chips
- 2 cups M&Ms
- Cream butter and Biscoff together in large mixing bowl.
- Mix in eggs, vanilla, sugars and pumpkin.
- Add flour, salt, baking soda and quick oats.
- Mix till well combined.
- Stir in chocolate chips and M&Ms.
- Drop by spoonfuls onto baking stone or cookie sheet.
- Bake at 375 degrees for 10 minutes.
My friend, Liz at Hoosier Homemade also has a Pumpkin Oatmeal cookie recipe today. Check it out too!
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This is a sponsored conversation written by me on behalf of Quaker®. The opinions and text are all mine.