Description
Pumpkin No-Bake Cookies are a quick, easy, and delicious treat perfect for fall. These cookies combine the warm flavors of pumpkin, cinnamon, and nutmeg with the chewy texture of oats and the creaminess of nut butter. Best of all, there’s no need to turn on the oven! These cookies are mixed together, shaped, and then chilled in the fridge to set, making them a perfect snack or dessert to whip up in under 30 minutes. Customize them with your favorite add-ins like chocolate chips, chopped nuts, or shredded coconut for a unique twist.
Ingredients
Scale
- 1/3 cup Pumpkin Puree
- 1/2 cup Unsalted Butter
- 1/2 cup Granulated Sugar
- 2 cups Quick Oats
- 1/4 cup Milk
- 1/4 teaspoon Pumpkin Pie Spice
- 1 pinch Salt
- 1/4 teaspoon Vanilla Extract
Instructions
-
Line a baking sheet with parchment paper.
-
In a medium saucepan, melt together the butter, sugar and milk on high heat until all the ingredients are melted and combined.
-
Boil the mixture for 1-2 minutes.
-
Remove from heat.
-
Stir in the vanilla extract, pumpkin pie spice, pumpkin puree and quick oats until well combined.
-
Using a medium (2 Tbsp) cookie scoop or two spoons, drop mixture onto the lined baking sheet.
-
Allow to rest at room temperature until set, about 20 – 30 minutes (to speed up setting refrigerate).
-
Then the cookies are ready to serve and enjoy!
Notes
- Pumpkin Puree:
Be sure to use pure pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced. Canned pumpkin is convenient, but you can also use homemade pumpkin puree if desired. - Oats:
Rolled oats work best for texture, giving the cookies a nice chew. If you prefer a finer texture, you can pulse the oats briefly in a food processor. For a gluten-free version, ensure you use certified gluten-free oats. - Sweeteners:
You can adjust the sweetness based on preference. For a more natural sweetness, use maple syrup or honey. For a deeper flavor, you can use brown sugar. If you want a lower-calorie option, consider using a natural sugar substitute like monk fruit. - Nut Butter:
Peanut butter provides a great balance of creaminess and flavor, but feel free to substitute with almond butter, cashew butter, or sunflower seed butter for different tastes or to accommodate allergies. Make sure the nut butter is smooth and not too runny, as it helps bind the cookies together. - Spices:
Use a blend of pumpkin pie spice or a combination of cinnamon, nutmeg, and cloves. For an extra spice kick, you can add a pinch of ground ginger or cardamom. - Consistency Tips:
If the mixture feels too wet, add more oats or chill the dough for a few minutes to firm it up. If it feels too dry, add a little more pumpkin puree or nut butter to help bind the ingredients. - Chilling:
Allow the cookies to chill in the fridge for at least 30 minutes so they can set properly. If you’re in a rush, you can pop them into the freezer for 10-15 minutes to speed up the process. - Add-Ins:
Get creative with add-ins like chocolate chips, dried cranberries, chopped nuts, or shredded coconut. This allows you to tailor the cookies to your own taste and make them unique for different occasions. - Storage:
Store the cookies in an airtight container in the refrigerator for up to 1-2 weeks. You can also freeze them for up to 3 months—just thaw them in the fridge before serving.