This easy recipe for Pumpkin No Bake Cookies is perfect for those who love all things pumpkin!
Made with simple ingredients like pumpkin puree and oats, these delicious cookies are sure to awaken your Fall spirit and instantly transport you to a cool October morning.
If you're anything like me, you start to get a little bit excited when cooler weather starts rolling around.
That's because you know that soon everything will be covered in falling leaves, pumpkins will be at every doorstep, flannel will make a serious comeback, and our kitchens will be full of the smells of pumpkin spice, apple, and caramel.
Well, if you're all about Fall, then you're going to love these No Bake Pumpkin Spice Cookies. They are everything you love about the classic no bake cookie recipe, but infused with pumpkin flavor (and pumpkin spice, of course). Best of all? They are super easy to make!
Reasons to Love This Recipe
- Easy. The hardest part of this recipe is boiling the brown sugar and wet ingredients for 90 seconds. Yup, that's it!
- Simple ingredients. While some recipes call for pumpkin spice pudding mix, creamy peanut butter, or almond butter, this recipe is all about pure pumpkin-y goodness.
- The perfect treat. Hearty oats and flavorful ingredients make for a satisfying cookie. Great for tucking into lunch boxes for a tasty Fall twist.
- Freezer-friendly. If you can't eat through a whole batch, no worries! Just freeze these no bake pumpkin cookies and thaw them when you need a little something sweet.
Ingredients
- Quick oats: These provide the perfect texture and help the cookies to hold together nicely. They are not the same as rolled oats. If you want to use old-fashioned oats, try breaking them up in a blender first.
- Pumpkin: You will also need some pumpkin puree (not pumpkin pie filling). This gives it the delicious pumpkin flavor we are looking for.
- Brown sugar: This provides a balance of sweetness and additional moisture.
- Pumpkin spice: You can use a store-bought blend, or make your own pumpkin pie spice.
- Butter: You will need ¼ cup, which is 4 tablespoons (or half of a stick).
- Milk: This adds moisture, and is a common ingredient in no-bake cookies.
- Maple syrup: The real stuff, please! If not, some honey will do the trick.
- Vanilla: A little touch of vanilla makes just about every dessert that.much.better.
Equipment
- Cookie scoop: I recommend a medium-sized cookie scoop, which holds about 1 ½ tablespoons. If you don't have a cookie scoop you can use a heaping tablespoon instead.
- Baking sheet: You can use whatever you have on hand (or even a large plate), but I always recommend USA Pan baking sheets.
How to Make Pumpkin No Bake Cookies
These easy no bake pumpkin oatmeal cookies are so simple to make. You need just a few minutes, then an hour to chill the finished cookies. Then you're ready to enjoy all of their pumpkin-spiced goodness!
Step one: Add the brown sugar, pumpkin puree, maple syrup, butter, and milk to a medium-sized saucepan.
Step two: Bring the mixture to a boil over medium-high heat, stirring frequently. Allow it to boil for a full 90 seconds, then remove the saucepan from the heat.
Step three: Stir in the vanilla extract, then add in the pumpkin pie spice and quick oats.
Step four: Stir the oats into the pumpkin mixture until completely coated.
Tip: As a best practice, you can mix together the dry ingredients (oats and pumpkin spice) in a large bowl before adding them to the wet mixture.
Step five: Use a cookie scoop (or heaping tablespoon) to portion into balls.
Step six: Place the portioned cookies on a parchment-lined baking sheet, then flatten with the back of a spatula or measuring cup (optional).
Tip: To prevent the spatula or measuring cup from sticking to the cookies, spray it lightly with cooking spray. You may have to repeat this once or twice if the cookies begin sticking to the surface again.
Cooling the Cookies
Step seven: Repeat with the remaining pumpkin and oatmeal mixture, then transfer the baking sheet to the fridge to chill. Cool for about 1 hour in the fridge, or until set.
Storing No Bake Cookies
Once your no bake pumpkin cookies have cooled completely you can transfer them to an airtight container for storage. Store at room temperature for up to 3 days, or in the refrigerator for 5 days.
Tip: To prevent the cookies from sticking together try storing the layers in between sheets of waxed paper or parchment paper.
Frequently Asked Questions
Yes, no bake cookies freeze very well! For the best results, place them in the freezer on a cookie sheet. Once hard, transfer the cookies to freezer bags and store them for up to 6 months. Thaw before serving.
The best way to prevent your no-bake cookies from falling apart is by using the type of oats called for in the recipe and boiling the butter, milk, and sugar mixture for the amount of time recommended in the recipe.
Tips for Success
- Boil. Ensure you bring the mixture to a full rolling boil over medium-high heat. Medium heat is generally not hot enough. Bringing the mixture to a true boil and keeping it on the heat for a full 90 seconds is very important, as that's what determines whether the cookies will be set up or not.
- Measure correctly. As with all baking recipes, it's essential to measure correctly. This means using leveled measuring cups, not just adding ingredients by eye.
- Use the proper type of oats. Quick oats are preferred for these pumpkin spice no bake cookies, as their smaller size holds the cookies together. Rolled oats will make for crumblier, more rustic cookies that may not hold their shape.
Substitutions
Gluten-free: Use certified gluten-free quick oats instead of the standard oats used in the recipe. Oats are a common source of cross-contamination, so certified oats are recommended for those who are celiac.
Dairy-free: Substitute the butter for coconut oil or your favorite dairy-free spread. Substitute the milk for canned coconut milk, or a heavier nut milk (like cashew).
Brown sugar: If you don't have any brown sugar on hand you can mix some molasses into white sugar to make your own,
Quick oats: If you don't have quick oats on hand you can use rolled oats that have been blended briefly (just a few seconds) to make them smaller in size. Be sure to measure after blending, not before. Do not blend them longer than a few seconds, or you'll be on your way to making oat flour.
More Fall Dessert Recipes:
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Pumpkin No Bake Cookies
Equipment
- Parchment paper waxpaper, or silicone mat
Ingredients
- ½ cup packed brown sugar
- ½ cup pumpkin puree*
- ¼ cup unsalted butter
- ¼ cup milk whole
- 2 tablespoons maple syrup pure
- 2 cups quick oats**
- ½ teaspoon pumpkin pie spice store-bought or homemade
- ½ teaspoon vanilla extract
Instructions
- Line two baking sheets with parchment paper, wax paper, or a silicone mat.
- Add the sugar, pumpkin puree, butter, maple syrup, and milk to a medium-sized saucepan.
- Bring to a boil over medium-high heat, making sure to stir frequently. Boil for a full 90 seconds, then remove the saucepan from the heat.
- Add the quick oats, vanilla extract, and pumpkin pie spice to the pan and stir until combined.
- Using a medium cookie scoop or a spoon, scoop the dough into balls. You can use your hands or the bottom of a measuring cup to press them into discs if you want a traditional cookie shape.
- Place the cookies on the lined pans and let them chill for about an hour in the fridge.
- Once the cookies are set, serve them immediately and/or transfer them to airtight containers for storage.
Notes
- Start the 90-second countdown when your mixture has reached a rolling boil. Make sure it's not just bubbling slightly - it's important for the texture.
- If your cookies come out too sticky, they probably weren't boiled long enough.
- No-bake cookies that come out dry and crumbly were probably boiled too long.
Nutrition
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Brittany says
making these again! they are a family favorite 😊