Pumpkin No Bake Cookies

This easy recipe for Pumpkin No Bake Cookies uses simple ingredients and is perfect for those who love all things pumpkin!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 5

Cooling time 1

Total Time 1 20

Servings cookies

Calories 124

Author Dorothy Bigelow

Equipment

Cookie scoop
Parchment paper waxpaper, or silicone mat
Baking sheet

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

*Make sure you purchase a can of pumpkin puree and NOT pumpkin pie filling.

**Old-fashioned rolled oats can be used instead of quick oats, but it will make for a heartier, chewier, and more crumbly texture. Adding your rolled oats to a blender for a few seconds to break down can make a quick substitute for quick oats.

***Boiling time:

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.

Storing: These cookies are best when stored in an airtight container and kept in the fridge for up to five days.

Freezing: let the cookies cool completely, then freeze them on a lined pan. Once frozen, place them in an airtight bag or container with parchment paper in between to keep them from freezing together. Let thaw overnight in the refrigerator before enjoying. Cookies freeze for up to 6 months.

Nutrition