Welcome to pumpkin season! Get ready to whip up the easiest, most delightful treat you’ve ever made: these incredible No Bake Pumpkin Cookies.
This recipe is perfect for busy parents and beginner bakers alike, delivering big fall flavors without turning on your oven. You’ll love how simple and quick they are, and they’re naturally friendly for many dietary needs.
Table of Contents
Why You’ll Love These No Bake Pumpkin Cookies
These pumpkin treats are about to become your new favorite fall snack for so many reasons:
- You only need a handful of pantry staple ingredients to get started.
- No oven is required, keeping your kitchen cool and your energy bill low.
- They’re ready in just minutes of active prep time, then chill to perfection.
- These cookies are the perfect on-the-go snack for school lunches or busy workdays.
- They are naturally kid-friendly and a great way to sneak in some wholesome oats.
- With simple swaps, these No Bake Pumpkin Cookies are easily made gluten-free and vegan.
Ingredients
Making these delightful No Bake Pumpkin Cookies starts with a few simple items you likely already have. Gather your pumpkin puree, coconut oil, brown sugar, creamy peanut butter, rolled oats, salt, pumpkin spice, and vanilla extract. For a finishing touch, grab some flaky sea salt if you like.
- 1/2 cup pumpkin puree
- 1/3 cup coconut oil or butter
- 1/3 cup brown sugar
- 2 Tbsp peanut butter
- 2 cups rolled oats
- ¼ tsp salt
- 1/2 tsp pumpkin spice
- 1/4 tsp vanilla extract
- Optional: Sea salt for sprinkling
Notes & Substitutions
- Always use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- For more information on the distinctions, learn the difference between pumpkin puree and pumpkin pie filling. For a vegan option, stick with coconut oil; otherwise, unsalted butter works beautifully.
- You can easily swap brown sugar for coconut sugar if you prefer. Rolled oats provide a chewier texture, while quick oats will result in a slightly softer cookie.
- Feel free to substitute the pumpkin puree with mashed banana or sweet potato for a different flavor profile. Ensure your peanut butter is natural and drippy for the best consistency in these cookies.
Equipment
You don’t need much to create these yummy No Bake Pumpkin Cookies. Just gather these kitchen essentials:
- Large baking sheet
- Parchment paper or wax paper
- Small saucepan
- Medium mixing bowl
- Sturdy spoon or spatula
Instructions For No Bake Pumpkin Cookies
Creating these easy No Bake Pumpkin Cookies is straightforward and fun. Follow these steps for perfect results every time.
- Prepare your sheet: Line a large baking sheet with parchment paper or wax paper. This prevents sticking and makes cleanup a breeze.
- Combine wet ingredients: Add the pumpkin puree, coconut oil (or butter), brown sugar, and peanut butter to a small saucepan. Place the pan over medium-high heat on your stovetop.
- Heat to a simmer: Bring the mixture to a gentle simmer, stirring occasionally to combine everything smoothly. Once it simmers, remove the pan from the heat. Allow the mixture to cool slightly to prevent the oats from becoming mushy later.
- Mix dry ingredients: While the pumpkin mixture cools, combine the rolled oats, salt, pumpkin spice, and vanilla extract in a medium mixing bowl. Stir them together well so the spices are evenly distributed.
- Combine wet and dry: Once the pumpkin puree mixture has cooled down, pour it into the bowl with the dry oat and spice mixture.
- Stir thoroughly: Use a sturdy spoon or spatula to stir until the oats are completely absorbed and coated by the pumpkin mixture. Ensure there are no dry spots.
- Scoop onto sheet: Spoon the mixture onto your prepared baking sheet, forming individual cookie shapes. You can use a cookie scoop or two spoons.
- Flatten gently: Lightly flatten each cookie with the back of a spoon to your desired thickness.
- Sprinkle sea salt: If desired, sprinkle a pinch of flaky sea salt over the tops of your No Bake Pumpkin Cookies for a delightful contrast in flavor.
- Chill to firm: For the best texture, place the baking sheet in the fridge for 10-15 minutes to allow the cookies to firm up. While optional, chilling significantly improves the cookie’s stability.
Pro Tips for Perfect No Bake Pumpkin Cookies
Achieving the perfect texture for your No Bake Pumpkin Cookies is simple with these helpful tips.
- First, ensure your pumpkin mixture cools sufficiently after simmering; adding it too hot can make your oats gummy. Aim for a thick, scoopable consistency before placing the cookies on the sheet.
- Avoid overheating the wet mixture initially, as this can lead to overly sticky cookies that don’t set well. Always chill the cookies for at least 10-15 minutes in the fridge; this step is crucial for firm, enjoyable treats.
- Lastly, use fresh pumpkin spice for the most vibrant and authentic fall flavor.
Serving, Storage & Variations
These versatile No Bake Pumpkin Cookies are perfect for many occasions.
Serving Suggestions
Enjoy these delicious cookies as a quick, wholesome snack any time of day. Pack them into lunchboxes for school or work for a satisfying treat.
They pair wonderfully with a warm cup of coffee or tea, or alongside a dollop of plain Greek yogurt for breakfast. These cookies are also an excellent addition to any fall-themed gathering or holiday dessert spread.
Storage Instructions
Store your cookies in an airtight container at room temperature for up to 3 days. For a firmer texture and extended freshness, keep them refrigerated for up to a week.
To store longer, place the cookies in a freezer-safe bag or container, separated by parchment paper, and freeze for up to 3 months. Thaw frozen cookies at room temperature or in the refrigerator before enjoying.
Flavor Variations & Add-ins
Get creative with your No Bake Pumpkin Cookies! Stir in a handful of mini chocolate chips (check for vegan options if needed) for a touch of sweetness. Chopped nuts like walnuts or pecans add a lovely crunch and healthy fats.
Dried fruits such as cranberries or raisins can also provide a chewy texture and tart sweetness. Boost the nutritional value by mixing in chia, flax, or hemp seeds. You can also experiment with different nut butters, such as almond or cashew, for unique flavor profiles.
Nutrition Information
These delightful No Bake Pumpkin Cookies offer a wonderful blend of healthy ingredients. They are packed with fiber from the oats, providing sustained energy and supporting digestion. You’ll also benefit from healthy fats, essential for nutrient absorption, and various vitamins from the pumpkin.
| Serving Size | Calories | Carbohydrate Content | Protein Content | Fat Content | Saturated Fat Content | Sodium Content | Fiber Content | Sugar Content | Unsaturated Fat Content |
|---|---|---|---|---|---|---|---|---|---|
| 1 | 144 kcal | 16 g | 2 g | 8 g | 5 g | 64 mg | 2 g | 6 g | 2 g |
Frequently Asked Questions
Are these cookies truly no-bake?
Yes, these No Bake Pumpkin Cookies require absolutely no oven time. You simply heat the wet ingredients on the stovetop and then chill the formed cookies.
Can I make these gluten-free?
Absolutely! Just ensure you use certified gluten-free rolled oats to keep this recipe suitable for a gluten-free diet.
Are these cookies vegan?
Yes, they can be easily made vegan. Use coconut oil instead of butter, and if adding chocolate chips, ensure they are dairy-free or vegan-certified.
Why are my no-bake cookies too soft or sticky?
This usually happens if the wet mixture wasn’t cooled enough before mixing with the oats, or if the wet mixture was overheated. Ensure proper cooling and chilling time for best results.
Conclusion
These easy No Bake Pumpkin Cookies are a true fall delight, proving that delicious treats don’t always require hours in the kitchen. Their simple preparation, wonderful pumpkin spice flavor, and versatile nature make them an instant favorite.
Give this recipe a try and experience the joy of homemade cookies without the fuss. Share your creations and let us know what you think in the comments below!
No Bake Pumpkin Cookies
Ingredients
Equipment
Method
- Line a large baking sheet with parchment paper or wax paper.
- In a small saucepan over medium‑high heat combine pumpkin puree, coconut oil (or butter), brown sugar, and peanut butter.
- Bring mixture to a gentle simmer, stirring occasionally. Once simmering, remove from heat and allow to cool slightly.
- Meanwhile, in a medium mixing bowl combine rolled oats, salt, pumpkin spice, and vanilla extract.
- Pour the cooled pumpkin–oil mixture into the dry oat mixture.
- Stir thoroughly until the oats are completely coated and no dry spots remain.
- Spoon the mixture onto the prepared baking sheet, forming individual cookie shapes; flatten each slightly with the back of a spoon.
- If desired, sprinkle a pinch of flaky sea salt over the tops of the cookies.
- Chill the baking sheet in the fridge for 10–15 minutes until the cookies firm up.
- Remove and serve or store as directed.
Nutrition
Notes
- If you want vegan, use coconut oil (as noted) and ensure any add‑ins like chocolate chips are dairy‑free.
- If you used butter instead of coconut oil, note that swap.
