These no-bake pumpkin cookies are a sweet and tasty fall-time treat that requires absolutely no time in the oven! Simply heat your mixture on the stove for a couple of minutes and then press them into cookies! They are so easy to make that you’ll be making them over and over again all season long!
Easy No-Bake Pumpkin Oat Cookies Recipe
I love fall flavors, especially pumpkin! It is cozy, warm, sweet, and uses all of my favorite fall spices!
These no-bake cookies only require a couple of minutes of actual work, the rest of the time is just letting the cookies set! They are so tasty and simple, you’ll be making them all the time!
If you love how easy no-bake cookies are, check out this roundup of my favorite no-bake cookie recipes!
🥘 No-Bake Pumpkin Cookies Ingredients
You probably have most of these ingredients at home already. Remember to use pumpkin puree and not pumpkin pie filling!
- Butter - ¼ cup of butter. Milk - 2 tablespoons of milk.Sugar - ½ cup of granulated sugar.Pumpkin Puree - ¼ cup of canned pumpkin, not pumpkin pie filling (*see note). Vanilla - 1 teaspoon of vanilla extract.Pumpkin Pie Spice - ¼ teaspoon of pumpkin pie spice. Try out my homemade blend, or use your favorite brand. Salt - A pinch of salt.Quick Oats - 2 cups of quick oats.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make No-Bake Pumpkin Cookies
No-bake cookies are a cinch to make! The secret is making sure that the mixture is at a full rolling boil for one minute. Just grab a saucepan and a baking sheet to get started!
This recipe will make about 15 small cookies.
- Prepare. To get ready, go ahead and line a baking sheet with wax paper or a silicone baking mat.Heat mixture. In a small saucepan over medium heat combine the ¼ cup of butter, 2 tablespoons of milk, and ½ cup of sugar. Next, add in your ¼ cup of pumpkin puree and stir to combine.Boil. Bring the mixture to a boil. Once it reaches a full rolling boil, cook for 1 minute (set a timer!). After 1 minute at a full rolling boil remove the saucepan from the heat.Mix in ingredients. Add 1 teaspoon of vanilla, a pinch of salt, and ¼ teaspoon of pumpkin pie spice into the pumpkin mixture and mix well.Add oats. Finally, add in 2 cups of quick oats and stir until everything is well combined.Form cookies. Scoop out spoonfuls of the cookie dough mixture and use your hands to press them into somewhat flattened balls, then place them onto the prepared baking sheet (*see note).Cool. Allow the cookies to cool on the baking sheet until set and firm enough to handle, about 2 hours.
These no-bake cookies are perfect for any occasion! You can add them to some gift baskets, take them to get-togethers, or just enjoy them at home! Enjoy!
💭 Angela’s Tips & Recipe Notes
- I always recommend using Libby’s brand of canned pumpkin because it has a low moisture content, which prevents your cookies from being too runny.Make sure to pick up pumpkin puree and not pumpkin pie filling!If you are used to making the classic no-bake cookies (with a fudgy texture), this mixture is drier than typical no-bake cookie recipes and it is completely normal!As with all no-bake cookies, you need a full rolling boil for 1 minute to set the cookies. Less than a minute and your cookies won’t set well, over a minute and your cookies are dry.
🥡 Storing
Keep your cookies in an airtight container or Ziploc plastic storage bag at room temperature for up to a week, or in the refrigerator for up to 2 weeks.
To freeze your cookies, flash freeze in a single layer on a parchment paper-lined baking sheet. *You can freeze on the same sheet of parchment paper that the cookies cooled and set on.
Once frozen (about 2 hours), transfer into an airtight freezer storage container or Ziploc freezer storage bag. Your cookies will store frozen for up to 2-3 months. Defrost at room temp before serving.
Can You Freeze Pumpkin No-Bake Cookies? Yep! These cookies freeze great! Freeze them for a few hours in a single layer on a baking sheet before transferring them to a freezer-safe storage bag. Simply allow them to defrost at room temperature before enjoying them! Can I Use Old-Fashioned Oats In No-Bake Pumpkin Oatmeal Cookies? I would not recommend it. The quick oats are great since the mixture is only boiled for one minute whereas old-fashioned oats take longer to cook. Can I Add Chocolate Chips To This No-Bake Pumpkin Cookie Recipe? Sure! Simply add them in when you are forming your cookies (but make sure the mixture isn’t still hot, as it will melt the chocolate chips).
🍪 Tasty No-Bake Cookies
- No Bake Butterscotch Cookies - If you love the flavor of butterscotch, these easy cookies are for you!Chocolate Peanut Butter No Bake Cookies - Chocolate and peanut butter are a match made in heaven!Chocolate Peppermint No Bake Cookies - A perfect winter cookie, these chocolate and peppermint cookies are a real treat!Peanut Butter No Bake Cookies - These cookies are chewy, sweet, and loaded with peanut butter!No-Bake Haystack Cookies - These cookies feature peanut butter and butterscotch flavors and crispy chow mein noodles!Chocolate Oatmeal No Bake Cookies - These cookies are fudgy and delicious and don’t use any peanut butter!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews
No-Bake Pumpkin Cookies
These no-bake pumpkin cookies are a sweet and tasty fall-time treat that requires absolutely no time in the oven! Simply heat your mixture on the stove for a couple of minutes and then press them into cookies! They are so easy to make that you’ll be making them over and over again all season long!
Author | Angela
Servings: 15 cookies Calories: 96kcal Prep 7 minutes Cooking 3 minutes Cooling Time 2 hours Total Time 2 hours 10 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ ¼ cup butter▢ 2 tablespoon milk▢ ½ cup sugar▢ ¼ cup pumpkin puree (*see note)▢ 1 teaspoon vanilla extract▢ ¼ teaspoon pumpkin pie spice▢ 1 pinch salt▢ 2 cups quick oats
InstructionsTo get ready, go ahead and line a baking sheet with wax paper or a silicone baking mat.In a small saucepan over medium heat combine the butter, milk, and sugar. Next, add in your pumpkin puree and stir to combine.¼ cup butter, 2 tablespoon milk, ½ cup sugar, ¼ cup pumpkin pureeBring the mixture to a boil. Once it reaches a full rolling boil, cook for 1 minute (set a timer!). After 1 minute at a full rolling boil remove the saucepan from the heat.Add the vanilla, salt, and pumpkin pie spice into the pumpkin mixture and mix well.¼ teaspoon pumpkin pie spice, 1 pinch salt, 1 teaspoon vanilla extractFinally, add in the quick oats and stir until everything is well combined.2 cups quick oatsScoop out spoonfuls of the cookie dough mixture and use your hands to press them into somewhat flattened balls, then place them onto the prepared baking sheet (*see note).Allow the cookies to cool on the baking sheet until set and firm enough to handle, about 2 hours. Equipment You May NeedMeasuring CupsSaucepanBaking Sheet Notes I always recommend using Libby’s brand of canned pumpkin because it has a low moisture content, which prevents your cookies from being too runny. Make sure to pick up pumpkin puree and not pumpkin pie filling! If you are used to making the classic no-bake cookies (with a fudgy texture), this mixture is drier than typical no-bake cookie recipes and it is completely normal! As with all no-bake cookies, you need a full rolling boil for 1 minute to set the cookies. Less than a minute and your cookies won’t set well, over a minute and your cookies are dry. To Store: Keep your cookies in an airtight container or Ziploc plastic storage bag at room temperature for up to a week, or in the refrigerator for up to 2 weeks. To Freeze: Flash freeze in a single layer on a parchment paper lined baking sheet. Once frozen (about 2 hours), transfer into an airtight freezer storage container or Ziploc freezer storage bag. Store for up to 2-3 months, thaw at room temperature.
NutritionCalories: 96kcal (5%) | Carbohydrates: 14g (5%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 28mg (1%) | Potassium: 51mg (1%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 733IU (15%) | Vitamin C: 0.2mg | Calcium: 10mg (1%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best no-bake pumpkin cookies, Best pumpkin pie spice dessert recipes, easy no-bake pumpkin cookies, how to make no-bake pumpkin cookies, no bake cookies, no bake pumpkin cookies, pumpkin cookies, pumpkin no bake cookies ingredients, pumpkin oatmeal no-bake cookies, recipes that use pumpkin pie spice, recipes that use up canned pumpkin Course DessertCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Yep! These cookies freeze great! Freeze them for a few hours in a single layer on a baking sheet before transferring them to a freezer-safe storage bag. Simply allow them to defrost at room temperature before enjoying them!
Can I Use Old-Fashioned Oats In No-Bake Pumpkin Oatmeal Cookies? I would not recommend it. The quick oats are great since the mixture is only boiled for one minute whereas old-fashioned oats take longer to cook.
Can I Add Chocolate Chips To This No-Bake Pumpkin Cookie Recipe? Sure! Simply add them in when you are forming your cookies (but make sure the mixture isn’t still hot, as it will melt the chocolate chips).
I would not recommend it. The quick oats are great since the mixture is only boiled for one minute whereas old-fashioned oats take longer to cook.
Sure! Simply add them in when you are forming your cookies (but make sure the mixture isn’t still hot, as it will melt the chocolate chips).
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 3 reviews
No-Bake Pumpkin Cookies
Author | Angela
Servings: 15 cookies
Calories: 96kcal
Prep 7 minutes
Cooking 3 minutes
Cooling Time 2 hours
Total Time 2 hours 10 minutes
Ingredients US CustomaryMetric1x2x3x▢ ¼ cup butter▢ 2 tablespoon milk▢ ½ cup sugar▢ ¼ cup pumpkin puree (*see note)▢ 1 teaspoon vanilla extract▢ ¼ teaspoon pumpkin pie spice▢ 1 pinch salt▢ 2 cups quick oats
InstructionsTo get ready, go ahead and line a baking sheet with wax paper or a silicone baking mat.In a small saucepan over medium heat combine the butter, milk, and sugar. Next, add in your pumpkin puree and stir to combine.¼ cup butter, 2 tablespoon milk, ½ cup sugar, ¼ cup pumpkin pureeBring the mixture to a boil. Once it reaches a full rolling boil, cook for 1 minute (set a timer!). After 1 minute at a full rolling boil remove the saucepan from the heat.Add the vanilla, salt, and pumpkin pie spice into the pumpkin mixture and mix well.¼ teaspoon pumpkin pie spice, 1 pinch salt, 1 teaspoon vanilla extractFinally, add in the quick oats and stir until everything is well combined.2 cups quick oatsScoop out spoonfuls of the cookie dough mixture and use your hands to press them into somewhat flattened balls, then place them onto the prepared baking sheet (*see note).Allow the cookies to cool on the baking sheet until set and firm enough to handle, about 2 hours.
Equipment You May NeedMeasuring CupsSaucepanBaking Sheet
Notes I always recommend using Libby’s brand of canned pumpkin because it has a low moisture content, which prevents your cookies from being too runny. Make sure to pick up pumpkin puree and not pumpkin pie filling! If you are used to making the classic no-bake cookies (with a fudgy texture), this mixture is drier than typical no-bake cookie recipes and it is completely normal! As with all no-bake cookies, you need a full rolling boil for 1 minute to set the cookies. Less than a minute and your cookies won’t set well, over a minute and your cookies are dry. To Store: Keep your cookies in an airtight container or Ziploc plastic storage bag at room temperature for up to a week, or in the refrigerator for up to 2 weeks. To Freeze: Flash freeze in a single layer on a parchment paper lined baking sheet. Once frozen (about 2 hours), transfer into an airtight freezer storage container or Ziploc freezer storage bag. Store for up to 2-3 months, thaw at room temperature.
Nutrition
Calories: 96kcal (5%) | Carbohydrates: 14g (5%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 28mg (1%) | Potassium: 51mg (1%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 733IU (15%) | Vitamin C: 0.2mg | Calcium: 10mg (1%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course DessertCuisine American
US CustomaryMetric
