If you need a quick fall treat, these no bake pumpkin cookies are a perfect choice. They take mere minutes to make and are sweet, chewy and oh so good!
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Much as I enjoy summer, I have also been loving the lower temperatures that have let me use the oven more. We’ve been enjoying some favorite meals like braised lamb shanks, moussaka and roasted meats and vegetables, like maple roasted buttercup squash. Plus I’ve made the odd excuse to do some baking.
But don’t worry, if you’re not a baker or still have high temperatures, you can still get in the fall spirit without turning the oven on. These no bake pumpkin cookies take mere minutes to make and are sweet, chewy and delicious.
A love of pumpkin
I don’t know about you, but it feels like pumpkin fever just gets bigger each year. In truth, we do love pumpkin so I can get on board, although we are more fans of ‘real’ pumpkin rather than just pumpkin spice. Some favorites from previous years include chocolate pumpkin pastry twists, pumpkin pasta and kaddo bowrani (Afghan pumpkin side).
How to Make No Bake Pumpkin Cookies
These no bake cookies could hardly be easier to make:
- Mix the sugar, butter, pumpkin and milk in a small pan and bring to a simmer;
- Add the oats and spice and mix well;
- Take scoops of the mixture, form in to flat ball and set on a baking sheet.
The hardest part of this recipe is waiting for them to cool!
I have a confession to make at this point, we ate them when they were still warm. My taste-testers and I were just that bit too excited to give them a try, and once we did, it was hard not to have another one.
But we resisted and then also enjoyed more later, so I can guarantee these cookies work well either way! The benefit of waiting for no bake cookies to cool is they hold together a bit better, but whatever works. I clearly am in no place to judge.
Optional add-ins to these no bake pumpkin cookies
This recipe is relatively simple and while it’s most definitely delicious as it is, you can easily add things to it. Think of it as a base recipe. For example try:
- chopped nuts like pecans, almonds or walnuts;
- chocolate or caramel chips;
- dried fruit like cranberries, dried cherries or raisins.
Personally, I can’t wait to experiment, and I know I have plenty willing taste-testers. This recipe is a great one to add to your list and is perfect for so many occasions. Make some for a fall party, after school treats or morning pick-me-ups. They’ve already been taste-tested by my kid’s friends and parents with big thumbs up all round. Just to add to their flexibility, these cookies are also gluten free, provided you use gluten free oats.
These no bake pumpkin cookies are so easy to make and the result is such a tasty little bite. Perfect for kids, big and small, to both make and enjoy, they’ll be a regular on your table.
Try these other no bake treats:
- Cranberry truffles
- Lemon slice (a cookie bar with coconut and a lemon frosting)
- Carrot cake energy bites
- Blueberry raspberry chocolate bark
- Plus get more ideas to fill the snack gap in the snack recipes archives.
No bake pumpkin cookies
- 1/4 cup pumpkin puree 60ml
- 1/4 cup unsalted butter 57g
- 2 tbsp milk
- 1/2 cup sugar 80g
- 1/2 cup quick oats (1 minute oats) 40g, approx
- 1 1/2 cups old fashioned oats 130g, approx
- 1/4 tsp pumpkin spice
- 1 pinch salt
- 1/4 tsp vanilla extract
- Line a baking sheet with either a silicone mat or wax paper.
- Put the pumpkin puree, butter, milk and sugar in a small pan and warm over a medium heat. Bring to a simmer and boil for around a minute. Remove from heat.
- Meanwhile, put both kinds of oats in a bowl, add the pumpkin spice and salt and mix through.
- Add the vanilla to the pumpkin-butter mixture and add it to the bowl with the oats. Mix well.
- Take spoonfuls of the mixture (I used a slightly heaped tablespoon measure) and press together slightly as you form into a slightly flattened ball. Set on the prepared baking sheet and allow to cool.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all the other pumpkin ideas being shared for today’s #FoodieExtravaganza:
- Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
- Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
- Chicken, Pumpkin, and Bean Enchiladas from Karen’s Kitchen Stories
- Coconut Curry Roast Pumpkins from Food Lust People Love
- Low Carb Pumpkin Scones from Reviews, Chews and How-Tos
- Pumpkin Saffron Rice from Palatable Pastime
- Roasted Kabocha (Japanese Pumpkin) Fries from Culinary Adventures with Camilla
- Vegan Malaysian Red Pumpkin Sabzi from Sneha’s Recipe
I first shared the recipe for these No Bake Pumpkin Cookies on the Sunday Supper Movement site where I am a contributor.
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