These No-Bake Pumpkin Cookies are the easiest cookies you'll ever make! They are fudgy, chewy, and loaded with pumpkin flavor. You can whip them up in less than 30 minutes.
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These easy no-bake pumpkin cookies are the perfect fall treat for when the weather just hasn't cooled off quite yet. They are full of pumpkin pie spice and come together in less than 30 minutes!
These cookies are chewy, fudgy, and melt-in-your-mouth delicious. Since they are no-bake, you don't need to turn on your oven to make them. This recipe uses simple ingredients and is so easy to make.
Why you should make these no-bake pumpkin cookies:
- They're no-bake! You don't need to turn your oven on to make these cookies, they're as simple as throwing some ingredients in a pot!
- They come together in only about 30 minutes.
- They're super easy to make with family or kids!
- You can add chocolate chips or other fixings that you enjoy on top of your cookies. Nuts, toffee bits, and butterscotch chips would all be delicious!
Ingredients needed for these no-bake pumpkin cookies:
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- pumpkin- this recipe uses canned pumpkin puree. Make sure you're buying pumpkin puree and not pumpkin pie filling (which is pre-sweetened).
- quick oats- no-bake cookies work better with quick oats, if you only have old-fashioned/rolled oats you can easily make quick oats by pulsing them in a food processor or blender until they resemble quick oats!
- almond butter- You can use any nut butter you like, I find that almond butter isn't super overpowering in this recipe so it pairs well with the pumpkin flavor.
- pumpkin pie spice- this is the magic ingredient and what really makes these taste like fall! Pumpkin pie spice typically contains cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
Step-by-Step Instructions
Step 1: On the stove over medium heat, melt together the butter, almond butter, milk, pumpkin puree, and sugar in a large pot. Stir until the sugar is mostly dissolved and it starts to simmer.
Step 2: Once the mixture is close to boiling, stop mixing and let the mixture come to a rapid boil. Only once it's fully boiling, start a timer for 1 minute. After 1 minute, remove from the heat and stir in the vanilla, oats, and pumpkin pie spice.
Step 3: Using a medium cookie scoop to scoop about 1.5 tablespoon of dough onto the parchment paper-lined cookie sheet. Allow the cookies to set for 20-30 minutes at room temperature, or place them in the fridge to set quicker. Optional: gently press chocolate chips (regular or mini) onto the tops of the cookies once they are cooled.
Frequently Asked Questions
I suggest using quick oats for this recipe because they help hold the cookies together better than old-fashioned or rolled oats. If you only have old-fashioned oats on hand, just pulse them in the food processor or blender to make them into quick oats. I did not test this recipe with old-fashioned oats.
You can use gluten-free oats to make this recipe gluten-free.
You might not have let the stove-top mixture come to a full rolling boil, or it didn't boil long enough. Make sure you give it time to come to a legit boil and once it is start your timer for 1 minute. Any less and it could affect how the cookies set up.
If your cookies are a little too sticky after they set, that probably means you didn't measure enough quick oats.
I didn't test this recipe with another nut butter but I assume it would work well with something similar! Try to use nut butter that doesn't have a ton of excess oil.
Tips and Tricks
- Line baking sheets with parchment paper before you start baking so that you can immediately scoop the cookies onto the sheets for them to set.
- Allow the mixture to come to a full rolling boil (not just a simmer) and then start your timer for 1 minute.
- Let the cookies set up for 20-30 minutes at room temperature. If your house is warm (or if you're impatient like me), you can let them set in the fridge as well.
- Gently press chocolate chips into the tops of the cookies once they have cooled. I used mini chocolate chips!
Storing & Freezing
These cookies can be stored in an airtight container for 4-5 days on the counter or in the fridge. They can be frozen for up to 3 months.
Want to try more pumpkin recipes?
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📖 Recipe
No-Bake Pumpkin Cookies
Equipment
Ingredients
- ½ cup unsalted butter
- ½ cup almond butter
- ½ cup milk
- ⅓ cup pumpkin puree
- 1 cup granulated sugar
- 1 tsp vanilla
- 4 cups quick oats
- 2 teaspoon pumpkin pie spice
- chocolate chips (regular or mini) optional for topping
Instructions
- On the stove over medium heat, melt together the butter, almond butter, milk, pumpkin puree, and sugar in a large pot. Stir until the sugar is mostly dissolved and it starts to simmer.
- Once the mixture is close to boiling, stop mixing and let the mixture come to a rapid boil. Only once it's fully boiling, start a timer for 1 minute. After 1 minute, remove from the heat and stir in the vanilla, oats, and pumpkin pie spice.
- Using a medium cookie scoop to scoop about 1.5 tablespoon of dough onto the parchment paper-lined cookie sheet. Allow the cookies to set for 20-30 minutes at room temperature, or place them in the fridge to set quicker.
- Optional: gently press chocolate chips (regular or mini) onto the tops of the cookies once they are completely cooled.
Notes
- Line baking sheets with parchment paper before you start baking so that you can immediately scoop the cookies onto the sheets for them to set.
- Allow the mixture to come to a full rolling boil (not just a simmer) and then start your timer for 1 minute.
- If you notice your cookies are looking super wet, add in some extra quick oats. This will help thicken them up and make them less sticky.
- Let the cookies set up for 20-30 minutes at room temperature. If your house is warm (or if you're impatient like me), you can let them set in the fridge as well.
Nutrition
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