No Bake Pumpkin Cookies

15 Cookies
1 hr 20 min

These delicious no bake pumpkin cookies are easy to make and perfect for sharing. These tasty and easy cookies are a great fall recipe!


If you are looking for another no bake pumpkin dessert that is always a hit try out this No Bake Pumpkin Pie! It’s equally easy to make and great for sharing during the holidays.


The great thing about no bake recipes is that they’re easy to make and quick. You don’t have to stress about all the cleanup involved with traditional baking recipes.


Let’s dive in and see just how easy it is to make these tasty no bake cookies today!


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Why should I make no bake cookies?

One of the best things about no bake recipes is that you don’t have to deal with the oven. No heating up the house, no spending time monitoring while something bakes, and no accidentally forgetting them for a second and having them burn!


These no bake pumpkin cookies are great to share. Make a double batch, this recipe makes about 15 cookies and it’s super easy to double or even triple the recipe so you have some to share!

What keeps these cookies together?

You might be concerned that thee cookies are no bake. That doesn’t mean that they’ll fall apart! These cookies are held together with the pumpkin and oat mixture.


The two act like a binder and as they set they firm up a bit as the oats absorb the moisture from the pumpkin and the milk! It’s a great little bit of culinary magic.


No bake pumpkin cookies are a little chewy, soft, and indulgent. That’s one added benefit of making no bake cookies, there’s no worries about over-baking and ending up with hard cookies!

How many servings does this recipe make?

Depending on how big you make the cookies there will be about 15 per batch. You can make that 15 servings or you can make 2 cookies a serving, etc.


Feel free to do what works for you. Plan on a little more than a dozen cookies per batch depending on size. You can easily double or event triple this recipe if you need some extras to share or enough to feed a crowd!

Are these cookies gluten free?

These no bake pumpkin cookies are easy to make gluten free. Just make sure your oats are gluten free and you should be all set.


Everything else in the recipe is naturally gluten free. You can also make this recipe diary free with a few simple alterations like the butter and milk need to be swapped for ghee and diary free milk substitute!


This is a great recipe to make for the holidays if you have dietary restrictions in your family. Simple, easy to make, and easy to make work for all kinds of food allergies.

Can I make these cookies in advance?

You can make these cookies in advance with no issues. They’ll be fine stored for a few days before serving. If you want to prepare a treat to share but don’t have time to make it on the day of your event these no bake pumpkin cookies are a great option!


They are also nice for sharing on cookie platters and trays for this exact reason. They hold up well and you can plate them up in advance to gift.

Here’s what you’ll need to make these tasty pumpkin cookies:

This recipe makes about 15 delicious no bake cookies. You’ll need pumpkin puree, sugar, butter, milk, vanilla extract, quick cooking oats, cinnamon, and nutmeg! That is all! I love how easy it is to make these no bake cookies.

Making delicious cookies doesn’t have to be difficult. There’s nothing fancy in these cookies and whipping up a batch is as easy as could be!


Kitchen essentials for no bake recipes:

When you head into the kitchen to make some of these great recipes you’ll want to have the best tools on hand.


Of course mixing bowls, a mixer, spatula, and some whisks should be on your list if you don’t have ones that you love. I also like to have a set of cooling racks so that my recipes can properly cool before they’re scarfed down by my family!

How to make the easiest no bake cookies:

This easy recipe comes together in a flash. Try out the following tutorial for making no bake pumpkin cookies.


Believe it or not this recipe doesn’t require any cooking or baking. It’s amazing and the end result is simple but flavorful! They’re great for fall, cookies are perfect year round but when fall hits and pumpkin is popular you’ll want to try these out!

Line a cookie sheet with wax paper and set aside.

Add pumpkin puree, sugar, butter and milk into a medium saucepan. Warm all ingredients over medium heat and stir constantly. Remove from heat.


Add vanilla extract to the pumpkin mixture and stir.

Add oats, cinnamon and nutmeg to the pumpkin mixture and fold until all ingredients are well-combined.

Drop about 2-3 tbsp of batter onto the lined baking sheet, and shape it into a disc, about 1 ½ inches in diameter and half an inch tall. Allow to chill in the fridge for about an hour.

Looking for more no bake pumpkin recipes?

Here are some of the other easy pumpkin recipes I’ve shared in the past, be sure to check them out if you are stocking up for your fall meal plans and recipe ideas.


How To Make Pumpkin Pie Ice Cream, Pumpkin Pop Tarts Recipe, Easy Instant Pot Pumpkin Oatmeal, No Bake Pumpkin Cookies, and also check out How To Clean A Pumpkin For A Pie to learn how to harvest your own fresh pumpkin!


Some other recipes with pumpkin are Maple Roasted Pumpkin Seeds, Easy Pumpkin Roll Recipe, Easy Iced Pumpkin Cookies Recipe, and No-Bake Pumpkin Pie Bites! Whew, that’s a lot of pumpkin goodness all in one spot!

Printable No Bake Pumpkin Cookies Recipe:

Recipe details

  • 15  Cookies
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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Ingredients


  • 7 tbsp pumpkin puree
  • ½ cup sugar
  • ¼ cup butter (about half a stick)
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
  • 2 cups quick-cooking oats
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg

Instructions


Line a cookie sheet with wax paper and set aside.
Add pumpkin puree, sugar, butter and milk into a medium saucepan. Warm all ingredients over medium heat and stir constantly. Remove from heat.
Add vanilla extract to the pumpkin mixture and stir.
Add oats, cinnamon and nutmeg to the pumpkin mixture and fold until all ingredients are well-combined.
Drop about 2-3 tbsp of batter onto the lined baking sheet, and shape it into a disc, about 1 ½ inches in diameter and half an inch tall. Allow to chill in the fridge for about an hour.

Michele Brosius
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Comments

  • Meg34503788 Meg34503788 5 days ago

    This sounds very interesting and I will be giving it a go. You might need to amend where you have suggested Ghee as a substituion for butter....it is butter, just clarified.

    thanks for the recipe

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