These No Bake Pumpkin Cookies are full of warming spices, quick oats, butter, and pumpkin puree! They're the perfect Fall treat that take zero effort and time. Perfect for school lunches, a snack, or enjoying while watching Gilmore Girls on the couch!
These are the best pumpkin cookies! This recipe is super easy to prepare thanks to the quick cook oats, they are essentially pumpkin oatmeal cookies, finished with a dark chocolate drizzle! Who would say no to 5 ingredient pumpkin cookies that are flourless and gluten free?!
Love Fall recipes? Check out my pumpkin cake pops. apple crescent rolls, and almond butter bars!
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Why you'll love this recipe
- These cookies are incredibly easy to make and provide a fun and engaging activity to enjoy with children, making the baking process both simple and enjoyable for the whole family.
- This recipe is an ideal solution for using up any leftover pumpkin puree you might have in the fridge, ensuring that none of your ingredients go to waste while creating something delicious.
- The addition of a chocolate drizzle elevates these cookies to a whole new level, enhancing their flavor and giving them an attractive, aesthetically pleasing appearance.
- These cookies are the perfect and convenient snack option for packing in school lunches or bringing to work, offering a tasty and hassle-free treat for any midday break.
Equipment
A medium saucepan for boiling the main ingredients is essential because the water needs to be released from the pumpkin and the sugars need to melt.
Ingredients
You'll need the following ingredients to make oatmeal pumpkin cookies
- It is crucial to ensure you use 100% pure pumpkin puree for this recipe, as pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the cookies, leading to less desirable results.
- The combination of spices, including cinnamon, nutmeg, cloves, and ground ginger, is what makes these cookies burst with flavor. Each spice contributes to a warm, aromatic profile that perfectly complements the pumpkin base.
- Using quick cook oats is essential for this recipe. These oats effectively absorb the liquid ingredients, resulting in a delightfully chewy texture that sets these cookies apart from those made with other types of oats.
- Salted butter plays a critical role in balancing out the sweetness of the cookies. If you only have unsalted butter on hand, you can achieve a similar effect by adding ½ teaspoon of salt to the dough, ensuring that the flavors are well-rounded and not overly sweet.
See recipe card below for quantities.
Substitutions
- When it comes to the chocolate component of these cookies, you have a range of delicious options to choose from. While dark chocolate is a classic choice, you can also use semi-sweet, milk, or white chocolate to create a different flavor profile. Each type of chocolate offers its own unique taste and texture, allowing you to customize the cookies to your personal preference.
- Adding dried fruit to these cookies is a fantastic way to enhance their flavor and texture. Raisins and dried cranberries are particularly well-suited for these Fall-themed cookies, providing a sweet and slightly tart contrast to the pumpkin and spices. The dried fruit adds a chewy element that complements the other ingredients perfectly.
- Incorporating pumpkin seeds into the cookie dough can add a delightful crunch, enhancing the overall texture and making these cookies even more enjoyable to eat. Pumpkin seeds not only contribute a pleasing crunch but also add a subtle nutty flavor that pairs wonderfully with the pumpkin and spices, making these cookies a perfect seasonal treat.
This no bake pumpkin cookie recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Line a cookie sheet with parchment paper.
Step 1: In a medium saucepan, combine the pumpkin puree, sugars, butter, and milk.
Step 2: Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil for 2-3 minutes, stirring continuously.
Step 3: Remove from the heat, add in the vanilla and spices. Fold in the quick cook oats, stir until fully combined and homogenous.
Step 4: Using a medium size cookie scoop, scoop out onto a parchment lined cookie sheet, press down slightly with your fingers to look more like a patty. Drizzle the chocolate evenly over 18 cookies.
Hint: Place the melted dark chocolate in a ziplock bag, seal the bag and cut the corner off for a neater drizzle.
Pro tips
- For the best results, use quick cook oats or 1-minute oats in this recipe. Avoid using old-fashioned oats, as they do not absorb liquid as efficiently and will alter the texture of the cookies. Quick cook oats blend seamlessly into the dough, creating the perfect chewy consistency that is key to these cookies.
- To infuse your cookies with even more flavor, consider adding dried fruit or chocolate chips to the dough. Dried fruits like raisins or cranberries provide a sweet and tangy contrast, while chocolate chips add a rich, indulgent touch. If you opt for chocolate chips, ensure the mixture has cooled down before mixing them in, to prevent the chips from melting and losing their shape within the cookies.
- It is essential to use 100% pure pumpkin puree for this recipe. Pure pumpkin puree delivers the authentic pumpkin flavor that defines these cookies. Avoid using pumpkin pie filling, which contains additional spices and sweeteners that can overpower the intended taste and affect the overall balance of the ingredients.
FAQ
Do I have to make 18 no bake pumpkin cookies?
You can make however many cookies you want! These do not have to be baked so the size is totally up to you!
Can I dip these in chocolate instead of drizzling?
Yes! I'm all for all the chocolate!
Why do I have to boil the pumpkin mixture?
The boiling is melting the sugars and butter and getting rid of the moisture from the pumpkin.
How long does pumpkin puree last in the fridge?
Store the pumpkin puree in an airtight container in the refrigerator for up to 4 days. Do not store the pumpkin puree in the can.
Storage
Refrigeration: Store in an airtight container for up to 5 days. They will become softer the longer they sit in the refrigerator.
Freezer: Freeze the no bake pumpkin cookies in an airtight container for up to one month in the freezer. Make sure you wrap them well and then place them in a container.
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📖 Recipe
No Bake Pumpkin Cookies
Equipment
- Cookie Sheet
- Parchment Paper
- Medium Saucepan
- Medium Cookie Scoop
- Rubber Spatula
- Measuring Spoons
- Measuring Cups
Ingredients
- 1 cup pumpkin puree pure pumpkin
- ½ cup granulated sugar
- 5 tablespoon dark brown sugar
- 8 tablespoon salted butter or add ½ teaspoon salt
- ¼ cup milk any type will work
- 1 teaspoon vanilla extract
- 3 cups quick cook 1 minute oats
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup dark chocolate melted
Instructions
- Line a cookie sheet with parchment paper. In a medium saucepan, combine the pumpkin puree, sugars, butter, and milk.
- Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil for 2-3 minutes, stirring continuously.
- Remove from the heat, add in the vanilla and spices, mix until combined.
- Fold in the quick cook oats, stir until fully combined and homogenous.
- Using a medium size cookie scoop, scoop out onto a parchment lined cookie sheet, you should get 18 cookies. Press down slightly with your fingers to look more like a patty.
- Drizzle the melted chocolate evenly over the cookies. Place into the refrigerator until cold and set.
Bridget says
These are a staple in my kids lunches!
Amanda says
I love that!! thank you for rating the recipe!