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 cookies are no bake and 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?! If you love pumpkin like I do, and a no fuss recipe, check out these pumpkin cake pops.
Why you'll love this recipe
These cookies are effortless and a fun recipe to make with kids!
The perfect way to use up any pumpkin puree you might have in the fridge!
The chocolate drizzle takes them to the next level, adding more flavor and they look extra pretty!
Perfect for Halloween and school lunches!
A medium saucepan for boiling the main ingredients.
Medium cookie scoop for easy scooping.
You'll need the following ingredients to make these no bake pumpkin cookies:
- Make sure you use 100% Pure Pumpkin Puree, do not use pumpkin pie filling.
- The spices consisting of cinnamon, nutmeg, cloves, and ground ginger make these cookies come alive with flavor!
- Quick Cook Oats are a MUST for this recipe, they absorb the liquid and create a chewy texture.
- Salted Butter balances out the sweetness, if you don't have salted butter you can add ½ teaspoon of salt.
See recipe card below for quantities.
- Chocolate - instead of dark chocolate, semi sweet, milk, or white would also be amazing!
- Dried Fruit- raisins and dried cranberries would be awesome in these no bake pumpkin cookies!
- Pumpkin seeds would add a nice crunch!
This recipe has not been tested with other substitutions. These are just suggestions.
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.
- Use quick cook oats or 1 minute oats, do not use old fashioned oats.
- Add in some extra flavor with dried fruit or chocolate chips if you don't feel like drizzling the chocolate. Make sure the mixture is cooled down when adding chocolate chips or else the cookies will melt.
- Make sure you use 100% pure pumpkin puree!
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.
Looking for other delicious recipes? Try these:
No Bake Pumpkin Cookies
- Cookie Sheet
- Parchment Paper
- Medium Saucepan
- Medium Cookie Scoop
- Rubber Spatula
- Measuring Spoons
- Measuring Cups
- 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
- 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.