If you’re craving a quick & easy pumpkin spiced treat, these pumpkin no bake cookies are a delicious choice!
Pumpkin no bake cookies are loaded with pumpkin puree, creamy peanut butter, hearty instant oats and pumpkin pie seasoning.
These pumpkin peanut butter cookies are the perfect dessert when you’re short on time, but don’t want to miss out on a sweet treat.
- Only 20 minutes total prep & “cook” time
- No electric mixers required
- Very filling thanks to the oats & peanut butter
- Can be gluten free
- No oven required
- Sugar – I use cane sugar for this recipe. Any type of white, granulated sugar will work.
- Butter – I have tested the recipe with both salted and unsalted butter and I preferred the pumpkin cookies with unsalted butter. However, if you only have salted butter then I would just go ahead and use that!
- Milk – Skim, 2% or whole milk will all work!
- Peanut butter – This recipe uses creamy peanut butter.
- Pumpkin puree – Make sure you use 100% pumpkin puree NOT pumpkin pie filling.
- Vanilla extract – Did you know you can make your own vanilla extract? I first learned about making my own vanilla extract from 100 Days of Real Food.
- Pumpkin pie spice – I tend to splurge on dried herbs and spices and often choose certified organic brands. Simply Organic Pumpkin Pie Spice is what I used for this recipe.
- Salt – I like course salt and it is what I primarily use when cooking and creating recipes. Go ahead and use whatever salt you prefer.
- Quick oats – Quick cooking oats are oats that have been partially cooked, dried and rolled thin. They are rolled thinner than regular rolled oats, also known as old fashioned oats.
Kitchen Tools Needed
- Measuring cups & spoons
- Mixing spoon
- Medium saucepan
- Sheet pan
- Parchment paper
How to make Pumpkin No Bake Cookies
- Measure – Measure out all ingredients before you start. Once you start cooking, the process goes very quickly. You will want all of your ingredients measured out and ready to go.
- Add – Add the cane sugar, butter and milk to the saucepan and cook over medium-low heat. While the butter is melting, continuously stir the sugar, butter and milk.
- Boil – Bring the sugar, butter and milk to a rolling boil. Boil for exactly 1 minute, continuously stirring. Don’t stop stirring!
- Add – Add the peanut butter, pumpkin puree, vanilla extract, salt and pumpkin pie seasoning to the saucepan. Mix until all ingredients are incorporated together and are smooth and creamy.
- Mix – Remove from heat, add the quick oats to the saucepan and mix until thoroughly combined.
- Chill – Using a 1/4 cup measuring cup, scoop the pumpkin cookie mixture onto a parchment lined baking sheet. Gently flatten and shape the cookies into thick, round discs as you are dropping them onto the baking sheet. Chill the cookies in the refrigerator or freezer until they have fully cooled and hardened.
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- Gluten free – As long as your oats are certified gluten free and all other ingredients don’t have any hidden gluten, then this recipe is easily gluten free!
- Dairy free – I have not tried this recipe out with dairy free butter. If you are up for some recipe testing, then all you would have to do is swap the regular butter for a plant-based butter.
- Peanut butter – I use creamy peanut butter for this pumpkin oatmeal cookie recipe. I have not tried crunchy peanut butter but I think it would work in the recipe if that is all you have. It would definitely add some extra crunch to the no bake pumpkin cookies!
Even though they contain very healthy quick oats, I would say this is not exactly a healthy recipe. This recipe contains quite a bit of butter and sugar.
Once the cookies come up to room temperature, they can start getting sticky and moist, especially in the warmer months or in a warm climate. I prefer to store them in a sealed container in the refrigerator.
Yes, no bake cookies can be frozen for up to 3 months.
Leave me any comments or questions below!