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No bake cookies displayed on parchment paper and a round wooden cutting board. A glass of milk is in the background. Two white ceramic pumpkins are also in the background. A small bowl of peanut butter with a spoon can also be seen in the back of the image.
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5 from 4 votes

Pumpkin No-Bake Cookies

These Pumpkin No-Bake Cookies are one of my favorite ways to make a pumpkin dessert without turning on the oven. They combine pumpkin puree, creamy peanut butter, quick oats, and pumpkin pie spice for a soft, chewy cookie that's quick to prepare and easy to make ahead.
Prep Time5 minutes
Cook Time15 minutes
Cooling Time1 hour
Total Time1 hour 20 minutes
Servings: 12
Author: Katie Youngs

Ingredients

  • 1 stick butter cut into tablespoon-sized pieces
  • 1 ¾ cups granulated white sugar
  • 2 tablespoons whole milk
  • ¼ cup pumpkin puree
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 3 cups quick oats

Instructions

  • Line a baking sheet with parchment paper and set it aside. Before starting, make sure all your ingredients are measured and ready. These cookies come together quickly, so having everything prepared makes the process much smoother.
  • Add the butter, sugar, and milk to a medium-sized saucepan and warm over medium-low heat until the butter melts and the sugar dissolves, stirring continuously. Adjust the heat as needed to prevent the mixture from burning.
  • Once the butter mixture reaches a rolling boil, boil it for one full minute. Use your oven timer so you know you're boiling for the full minute.  
  • Reduce the heat to low and add the pumpkin puree, peanut butter, vanilla extract, salt, and pumpkin pie spice.  Stir until the peanut butter and pumpkin puree are melted and smooth. 
  • Turn off the heat and stir in the quick oats one cup at a time, stirring after each addition.
  • Use a ¼ cup measuring cup to form the cookies.  Gently shape them into round, flattened discs as you drop them onto the parchment-lined baking sheet. 
  • Let the cookies sit at room temperature for about one hour to firm up.

Notes

  • Normally, I prefer natural peanut butter, but for no-bake cookies, conventional processed peanut butter helps the cookies firm up better.
  • Use quick-cooking oats rather than old-fashioned rolled oats. Quick oats are thinner and give the cookies a softer bite.
  • Don't skip the 1-minute boil. The boil affects how well the cookies set. Skipping it can lead to runny, sticky cookies that don't firm up. Once the mixture reaches a rolling boil, set a timer for one minute.
  • The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.

Nutrition

Calories: 324kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 206mg | Potassium: 152mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1034IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1mg

Find it online at sugarandsnappeas.com!