Pumpkin no bake cookies are perfectly soft and chewy and filled with fall flavors. This recipe is dairy-free, vegan, and refined-sugar-free, but still packed with the delicious taste of pumpkin, cinnamon, and pumpkin pie spice.
Soft and chewy pumpkin no-bake cookies are absolutely delightful in the fall, when pumpkin season is in full swing. These cookies are a great option when you want a quick cookie recipe without turning on the oven.
What are no-bake cookies?
No-bake cookies are cookies that can be made without baking in the oven. Whereas typical cookie recipes require cookie dough to be baked in the oven, no-bake cookies don't. They don't have ingredients that need to be cooked to be food-safe to eat, like eggs.
Ingredients
As with most of my recipes, the ingredient list is minimal and there aren't any obscure ingredients in this recipe. You need less than 10 ingredients, and they are all pantry staples:
- Coconut oil
- Pumpkin puree
- Almond milk
- Maple syrup
- Cinnamon
- Pumpkin pie spice
- Peanut butter
- Vanilla extract
- Oats - both rolled oats and instant oats
How to make pumpkin no bake cookies
- In a small saucepan, add coconut oil, pumpkin puree, almond milk, and maple syrup. Heat over medium-low heat and bring to a gentle boil, about 2-3 minutes. Stir in cinnamon and pumpkin pie spice. Remove from heat and add the mixture to a large mixing bowl.
- Stir in peanut butter, vanilla extract and oats. Combine well to get the oats evenly coated in the mixture.
- Line a baking sheet with parchment paper. Using a spoon, scoop the cookies onto the parchment paper, about 1 tablespoon for each cookie. You can roll them into a ball and then press down gently with the back of the spoon to flatten the cookies.
- Place the baking sheet in the fridge for at least 20 minutes (but preferably 1-2 hours) to allow them to set.
Storage tips
You can store the cookies in an airtight container in the fridge for up to 4 days.
Variations and substitutions
This pumpkin no-bake cookie recipe is already vegan and vegetarian, dairy-free, and refined-sugar-free, but I've added a few helpful variations so that it can work for you:
- Make it gluten-free: Although the ingredients in this recipe are inherently gluten-free, oats are susceptible to cross-contact with gluten in the farming and manufacturing process. To make sure your pumpkin no-bake cookies are gluten-free, use oats labeled "certified gluten-free."
- Add toppings and fillings of your choice: Feel free to get creative here! You can stir in finely chopped nuts like walnuts, pecans, or almonds. Or pumpkin seeds, mini chocolate chips, dried cranberries, or dried cherries.
- Don't have maple syrup? Use honey or brown sugar instead (in the same quantity).
- Don't have peanut butter? You can swap the peanut butter out for almond butter, cashew butter, or sunflower seed butter for the same texture. Note that the flavor might be slightly different if using an alternative nut butter.
If you made this recipe, I’d love to see your creation! Don’t forget to snap a picture and tag me @thebalancedbite on Instagram. Follow along on Pinterest and Facebook for more healthy & tasty recipes!
More easy dessert recipes for you to try:
- Apple Cinnamon Oatmeal No-Bake Cookies
- Chocolate Raspberry Chia Pudding
- Chocolate Peanut Butter Bliss Balls
- Peanut Butter Bliss Balls
Pumpkin No Bake Cookies
Ingredients
- 2 tablespoons coconut oil
- ¼ cup pumpkin puree
- ¼ cup unsweetened vanilla almond milk
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 3 tablespoons peanut butter
- ½ teaspoon vanilla extract
- 2 cups oats (1 cup old-fashioned rolled oats + 1 cup instant oats)
Instructions
- In a medium saucepan, add coconut oil, pumpkin puree, almond milk, maple syrup. Heat over medium-low heat and bring to a gentle boil. Stir in cinnamon and pumpkin pie spice. Remove from heat and add mixture to a large mixing bowl.
- Stir in peanut butter, vanilla extract and oats. Combine well to get the oats evenly coated in the mixture.
- Line a baking sheet with parchment paper. Using a spoon, scoop the cookies onto the parchment paper, about 1 tablespoon for each cookie. Place the baking sheet in the fridge for at least 20 minutes (but preferably 1-2 hours) to allow them to set.
Notes
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