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hand holding pumpkin no bake cookie
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5 from 9 votes

Pumpkin No Bake Cookies

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.
Prep Time5 mins
Cook Time2 mins
Resting Time20 mins
Total Time27 mins
Course: Appetizers and Snacks, Dessert
Cuisine: American
Keyword: no bake cookies, pumpkin
Servings: 15 cookies
Author: Alena Kharlamenko, MS, RD


  • 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)


  • 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.


You can store the cookies in an airtight container in the fridge for up to 4 days.