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.
Course: Appetizers and Snacks, Dessert
Keyword: no bake cookies, pumpkin
Author: Alena Kharlamenko, MS, RD
¼cupunsweetened vanilla almond milk
1teaspoonpumpkin pie spice
2cupsoats(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.