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No Bake Pumpkin Cookies Recipe
Ash Tyrrell

No Bake Pumpkin Cookies Recipe

I make these no-bake pumpkin cookies every single October, and honestly, I don't think I've ever gone back to my oven-baked version since. I remember the first time I whipped up a batch I was skeptical that something with no flour and no baking time could actually taste like a "real" cookie, but one bite changed my mind.
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Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Pumpkin puree – ½ cup – use 100% pure pumpkin not pumpkin pie filling, or your cookies will turn out too sweet and soft
  • Coconut oil or butter – ⅓ cup – coconut oil keeps these dairy free while butter gives a slightly richer flavor
  • Brown sugar – ⅓ cup – adds moisture and that deep caramel note that pairs so well with pumpkin
  • Peanut butter – 2 tablespoons – helps bind everything together and adds a subtle nutty flavor
  • Rolled oats – 2 cups – old-fashioned oats hold their shape better than instant oats here
  • Salt – ¼ teaspoon – balances the sweetness and makes the spices pop
  • Pumpkin spice – ½ teaspoon – this is where all that cozy fall flavor comes from
  • Vanilla extract – ¼ teaspoon – rounds out the flavor and makes the cookies taste more homemade

Method
 

  1. Before I do anything else, I line a baking sheet with parchment paper or wax paper. This step takes seconds but saves me from cookies sticking later. Having it ready means I'm not scrambling once the warm mixture is ready to shape.
  2. Add the pumpkin puree, coconut oil (or butter), brown sugar, and peanut butter to a small saucepan over medium-high heat. I bring it to a gentle simmer, stirring often so nothing clumps or sticks to the bottom. Once it's smooth, I pull it off the heat and let it cool slightly.
  3. While the pumpkin mixture cools, I add the rolled oats, salt, pumpkin spice, and vanilla extract to a medium bowl. I like to give it a quick stir so the spices are evenly distributed before the wet mixture goes in. This little step keeps every cookie tasting consistent.
  4. Once the pumpkin mixture has cooled a bit, I pour it into the bowl with the oats and spices. I stir until every oat is coated and there's no dry mixture left at the bottom of the bowl. The texture should look thick, sticky, and scoopable.
  5. I use a spoon or small cookie scoop to portion the mixture, then press each scoop gently between my palms to form a cookie shape. I flatten them slightly since they won't spread on their own the way baked cookies do. I place each one on my prepared baking sheet.
  6. I let the cookies sit at room temperature for about 15-20 minutes, or pop them in the fridge for 10 minutes if I'm impatient. Once they've firmed up, they hold together beautifully and are ready to enjoy right away.

Notes

  • I always blot my pumpkin puree with a paper towel first if it looks watery too much moisture makes the cookies fall apart.
  • I stir constantly while the mixture simmers because it can scorch quickly if I walk away, even for a minute.
  • I let the wet mixture cool for a few minutes before adding it to the oats, otherwise the oats can turn mushy.
  • I press each cookie firmly when shaping so it holds together once set.
  • I keep a small bowl of water nearby to dampen my hands slightly, which stops the sticky mixture from clinging to my palms.