So easy to make, these pumpkin no-bake cookies with oatmeal are just the right amount of sweet and spice.
pumpkin no bake cookies
Pumpkin no bake cookies are filled with cookies and oatmeal, so I’m fine eating these for breakfast, right? This delicious cookie with seasonal spices is one for the “no peanut butter” crowd.
I should note you MAY substitute any other nut butter, but for those with allergies or an aversion to these butters, you deserve some no-bake cookies too!
Ingredients and tools to make no bake pumpkin cookies with oatmeal
You will need a can of pureed pumpkin. I prefer the Libby’s brand. And be sure to NOT use pumpkin pie filling.
The recipe requires only a quarter cup of pumpkin. For ideas on using leftover pumpkin, check out this post for pumpkin chocolate chip cookies. Better yet, make a batch!
You will also need butter and milk. It is standard in cookie-making to use unsalted butter. (My personal preference is salted butter). You may use any milk you prefer.
Here, I use both granulated sugar and light brown sugar. You may use all granulated sugar, if desired.
I use a combination of cinnamon and nutmeg. But feel free to substitute pumpkin spice.
You will also need quick, 1-minute oats, salt, and vanilla extract.
For tools, you’ll need a saucepan to heat the mixture, stirring with a whisk.
To portion your cookies perfectly, I recommend a 2-tablespoon cookie scoop.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.