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.
We love no-bake cookies here, but the original no bake cookies with cocoa, yummy avalanche cookies, and (my favorites) the no bake monster cookies all have peanut butter.
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!
These s'mores cookies and no-bake chocolate chip cookies are two more awesome recipes without peanut butter.
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.
You'll of course also need a baking tray lined with parchment paper.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
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printable recipe
pumpkin no bake cookies
EASY pumpkin no bake cookies with oatmeal for a quick and easy treat. Just the right amount of sweet and spice for a seasonal treat.
Ingredients
- 2 cups quick, 1-minute oats (200 grams)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ cup butter (56.5 grams)
- ¼ cup pumpkin puree (63 grams)
- 2 tablespoons milk (any kind)
- ¼ cup light brown sugar, packed (52 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon pure vanilla extract
Instructions
- Line a baking tray with parchment paper and set aside.
- In a large bowl, place the oats, spices, and salt. Stir to mix. Set aside.
- In a saucepan over medium heat, begin to melt the butter.
- Add the pumpkin, milk, and sugars. Stir with a whisk.
- AFTER the mixture comes to a full boil, let boil for one full minute.
- Remove from heat and stir in the vanilla extract.
- Pour the mixture over the oats and stir very well.
- Use a 2-tablespoon scoop to generously scoop 12 cookies onto the tray. If needed, use your fingers and palm to shape the cookies into patties.
- Let set at least 30 minutes. If desired, may refrigerate.
- Will keep for 5 days at room temperature in a sealed container.
Notes
Be sure to use pure pumpkin puree, not pumpkin pie mix.
You may use ½ cup of granulated sugar to replace the ¼ cup of sugar and ¼ cup of brown sugar.
Unsalted butter is the standard for cookies. (I use salted as a personal preference.)
We suggest weighing ingredients with a digital scale.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 77mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 1g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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