These no-bake pumpkin cookies are a sweet and tasty fall-time treat that requires absolutely no time in the oven! Simply heat your mixture on the stove for a couple of minutes and then press them into cookies! They are so easy to make that you'll be making them over and over again all season long!
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Instructions
To get ready, go ahead and line a baking sheet with wax paper or a silicone baking mat.
In a small saucepan over medium heat combine the butter, milk, and sugar. Next, add in your pumpkin puree and stir to combine.
Bring the mixture to a boil. Once it reaches a full rolling boil, cook for 1 minute (set a timer!). After 1 minute at a full rolling boil remove the saucepan from the heat.
Add the vanilla, salt, and pumpkin pie spice into the pumpkin mixture and mix well.
Finally, add in the quick oats and stir until everything is well combined.
Scoop out spoonfuls of the cookie dough mixture and use your hands to press them into somewhat flattened balls, then place them onto the prepared baking sheet (*see note).
Allow the cookies to cool on the baking sheet until set and firm enough to handle, about 2 hours.
Notes
I always recommend using Libby's brand of canned pumpkin because it has a low moisture content, which prevents your cookies from being too runny.
Make sure to pick up pumpkin puree and not pumpkin pie filling!
If you are used to making the classic no-bake cookies (with a fudgy texture), this mixture is drier than typical no-bake cookie recipes and it is completely normal!
As with all no-bake cookies, you need a full rolling boil for 1 minute to set the cookies. Less than a minute and your cookies won't set well, over a minute and your cookies are dry.
To Store: Keep your cookies in an airtight container or Ziploc plastic storage bag at room temperature for up to a week, or in the refrigerator for up to 2 weeks.
To Freeze: Flash freeze in a single layer on a parchment paper lined baking sheet. Once frozen (about 2 hours), transfer into an airtight freezer storage container or Ziploc freezer storage bag. Store for up to 2-3 months, thaw at room temperature.
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