|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||4%|
|Total Sugars 10g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Autumn is pumpkin spice season, but that doesn't mean you always need to use the oven to create a heavenly pumpkin dessert. No-bake desserts are a great way to create a sweet treat without the hassle of baking or even preheating the oven.
This fall-forward cookie is full of real pumpkin puree and held together with hearty oats. But, it's the sugar, butter, and pumpkin pie spice that round out those autumnal flavors and deliver a cookie that tastes like it took a lot more effort than it did. Take it a step further and use certified gluten-free oats to appeal to your gluten-free friends.
Once the base of your cookie mixture reaches a boil, these sweet and spicy cookie come together in a matter of minutes. Get the kids in on the action and whip these up as an after-school treat or make them in advance of a holiday gathering to save extra time for other autumnal activities.
Gather the ingredients.
Heat the sugar, butter, and milk in a medium saucepan over medium, stirring until the sugar and butter are melted. Bring to a boil and allow to boil for 1 minute, stirring frequently.
Remove the pan from the heat, then add both types of oats, pumpkin puree, pumpkin pie spice, and vanilla. Stir well to combine, then let sit for 1 to 2 minutes to thicken.
Using a small ice cream scoop or 2 spoons, drop a rounded ball of the cookie mixture (about 2-tablespoons) onto a parchment-lined baking sheet. Flatten each slightly with the back of the scoop spoon. You should have about 20 cookies.
Note: The cookie mixture is very hot, even after the room temperature ingredients are added. Exercise caution when working with it.
Refrigerate the cookies until firm, about 2 hours. Enjoy!
How to Store and Freeze
- Store these in the fridge in a tightly-sealed container for up to one week.
- If you'd like to freeze them, place in a tightly-sealed container and freeze for up to three months.
- Note that because of the nature of these cookies, they will become soft if stored at room temperature.
- No instant oats on hand? Don't worry, you can still make these—just blend 1/4 cup of rolled oats in a blender or mini food processor for several seconds, until broken down.
- While it may be surprising to use both quick and old fashioned oats here, both are needed. The rolled oats make the bulk of the cookie while the instant oats bind it together.
- The cookies won't set if not refrigerated, so be sure to place them in the fridge as soon as you finish scooping.
- If your no-bake cookies don't set properly, try putting them in the freezer. Alternately, scoop them back into a mixing bowl and add additional quick oats, one tablespoon at a time, until the mixture is thick enough to be scooped onto the baking sheet.
- For a non-dairy and vegan cookie, use vegan butter instead of dairy butter.
- Make it chocolate chip-studded! Let the hot mixture cool for at least 5 minutes after all ingredients have been added, then, stir in 1/3 cup chocolate chips. You can use white, milk, semi-sweet, or a combo—make it your own adventure.
- Add 1/3 cup chopped walnuts, pecans, or other nuts when stirring in the oats and pumpkin puree.
What if my no-bake cookies are too dry?
The cookie mixture should be thick, but not too stiff. If yours is too stiff to comfortably scoop and flatten, add one tablespoon of milk at a time until the mixture is thin enough to work with.
Can I use foil or wax paper for no bake cookies?
You can place these on either foil or wax paper instead of parchment if you'd like. If using wax paper, let the cookie mixture cool for an addition 3 to 4 minutes before dropping it onto the paper as wax paper can melt when hot foods are placed on it.