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Pumpkin No Bake Cookies

Pumpkin no bake cookies are made with a quick stovetop rolling boil, then stirred into a thick, scoopable oatmeal dough. The cookies set in 30 minutes for a chewy, pumpkin-spiced round with a matte finish and a light dusting of pumpkin pie spice.
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Prep Time 15 minutes
Cook Time 5 minutes
setting 30 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin no bake cookie base
  • 2 cup granulated sugar
  • 0.5 cup whole milk
  • 0.5 cup unsalted butter
  • 0.5 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 3 cup old-fashioned rolled oats
  • 0.5 cup almond butter or peanut butter
  • 0.5 cup white chocolate chips (optional)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the baking sheets
  1. Line baking sheets with parchment paper or silicone baking mats so the cookies release easily after setting.
Cook the sugar-pumpkin mixture
  1. Combine the granulated sugar, whole milk, unsalted butter, and pumpkin puree in a saucepan and place over medium heat.
  2. Bring to a rolling boil and keep stirring constantly to prevent scorching.
  3. Boil exactly 1 minute while stirring constantly; the mixture should look glossy and thick, and timing matters for proper setting.
Stir and scoop the cookies
  1. Remove the saucepan from the heat, then stir in pumpkin pie spice, cinnamon, salt, vanilla, rolled oats, almond butter, and white chocolate chips (if using) until the mixture is thick and fully combined.
  2. Work quickly and drop the mixture by tablespoonfuls onto the prepared sheets, forming neat rounds.
Set the cookies
  1. Let the cookies cool for 30 minutes until firm; you should be able to lift them without smearing.

Notes

Pro tip: measure the 1-minute rolling boil carefully—under- or overcooking is the most common reason no-bake cookies won’t set. Store in an airtight container at room temperature for up to 5 days (or refrigerate up to 7). Freeze in a sealed container for up to 2 months; thaw at room temperature. For a dairy-free swap, use plant-based butter and a dairy-free milk that measures the same in baking.