Pumpkin No Bake Cookies

Pumpkin No Bake Cookies are a quick and easy fall treat made with cozy spices and rich pumpkin flavor. No oven required and they are perfect for holiday gatherings, school snacks, or anytime you need a simple seasonal dessert.

Easy to make and made the kitchen smell heavenly. Quite tasty and a good fall treat.

-Mary

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Pumpkin No Bake Cookies are the perfect combination of fall flavors and effortless prep. Made with pumpkin, oats, and warm spices like cinnamon and nutmeg, these cookies come together quickly without ever turning on the oven.

They’re ideal for busy days, last-minute treats, or when you’re craving something sweet and seasonal in a hurry. We love pumpkin recipes and this is one of the easiest to make.

More pumpkin dessert recipe that we love include Pumpkin Cobbler, No Bake Pumpkin Pie Recipe and Pumpkin Delight Recipe. I also love Thanksgiving Apple Desserts, Pecan Pie Cookies and 97 Easy Fall Desserts. For a gluten free option, make Gluten Free Pumpkin Bread.

Why You’ll Love Pumpkin No Bake Cookies
Ingredients
How to Make Pumpkin No Bake Cookies
Optional Add-Ins
FAQs
Pro Tips
More No Bake Cookie Recipes
Try More Pumpkin Recipes

Why You’ll Love Pumpkin No Bake Cookies

We love Pumpkin No Bake Cookies because they’re the ultimate time-saver for busy moms who still want to whip up something festive and homemade. With no baking required, these cookies are quick to make, easy to clean up, and perfect for little hands to help with making them a fun and stress-free kitchen activity to enjoy with the kids.

Plus, the warm pumpkin spice flavor makes them a cozy fall favorite everyone will love.

Ingredients

Pumpkin puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices that can throw off the flavor and texture.
Quick oats: Quick-cooking oats are best for this recipe, as they create a softer, more cohesive cookie compared to old-fashioned oats.
Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that brings out the classic fall flavor in every bite.

Get the complete ingredient list and recipe card at the bottom of the page.

How to Make Pumpkin No Bake Cookies

Step 1. Prepare the pan. Line a baking sheet with parchment paper. This will make the entire process much easier when it’s time to clean up.

Saucepan with melted butter, sugar and milk.

Step 2. In a medium saucepan, melt together the butter, sugar and milk on high heat. Continue until all of the ingredients are melted and combined. Boil the mixture for 1-2 minutes.

Pumpkin pie spice and pumpkin puree added to saucepan.

Step 3. Remove from heat. Stir in the vanilla extract. Add the pumpkin pie spice, pumpkin puree and quick oats.

Step 4. Stir until everything is combined.

Step 5. Form the cookies. I used a medium cookie scoop, but you can also use two spoons. Then drop the mixture onto the lined baking sheet. Allow to rest at room temperature until set.

Optional Add-Ins

Chocolate chips: Add milk, dark, or semi-sweet chocolate chips for a rich, melty bite in every cookie.
Chopped nuts: Pecans or walnuts add a satisfying crunch and balance the soft texture.
Caramel chips: These pair beautifully with pumpkin, adding a sweet and buttery flavor twist.
Peanut butter morsels: For a creamy, nutty boost, peanut butter chips blend perfectly with pumpkin spice.
Raisins: Classic and chewy, they add natural sweetness and texture.
Dried cranberries: Tart and sweet, they enhance the fall flavor and add a pop of color.
Dried cherries: A slightly tangy, fruit-forward option for those who want something a little different.

FAQs

How to store?

Store the leftover cookies in an airtight container or bag at room temperature for up to 1 week. They store easily and still taste great.

Can you freeze No Bake Cookies?

It is so easy to freeze these Pumpkin No Bake Cookies. Allow to cool and then place on a baking sheet. Flash freeze the cookies for 1 to 2 hours. They won’t stick to each other since you did this and it will be so easy to grab one or two.

Then transfer to a freezer bag or container. Freeze the cookies up to 2 months. Thaw overnight in the fridge when ready to enjoy the cookies.

Get more tips to freeze no bake cookies. It is a great way to enjoy a treat anytime the craving hits.

Is this recipe gluten free?

Oats are naturally gluten free along with sugar butter and milk. However, sometimes there is a risk of contamination with oats. Check the label to make sure it says certified gluten free.

This will alleviate any worry about cross contamination that you might have.

Do I need to use Old Fashioned Oats or Quick Cooking Oats?

Quick Oats are recommended in this recipe and will result in the best texture. They are shaped smaller and don’t as long to set. Old Fashioned Oats are thicker and don’t spread as evenly in the cookies.

Pro Tips

Customize with mix-ins: Stir in your favorite add-ins like chocolate chips, nuts, or dried fruit after removing the mixture from heat, just before scooping.
Line your baking sheet: Use wax paper, parchment paper, or a silicone baking mat to prevent sticking and make cleanup quick and easy.
Boil the mixture properly: Be sure to let the mixture boil for 1 to 2 full minutes. This step is key to helping the cookies set and hold their shape.
Use a cookie scoop: For evenly sized cookies and faster portioning, a cookie scoop works great and keeps your hands clean.
Work quickly: Once the mixture is ready, drop the cookies onto the lined sheet right away. It thickens as it cools, so don’t wait too long.
Cool completely: Allow cookies to sit at room temperature until fully set, about 30 to 45 minutes, depending on humidity. You can also pop them in the fridge to speed things up.
Store in layers: If stacking cookies for storage, place wax paper between layers to prevent sticking.

Try More Pumpkin Recipes

Make these no bake pumpkin oatmeal cookies today and leave a comment once you do. I love to hear from you!

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