15 Minutes… Yes, you read that right… Just 15 minutes! That’s all the time you need to make these delicious no-bake pumpkin cookies!
I’ve been making this recipe since I moved in with Jorge 3 years ago, and it’s been our favorite ever no-bake recipe since. It’s quick, simple, and delicious, perfect for fall and even Thanksgiving. Trust me, all your guests will love it!
What I love about this recipe is that it always turns out well, since we don’t need to bake it in the oven there’s no risk of it over or under baking. It’s a recipe that almost always turns out well and is perfect for those craving something sweet on a fall day.
I photographed every step (and even made a video!) to help you follow the recipe more easily. So, without further ado, see below the ingredients you’ll need for these delicious cookies.
If you’re looking for more Thanksgiving cookie ideas, I just posted this Snowball Cookies recipe that you’ll love!
Here’s The Ingredientes You’ll Need
Below are all the ingredients. I’ve included measurements in grams at the front because that’s how I usually use them in my recipes; it’s more precise and usually works better in recipes. However, it’s up to you!
- ½ cup pumpkin puree (130 g) – I recommend using 100% pure pumpkin puree. I’ve made these cookies with pumpkin pie filling before, and they didn’t have the same flavor or texture. If you want to make your own pumpkin puree, I recommend using sugar pumpkins. I recommended the same in this 3-ingredient pumpkin pancake recipe.
- 2½ tablespoons coconut oil (35 g) – Helps bind the cookies and adds a light sweetness. Some people like to substitute it with butter, but I don’t recommend it. The consistency of the cookie dough won’t be the same.
- 3 tablespoons packed brown sugar (45 g) – It’s essential and irreplaceable because it adds that caramel note that transforms the flavor of these cookies! Plus, it pairs wonderfully with the pumpkin flavor.
- 3 tablespoons peanut butter (45 g) – I use it to help the cookies hold their shape and to add that delicious peanut buttery touch! The creamier the peanut butter, the better. I’ve tried chunky peanut butter, and the cookies didn’t hold their shape as well. If you need help choosing the ideal peanut butter, I recommend Skippy Creamy Peanut Butter, it’s super creamy, consistent and blends like magic with the other ingredients!
- 2¼ cups rolled oats (200 g) – Want that famous chewy texture? Then you need to use old-fashioned oats!
- ⅓ cup chocolate chips (60 g) – The chocolate chips are completely optional. I like to use chocolate chips with at least 70% cacao; they’re healthier and add a more intense chocolate flavor. If you’d like, you can mix milk chocolate with dark chocolate; it works great too!
- ½ teaspoon pumpkin pie spice (1–2 g) – It’s essential because it adds that fall aroma and flavor we all love! You can substitute cinnamon if you don’t have pumpkin pie spice at home.
How to Make These Delicious No-Bake Pumpkin Cookies
I’ll be honest with you, I adapted this recipe from a peanut butter cookie recipe three years ago and haven’t touched it since. They turned out so good that I didn’t even feel the need to change the recipe. So, I’m sure you’ll use this recipe for years to come, just like I did. Shall we get started?
First of all, line a baking sheet with parchment paper.
In a small saucepan, combine the pumpkin puree, coconut oil, brown sugar, and peanut butter. Cook over medium heat, stirring occasionally, until everything is well combined and the mixture becomes smooth and creamy.
Remove from the heat and let it cool slightly.
In a large bowl, mix the oats, chocolate chips, and pumpkin spice, and pour the slightly warm pumpkin mixture over the dry ingredients and stir until the oats are completely coated and the mixture is evenly blended.
At this stage, if you see that your cookie dough has few chocolate chips, you can reinforce it with another 2 or 3 tbsp of chocolate chips, but only if you are greedy like Jorge!
It’s also important to note that you shouldn’t use the pumpkin mixture too hot, or it will melt the chocolate chips we love so much. I learned this the hard way.
Now it’s the best part, at least it’s my favorite!
Using a spoon, scoop portions of the mixture onto the baking sheet and gently flatten them with damp hands to form cookies. I don’t recommend using a scoop that’s too big, otherwise the cookies will fall apart when you try to eat them, as they’re too heavy.
Let them cool at room temperature, then place in the refrigerator for about 15 minutes to firm up.
Once set, you can store them in the fridge or enjoy them right away, they’re delicious either way. The cookies are soft, chewy, and super delicious! And as you saw, they were ready in about 15 minutes!
While you wait for the no-bake pumpkin cookies to set in the fridge, you can make these 3-ingredient Christmas cookies, they’re also super quick and easy!
How to Store and Keep Your Cookies Fresh
As you’ve probably seen in my other recipes, I hate wasting food. As you might expect, I have a lot of leftovers because I make a lot of recipes for the website and social media. So, I always make sure to store everything neatly to eat later or serve when I have guests.
- You can store the cookies in the fridge – Store them in a sealed container; they’ll stay fresh for 5 to 6 days. It’s important to separate them with parchment paper, otherwise they’ll stick together.
- You can also leave them at room temperature – However, they will only last for 24 hours, and only leave them at room temperature if your kitchen is not too hot.
- You can also freeze these pumpkin cookies – Make sure you don’t put them “stuck” together, put a layer of parchment paper between them, otherwise they will freeze and stick together. They’ll keep well for 2 months in the freezer. When you want to eat them, let them thaw at room temperature for 1 hour.
As you’ve seen, there’s no need to waste food! You can store them in the refrigerator or even freeze them! I even like to make a big batch of these cookies, so I put half in the fridge to eat throughout the week and the other half in the freezer for later.
You’ll Love These Variations!
Sorry, but I can’t finish this article without giving you some variations! If you’re like me, you always want to try new flavors, even if the recipe is perfect. Luckily for you, I’ve tested a few things you’ll like.
- Do you love cinnamon? Perfect! – Just add 1/2 teaspoon of ground cinnamon to the pumpkin mixture. The cookies will have a really nice, light cinnamon flavor. They’ll taste like Christmas right away!
- And chocolate? – Melt ½ cup chocolate chips in a double boiler and dip half of the cookie in the warm chocolate immediately after taking it out of the refrigerator. This half-coating gives you the perfect chocolate flavor!
- Spice boost… Be careful with this one! – For something bolder and slightly stronger, add a pinch of ground ginger or clove. Not only will the cookies have a stronger flavor, but the ground ginger or clove will further intensify the pumpkin flavor.
Try some of these variations and let me know in the comments!
Before you go, if you’re looking for more simple recipes made by me, I recommend these Bonbon Chocolate Cookies (perfect for Thanksgiving and Christmas) and these Oatmeal Raisin Cookies.
I hope you loved my recipe! This was my first time sharing it, so I’m really excited to hear your thoughts. I look forward to your comments below!
No-Bake Pumpkin Cookies
Description
These No-Bake Pumpkin Cookies are soft, chewy, and full of cozy fall flavor. Made with oats, peanut butter, and real pumpkin puree, they come together in just 15 minutes, no oven needed! Perfect for a quick autumn snack or an easy make-ahead treat.
Ingredients
Instructions
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Melt and Combine Wet Ingredients
First of all, line a baking sheet with parchment paper.
In a small saucepan, combine the pumpkin puree, coconut oil, brown sugar, and peanut butter. Cook over medium heat, stirring occasionally, until everything is well combined and the mixture becomes smooth and creamy.
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Mix the Dry Ingredients
Remove from the heat and let the pumpkin mixture cool slightly. In a large bowl, combine the oats, chocolate chips, and pumpkin pie spice.
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Combine Wet and Dry Mixtures
Pour the slightly warm pumpkin mixture over the dry ingredients and stir until the oats are completely coated and evenly blended.
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Form the Cookies
Using a spoon, scoop portions of the mixture onto a parchment-lined baking sheet. Gently flatten each cookie with damp hands to shape.
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Chill and Serve
Let the cookies cool at room temperature, then refrigerate for about 15 minutes to firm up. Once set, store them in the fridge or enjoy right away!
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3g15%
- Sodium 25mg2%
- Total Carbohydrate 14g5%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.