Delight your taste buds with these no-bake pumpkin cookies that are as easy to make as they are delicious. Perfect for those who love pumpkin but don’t want to turn on the oven.
Why This Recipe Works
- No oven required, making it perfect for hot summer days or when you’re short on time.
- Uses simple, pantry-staple ingredients for a hassle-free baking experience.
- The combination of pumpkin and spices delivers a cozy fall flavor in every bite.
- Customizable with various add-ins to suit any taste preference.
- Quick to prepare, with the whole process taking less than 30 minutes.
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree
- 1/2 cup peanut butter
- 1/4 cup honey
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- A pinch of salt
Equipment Needed
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Instructions
Step 1: Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, peanut butter, honey, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and well combined. This is the base of your cookies, so make sure there are no lumps.
Step 2: Add the Dry Ingredients
Gradually add the rolled oats and pumpkin pie spice to the wet mixture. Stir until all the ingredients are fully incorporated. The dough should be thick but pliable. If it’s too sticky, you can add a little more oats.
Step 3: Form the Cookies
Using a tablespoon, scoop out portions of the dough and roll them into balls. Place each ball on a baking sheet lined with parchment paper. Flatten them slightly with the back of a spoon to form cookie shapes.
Step 4: Chill the Cookies
Place the baking sheet in the refrigerator for at least 20 minutes to allow the cookies to set. This step is crucial for achieving the perfect texture.
Step 5: Serve and Enjoy
Once the cookies are firm, they’re ready to be enjoyed. Serve them as is or with a drizzle of melted chocolate for an extra treat.
Tips and Tricks
For the best results, use natural peanut butter without added sugars or oils. This will give your cookies a richer flavor. If you’re not a fan of peanut butter, almond butter or sunflower seed butter are great alternatives. To make the cookies more festive, consider adding chocolate chips or dried cranberries to the dough. For a crunchier texture, you can toast the oats before adding them to the mixture. Lastly, storing the cookies in an airtight container in the fridge will keep them fresh for up to a week.
Recipe Variations
- Chocolate Pumpkin Cookies: Add 1/4 cup cocoa powder to the dry ingredients for a chocolatey twist.
- Nutty Delight: Mix in 1/2 cup chopped nuts like walnuts or pecans for added crunch.
- Spice It Up: Increase the pumpkin pie spice to 1 1/2 tsp for a more pronounced spice flavor.
- Sweet and Salty: Sprinkle a little sea salt on top of the cookies before chilling for a sweet and salty combo.
- Vegan Version: Substitute honey with maple syrup to make the recipe vegan-friendly.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the cookies will be slightly different. Quick oats are more finely ground, so the cookies might be less chewy. If you prefer a softer texture, quick oats are a good option.
How long do these cookies last?
Stored in an airtight container in the refrigerator, these cookies will last for up to a week. You can also freeze them for up to 3 months. Just make sure to thaw them in the fridge before serving.
Can I make these cookies without peanut butter?
Absolutely! If you’re allergic to peanuts or just not a fan, you can substitute the peanut butter with any other nut or seed butter. Almond butter, cashew butter, or sunflower seed butter all work well in this recipe.
Summary
These no-bake pumpkin cookies are the perfect treat for pumpkin lovers who want a quick and easy dessert. With simple ingredients and no oven required, they’re a hassle-free way to enjoy the flavors of fall.