Pumpkin Spice No Bake Cookies
These Pumpkin Spice No Bake Cookies are chewy, flavorful, and filled with warm autumn spices. Made with pumpkin puree, oats, and a buttery spiced glaze, they’re the perfect quick dessert when you want something seasonal without turning on the oven.
Ingredients
- 1/2 cup 1 stick unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup whole milk
- 1/4 cup pure pumpkin puree not pumpkin pie filling
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of fine sea salt
- 3 cups old-fashioned rolled oats
Instructions
- In a medium saucepan, combine butter, granulated sugar, brown sugar, and milk. Bring to a rolling boil over medium heat, stirring frequently.
- Boil for 1 minute, then remove from heat.
- Stir in pumpkin puree, vanilla, cinnamon, nutmeg, ginger, cloves, and sea salt until smooth.
- Add oats and stir until fully coated.
- Drop spoonfuls of mixture onto wax or parchment paper.
- Let cool until set, about 30 minutes.
- Store in an airtight container at room temperature.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor.
- For chewier cookies, slightly undercook the sugar mixture.
- Add-ins like chocolate chips, pecans, or dried cranberries make tasty variations.
- Refrigerate for firmer cookies or freeze up to 2 months.
- Old-fashioned oats give the best texture; quick oats yield softer cookies.