These Pumpkin Spice No Bake Cookies are the ultimate fall treat, combining the irresistible warmth of pumpkin spice with the convenience of no baking. The recipe is quick and easy, offering a wholesome, sweet, and satisfying snack that requires minimal effort. Made with oats, pumpkin puree, and a blend of spices, these cookies are perfect for when those autumn cravings strike. Plus, with the added option of coconut and nuts, these cookies can be personalized to your liking!
Ingredients
½ cup canned pumpkin puree
¼ cup maple syrup
¼ cup almond butter (or peanut butter)
¼ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
2 cups rolled oats
¼ cup shredded coconut (optional)
¼ cup chopped nuts (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium saucepan, I combine the pumpkin puree, maple syrup, almond butter, vanilla extract, and pumpkin pie spice. I cook over medium heat for 2-3 minutes, stirring constantly, until the mixture is well-combined and heated through.
Once it's all blended, I remove the pan from the heat and stir in the oats until they’re fully coated with the pumpkin mixture.
If I want a little extra texture, I fold in the shredded coconut and chopped nuts at this point.
Using a spoon, I drop spoonfuls of the mixture onto a parchment-lined baking sheet. I press each one into round cookie shapes.
I refrigerate the cookies for at least 30 minutes to set before enjoying.
Servings and Timing
Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 35 minutes
Storage/Reheating
I store these Pumpkin Spice No Bake Cookies in an airtight container in the refrigerator. They stay fresh for up to one week. Since they’re already set, there's no need to reheat them—just grab and enjoy whenever the craving hits!
FAQs
Can I use peanut butter instead of almond butter?
Yes! I’ve made these cookies with peanut butter, and it works perfectly fine. Peanut butter gives the cookies a richer, nuttier flavor, which complements the pumpkin spice really well.
Are these cookies gluten-free?
Yes, they are! As long as I use certified gluten-free oats, these cookies are naturally gluten-free.
How can I make these cookies sweeter?
If I prefer a sweeter taste, I can easily adjust the maple syrup amount or add a little extra honey or agave syrup. It’s all about personal preference!
Can I freeze these cookies?
Absolutely! I love to freeze these cookies for a quick grab-and-go snack. Just place the cookies in an airtight container with parchment paper between layers and freeze them for up to 3 months.
Can I skip the coconut or nuts?
Definitely! The coconut and nuts are optional. If I want a smoother texture, I can skip both and just go with the oats and pumpkin spice mixture.
Conclusion
These Pumpkin Spice No Bake Cookies are the perfect fall snack, offering a warm and comforting taste without any hassle. Whether I enjoy them as a quick breakfast, midday snack, or dessert, they’re a healthy and delicious treat that’s ready in no time. With just a few simple ingredients, I can enjoy the best flavors of fall in every bite!
Recipe:
Pumpkin Spice No Bake Cookies
- Total Time: 35 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
These Pumpkin Spice No Bake Cookies are a quick, easy, and wholesome fall treat, combining the warmth of pumpkin spice with the convenience of no baking. Perfect for satisfying autumn cravings, they are customizable with coconut and nuts.
Ingredients
½ cup canned pumpkin puree
¼ cup maple syrup
¼ cup almond butter (or peanut butter)
¼ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
2 cups rolled oats
¼ cup shredded coconut (optional)
¼ cup chopped nuts (optional)
Instructions
- In a medium saucepan, combine the pumpkin puree, maple syrup, almond butter, vanilla extract, and pumpkin pie spice. Cook over medium heat for 2-3 minutes, stirring constantly, until the mixture is well-combined and heated through.
- Remove the pan from heat and stir in the oats until they’re fully coated with the pumpkin mixture.
- If desired, fold in the shredded coconut and chopped nuts for added texture.
- Drop spoonfuls of the mixture onto a parchment-lined baking sheet and press them into round cookie shapes.
- Refrigerate the cookies for at least 30 minutes to set before enjoying.
Notes
Use certified gluten-free oats to keep the cookies gluten-free.
For extra sweetness, adjust the maple syrup or add honey or agave syrup to taste.
These cookies can be frozen for up to 3 months—just store them in an airtight container with parchment paper between layers.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Snack
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
