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No bake pumpkin cookies on a sheet
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No Bake Pumpkin Oatmeal Cookies

It takes under 10 minutes to make these soft and chewy No Bake Pumpkin Oatmeal Cookies! Gluten-free, and low in sugar!
Course Breakfast or Dessert, Snack
Cuisine American
Keyword no bake pumpkin cookies, oatmeal pumpkin cookies, pumpkin and oat cookies, pumpkin oatmeal cookies
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 15 small cookies, approx.
Calories 96kcal

Equipment

  • Baking sheet
  • Wax paper or silicone mat
  • Small pan

Ingredients

  • ¼ cup pumpkin puree
  • ¼ cup unsalted butter
  • 2 Tablespoons milk
  • ½ cup sugar
  • ½ cup 1 minute oats
  • 2 cups old fashioned oats
  • ¼ teaspoon pumpkin spice
  • 1 pinch salt
  • ¼ teaspoon vanilla extract

Instructions

  • Line a baking sheet with either wax paper or a silicone mat.
    Add the pumpkin puree, butter, milk and sugar to a small pan and warm over medium heat. Bring to a simmer, then boil for around 1 minute. Remove from heat.
    ¼ cup pumpkin puree, ¼ cup unsalted butter, 2 Tablespoons milk, ½ cup sugar
    Mixing the butter, puree, and sugar in a pan to make no bake pumpkin cookies
  • Meanwhile, add both your 1-minute oats and old fashioned oats to a bowl. Add the pumpkin spice and salt, and mix through.
    ½ cup 1 minute oats, 2 cups old fashioned oats, ¼ teaspoon pumpkin spice, 1 pinch salt
    Mixing the pumpkin mixture into the oatmeal to make no bake pumpkin cookies
  • Add the vanilla extract to the pumpkin-butter mixture and then add it to the bowl with the oats. Mix well.
    ¼ teaspoon vanilla extract
    Mixing the oatmeal for no bake pumpkin cookies with a wooden spoon
  • Take spoonfuls of the mixture (I use a slightly heaping Tablespoon to measure) and press together with your hands just slightly to form into a somewhat flat ball.
    Set on the prepared baking sheet and allow to cool.
    No bake pumpkin cookies on a baking sheet cooling

Notes

  • Make sure the pumpkin mixture has cooled enough to handle before forming the cookies, especially if you have any kids helping you make them.
  • You can mix in additional ingredients to customize these cookies to your liking, like chocolate chips or nuts! See below for more ideas.
  • Make sure to use 100% pumpkin puree. You do not want to use pumpkin pie filling.
  • You can also use a cookie scoop to form the cookie "dough" balls, but I find it easy enough to just use a Tablespoon.
  • Brown sugar can be used in place of white sugar if you prefer. This will alter the flavor of these cookies and may add some moisture.
  • You can also use coconut sugar in place of regular sugar, if you prefer.
  • Make sure not to over-boil the pumpkin mixture.

Nutrition

Serving: 1small cookie | Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g | Vitamin A: 730IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.5mg