Pumpkin Spice No Bake Cookies Recipe
If autumn coziness had a flavor, it would taste exactly like these Pumpkin Spice No Bake Cookies. Imagine everything you love about fall — warm spices, creamy pumpkin, and sweet vanilla — wrapped in a quick, fuss-free cookie that never even sees the inside of the oven. These cookies are a breeze to stir together, packed with nostalgic pumpkin spice goodness, and make the perfect treat for busy bakers or impatient sweet tooths. You get all the ooey-gooey, spiced comfort of a homemade dessert with zero stress and only a handful of pantry staples.
Ingredients You’ll Need
The beauty of Pumpkin Spice No Bake Cookies is how effortless (yet crucial) each ingredient is. Each one brings its own magic to the mix — from richness and chewiness to that irresistible pumpkin spice aroma you can’t get enough of.
- Unsalted Butter (1/2 cup): The key to that melt-in-your-mouth texture and buttery flavor. Using unsalted gives you full control over the final taste.
- Granulated Sugar (1/2 cup): Provides classic sweetness and helps the cookies set up perfectly.
- Brown Sugar, packed (1/2 cup): Adds warm, caramel-like depth that pairs so well with pumpkin spice.
- Milk (1/4 cup): A splash of liquid to combine everything—dairy or plant-based both work well here.
- Canned Pumpkin Purée (1/4 cup): The star! Pumpkin gives natural moisture, lovely color, and that signature autumn taste.
- Pumpkin Pie Spice (1/2 teaspoon): The shortcut to those classic fall flavors — fragrant, comforting, and instantly festive.
- Cinnamon (1/2 teaspoon): Boosts the warmth and complements the pumpkin beautifully.
- Salt (1/4 teaspoon): A little brings out the sweetness and intensifies the spices.
- Vanilla Extract (1/2 teaspoon): Rounds everything out with a touch of floral sweetness.
- Quick Oats (3 cups): Make for chewy, hearty cookies that are oh-so satisfying and hold everything together.
- White Chocolate Chips, optional (1/2 cup): Stir these in for creamy pops of sweetness that pair perfectly with spicy pumpkin goodness.
How to Make Pumpkin Spice No Bake Cookies
Step 1: Make the Spiced Pumpkin Base
Start by grabbing a medium saucepan and setting it over medium heat. Toss in your butter, both sugars, milk, pumpkin purée, pumpkin pie spice, cinnamon, and salt. As the butter melts and the mixture begins to warm, keep stirring gently — you want everything to melt together into a fragrant, silky blend. Not only does this step fill your kitchen with dreamy autumn aromas, but it also helps the sugars dissolve evenly for cookies that set up beautifully.
Step 2: Bring to a Boil
Continue stirring as the mixture comes up to a gentle boil — you should see soft bubbles popping along the edges. Once it boils, set your timer for a full two minutes and keep stirring so nothing burns. This quick boil is magic: it thickens the syrup just enough so your Pumpkin Spice No Bake Cookies will be perfectly fudgy and set—not runny or grainy.
Step 3: Add Vanilla and Oats
Take the pan off the heat and immediately stir in the vanilla extract for a rich, aromatic finish. Then pour in all those quick oats and stir, stir, stir until every oat is coated in creamy, spiced syrup. The mixture will thicken as the oats soak up all that pumpkin-y goodness.
Step 4: Cool and Add White Chocolate Chips
Let your oat mixture cool for about five minutes — just enough time so the heat won’t melt your white chocolate chips into oblivion. If you’re a fan, fold in the chips gently now, so you get swirls of creamy sweetness in every bite without losing the chip shape.
Step 5: Shape and Set
Line a baking sheet with parchment paper, then use a spoon to drop dollops of dough (about 2 tablespoons each) onto the paper. Using the back of the spoon, flatten each mound slightly — they won’t spread much as they set. Let the cookies harden at room temperature for 30 to 45 minutes, or pop them in the fridge if you just can’t wait. Once firm, they’re ready to eat or store.
How to Serve Pumpkin Spice No Bake Cookies
Garnishes
For a festive touch, sprinkle extra cinnamon or finely chopped pecans over the tops just before the cookies set. If you love a little sparkle, add a pinch of coarse sugar for glittery crunch, or drizzle with extra melted white chocolate for bakery-style looks.
Side Dishes
Serve Pumpkin Spice No Bake Cookies with a warm mug of chai or classic hot cocoa to double down on those cozy vibes. They also make a great pairing alongside a fresh fruit platter, balancing the sweet spiciness with something light and juicy.
Creative Ways to Present
Layer these cookies in a clear glass jar for a gorgeous edible gift or stack them on a rustic wooden board for dessert buffets. For parties, place each cookie in a festive cupcake liner or sandwich them with cream cheese frosting for an over-the-top treat.
Make Ahead and Storage
Storing Leftovers
Pumpkin Spice No Bake Cookies store like a dream. Once they’re set, place them in an airtight container with parchment paper between the layers. Leave them at room temperature for up to three days or refrigerate for a week — either way, they stay soft and chewy!
Freezing
Want to save some autumn magic for later? You can freeze these cookies for up to two months. After they’re set, place them in a single layer on a baking sheet to freeze, then transfer them to a zip-top freezer bag. Just pull one out when you need a sweet pick-me-up.
Reheating
These treats are best enjoyed at room temperature, but if you love a slightly warm, melty bite, pop a cookie in the microwave for about 10–15 seconds. Just enough to soften the oats and wake up all those cozy pumpkin spices.
FAQs
Can I use rolled oats instead of quick oats?
Absolutely! Rolled oats will give you a chewier, heartier cookie and work well in this recipe. Just keep in mind they’ll have a bit more texture.
Can I make Pumpkin Spice No Bake Cookies vegan?
Yes! Swap in plant-based butter and your favorite non-dairy milk; the cookies still turn out delightfully chewy and spiced, with all the flavor and charm.
Do the cookies taste strongly of pumpkin?
The pumpkin flavor is present but balanced beautifully with warm spices and sweet oats—these cookies are more pumpkin pie-meets-oatmeal cookie than pure pumpkin!
How do I keep the cookies from sticking together?
Let them set completely, then layer them with parchment paper in your storage container. This keeps them firm and easy to grab without sticking.
Can I add other mix-ins to Pumpkin Spice No Bake Cookies?
Go for it! Chopped pecans, mini chocolate chips, or dried cranberries are all delicious additions that bring fun texture and a pop of flavor to every bite.
Final Thoughts
If you crave fall flavors but don’t want to spend hours baking, these Pumpkin Spice No Bake Cookies are going to be your new go-to treat. Whip up a batch for family, friends, or just for yourself — and let your kitchen fill with pumpkin spice joy in under an hour. Give them a try, and don’t be surprised if you find excuses to make them all year long!
Print
Pumpkin Spice No Bake Cookies Recipe
- Total Time: 45 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Delight in the flavors of fall with these Pumpkin Spice No Bake Cookies. They are easy to make and perfect for satisfying your sweet tooth without turning on the oven.
Ingredients
Main Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1/4 cup canned pumpkin purée
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 cups quick oats
Optional:
- 1/2 cup white chocolate chips
Instructions
- Cook Sugar Mixture: In a saucepan, combine butter, sugars, milk, pumpkin, spices, and salt. Boil for 2 minutes.
- Add Vanilla and Oats: Remove from heat, stir in vanilla, then mix in oats.
- Combine and Set: Let mixture cool, add white chocolate if desired, shape into cookies, and let set.
Notes
- Try rolled oats for chewiness or add pecans for extra crunch.
- To make vegan, use plant-based butter and milk.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
