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No Bake Pumpkin cookies are quick, easy and delicious, made with only 8 ingredients and can be vegan, dairy and gluten free!

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Are you surprised to see another pumpkin recipe on here? It’s that time of year, don’t you know?

And, truth be told, I don’t have anything on the blog comparable to these flourless pumpkin cookies.

I love all kinds of cookies, but oftentimes I’ve found the craving comes on quickly – probably when I’m not attuned to my emotional hunger or physical hunger or something. I’m distracted.

Anyway, when that happens, I don’t want to take the time to make and bake cookies, I want something pretty instantaneously.

Like pumpkin oat balls or these no bake pumpkin oatmeal cookies.

I often eat the batter as I go so I might as well make two to three batches because pumpkin spice no bake cookies don’t last long.

In this house, we often eat them as pre-run snacks, breastfeeding snacks or easy desserts. I just can’t seem to get enough. 

I’ll also make them as a kid friendly Thanksgiving snack while we’re doing our food prep.

For an on-the-go lifestyle, they’re GREAT paired with an easy homemade yogurt pouch.

I tell all of my mom friends that these are one of our favorite homemade toddler snacks.

Why We Love No Bake Pumpkin Cookies

So many reasons!

• Only 8 Ingredients – And most of them are pantry staples that you probably already have! Since we’re not using any flour in this recipe, these flourless pumpkin oatmeal cookies just use oats and are also gluten-free!
• No oven required – Isn’t turning on the oven such a hassle sometimes? Make these anytime of year, and don’t worry about your house heating up in summer!
• Ready in minutes – Don’t we all love recipes that don’t require the oven?
• Great for on the go – These are a great mix of complex carbohydrates, protein and healthy fats for your little ones.
• Great for kiddos – Easy snack that doesn’t have to be refrigerated for daycare or school.

Add In’s For No Bake Pumpkin Cookies

chia seeds

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coconut oil

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hemp seeds

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flax seeds

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drippy peanut butter

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enjoy life

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stasher bag

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Ingredients for No Bake Pumpkin Oatmeal Cookies

These pumpkin spice no bake cookies require just 8 ingredients!

• Pumpkin puree – Make sure it’s not pumpkin pie filling, but pumpkin puree, typically found in a can near the sugar or baking things at the grocery store. The magic ingredient for these healthy pumpkin no bake cookies.
• Coconut Oil – You can use butter, but coconut oil is what makes these vegan no bake pumpkin cookies.
• Peanut butter – I definitely recommend a drippy brand, like my favorite peanut butter!
• Oats – You can use either quick or rolled oats. Since quick oats are a bit more processed (and cut into smaller shapes and flakes), you don’t need to let them sit as long. They seem to spread a little more evenly in these pumpkin no bake cookies. If using rolled or old-fashioned oats, I just recommend letting the mixture sit just a bit longer.
• Brown sugar – Adds a nice caramelization taste! Coconut sugar is a great substitute.
• Pumpkin spice – You can make your own or buy a pre-mixed one, which is what I usually do.
• Vanilla extract
• Salt

Just make sure to load up on pumpkin puree before you want to make this recipe for pumpkin no bake cookies because you won’t be able to stop at one batch!

How To Make Pumpkin Spice No Bake Cookies

You don’t even need to turn on the oven, which may just be my favorite part of pumpkin peanut butter no bake cookies. 

Simply lay out a baking sheet and cover it with parchment or wax paper.

Add the pumpkin puree, coconut oil, brown sugar and peanut butter to a small pan and heat over medium-high heat. Heat and then let it cool.

In a small bowl, add your dry ingredients (oats, salt, pumpkin spice) and vanilla extract.

Pour the wet mixture (once it’s cooled) into the bowl and stir to combine.

Make sure you stir so the oats all become wet and absorb the mixture. 

Next, spoon the mixture into small cookie shapes and gently flatten on the parchment paper. Finish and sprinkle with sea salt. 

Other Add In’s

There are so many things you can add into these pumpkin spice no bake cookies.

Some of my Thrive Market favorites (depending on your mood and preferences) include:

• pumpkin seeds
• chocolate chips
• chia seeds
• flax seeds
• hemp seeds
• raisins
• dried cranberries
• walnuts, pistachios, almonds, peanuts
• dried cherries (kind of like my oatmeal cherry muffins)

I love to sprinkle some extra quality sea salt on top – it just brings out a tiny bit more flavor!

As the recipe states, these are no bake pumpkin vegan cookies, so keep in mind that if you add chocolate chips, not all are vegan!

When you’re not in the mood for pumpkin anything, you could leave the pumpkin out and swap with mashed sweetpotatoes, applesauce or bananas. Or, just make pb2 cookies!

I recommend making multiple batches and freezing them for later, like I do with these no bake carrot cake bars.

They make for great pregnancy snacks and one handed nursing snacks – Oats are also known as galactagogues (aka lactogenic foods), meaning they can help increase milk supply.

So, make these as an easy add on along with a postpartum freezer meal. Your neighbor or friend will thank you.

And again, if you have a dairy sensitivity, these no bake cookies are made with coconut oil (not butter). 

How to Store No Bake Pumpkin Cookies

These cookies will last for 5-6 days out at room temperature stored in an airtight container or stasher bag.

You can also freeze them in a freezer safe tupperware container or ziplock bag for up to 3-4 months.

More Pumpkin Recipes

• Healthy Pumpkin Zucchini Muffins
• Pumpkin Seed Granola
• Sweet Potato Pumpkin Soup
• Apple Baked Oats with Pumpkin
• Slowcooker Pumpkin Chicken Chili
• Healthy Pumpkin Blondies
• Pumpkin Cookie Dough

More Cookie Recipes

• Coconut Flour Oatmeal Cookies
• Oatmeal Peppermint Cookies
• 3 Ingredient Banana Oatmeal Cookies 
• The Best Leftover Oatmeal Cookies

Servings 12 cookies

No Bake Pumpkin Cookies (Flourless Pumpkin Cookies)

Sarah Schlichter, MPH, RDN

Pumpkin no bake cookies are quick, easy and delicious, made with only 8 ingredients and can be vegan, dairy and gluten free! You never knew flourless pumpkin cookies could be so easy.

4.84 from 12 ratings

Print Pin

Prep Time 10 minutes mins

Total Time 10 minutes mins

Ingredients  

1x2x3x

• 1/2 cup pumpkin puree
• 1/3 cup coconut oil or butter
• 1/3 cup brown sugar
• 2 Tbsp peanut butter
• 2 cups rolled oats
• ¼ tsp salt
• 1/2 tsp pumpkin spice
• 1/4 tsp vanilla extract

Instructions 

1. Line a baking sheet with parchment or wax paper.
2. Add pumpkin puree, coconut oil, sugar and peanut butter to small pan over medium high heat. Bring to a simmer and then remove from heat. Stir occasionally to prevent clumping. Let cool.
3. In a medium bowl, add oats, salt, pumpkin spice and vanilla extract.
4. Once pumpkin puree mixture cools, add it to bowl with oats and spices and mix until the oats are completely absorbed.
5. Spoon the mixture into cookie shapes and place on parchment paper. Flatten slightly and allow to cool. 
6. Finish and sprinkle with sea salt (optional).
7. If you have time, put in the fridge for 10-15 minutes to help “firm” up but you can enjoy them without doing so!
   
   

Notes

I like to stick in the fridge for 10 minutes before eating so they firm up slightly!

Equipment

BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce

Terrasoul Superfoods Organic Coconut Flakes, 1 Lb – Medium Flakes | Perfect for Baking | Making Coconut Milk

Nutiva Organic Non-GMO Unrefined Granulated Coconut Sugar, 1 Pound (Pack of 3)

Kirkland Organic Creamy Peanut Butter U.S. Valencia Peanuts 28 Ounce Each Jar 2 Pack

Carrington Farms gluten free, hexane free, NON-GMO, free of hydrogenated and trans fats in a BPA free bottle, liquid coconut cooking oil, unflavored, 16 Fl Oz

Nutrition

Serving: 1Calories: 144kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gSodium: 64mgFiber: 2gSugar: 6g

Did you make this recipe?Let us know how it was!