Pumpkin no bake cookies are quick, easy and delicious, made with only 8 ingredients and can be vegan, dairy and gluten free!
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 healthy pumpkin oatmeal cookies.
I love all kinds of cookies, but oftentimes I’ve found the craving comes on quickly. When that happens, I don’t want to take the time to make and bake cookies, I want something pretty instantaneously.
Enter these no bake pumpkin oatmeal cookies.
Looking for no bake pumpkin recipes? Try these. And look no further. I promise, you’ll love them!
I often eat the batter as I go so I might as well make two to three batches because these easy no bake pumpkin cookies don’t last long.
In this house, we often eat them as pre run snacks, breastfeeding one handed snacks, desserts, and pair them with meals. Truth – I just can’t seem to get enough.
Ingredients For Pumpkin No Bake Cookies
These pumpkin spice no bake cookies require just 8 ingredients! We’ve used coconut oil to keep these as vegan no bake pumpkin cookies, but butter would work just as well!
- pumpkin puree
- coconut oil
- peanut butter (definitely recommend a drippy brand, like this peanut butter!)
- brown sugar
- pumpkin spice
- vanilla extract
Pumpkin puree is the magic ingredient for pumpkin no bake cookies. And, obviously, we have to add pumpkin spice.
Since we’re not using any flour in this recipe, these flourless pumpkin oatmeal cookies just use oats and are also gluten free!
How To Make Flourless Pumpkin Cookies
You don’t even need to turn on the oven for these easy no bake pumpkin 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.
Enjoy! I also like to toss them in the fridge for a quick 10 minutes before enjoying to let them firm up a bit more, but that’s totally optional.
What Else Can You Add to No Bake Pumpkin Oatmeal Cookies?
So many things! Some of my favorites (depending on your mood and preferences) include:
- pumpkin seeds
- chocolate chips
- chia seeds
- flax seeds
- hemp seeds
- dried cranberries
- walnuts, pistachios, almonds, peanuts
- dried cherries (kind of like my cherry chocolate chip baked oatmeal cups)
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 vegan no bake oatmeal 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 just make these as vegan no bake peanut butter cookies.
Are No Bake Cookies Gluten Free?
These are! As long as your oats are certified gluten free, these are gluten free no bake cookies.
FYI – Oats are naturally gluten free, but there is a risk of contamination during processing. So, certified gluten free oats can guarantee these no bake cookies are gluten free.
Can I Use Rolled Oats or Old Fashioned Oats In These Easy No Bake Pumpkin Cookies?
Yes, you can use either kind!
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 with pumpkin puree.
Whereas rolled oats (aka old fashioned oats) are thicker, I just recommend letting the mixture sit just a bit longer. I like to throw mine into the fridge anyway to help them firm up.
Either will work great!
How To Store Vegan No Bake Oatmeal Cookies
These pumpkin spice oatmeal cookies will last for 5-6 days out at room temperature stored in an airtight container. If you make a single batch, I doubt they will last that long.
I recommend making multiple batches and freezing them for later. 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 no bake oatmeal lactation cookies! And again, if you have a dairy sensitivity, these no bake cookies are made with coconut oil (not butter).
Other Pumpkin Recipes
- Pumpkin Zucchini Muffins
- Pumpkin Seed Granola
- Apple Pumpkin Pie Baked Oatmeal
- Slowcooker Pumpkin Chicken Chili
- Vegan Pumpkin Blondies with Chocolate Chips
Other Cookie and Muffin Recipes
- Sweet Potato Zucchini Muffins
- Strawberry Banana Muffins
- Almond Flour Banana Bread Muffins
- 40 Healthy Baby Muffin Recipes
- Coconut Flour Oatmeal Cookies
- Oatmeal Raisin Peppermint Cookies
- 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 pinch salt
- 1/2 tsp pumpkin spice
- 1/4 tsp vanilla extract
- Line a baking sheet with parchment or wax paper.
- 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.
- In a medium bowl, add oats, salt, pumpkin spice and vanilla
- Once pumpkin puree mixture cools, add it to bowl with oats and spices and mix until the oats are completely absorbed.
- Spoon the mixture and press together slightly to form a cookie shake, and flatten slightly. Set on the prepared baking sheet and allow to cool.
- Finish and sprinkle with sea salt (optional).
- If you have time, put in the fridge for 10-15 minutes to help “firm” up but you can enjoy them without doing so!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 64mgCarbohydrates: 16gFiber: 2gSugar: 6gProtein: 2g
What’s your favorite cookie recipe?