These No-Bake Pumpkin Cookies are healthy oatmeal pumpkin treats made without refined sugar or dairy. They are easy to whip in less than 20 minutes and packed with the most delicious pumpkin pie spice flavors.
Here’s how to make these delicious pumpkin no-bake cookies.
What Are No-Bake Pumpkin Cookies?
No-bake pumpkin cookies are an easy recipe made with oatmeal and packed with pumpkin puree and pumpkin spices.
They are perfect to enjoy a sweet treats this fall, or to bring to your Thanksgiving table without spending hours in the kitchen baking.
How To Make No-Bake Pumpkin Cookies
You will be surprised to see that all you need to make those no-bake pumpkin cookies are 5 ingredients.
- Peanut Butter – Feel free to use any nut butter you like, such as almond butter or cashew butter, or seed butter if you have nut allergies.
- Canned Pumpkin Puree – This is not pumpkin pie filling! Pumpkin puree has no added oil or sugar. It’s pure pumpkin. You can also use homemade fresh pumpkin puree – learn how to make your own pumpkin puree.
- Coconut Sugar or soft brown sugar – Both options work the same.
- Coconut Oil or plant-based butter.
- Pumpkin Pie Spices
- Old-Fashioned Rolled Oats or quick oats
These no-bake pumpkin cookies are probably one of the most easy pumpkin recipe to bake this fall.
- Combining Dry Ingredients – Combine all the dry ingredients in another mixing bowl: oats, pumpkin pie spices, and cinnamon.
- Cooking The Wet Ingredients – Add pumpkin puree, coconut oil, coconut sugar, and butter or coconut oil in a non-stick saucepan.
- Cooking Mixture – Bring the saucepan to low-medium heat, stir, and cook until the coconut oil is melted. Bring to a simmer and keep cooking for 1 to 2 minutes until the sugar has melted.
- Pouring Dry Ingredients – Remove from heat, let it cool a little then pour the dry ingredients and vanilla extract.
Stir until the oat mixture is well coated with the pumpkin mixture.
- Shaping The Cookies – Line a baking sheet with parchment paper and scoop out about 1 1/2 tablespoons of pumpkin cookie paper from the saucepan and release onto the lined sheet.
- Forming Cookies – Lightly oil your fingers, or wet them with water, then lightly press the top of the pumpkin cookies to flatten.
Repeat until all the cookie batter has been turned into cookies.
- Refrigerating or Freezing – Place the baking sheet in the fridge for 1 or 2 hours or 10 minutes in the freezer to quickly harden and set the no-bake cookies.
If you like, you can stir in 1/3 cup of:
- Dark chocolate chips
- Dairy-free white chocolate chips
- Chopped pecans or walnuts
- Shredded coconut
If so, make sure you completely cool down the cookie batter before adding the chocolate chips or they will melt in the batter.
You can serve these no-bake pumpkin oatmeal cookies plain or add a drizzle of icing sugar and water on top or melted white chocolate.
These pumpkin spice no-bake cookies can be stored in the fridge for up to one week in an airtight container.
Also, you can freeze them in freezer bags or in an airtight container for up to one month.
Thaw in the fridge the day before eating.
Here are some ingredient substitution options if you need.
- Nut-Free – You can swap peanut butter for pumpkin seed butter or sunflower seed butter.
- Coconut Oil Free – You can use plant-based butter or melted cocoa butter.
- Gluten-Free – Use a gluten-free certified oat brand.
Frequently Asked Questions
Below are my answers to your most common questions about making no-bake pumpkin spice cookies.
These cookies have a delicate pumpkin pie taste with a sweet and slightly coconutty aftertaste.
More Vegan No-Bake Cookie Recipes
If you love easy no-bake vegan desserts, I recommend also trying:
Did You Like This Recipe?
No-bake Pumpkin Cookies
- 2 cups Old-Fashioned Rolled Oats - or sugar-free Monk fruit syrup if keto – see note for more options.
- ⅓ cup Pumpkin Puree - canned see note for fresh puree.
- 3 tablespoons Peanut Butter - no added sugar, no added oil – see note for options.
- ½ cup Coconut Sugar - or soft brown sugar.
- ⅓ cup Coconut Oil - measured solid, packed in the cup.
- ½ teaspoon Cinnamon
- ¼ teaspoon Pumpkin Pie Spices
- ½ teaspoons Vanilla Extract
- In a large mixing bowl, stir the dry ingredients: oats, cinnamon, pumpkin pie, and spices. Set aside.
- Line a large baking sheet or plate with parchment paper. Set aside.
- Add coconut oil, pumpkin puree, sugar, and peanut butter in a non-stick saucepan.
- Bring over low-medium heat, stir, and cook until the coconut oil is melted. Bring to a low simmer, then stop heat, remove from heat, stir in vanilla extract, and let it cool for 5 minutes.
- Stir the dry ingredients to the wet ingredients in the saucepan.
- Stir until the oat is fully coated with the pumpkin mixture, then use a small cookie dough scoop to scoop out about 1 1/2 tablespoons of pumpkin cookie batter.
- Release the batter onto the lined baking sheet, leaving a thumb space between each cookie.
- Oil or wet your finger tips and press the top of each cookie to lightly flatten.
- Repeat until all the batter has been formed into cookies.
- Freeze the baking sheet for 10-15 minutes or refrigerate for 1-2 hours or simply until the cookies harden.
- Decorate with a drizzle of melted dairy-free white chocolate if you like.
- Store the cookies in an airtight container in the fridge for up to 1 week or freeze them in zip-lock bags for up to 1 month. Thaw in the fridge the day before.