No-Bake Pumpkin Oatmeal Cookies
It’s pumpkin season and that means delicious desserts and goodies made with pumpkin. These cookies require no baking, so you can enjoy them with very little work. They go perfectly with a glass of milk!
No-Bake Pumpkin Oatmeal Cookies
This season is always about visit to the pumpkin patch, the apple orchard and about making goodies to enjoy.
For me, it’s all about pumpkins and apples.
While you may want to start your day with pumpkin streusel muffins or pumpkin granola, sometimes, you want something quicker!
These no-bake pumpkin oatmeal cookies always hit the spot and the best part is you don’t have to use the oven.
Read on for the step-by-step directions to make these delicious No-bake Pumpkin Oatmeal Cookies!
Things You Will Need:
- Cookie sheet lined with wax paper
- Medium saucepan
- Spatula
- 7 tbsp of pumpkin puree
- ½ cup of sugar
- ¼ cup of butter (about half a stick)
- 3 tbsp of whole milk
- 1 tsp of vanilla extract
- 2 cups of quick-cooking oats
- 1 tsp of ground cinnamon
- ¼ tsp of ground nutmeg
Make the Mixture
Line a cookie sheet with wax paper and set aside.
Add pumpkin puree, sugar, butter, and milk into a medium saucepan. Warm all ingredients over medium heat and stir constantly. Remove from heat.
Add vanilla extract to the pumpkin mixture and stir.
Mix in the Oats
Add oats, cinnamon and nutmeg to the pumpkin mixture and fold until all ingredients are well-combined.
Shape the Cookies
Drop about 2-3 tbsp of batter onto the lined baking sheet, and shape it into a disc, about 1 ½ inches in diameter and half an inch tall. Allow to chill in the fridge for about an hour.
No-Bake Pumpkin Oatmeal Cookies
It's pumpkin season and that means delicious desserts and goodies made with pumpkin. These treats requiring no baking, so you can enjoy them with very little work. They go perfectly with a glass of milk!
Ingredients
- 7 tbsp of pumpkin puree
- ½ cup of sugar
- ¼ cup of butter (about half a stick)
- 3 tbsp whole milk
- 1 tsp vanilla extract
- 2 cups quick-cooking oats
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Line a cookie sheet with wax paper and set aside.
- Add pumpkin puree, sugar, butter, and milk into a medium saucepan. Warm all ingredients over medium heat and stir constantly. Remove from heat.
- Add vanilla extract to the pumpkin mixture and stir.
- Add oats, cinnamon, and nutmeg to the pumpkin mixture and fold until all ingredients are well-combined.
- Drop about 2-3 tbsp of batter onto the lined baking sheet, and shape it into a disc, about 1 ½ inch in diameter and half an inch tall.
- Allow to chill in the fridge for about an hour.
Notes
You can top with cream cheese frosting, pecans, walnuts, chocolate or butterscotch chips, or even toffee bits!
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Nutrition Information:
Yield:
12Serving Size:
12Amount Per Serving: Calories: 124Total Fat: 4.9gSaturated Fat: 2.7gCholesterol: 11mgSodium: 30mgCarbohydrates: 18.7gFiber: 1.8gSugar: 9gProtein: 2.1g
Nutrition information may vary and may not always be accurate.
What Can You Mix-In?
You can mix in walnuts, pecans, dried cranberries, chocolate chips (dark, white, milk, butterscotch) or even toffee bits.
If you want to step it up, you can top the cookies with cream cheese frosting. You can get store-bought or make your own.
You May Also Like:
- Lemon-Slice Sugar Cookies
- Reese’s Pieces Oatmeal Peanut Butter Cookies
- Pink Rose Cookies
- Fantastic Beasts Newt’s Hufflepuff Scarf Cookies
Do You Need to Refrigerate Them?
You can enjoy them right away but, if you want them to set better—let them chill!
Can They Be Stored?
Yes, you can store them in an airtight container in the fridge for up to 2 weeks.
I hope that you will enjoy these cookies as much as we do. They are a great option to enjoy when a sweet tooth craving hits.
Especially around this time, these are perfect for the season of pumpkin spice and everything nice!
Will you try these no-bake pumpkin oatmeal cookies?
Let me know, til then—cheers m’deres!
Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela and partner and best friend to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.
very healthy & easy to make.
So good!
I love pumpkin flavour! These sound really good!
It is so good!