No Bake Pumpkin Cookies are the perfect autumnal treat that delivers bold pumpkin flavor without the fuss of an oven. Imagine a chewy, sweet, spice-kissed cookie you can prepare in under 20 minutes, no baking required. These cookies bring together pumpkin puree, oats, and warming pumpkin spice in a flourless and gluten-reduced format. They’re ideal for days when you crave seasonal sweetness but don’t want to heat up the kitchen. Whether you’re preparing treats for a fall gathering or simply craving something cozy, these no-bake pumpkin cookies will become a staple in your seasonal dessert rotation.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this recipe:
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Effortless preparation. No preheating, no baking time — just combine, shape, and chill.
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Ingredients you’ll likely already have. Pumpkin puree, oats, natural sweetener — all common pantry items.
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Versatile & forgiving. You can tweak textures (chewier or firmer) and flavors (add spices or mix-ins) easily.
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Seasonal flavor, all year. While ideal in autumn, pumpkin and spice are delightful whenever the mood strikes.
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Healthier dessert option. This version is flourless and can be made dairy-free or reduced-fat, offering a better-for-you treat.
If you’ve been looking for a simple way to enjoy pumpkin cookies without turning on the oven, this recipe delivers flavor, nostalgia, and convenience in one fall-inspired bite.
Ingredients
Here’s what you’ll need:
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½ cup pumpkin puree
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⅓ cup coconut oil or butter
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⅓ cup brown sugar
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2 Tbsp peanut butter
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2 cups rolled oats
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¼ tsp salt
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½ tsp pumpkin spice
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¼ tsp vanilla extract
Optional garnish: a small sprinkle of flaky sea salt on top
Note: You can use old-fashioned rolled oats or gluten-free rolled oats if you prefer.
Step‑by‑Step: How to Make No Bake Pumpkin Cookies
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Prepare your workspace.
Line a baking sheet or tray with parchment paper or wax paper so you have a nonstick surface to place your cookies as they form. -
Heat wet ingredients.
In a small saucepan over medium-high heat, combine the pumpkin puree, coconut oil (or butter), brown sugar, and peanut butter. Stir occasionally to prevent sticking or burning. Bring just to a gentle simmer — you want the sugar to dissolve and the mixture to come together, not a rolling boil. -
Cool the mixture slightly.
Remove the saucepan from heat and let it cool for a few minutes. This helps avoid “cooking” or flattening your oats when mixed in. -
Combine dry ingredients.
In a medium mixing bowl, whisk or stir together the rolled oats, salt, pumpkin spice, and vanilla extract. This ensures even distribution of flavor. -
Mix everything together.
Pour the warm pumpkin–sugar mixture over the oat/spice mixture. Stir well until all the oats are coated and the mixture looks uniformly moist. The oats should absorb much of the liquid. -
Shape cookies.
Using a spoon (or small cookie scoop), drop mounds of the mixture onto the lined tray. Flatten each mound gently with your spoon or fingers, forming cookie shapes. They won’t spread, so size them as you desire. -
Chill & set.
Let the cookies cool to room temperature. If you want them firmer faster, place the tray in the refrigerator for 10–15 minutes. (This step is optional but helps them retain shape.) Optionally, sprinkle a touch of flaky sea salt on top before chilling. -
Enjoy!
Eat at room temperature or chilled — both are delicious. Store extras in an airtight container.
Helpful Tips
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Don’t overheat. You want just a simmer; simmering too hard may separate fats or overcook the pumpkin.
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Cool slightly before mixing. If the wet mixture is too hot when mixed with oats, you may end up with a soggy or mushy texture.
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Use old-fashioned oats. Quick oats may get too mushy in this recipe; the texture is better with rolled oats.
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Adjust firmness. For firmer cookies, increase chilling time or reduce a little of the coconut oil/butter. For chewier cookies, slightly reduce oats (e.g. by 2–4 Tbsp).
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Mix-ins optional. You can fold in a tablespoon of chopped nuts, mini chocolate chips, or shredded coconut for texture and flavor contrast.
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Don’t skip salt. A pinch of salt helps balance the sweetness and highlights the pumpkin flavors.
Substitutions And Variations
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Nut butter swap. Use almond butter or sunflower seed butter instead of peanut butter (great for nut-free needs).
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Sweetener alternatives. Swap the brown sugar for maple syrup or coconut sugar, but reduce overall liquid slightly so cookies don’t get runny.
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Oil vs. butter. Use butter for a richer flavor; coconut oil (solid at room temp) makes these more pleasantly firm when chilled.
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Gluten-free option. Use certified gluten-free rolled oats.
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Spice variations. Add ¼ tsp ground cinnamon, pinch of cloves or ginger, or even a dash of cardamom for a twist.
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Chocolate‑dipped. Once the cookies have chilled and firmed, dip half in melted dark or semi‑sweet chocolate and let set.
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Vegan version. Use coconut oil (instead of butter) and ensure any added sweeteners or peanut butter are vegan-friendly.
Storage Instructions
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Room temperature: Keep at room temperature in an airtight container for up to 2 days.
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Refrigerator: Store for up to 5–7 days in an airtight container. For firmer texture, keep chilled until serving.
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Freezing: Place cookies between parchment layers in a freezer-safe container. Freeze for up to 1 month. Thaw in refrigerator or at room temp before eating.
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Separate layers. If stacking, insert parchment or wax paper between layers to prevent sticking.
Nutritional Information
(Approximate per cookie, based on 12 cookies from recipe)
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Calories: 144 kcal
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Carbohydrates: 16 g
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Protein: 2 g
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Fat: 8 g
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Saturated fat: 5 g
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Polyunsaturated fat: 2 g
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Sodium: 64 mg
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Fiber: 2 g
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Sugar: 6 g
Note: These values may vary depending on brands, specific ingredient substitutions, and cookie size.
Serving Suggestions
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Serve chilled or slightly warm (room temperature) with a cup of hot coffee, chai latte, or pumpkin spice tea.
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Top with a dollop of Greek yogurt or a smear of nut butter for extra creaminess.
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Present these on a fall dessert board alongside plain nuts, apple slices, or dried fruit.
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Pack one or two in lunch boxes for a seasonal mid‑day treat.
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Crumble over ice cream or a bowl of spiced oatmeal for a textured garnish.
Frequently Asked Questions About No Bake Pumpkin Cookies
1. Are these cookies safe without baking?
Yes! Because the recipe calls for a brief simmer on the wet ingredients (pumpkin, sugar, oil, peanut butter), any raw ingredients are warmed and “set.” The oats are inert and don’t require baking. As long as your ingredients are fresh and stored properly, this no-bake method is safe.
2. Can I make these nut‑free?
Absolutely. Substitute peanut butter with sunflower seed butter or a nut‑free seed butter. The texture may vary slightly, but the recipe is adaptable for allergies or preferences.
3. Why did my cookies stay too soft?
Often that happens if the mixture was too warm when combined with oats, or if the ratio of wet to dry is off. Try chilling longer, decreasing the oil or butter slightly, or reducing the amount of oats. Using old-fashioned oats instead of quick oats also helps maintain structure.
4. Can I bake them if I want a crispier texture?
While the recipe is intended to be no-bake, you could try placing them in a warm (very low heat) oven (~200 °F / 95 °C) for a few minutes to dry out the exterior. But be cautious — the mixture can melt or lose shape. The best texture is achieved by chilling rather than baking.
5. How should I scale the recipe?
The recipe scales linearly. For example, to double, use 1 cup pumpkin, ⅔ cup oil or butter, ⅔ cup sugar, 4 Tbsp peanut butter, and 4 cups oats, maintaining the same ratios of salt and spice. Always test a small batch to ensure consistency before scaling further.
6. Why is there no flour?
These are “flourless” cookies. The structure comes from oats absorbing the liquid and binding with the nut butter/oil mixture. The texture is chewy and hearty, with no refined flour needed.
Conclusion
No Bake Pumpkin Cookies are a delightful, fuss‑free way to enjoy seasonal flavors with minimal effort. They’re chewy, warmly spiced, and perfect for when you want dessert without firing up the oven. Thank you so much for trying this recipe — I hope each bite brings a little fall magic to your day. It’s truly one of my favorite quick treats to make when I crave pumpkin but don’t have time for lengthy baking. May your kitchen smell like cozy spices, and may you enjoy every chewy, comforting bite. Happy no‑bake baking, and thanks for being part of this food‑loving community!
Print
No Bake Pumpkin Cookies (Flourless Pumpkin Cookies)
- Total Time: 15 minutes
- Yield: 12 cookies 1x
Description
No Bake Pumpkin Cookies are chewy, flourless, and packed with fall flavor. A quick and easy no-bake dessert using pantry staples.
Ingredients
½ cup pumpkin puree
⅓ cup coconut oil or butter
⅓ cup brown sugar
2 Tbsp peanut butter
2 cups rolled oats
¼ tsp salt
½ tsp pumpkin spice
¼ tsp vanilla extract
Instructions
Prepare your workspace.
Line a baking sheet or tray with parchment paper or wax paper so you have a nonstick surface to place your cookies as they form.
Heat wet ingredients.
In a small saucepan over medium-high heat, combine the pumpkin puree, coconut oil (or butter), brown sugar, and peanut butter. Stir occasionally to prevent sticking or burning. Bring just to a gentle simmer — you want the sugar to dissolve and the mixture to come together, not a rolling boil.
Cool the mixture slightly.
Remove the saucepan from heat and let it cool for a few minutes. This helps avoid “cooking” or flattening your oats when mixed in.
Combine dry ingredients.
In a medium mixing bowl, whisk or stir together the rolled oats, salt, pumpkin spice, and vanilla extract. This ensures even distribution of flavor.
Mix everything together.
Pour the warm pumpkin–sugar mixture over the oat/spice mixture. Stir well until all the oats are coated and the mixture looks uniformly moist. The oats should absorb much of the liquid.
Shape cookies.
Using a spoon (or small cookie scoop), drop mounds of the mixture onto the lined tray. Flatten each mound gently with your spoon or fingers, forming cookie shapes. They won’t spread, so size them as you desire.
Chill & set.
Let the cookies cool to room temperature. If you want them firmer faster, place the tray in the refrigerator for 10–15 minutes. (This step is optional but helps them retain shape.) Optionally, sprinkle a touch of flaky sea salt on top before chilling.
Enjoy!
Eat at room temperature or chilled — both are delicious. Store extras in an airtight container.
Notes
Best chilled for 10 minutes for firmer texture. Store in fridge for up to 7 days or freeze for 1 month.
- Prep Time: 10 minut
- Cook Time: 5 minutes
- Category: Dessert, Snack
Nutrition
- Serving Size: 1 cookie
- Calories: 144 kcal
- Sugar: 6 g
- Carbohydrates: 16 g
- Protein: 2 g