Pumpkin Spice No Bake Cookies are soft, chewy, and filled with warm autumn spices. Made with real pumpkin puree and rolled oats, this easy no-bake dessert is perfect for fall gatherings and quick sweet cravings.
Why You’ll Love These Pumpkin Spice No Bake Cookies
There’s something about pumpkin spice that instantly slows everything down. The scent of cinnamon and nutmeg rising from the pan, the creamy touch of pumpkin blending into warm sugar — it feels like fall in its purest form. These Pumpkin Spice No Bake Cookies deliver that cozy experience without even turning on the oven. They’re quick, comforting, and wonderfully chewy, with just enough spice to make every bite memorable.
Preparation Time
Prep Time: 10 minutes
Cook Time: 5 minutes
Cooling Time: 20–30 minutes
Total Time: About 35 minutes
Yield: Approximately 18–20 cookies
Kitchen Tools You’ll Need
- Medium saucepan
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Two baking sheets
- Parchment paper or silicone baking mats
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup whole milk
- 1/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- A pinch of fine sea salt
- 3 cups old-fashioned rolled oats
Step-by-Step Instructions
- Line two baking sheets with parchment paper or silicone mats and set aside.
- In a medium saucepan, combine the butter, granulated sugar, brown sugar, and milk.
- Cook over medium heat, stirring frequently, until the butter melts and the mixture reaches a full rolling boil.
- Once boiling, continue cooking for exactly 90 seconds while stirring constantly to prevent scorching.
- Remove from heat and immediately stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
- Add the rolled oats and mix quickly until evenly coated.
- Drop tablespoon-sized portions onto the prepared baking sheets.
- Allow the cookies to cool completely at room temperature until firm, or refrigerate for about 20 minutes to speed up setting.
Tips for Perfect No Bake Cookies
Timing is crucial — boiling for exactly 90 seconds ensures the cookies set properly. If undercooked, they may remain too soft; if overcooked, they can turn dry and crumbly. Use old-fashioned rolled oats for the best chewy texture. For a slightly richer flavor, toast the spices briefly in the butter before adding the sugars.
Flavor Variations and Add-Ins
Stir in white chocolate chips for a creamy contrast. Add chopped pecans or walnuts for crunch. For extra pumpkin intensity, sprinkle a little pumpkin pie spice on top before setting. If you prefer a less sweet version, reduce the granulated sugar by two tablespoons.
Storage and Serving Advice
Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to one week. They can also be frozen for up to 2 months; thaw at room temperature before serving. These cookies are best enjoyed slightly chilled for a firmer bite.
Approximate Nutrition Per Cookie
Calories: 160 kcal
Carbohydrates: 24g
Protein: 2g
Fat: 6g
Sugar: 14g
Frequently Asked Questions
Why didn’t my cookies set properly?
The mixture may not have boiled long enough. Make sure it reaches a full rolling boil and cook precisely for 90 seconds.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy compared to old-fashioned oats.
Can I double the recipe?
Absolutely. Just ensure you use a large enough saucepan to allow the mixture to boil evenly.
Final Thought
Pumpkin Spice No Bake Cookies prove that great desserts don’t require complicated steps. With simple ingredients and careful timing, you create something warm, nostalgic, and deeply satisfying. Make them once, and they might quietly become your new fall tradition.
