These No Bake Pumpkin Cookies (Flourless Pumpkin Cookies) are the ultimate treat for when you crave cozy fall flavors but don’t want to turn on your oven. Bursting with pumpkin spice and lightly sweetened, these flourless cookies come together with just a handful of wholesome ingredients, making them a fabulous option for anyone with dietary restrictions or a busy schedule. They’re soft, chewy, and truly irresistibly easy—plus, you can whip up a batch in under 15 minutes. If you’ve ever doubted that “no bake” and “cookie” could go hand in hand, this recipe will change your mind for good!
Ingredients You’ll Need
Let’s talk about the super simple lineup that makes these cookies special. Each ingredient serves a purpose—whether it’s lending a creamy texture, a hint of warmth, or holding everything together—so don’t skip out! Here’s how each one brings its own charm to No Bake Pumpkin Cookies (Flourless Pumpkin Cookies):
- Pumpkin puree: The star ingredient! Pumpkin adds moisture, natural sweetness, and that signature autumn hue.
- Coconut oil or butter: This is what gives the cookies a tender, melt-in-your-mouth texture.
- Brown sugar: For a deep, caramel sweetness that pairs perfectly with pumpkin.
- Peanut butter: Adds nuttiness and helps bind the cookies together, making them rich and flavorful.
- Rolled oats: The base of the cookies—oats provide structure and a lovely chewy bite.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Pumpkin spice: The magic mix that brings the cozy fall aroma to life.
- Vanilla extract: Rounds out the flavor and adds a delightful aroma.
How to Make No Bake Pumpkin Cookies (Flourless Pumpkin Cookies)
Step 1: Prep Your Pan
Line a baking sheet with parchment paper or wax paper. This not only keeps clean-up effortless, but also makes sure your cookies won’t stick. If you’re feeling extra festive, use a fun patterned sheet—these cookies deserve it!
Step 2: Heat Up the Pumpkin Mixture
Add the pumpkin puree, coconut oil (or butter), brown sugar, and peanut butter to a small saucepan. Warm it all up over medium-high heat, stirring occasionally to keep things smooth and avoid clumping. Once it reaches a gentle simmer, remove it from the heat and let it cool a bit—you want a cohesive mixture that’ll blend easily with the oats.
Step 3: Mix the Dry Ingredients
In a medium bowl, add your rolled oats, a pinch of salt, a dash of pumpkin spice, and the vanilla extract. This step helps ensure that every bite gets a balanced blend of spice and flavor.
Step 4: Combine Wet and Dry
Pour the cooled pumpkin mixture into the oats and spice bowl. Stir until the oats are completely coated and everything looks evenly combined. You should end up with a thick, sticky cookie “dough”—don’t be afraid to get in there with a spatula and really fold it together!
Step 5: Shape the Cookies
Using a spoon or cookie scoop, portion the dough onto your lined baking sheet. Gently flatten each mound into a cookie shape—it won’t spread on its own, so sculpting is totally in your hands here. For a little sparkle, finish with a sprinkle of sea salt (totally optional, but highly recommended!).
Step 6: Set and Enjoy
If possible, pop the tray in the fridge for 10–15 minutes so the cookies can firm up a bit. But if you can’t wait that long, no shame—dig in immediately! The cookies will be soft at first and get chewier as they chill.
How to Serve No Bake Pumpkin Cookies (Flourless Pumpkin Cookies)
Garnishes
Add extra personality to your No Bake Pumpkin Cookies (Flourless Pumpkin Cookies) with a sprinkle of flaky sea salt, a dusting of cinnamon, or even a drizzle of melted dark chocolate. These finishing touches add a little flair and make your cookies truly special for company or holiday gatherings.
Side Dishes
Pair your cookies with a steaming mug of chai tea, a pumpkin spice latte, or even a glass of cold almond milk for a comforting snack. If you’re serving a brunch spread, these cookies are a dream alongside fresh fruit or yogurt parfaits.
Creative Ways to Present
For a festive vibe, stack cookies in a mason jar and wrap with ribbon—instant edible gifts! Or serve them on a rustic wooden board with fall decorations like mini pumpkins and cinnamon sticks. You can also sandwich two cookies together, using almond butter or cream cheese filling, for a pumpkin cookie twist on whoopie pies.
Make Ahead and Storage
Storing Leftovers
Keep your No Bake Pumpkin Cookies (Flourless Pumpkin Cookies) fresh by storing them in an airtight container in the fridge. They’ll stay soft and chewy for up to a week—perfect for grabbing on the go or late-night snacking.
Freezing
If you’d like to make a bigger batch and save some for later, simply freeze the cookies in a single layer before transferring to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the fridge or at room temperature whenever cravings strike!
Reheating
No need to reheat these cookies, but if you prefer them at room temperature after storing in the fridge, just let them sit out for 10–15 minutes before enjoying. If you absolutely want a melty, just-mixed texture, a quick 5-second zap in the microwave does the trick.
FAQs
Can I make No Bake Pumpkin Cookies (Flourless Pumpkin Cookies) nut-free?
Absolutely! Simply swap the peanut butter for sunflower seed butter or tahini to keep these cookies nut-free and allergy-friendly, without sacrificing any delicious flavor.
What if I don’t have pumpkin spice?
No worries—mix 1/4 teaspoon each of cinnamon, ginger, and a pinch of nutmeg and cloves. Homemade spice blend works just as well and will give your cookies that signature fall flavor.
Are these cookies gluten-free?
Yes! As long as you use certified gluten-free oats, this recipe is naturally gluten-free, making it a fantastic crowd-pleaser for gatherings where guests may have dietary restrictions.
How do I make the cookies firmer?
Chilling is key! The longer you let these cookies rest in the fridge, the firmer they’ll become. If you prefer a sturdier texture, refrigerate them for an hour or even overnight before serving.
Can I double the recipe?
Absolutely—these No Bake Pumpkin Cookies (Flourless Pumpkin Cookies) are easy to scale up. Simply double all the ingredients, and make sure you have an extra tray ready. Great for parties or holiday gifting!
Final Thoughts
I can’t recommend trying these No Bake Pumpkin Cookies (Flourless Pumpkin Cookies) enough—they’re such a playful, easy way to channel the cozy spirit of fall, any time of year. Whether you’re baking for friends, family, or just treating yourself, I hope these cookies bring as much joy to your kitchen as they do to mine!
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No Bake Pumpkin Cookies (Flourless Pumpkin Cookies) Recipe
- Total Time: 10 minutes
- Diet: Vegetarian
Description
These no-bake pumpkin cookies are a delightful treat that is quick to make, requiring only 8 simple ingredients. They are versatile, suitable for vegans, and can easily be adapted to be dairy and gluten-free. You’ll be surprised at how effortless it is to create these flourless pumpkin cookies.
Ingredients
Wet Ingredients:
- 1/2 cup pumpkin puree
- 1/3 cup coconut oil or butter
- 1/3 cup brown sugar
- 2 Tbsp peanut butter
Dry Ingredients:
- 2 cups rolled oats
- ¼ tsp salt
- 1/2 tsp pumpkin spice
- 1/4 tsp vanilla extract
Instructions
- Prepare Wet Ingredients: In a small pan over medium-high heat, combine pumpkin puree, coconut oil, brown sugar, and peanut butter. Simmer and then remove from heat, stirring occasionally to prevent clumping. Let it cool.
- Combine Dry Ingredients: In a medium bowl, mix rolled oats, salt, pumpkin spice, and vanilla extract.
- Combine Mixtures: Once the pumpkin mixture has cooled, add it to the bowl of dry ingredients. Mix until the oats are fully coated.
- Shape Cookies: Spoon the mixture into cookie shapes on a parchment-lined baking sheet. Flatten slightly and allow to cool.
- Optional: Sprinkle with sea salt for extra flavor. You can refrigerate for 10-15 minutes to help them set, but it’s not necessary.
Notes
- I recommend chilling the cookies in the fridge for 10 minutes before serving for a firmer texture.
- Prep Time: 10 minutes
- Method: No-Bake
Nutrition
- Serving Size: 1 cookie
- Calories: 144 kcal
- Sugar: 6g
- Sodium: 64mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
