No-Bake Pumpkin Oatmeal Cookies

These no-bake pumpkin oatmeal cookies are the perfect treat during this transitional season. I personally am SO excited for fall, but I won’t lie, the weather still feels like summer where I live in southwest Missouri.

As I wait for things to cool off so I can pull out my sweaters, no-bake dessert recipes feel like the way to go. These are basically the pumpkin version of my favorite no-bake cookies, which are usually made with chocolate and peanut butter.

These cookies are super simple and made with just eight ingredients. You can use quick oats or old fashioned oats for these, just like Lisa’s Basic Oatmeal Cookies that I shared last month (another favorite!).

If you are in need of more seasonal dessert recipes, I got you:

These cookies are soft and chewy and the perfect flavor for all my pumpkin spice lovers out there! If you want to firm these cookies more, simply pop them in the freezer for a couple minutes. Enjoy. xo. Emma

No-Bake Pumpkin Oatmeal Cookies

An easy to follow recipe that makes soft and chewy pumpkin cookies

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings 12 cookies

Author Emma Chapman

Ingredients

• ¼ cup butter
• 1 cup granulated white sugar
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ¼ cup milk
• ½ teaspoon vanilla extract
• ⅓ cup pumpkin puree
• 2 cups oats

Instructions

1. In a medium sauce pan, add the butter, sugar, cinnamon, nutmeg, and milk. Stir over high heat until everything is melted together.

2. Once the mixture begins to boil, set a timer for two minutes.

3. Once the mixture has boiled for two minutes, remove from heat.

4. Stir in the vanilla extract, pumpkin, and oats.

5. Spoon the batter onto a surface covered with wax or parchment paper.

6. Allow the cookies to set before serving. If you want them to be firmer, you can freeze for a few minutes.

Recipe Notes

You can use quick cooking oats or old fashioned oats for this recipe. Also, make sure the mixture reaches a rolling boil before starting the timer. 

Credits // Author and Photography: Emma Chapman.