If you’re searching for a cozy treat that captures the essence of autumn without turning on your oven, this Pumpkin Spice No Bake Cookies Recipe is exactly what you need. These cookies bring together the rich flavors of pumpkin and warm pumpkin pie spice, blended with creamy peanut butter and cocoa for a deliciously fudgy bite. Despite their decadent taste, they whip up in just minutes and set quickly, making them a perfect last-minute dessert or snack that feels like a warm hug in every bite.
Ingredients You’ll Need
Simple, pantry-friendly ingredients make this recipe easy to pull together anytime pumpkin cravings hit. Each component plays a crucial role, from adding richness and moisture to ensuring the perfect chewy texture and that unmistakable pumpkin spice flavor.
- Unsalted butter (1/2 cup): Provides a creamy base and helps bind the ingredients with richness.
- Milk (1/2 cup): Adds moisture and creates the perfect consistency during cooking.
- Granulated sugar (1 3/4 cups): Sweetens and helps achieve a glossy texture when melted.
- Brown sugar (1/2 cup, packed): Adds depth with its molasses notes and keeps the cookies chewy.
- Canned pumpkin puree (1/2 cup): Infuses the cookies with natural pumpkin flavor and adds moistness.
- Cocoa powder (1/4 cup): Balances the sweetness with a hint of chocolate richness.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a sweet, fragrant note.
- Pumpkin pie spice (1 teaspoon): Brings that signature fall warmth with cinnamon, nutmeg, and clove.
- Salt (1/4 teaspoon): Elevates the sweetness and balances the flavors beautifully.
- Smooth peanut butter (1/2 cup): Adds creamy texture and a nutty, savory contrast.
- Quick oats (3 cups): Provide body and chewiness, making these cookies hearty and satisfying.
How to Make Pumpkin Spice No Bake Cookies Recipe
Step 1: Melt the Butter
Start by melting the unsalted butter in a large saucepan over medium heat. This is the warm, creamy base that everything else will come together in, so keep an eye on it to melt smoothly without browning.
Step 2: Combine Sugars, Milk, Pumpkin, and Cocoa
Next, add granulated sugar, brown sugar, milk, pumpkin puree, and cocoa powder to the melted butter. Stir continuously until the mixture is completely smooth and all sugars are dissolved, creating a luscious, chocolaty pumpkin mixture.
Step 3: Boil the Mixture
Turn up the heat and bring everything to a rolling boil. Let it cook for a full 2 minutes while constantly stirring so the sugars reach the right temperature to set perfectly without crystallizing. This step is crucial for the chewy texture of your cookies.
Step 4: Stir in Flavors and Peanut Butter
Remove the saucepan from the heat and immediately add vanilla extract, pumpkin pie spice, salt, and smooth peanut butter. Stir well so the peanut butter melts evenly and those signature fall spices spread throughout the mixture.
Step 5: Add Quick Oats
Fold in the quick oats, stirring until they are fully coated in that irresistible pumpkin-chocolate glaze. The oats provide that hearty chew you want in a no bake cookie and help the mixture hold together.
Step 6: Shape the Cookies
Line a baking sheet with parchment paper. Use a spoon to drop muffin-sized dollops of the mixture onto the sheet. You can adjust the size depending on how big or small you want each bite of seasonal bliss.
Step 7: Let Them Set
Allow your cookies to cool and set for at least 30 minutes at room temperature. This waiting time lets the cookies firm up to the perfect chewiness without needing an oven at all.
How to Serve Pumpkin Spice No Bake Cookies Recipe
Garnishes
Sprinkle a little extra pumpkin pie spice or cinnamon on top of your cookies just before serving for a fragrant touch. For some crunch and color, finely chopped toasted pecans or walnuts add both texture and visual appeal.
Side Dishes
Pair these cookies with a steaming mug of chai tea, coffee, or a creamy latte to complement their spicy, nutty flavor profile. A scoop of vanilla ice cream or whipped cream can turn these into an indulgent dessert everyone will rave about.
Creative Ways to Present
Serve these cookies on a rustic wooden board sprinkled with cinnamon sticks and fresh autumn leaves for seasonal charm. Alternatively, arrange them in a clear glass jar with a festive ribbon for gifting during the holidays, making the Pumpkin Spice No Bake Cookies Recipe a thoughtful homemade present.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies in an airtight container at room temperature to maintain their chewy texture for up to one week. Make sure they’re fully cooled before sealing the container to prevent any sogginess.
Freezing
If you want to enjoy these cookies later, they freeze beautifully. Arrange them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. They’ll keep well for up to three months and thaw quickly at room temperature.
Reheating
No need to reheat these cookies since they’re best enjoyed at room temperature. If you prefer a softer texture, a few seconds in the microwave can gently warm them without melting the peanut butter filling.
FAQs
Can I use old-fashioned oats instead of quick oats?
You can substitute old-fashioned oats, but the texture will be a bit chewier and less cohesive since they are larger and less processed. For the best no bake cookie consistency, quick oats are recommended.
Is canned pumpkin puree necessary, or can I use fresh pumpkin?
Canned pumpkin puree is ideal because it has the right moisture content and smooth texture. If you want to use fresh pumpkin, steam and puree it well, removing any excess water to avoid altering the cookie texture.
Can I make these cookies vegan?
Absolutely! Swap the butter for vegan margarine and choose a plant-based milk like almond or oat milk. Double-check your peanut butter and cocoa powder to be sure they’re vegan-friendly.
How long does it take for the cookies to set?
Typically, it takes about 30 minutes for the cookies to fully set at room temperature. If it’s a cooler day, they might take a bit longer. You can speed up the process by placing them in the refrigerator for 15-20 minutes.
Can I add mix-ins to this recipe?
Yes! Mini chocolate chips, chopped nuts, or dried cranberries make excellent mix-ins. Fold them in after adding the oats for a flavorful twist on the classic Pumpkin Spice No Bake Cookies Recipe.
Final Thoughts
There’s just something so magical about these Pumpkin Spice No Bake Cookies Recipe — they are quick, comforting, and bursting with the flavors we crave all fall long. Whether you’re new to no bake treats or a longtime fan, this recipe delivers that perfect chewy bite with warm pumpkin spice and chocolatey goodness every time. So go ahead, give it a try, and prepare to fall in love with a new seasonal favorite!
Print
Pumpkin Spice No Bake Cookies Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 5m
- Total Time: 0h 45m
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Delight in these Pumpkin Spice No Bake Cookies, a quick and easy autumn treat combining the warmth of pumpkin pie spice with rich cocoa and peanut butter. Perfect for a cozy snack, these cookies come together on the stovetop without the need for an oven, making them an ideal seasonal dessert.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup smooth peanut butter
Dry Ingredients
- 1 3/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup cocoa powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 cups quick oats
Instructions
- Melt Butter: In a large saucepan, melt the unsalted butter over medium heat until fully liquefied but not browned.
- Combine Mixture: Add granulated sugar, brown sugar, milk, pumpkin puree, and cocoa powder to the saucepan. Stir continuously until the mixture is smooth and all ingredients are fully incorporated.
- Boil Mixture: Increase the heat to bring the mixture to a rolling boil. Maintain a boil for 2 minutes while stirring constantly to prevent burning and ensure proper thickening.
- Add Flavorings: Remove the saucepan from the heat. Stir in vanilla extract, pumpkin pie spice, salt, and peanut butter, mixing well until the peanut butter is melted and the flavors are evenly combined.
- Incorporate Oats: Add the quick oats to the mixture and stir thoroughly until the oats are completely coated with the warm chocolate-pumpkin mixture.
- Form Cookies: Line a baking sheet with parchment paper. Using a spoon, drop spoonfuls of the cookie batter onto the sheet, shaping them as desired and spacing them adequately to prevent sticking.
- Set Cookies: Allow the cookies to cool at room temperature for at least 30 minutes to firm up before serving and enjoying.
Notes
- Use quick oats for the best texture; rolled oats may alter consistency.
- Ensure the mixture is at a full rolling boil for 2 minutes to achieve proper setting.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free option, substitute peanut butter with sunflower seed butter.
- Adjust pumpkin pie spice according to your preference for stronger or milder spice flavor.
