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
Scale
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.
