I love how fast and foolproof these cookies are. No baking, no chilling, and no complicated steps—just a saucepan and some pantry staples. They’re ideal for making with kids, prepping ahead for gatherings, or satisfying a pumpkin spice craving on a busy day. The pudding gives them a unique softness, and the oats provide the perfect chewy texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
white sugar
brown sugar
butter
milk
instant vanilla pudding mix (dry)
pumpkin pie spice
vanilla extract
quick rolled oats
Directions
In a medium saucepan, I combine the white sugar, brown sugar, butter, and milk.
I bring the mixture to a boil over medium heat and let it boil for exactly 2 minutes.
I remove the pan from heat and stir in the dry vanilla pudding mix and pumpkin pie spice until fully dissolved and smooth.
I add the vanilla extract, then stir in the quick oats, adding half a cup at a time until all 4 cups are incorporated.
I let the mixture sit for 5 minutes to thicken slightly.
Using a spoon or small cookie scoop, I drop spoonfuls onto wax paper and let them cool completely until set.
Servings and Timing
This recipe yields 18 cookies.
Cook Time: 10 minutes
Inactive Time (Cooling): 20 minutes
Total Time: 30 minutes
Perfect for last-minute desserts, holiday cookie trays, or cozy afternoon snacks.
Variations
I sometimes stir in mini chocolate chips or white chocolate chips for extra sweetness.
For a nuttier bite, I add chopped pecans or walnuts.
A drizzle of melted chocolate or white chocolate over the top adds a beautiful finish.
If I want a stronger spice flavor, I increase the pumpkin pie spice or add a pinch of cinnamon and nutmeg.
For a more indulgent version, I’ve used butterscotch pudding instead of vanilla.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If it’s warm in the kitchen, I sometimes refrigerate them to keep them firm. They freeze well too—I place them in a single layer in a freezer bag or airtight container and thaw them at room temperature before serving.
FAQs
Can I use old-fashioned oats instead of quick oats?
Quick oats work best for these no-bake cookies because they soften quickly. I’ve used old-fashioned oats in a pinch, but the texture is chewier and a bit more rustic.
Do these cookies taste like pumpkin?
They actually taste like pumpkin pie, thanks to the pumpkin pie spice. There’s no actual pumpkin in the recipe, just that cozy spiced flavor.
Can I make these dairy-free?
Yes, I’ve used dairy-free butter and plant-based milk successfully. Just check that the pudding mix is dairy-free as well.
How do I know when they’re set?
The cookies will firm up as they cool. I let them sit on wax paper for about 20 minutes, and once they’re no longer sticky to the touch, they’re ready.
Can I double the recipe?
Absolutely. I often double it for parties or to freeze some for later. Just make sure to work quickly when portioning the cookies, as the mixture sets as it cools.
Conclusion
These Pumpkin Spice Cookies are my favorite way to welcome fall flavors without the fuss. Soft, spiced, and no baking required—they’re everything I love about quick, cozy desserts. Whether I make them for a party, a treat for the kids, or just to enjoy with a cup of coffee, they never fail to deliver warm, seasonal sweetness in every bite.
