Pumpkin Spice No Bake Cookies

Why You’ll Love This Recipe

I like this recipe because it combines the cozy flavors of pumpkin spice with the convenience of a no bake cookie. The pumpkin puree adds moisture and flavor, while the sugars and butter create that classic chewy cookie texture. These cookies are great for when I want a fall-inspired dessert but don’t feel like baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup (1 stick) unsalted butter

• ½ cup granulated sugar

• ½ cup firmly packed light brown sugar

• ¼ cup whole milk

• ¼ cup pure pumpkin puree (not pumpkin pie filling)

• 1 teaspoon pumpkin pie spice

• ½ teaspoon vanilla extract

• 3 cups quick oats

Directions

1. In a medium saucepan over medium heat, I melt the butter. I stir in granulated sugar, brown sugar, milk, pumpkin puree, and pumpkin pie spice.

2. I bring the mixture to a gentle boil, stirring constantly, and let it cook for 1–2 minutes.

3. I remove it from the heat and stir in vanilla extract.

4. I add the oats and mix until everything is evenly coated.

5. I drop spoonfuls of the mixture onto a parchment-lined baking sheet.

6. I let the cookies cool and set at room temperature for about 30–40 minutes before serving.

Servings and timing

This recipe makes about 18 cookies. It takes 10 minutes to prepare and around 30–40 minutes to set, for a total time of about 45–50 minutes.

Variations

Sometimes I drizzle the cookies with melted white chocolate for extra sweetness. If I want more texture, I mix in chopped pecans or walnuts. For a different twist, I swap the quick oats with old-fashioned oats for a chewier bite. If I want them less sweet, I cut back on the sugar and add a spoonful of maple syrup instead.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for up to 2 months—just layer them with parchment paper so they don’t stick together.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, but the cookies will be chewier and may not hold together as tightly.

Can I make these dairy-free?

Yes, I use dairy-free butter and a non-dairy milk like almond or oat milk.

Do these cookies need to be refrigerated to set?

No, they set at room temperature, but I sometimes refrigerate them if I want them to firm up faster.

Can I add chocolate?

Yes, chocolate chips or a drizzle of melted chocolate pair wonderfully with pumpkin spice flavors.

How do I keep the cookies from being too soft?

I make sure to boil the butter and sugar mixture for at least 1–2 minutes so it thickens properly before mixing with the oats.

Conclusion

Pumpkin spice no bake cookies are a quick, easy, and festive treat I love making in the fall. They’re full of warm spice, chewy oats, and just the right amount of sweetness. Whether I enjoy them with coffee, pack them as an afternoon snack, or bring them to a fall gathering, they’re always a hit.