No bake pumpkin cookies (gluten free & vegan)

Pumpkin No-Bake Cookies (Vegan & Gluten-Free)

As the cooler days of fall arrive, there’s nothing quite like indulging in a cozy treat that’s both easy to make and packed with all the warm, seasonal flavors we love—like pumpkin! Inspired by my viral no-bake brownie cookies, these Pumpkin No-Bake Cookies are everything you need in a fall dessert: fudgy, rich, and full of the perfect pumpkin spice blend. Even better? They’re coated in a delicious chocolate shell with a hint of flaked salt for an irresistible bite.

These no-bake cookies are the ultimate fall treat for those days when you want something quick and satisfying without turning on the oven. Plus, they’re made with wholesome, gluten-free oats, creamy pumpkin purée, and maple syrup, making them both vegan and gluten-free. Whether you’re looking for a snack to enjoy with your pumpkin spice latte or a sweet treat to share at a fall gathering, these cookies will not disappoint!

Why You’ll Love These Pumpkin No-Bake Cookies:

•   No Baking Required: Perfect for when you need a quick dessert or snack without the hassle of preheating the oven.
•   Vegan & Gluten-Free: Made with simple, clean ingredients that suit various dietary needs.
•   Pumpkin Spice Flavor: The combination of pumpkin purée and pumpkin pie spice gives these cookies all the cozy fall vibes.
•   Chocolate Coating: Who can resist a cookie dipped in chocolate? The chocolate shell takes these cookies to the next level.

Recipe Details:

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No bake pumpkin cookies

These Pumpkin No-Bake Cookies are sure to become your new go-to fall treat! Whether you’re sharing them with friends, enjoying them as a mid-day snack, or serving them at your next fall gathering, they’re guaranteed to impress. The combination of chewy oats, creamy pumpkin, and rich chocolate is simply irresistible.

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Prep Time 15 minutes minutes

Servings 12

Ingredients

  

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Cookies:

• 2 cups gluten-free quick cooking oats
• 1/4 cup canned coconut milk, (may sub with any dairy free milk)
• 1/4 cup peanut butter, almond butter, or cashew butter
• 1/4 cup pumpkin purée
• 1/2 cup maple syrup, or any granulated sweetener of choice
• 1-2 Tsp pumpkin pie spice, (adjust to taste)

Chocolate Shell:

• 1 tbsp refined coconut oil
• 1 cup dairy-free chocolate chips
• Flaked salt for topping, optional

Instructions

 

Prepare Your Baking Sheet:

• Line a baking sheet with parchment paper and set aside.

Make the Cookie Mixture:

• In a medium saucepan, combine the coconut milk, peanut butter (or cashew butter), pumpkin purée, maple syrup, and pumpkin pie spice. Heat the mixture over medium-low for 3-5 minutes, stirring continuously until the mixture thickens slightly. Bring the mixture to a soft boil for 1 minute, then remove it from the heat.

Add the Oats:

• Stir in the gluten-free quick oats until fully combined, ensuring the oats are evenly coated in the pumpkin mixture.

Form the Cookies:

• Using a cookie scoop or tablespoon, scoop the mixture onto the parchment-lined baking sheet to form 12 cookie dough balls. Flatten each one gently using the bottom of a measuring cup to create a round cookie shape. Place the baking sheet in the freezer for 10 minutes to firm up.

Create the Chocolate Shell:

• While the cookies are chilling, melt the dairy-free chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.

Dip the Cookies:

• Remove the cookies from the freezer and dip each one into the melted chocolate, ensuring the tops are fully coated. Sprinkle with flaked salt, if desired.

Chill & Serve:

• Place the cookies back in the freezer for an additional 5 minutes or until the chocolate has set. Once ready, enjoy your fudgy, pumpkin-spiced no-bake cookies!

Storage:

• Store the cookies in an airtight container at room temperature or in the fridge for up to a week.

Author: Ali Jenkins

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