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:
• 
No bake pumpkin cookies
Ingredients
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.
