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–+ servings

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
Servings 12

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.
Author: Ali Jenkins
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