When autumn arrives, pumpkin spice becomes the star of nearly every kitchen, café, and bakery. From lattes to pies, there’s just something about the cozy blend of cinnamon, nutmeg, ginger, and cloves that warms the soul. But if you’re looking for a sweet treat that’s quick, easy, and doesn’t require turning on the oven, these Pumpkin Spice No Bake Cookies are exactly what you need. With a chewy oat base and a pumpkin-spiced caramel-like coating, they’re perfect for satisfying your fall cravings without the fuss.
The first time I made these cookies, I was in a rush to prepare a dessert for a last-minute family get-together. Turning on the oven wasn’t an option, so I decided to adapt a classic no bake cookie recipe with pumpkin puree and spices. To my delight, they were a huge hit! Everyone loved how festive and flavorful they were, and I loved how quickly they came together. Since then, these cookies have become a go-to autumn treat in my household.
Why You’ll Love Pumpkin Spice No Bake Cookies
- No oven required – Perfect for busy days or when you don’t want to heat up the kitchen.
- Quick and easy – Ready in about 20 minutes, with minimal prep.
- Full of fall flavor – Pumpkin puree and warming spices make them taste like autumn in every bite.
- Great texture – Chewy oats coated in a sweet, spiced mixture.
- Crowd-pleaser – Perfect for bake sales, potlucks, or seasonal gatherings.
- Make-ahead friendly – Stays fresh for days when stored properly.
Ingredients You’ll Need
- ½ cup (1 stick) unsalted butter – Provides richness and helps create the syrup that binds the cookies.
- ½ cup granulated sugar – Adds sweetness and structure.
- ½ cup firmly packed light brown sugar – Adds moisture and a subtle caramel note.
- ¼ cup whole milk – Combines with the butter and sugars to form the base.
- ¼ cup pure pumpkin puree – Adds pumpkin flavor and moisture (make sure it’s not pumpkin pie filling).
- 1 teaspoon pure vanilla extract – Enhances the flavor of the cookies.
- ½ teaspoon ground cinnamon – The key spice for that classic pumpkin spice flavor.
- ¼ teaspoon ground nutmeg – Adds warm, earthy depth.
- ⅛ teaspoon ground ginger – Provides a subtle zing.
- ⅛ teaspoon ground cloves – Intensifies the spice mix.
- A pinch of fine sea salt – Balances the sweetness.
- 3 cups old-fashioned rolled oats – The chewy base that holds everything together.
Optional additions: chopped pecans, white chocolate chips, or a drizzle of melted white chocolate over the cooled cookies.
Step-by-Step Instructions
Making the Syrup Base
- Combine ingredients – In a medium saucepan, add butter, granulated sugar, brown sugar, and whole milk.
- Bring to a boil – Cook over medium heat, stirring frequently. Once the mixture reaches a rolling boil, let it boil for 1 full minute without stirring. This ensures the sugars melt and thicken properly.
Adding Pumpkin and Spices
- Remove from heat – Immediately take the saucepan off the stove.
- Stir in flavorings – Add pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Stir until smooth and well incorporated.
Mixing in the Oats
- Add oats – Stir in rolled oats until fully coated with the pumpkin mixture. The oats should be evenly distributed and sticky.
Forming the Cookies
- Scoop onto sheet – Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Flatten slightly with the back of a spoon if desired.
- Cool and set – Let the cookies rest at room temperature for at least 30 minutes, or until firm.
Serving and Storage Tips
Serving ideas:
- Enjoy with a warm pumpkin spice latte or chai tea.
- Serve alongside vanilla ice cream for a fun twist.
- Drizzle with melted white chocolate for an elegant finish.
Storage:
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to 1 week for a firmer texture.
- Freeze for up to 2 months; thaw at room temperature before serving.
Helpful Notes
- Use pure pumpkin puree – Pumpkin pie filling contains added sugar and spices, which can throw off the balance of flavors.
- Work quickly – The mixture thickens as it cools, so drop cookies onto the sheet right away.
- Firmness tip – If your cookies are too soft, you may not have boiled the mixture long enough. Next time, ensure the full 1-minute boil.
- Oats matter – Old-fashioned rolled oats provide the best texture. Quick oats will make the cookies softer and less chewy.
- Extra flavor – Add ½ cup chopped pecans or walnuts for crunch.
Frequently Asked Questions
- Can I use quick oats instead of rolled oats?
Yes, but the cookies will be softer. Rolled oats give the best chewy texture. - Can I make these cookies vegan?
Yes, substitute plant-based butter and non-dairy milk. The results will still be delicious. - Why are my cookies not setting?
Likely because the mixture didn’t boil long enough. Make sure to reach a rolling boil and cook for 1 full minute. - Can I add chocolate chips?
Yes! Stir in white or dark chocolate chips once the mixture cools slightly, so they don’t melt completely. - Do these taste strongly of pumpkin?
The pumpkin adds subtle flavor and moisture, while the spices provide the classic fall taste.
Final Thoughts
These Pumpkin Spice No Bake Cookies are a delightful seasonal twist on the classic no bake cookie. They combine everything we love about fall — pumpkin, warm spices, and cozy flavors — in a treat that’s quick to whip up and requires no oven time.
I’ve tested this recipe multiple times, and it always turns out beautifully chewy and flavorful. They’re perfect for holiday trays, casual snacking, or gifting to friends and neighbors. If you love pumpkin spice, these cookies will quickly become one of your go-to autumn recipes. Try them once, and you’ll find yourself making them year after year!
Pumpkin Spice No Bake Cookies
Ingredients
- 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 pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Pinch of fine sea salt
- 3 cups old-fashioned rolled oats
Instructions
- In a medium saucepan, combine butter, granulated sugar, brown sugar, and milk. Bring to a rolling boil over medium heat, stirring often. Let boil for 1 minute.
- Remove from heat and stir in pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt.
- Add rolled oats and mix until fully coated.
- Drop spoonfuls of mixture onto a parchment-lined baking sheet. Flatten slightly if desired.
- Allow cookies to cool at room temperature for at least 30 minutes before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the right consistency.
- Work quickly — mixture sets as it cools.
- Press cookies firmly when shaping to help them hold together.
- Add chopped pecans, walnuts, or white chocolate chips for variation.
- Store in an airtight container at room temp up to 4 days or refrigerate for up to a week.
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