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Pumpkin No Bake Cookies

Pumpkin no bake cookies with a rolling-boil caramel base and oat-chewy texture. Rolled in pumpkin spice flavor and set in neat rounds after 30 minutes of cooling.
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Prep Time 15 minutes
Cook Time 5 minutes
Setting 30 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Granulated sugar
  • 2 cup granulated sugar
Whole milk
  • 0.5 cup whole milk
Unsalted butter
  • 0.5 cup unsalted butter
Pumpkin puree
  • 0.5 cup pumpkin puree
Pumpkin pie spice
  • 1 tsp pumpkin pie spice
Cinnamon
  • 1 tsp cinnamon
Salt
  • 0.25 tsp salt
Vanilla extract
  • 1 tsp vanilla extract
Old-fashioned rolled oats
  • 3 cup old-fashioned rolled oats
Almond butter or peanut butter
  • 0.5 cup almond butter or peanut butter
White chocolate chips (optional)
  • 0.5 cup white chocolate chips optional

Equipment

  • 1 saucepan
  • 1 baking sheet

Method
 

Prep
  1. Line baking sheets with parchment or silicone mats.
Cook the no-bake base
  1. In a saucepan, combine granulated sugar, whole milk, unsalted butter, and pumpkin puree.
  2. Bring the mixture to a rolling boil over medium heat.
  3. Boil exactly 1 minute while stirring constantly, using a steady boil as your visual cue; do not under- or overcook.
Mix and portion
  1. Remove the saucepan from the heat and stir in pumpkin pie spice, cinnamon, salt, and vanilla extract.
  2. Stir in old-fashioned rolled oats, mixing until evenly coated.
  3. Stir in almond butter or peanut butter and fold in white chocolate chips, if using.
  4. Work quickly and drop the mixture by tablespoons onto the prepared baking sheets, forming neat rounds.
Set
  1. Cool for 30 minutes until firm to the touch, with cookies holding their shape when you lift an edge.

Notes

Key pro tip: timing matters—boil exactly 1 minute with constant stirring so the mixture sets after cooling. Store airtight in the fridge up to 5 days; freeze yes (up to 2 months) for best texture. For a dairy-free swap, replace whole milk with full-fat coconut milk and use vegan butter in the same amount.