These no-bake pumpkin oatmeal cookies are the perfect treat during this transitional season. I personally am SO excited for fall, but I won’t lie, the weather still feels like summer where I live in southwest Missouri.
As I wait for things to cool off so I can pull out my sweaters, no-bake dessert recipes feel like the way to go. These are basically the pumpkin version of my no-bake chocolate oatmeal cookies, which are usually made with chocolate and peanut butter.
Related: 15 Easy No-Bake Desserts and 15 Pumpkin Desserts to Bake This Fall
These cookies are super simple and made with just eight ingredients. You can use quick oats or old fashioned oats for these, just like Lisa’s Basic Oatmeal Cookies that I shared last month (another favorite!).
If you are in need of more seasonal dessert recipes, I’ve got you:
- Pumpkin Swirl Slab Pie – a Thanksgiving favorite
- Pumpkin and Tahini Chocolate Chunk Cookies – you can swap the tahini for peanut butter (if you dare).
- Vegan Chocolate Chip Pumpkin Cookies – also gluten-free
- Baked Apple Donuts
- Easy Apple Pie Bars – the crumb top is where it’s at!
These cookies are soft and chewy and the perfect flavor for all my pumpkin spice lovers out there! If you want to firm these cookies more, simply pop them in the freezer for a couple minutes.
Try these soft pumpkin muffins too if you are a pumpkin fan or these simple chocolate chip pumpkin cookies! Enjoy. xo. Emma
Grab this guide to see our Top 25 Recipes of all time!
Free Popular Recipe Guide
Our top 25 recipes of all time!
Get the Recipe
- ¼ cup butter
- 1 cup granulated white sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ cup milk
- ½ teaspoon vanilla extract
- ⅓ cup pumpkin puree
- 2 cups oats
- In a medium sauce pan, add the butter, sugar, cinnamon, nutmeg, and milk. Stir over high heat until everything is melted together.
- Once the mixture begins to boil, set a timer for two minutes.
- Once the mixture has boiled for two minutes, remove from heat.
- Stir in the vanilla extract, pumpkin, and oats.
- Spoon the batter onto a surface covered with wax or parchment paper.
- Allow the cookies to set before serving. If you want them to be firmer, you can freeze for a few minutes.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made these with Almond Milk and 1/2 Splenda Raw… everyone at work loved then that they were delicious!! This is going in my list of favs!!!
Am I able to use almond milk instead of regular milk in this recipe?
Yes, I did. I made sure it was the no sugar added Almond milk. Keeps calories down, but also might make it to sweet. 😉
Can you substitute something for the cane sugar to cut back on calories? Do you have the nutrition facts for these?
We are thinking about / working on adding nutrition facts to recipes on our blog. We’ve got a lot of archives to get through, and we want them to be as accurate as possible. So, it’s a bit of a task. But good to hear you’d want to see that!
I did half Splenda Raw, with 1/2 Morena cane sugar.
When I was postpartum and enduring a dairy-free lifestyle for my baby, I made vegan no bake cookies all the time and ate all of them before my husband even had a chance. They were my comfort/ survival food of choice, and now these look INCREDIBLE. No longer dairy free, so I’m super excited for this recipe!
We gluten and dairy free but attempting this today with the kids today! Hopefully the replacements work!!
What vegan replacement did you use? I’m curious
The first item on my Autumn Bucket List is going to be to make these! They look delicious!
Hope you enjoy them!
Made these today. These have a good flavor. Very sweet, be prepared. If I cut back on the sugar, will it affect them getting firm? Mine stayed very sticky and gooey. I will try the freezer suggestion.