It’s really hard not to suddenly become obsessed with pumpkin when the days start getting shorter. Maybe it’s the moon.
Maybe my subconscious seamlessly associates crisp cool air, dry multicolored leaf piles, and the sweet and spicy taste of pumpkin. Whatever connects me to this perennial treat, I love it and it definitely makes the season for me.
Although backing in the fall is fun after a summer cools down in the kitchen, I also like the expediency of a no-bake cookie, and pumpkin cookies are among my favorites, especially when combined with oatmeal.
So this no-bake pumpkin oatmeal cookie recipe really hits the spot when those autumn leaves start to fall.
Oatmeal cookies are a unique variety of cookie sets that contain more fiber than other types of cookies.
Unlike sugar cookies, molasses cookies, or peanut butter cookies, oatmeal cookies are high in dietary fiber.
That provides the unique texture of oatmeal cookies while also providing additional nutritional value.
When you compare oatmeal cookies to sugar cookies, you will recognize a marked difference in calorie content as well as in the mineral content.
Oatmeal cookies are relatively high in calcium, iron, potassium, and magnesium.
Each of these is vital to physical health.
That doesn’t mean oatmeal cookies are healthy, but you can’t say they aren’t nutritious.
They make a nice treat nonetheless and they definitely stand out among their cookie brethren.
Oatmeal is especially desirable with pumpkin cookies as it adds an element of heartiness to the sweet and spicy flavors.
Pumpkin and oatmeal go hand in hand with autumn.
They compliment each other nicely and the no-bake pumpkin oatmeal cookies go particularly well with a cup of hot coffee.
The most common problem with no-bake cookies is that they don’t harden.
Another difficulty you may face is when they get too hard.
In a way, that’s not too dissimilar from the setbacks of baked cookies.
Nevertheless, soft no-bake cookies need some help to harden, or they aren’t a suitable substitute for baking.
In most cases, the refrigerator will do the trick.
You just need to allow the soft binding element, in this case, butter, to harden. It may also be that the mixture needed to be cooked a bit longer in the saucepan.
If your cookies really don’t come out as hard as you want, you can always save the batch by covering the cookies in melted chocolate.
That makes the cookie a lot sweeter and therefore either more or less desirable than what you may have had in mind.
If you don’t like chocolate or don’t have chocolate, or just don’t want to melt chocolate, try heating up the batch again to cook out some more of the moisture.
You may need to play with the balance of wet and dry ingredients to reach the texture you want.
Wax paper is best for laying out your cookies on the baking sheet.
However, if you don’t have wax paper and prefer aluminum foil, coat the foil with a nonstick cooking spray beforehand.
Peeling a no-bake cookie from the foil it’s stuck to is more problematic than it would be for a fully set cookie that you baked in the oven.
These cookies, if property stored in an airtight container can last weeks, depending on how dry they are.
You should either freeze or refrigerate these cookies to keep them fresh.
In the freezer, these no-bake pumpkin oatmeal cookies can be good for three months.
Refrigerated they can make it up to 6 weeks.
KITCHEN TOOLS YOU MAY NEED
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No-Bake Pumpkin Oatmeal Cookies Ingredients
butter (about half a stick)
Yields: Approx. 12-15 cookies
No-Bake Pumpkin Oatmeal Cookies Instructions
Line a cookie sheet with wax paper and set it aside.
Add pumpkin puree, sugar, butter, and milk into a medium saucepan. Warm all ingredients over medium heat and stir constantly. Remove from heat.
Add vanilla extract to the pumpkin mixture and stir.
Add oats, cinnamon, and nutmeg to the pumpkin mixture and fold until all ingredients are well-combined.
Drop about 2-3 tbsp of batter onto the lined baking sheet, and shape it into a disc, about 1 ½ inch in diameter and half an inch tall.
Allow chilling in the fridge for about an hour.
WHAT GOES WELL WITH NO BAKE OATMEAL COOKIES?
Pumpkin Pie Cookies go well with a wide variety of fall snacks. These recipes would be great to serve together.
Some of my personal favorites include:
No-Bake Pumpkin Oatmeal Cookies Recipe
- 7 tbsp pumpkin puree
- ½ cup sugar
- ¼ cup butter (about half a stick)
- 3 tbsp whole milk
- 1 tsp vanilla extract
- 2 cups quick-cooking oats
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Line a cookie sheet with wax paper and set it aside.
- Add pumpkin puree, sugar, butter and milk into a medium saucepan. Warm all ingredients over medium heat and stir constantly.
- Remove from heat.
- Add vanilla extract to the pumpkin mixture and stir.
- Add oats, cinnamon, and nutmeg to the pumpkin mixture and fold until all ingredients are well-combined.
- Drop about 2-3 tbsp of batter onto the lined baking sheet, and shape it into a disc, about 1 ½ inch in diameter and half an inch tall.
- Allow chilling in the fridge for about an hour.
Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 27mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
I hope you enjoy this yummy fall cookie recipe as much as my family does!
If you get a chance to try it, let us know! Leave us a comment below, or share it with a picture on Instagram or Facebook! Don’t forget to tag us @kelly_reci_ and use the hashtag #kellysthoughtsonthings so we can see what amazing meals you are cooking up!