Ingredients
Scale
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- ¼ cup unsalted butter (or coconut oil for dairy-free)
- ¼ cup nut butter (peanut, almond, or sunflower seed butter)
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice (or cinnamon + nutmeg + cloves)
- ¼ tsp salt
- 2 ½ cups old-fashioned rolled oats (gluten-free if needed)
- Optional: ¼ cup chopped pecans or walnuts
- Optional: ¼ cup mini white chocolate chips or raisins
- Optional: Drizzle of maple glaze or melted chocolate on top
Instructions
- In a medium saucepan over medium heat, combine the pumpkin puree, brown sugar, butter, and nut butter.
- Stir until melted and smooth—about 2–3 minutes.
- Remove from heat. Stir in vanilla, pumpkin pie spice, and salt.
- Fold in the oats until everything is evenly coated. The mixture should be thick but scoopable.
- Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Use a cookie scoop or spoon.
- Let cookies set at room temperature for 30 minutes, or chill in the fridge to speed up setting.
- Once firm, serve or store as desired.
Notes
- Don’t skip the salt—it enhances the spice and sweetness.
- Cool the mixture slightly before adding chocolate chips to avoid melting.
- Use old-fashioned oats for the best chewy texture.
- These cookies taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: no-bake cookies, pumpkin spice, fall dessert, gluten-free, easy cookies