Looking for a quick, cozy fall treat that skips the oven? These pumpkin no bake cookies are exactly what you need. Made with wholesome oats, real pumpkin puree, and warm spices, they deliver all the autumn flavor without any baking fuss. Whether you’re craving a healthy snack, a kid-friendly dessert, or a fast addition to your fall meal prep, oatmeal pumpkin no bake cookies are the perfect fit. In this guide, I’ll share my personal story, easy recipe steps, tips for storage, and creative ways to customize them—all in under 30 minutes.
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The Cozy Magic of Pumpkin No Bake Cookies
There’s something about the crisp air of fall that brings me right back to my childhood kitchen. I remember standing on a chair next to my grandmother, spoon in hand, helping stir a bubbling pot of peanut butter and oats. But the real star was always pumpkin. From breads to muffins, it seemed like every recipe started with that iconic orange can. Years later, as a self-taught chef in Asheville, I still find myself leaning on those same comforting flavors—but now with a twist: pumpkin no bake cookies.
These cookies are everything I love about fall baking—warm spices, hearty oats, and rich pumpkin flavor—without the oven. That’s right: no baking required. They’re perfect for busy weekdays, last-minute guests, or those moments when you need a sweet treat but don’t want to preheat anything. And the best part? They double as a guilt-free snack and an indulgent dessert.
I first whipped up a batch during a virtual cooking class on fall recipes. I wanted something simple, approachable, and packed with pumpkin spice nostalgia. The result? A batch of oatmeal pumpkin no bake cookies that disappeared faster than I could plate them.
Since then, I’ve tweaked the recipe to get the texture just right—chewy, hearty, and full of flavor. Whether you’re looking for a kid-friendly after-school snack or a quick Thanksgiving treat, these cookies are about to become a new favorite.
If you love pumpkin as much as I do, you’ll definitely want to check out this Moist Pumpkin Spice Bar Recipe or cozy up with a The Best Pumpkin Crisp. But first, let’s dive into the no-bake cookie world.
No-Bake Pumpkin Oatmeal Cookies
Equipment
- Medium saucepan
- Mixing spoon or silicone spatula
- Large mixing bowl
- Measuring cups & spoons
- Baking sheet
- Parchment paper
Ingredients
- ½ cup pumpkin puree
- ⅓ cup coconut oil or butter
- ⅓ cup brown sugar
- 2 tbsp peanut butter
- 2 cups rolled oats or quick oats
- ½ tsp pumpkin pie spice
- ¼ tsp vanilla extract
- Pinch of salt
- Optional mix-ins: mini chocolate chips, chopped walnuts, dried cranberries
Instructions
- In a medium saucepan, combine pumpkin puree, coconut oil, brown sugar, and peanut butter. Stir over medium heat until smooth and just starting to bubble.
- Remove from heat and let cool for 2–3 minutes.
- In a large bowl, mix oats, pumpkin pie spice, salt, and vanilla extract.
- Pour the warm pumpkin mixture into the dry ingredients and stir until well combined.
- Scoop tablespoon-sized amounts onto a parchment-lined baking sheet.
- Flatten slightly with the back of a spoon if desired.
- Let cookies set at room temperature for 30 minutes, or chill in the fridge for 10–15 minutes.
- Enjoy or store in an airtight container for up to 5 days.
Notes
- Protein 2g
- Fat 6g
- Carbohydrates 14g
- Fiber 2g
- Sugar 6g
Quick, Easy, and Flavor-Packed: How to Make Pumpkin No Bake Cookies
Simple Pantry Ingredients, Big Pumpkin Flavor
One of the things I love most about these pumpkin no bake cookies is just how approachable they are. There’s no need for fancy tools or specialty flours. You probably have everything you need right in your pantry.
Here’s the list of what you’ll need for these oatmeal pumpkin no bake cookies:
- Pumpkin puree (not pumpkin pie mix!)
- Old-fashioned oats or quick oats
- Peanut butter (creamy and drippy works best)
- Coconut oil or unsalted butter
- Brown sugar or coconut sugar
- Pumpkin pie spice
- Vanilla extract
- Pinch of salt
That’s it—eight wholesome ingredients that come together into chewy, sweet, and perfectly spiced bites of fall joy. If you’ve tried my Pumpkin Bread with Cinnamon Glaze or Pumpkin Muffins with Cinnamon Sugar Topping, you know I don’t hold back on pumpkin flavor. These cookies are no exception.
Whether you’re a seasoned baker or a total newbie, this recipe is foolproof. And yes, it works even if you’re using a tiny kitchen setup or wrangling kids while cooking. (Been there!)
From Mixing Bowl to Mouth: No Oven, No Stress
Making these cookies is about as easy as it gets. You’ll start by combining the wet ingredients—pumpkin puree, peanut butter, coconut oil, and brown sugar—in a saucepan over medium heat. Give it a good stir until everything’s smooth and slightly thickened, then let it cool for a few minutes.
In a separate bowl, mix your oats, pumpkin spice, salt, and vanilla. Pour in the cooled pumpkin mixture and stir until every oat is coated. You want a thick, sticky consistency that holds its shape when scooped.
Using a spoon or cookie scoop, drop spoonfuls onto a parchment-lined baking sheet. Gently flatten the tops if you prefer a more traditional cookie shape. Then, just let them set—either at room temperature for 30 minutes or pop them in the fridge for 10 if you’re in a hurry.
No baking. No dough chilling. No stress.
These pumpkin no bake cookies are naturally dairy-free and can be made gluten-free by using certified GF oats. If you love no-bake treats, you might also like my take on Pumpkin Chocolate Chip Cookies for a baked alternative.
Customizing Oatmeal Pumpkin No Bake Cookies for Any Occasion
Make Them Your Own with Creative Add-ins
Once you’ve got the base recipe down, these oatmeal pumpkin no bake cookies are a blank canvas. I love keeping the original simple, but if you’re feeling adventurous—or want to use what’s already in your pantry—here are some great ways to take your batch up a notch:
- Mini chocolate chips (for a classic pumpkin + chocolate combo)
- Chopped walnuts or pecans (adds crunch and richness)
- Dried cranberries or raisins (for a chewy, sweet surprise)
- Pumpkin seeds (boosts texture and nutrition)
- Unsweetened shredded coconut (for added flavor depth)
- Flaxseed or chia seeds (sneaky superfoods for extra fiber)
If you’ve tried my Soft & Chewy Oatmeal Cookies with Pumpkin, Walnuts & Raisins, you know how magical nuts and dried fruit can be together in a cookie. Apply that same mindset here, and you’ve got an entirely new cookie experience every time.
Don’t forget, you can easily swap peanut butter for almond or sunflower seed butter if there are allergies in the house. Want them extra indulgent? Add a drizzle of melted dark chocolate once they’ve set.
Packed with Fall Flavors and Wholesome Nutrition
Let’s be honest—most cookies aren’t exactly known for their health benefits. But these pumpkin no bake cookies actually check quite a few boxes.
Here’s what makes them surprisingly nourishing:
- Pumpkin puree is loaded with vitamin A, fiber, and antioxidants
- Oats provide whole grain energy, heart-healthy fiber, and lasting fullness
- Nut butter adds plant-based protein and healthy fats
- Coconut oil offers medium-chain triglycerides (MCTs) for quick fuel
- Pumpkin pie spice brings in the warming comfort of cinnamon, nutmeg, and clove—no added sugar required
They’re also naturally egg-free, dairy-free, and can be vegan and gluten-free depending on your ingredient choices. I often include these in fall lunchbox rotations or pair them with coffee for a guilt-free afternoon bite.
Plus, they’re a smart addition to your seasonal meal prep routine. Store them in an airtight container for up to 5 days, or freeze for up to 3 months. Make a double batch—you won’t regret it.
Need more pumpkin inspo? I highly recommend trying these Best Pumpkin Cupcakes for a cozy dessert night or baking up a dozen Pumpkin Spice Donuts if you’re feeling extra festive.
How to Store and Freeze Pumpkin No Bake Cookies
One of the biggest perks of making pumpkin no bake cookies is how well they store. Whether you’re prepping snacks for the week or saving extras for later, these cookies are incredibly freezer-friendly and maintain their chewy texture.
Here’s how to store them properly:
- Room Temperature: Store in an airtight container for up to 5 days. They’ll hold their shape and stay soft.
- Refrigerator: Keeps them firmer and extends freshness up to 7–8 days.
- Freezer: Freeze in a single layer for 1 hour, then transfer to a zip-top bag. They’ll stay fresh for 3–4 months. Just thaw at room temp for 10–15 minutes before enjoying.
For best results, I always refrigerate my batch right after shaping. It helps the cookies set faster and firm up just enough for that satisfying bite. They travel well too—perfect for fall picnics, lunchboxes, or road trips.
If you’re making a fall dessert table, pair these with my Fudgy Pumpkin Bars with Chocolate Swirl Recipe or Pumpkin Spice Latte for a truly comforting combo.
FAQs
Do pumpkin no bake cookies need to be refrigerated?
Not necessarily. They hold up well at room temperature for a few days. But for best texture and longer shelf life, refrigerate them.
Can I use fresh pumpkin instead of canned in no bake cookies?
Yes, but make sure it’s well-pureed and not watery. Strain excess liquid with cheesecloth to avoid soggy cookies.
What type of oats are best for oatmeal pumpkin no bake cookies?
Quick oats give a smoother texture and absorb moisture faster. Old-fashioned oats are chewier. Both work—just choose based on your texture preference.
How long do pumpkin no bake cookies take to set?
They’ll set at room temperature in about 30 minutes. Pop them in the fridge for 10–15 minutes if you’re short on time.
Whether you’re in a rush, avoiding the oven, or just craving something seasonal, these pumpkin no bake cookies are a must-try. They’re rich, spiced just right, and come together in minutes using pantry staples. Plus, they’re easy to customize, perfect for sharing, and even easier to fall in love with.
As someone who’s learned the ropes of cooking by doing—mess and all—this recipe is one of those rare gems that feels effortless but tastes like something special. And isn’t that what good food is all about?
So grab a can of pumpkin, some oats, and a spoon—because these oatmeal pumpkin no bake cookies are calling your name.
