This quick, easy no bake cookies recipe without peanut butter is the perfect dessert for Fall. They're soft, chewy, and full of pumpkin spice flavor. Lower in sugar than most cookies, they are flavored instead with the pumpkin's natural sweetness.
❤️ Why you'll love this recipe
- Low-calorie -- These cookies use less sugar than classic cookies but they are flavorful and satisfying.
- Easy to make -- It doesn't take any time at all to put together with no complicated steps.
- No peanuts -- For those who have a peanut allergies, they can enjoy these sweet treats without any fear.
- No bake -- No need for an oven.
- Full of warm Autumn flavor of pumpkin spice.
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Line a baking sheet with parchment paper or wax paper. (We prefect parchment paper since it is tougher and doesn't rip as easily.)
- In a medium saucepan over medium heat mix the pumpkin puree, butter, maple syrup, milk, brown sugar, pumpkin spice, salt, and vanilla extract.
- Heat and stir the sugar mixture constantly until all the ingredients are melted and you have a smooth mixture. About 2 minutes.
- Bring the mixture to a rolling boil and boil for 1 minute stirring occasionally so the mixture doesn't stick to the bottom of the saucepan.
- Take the mixture off the heat and add the oats all at once.
- With a large wooden spoon or heatproof rubber spatula mix everything together until the oats are covered with the pumpkin mixture.
- Use a medium cookie scoop and scoop the dough into balls. Place each ball on the prepared cookie sheet.
- If you want more of a round pumpkin oatmeal cookie shape, gently press them down with your hand.
- Let them cool completely to room temperature.
- Store the pumpkin oatmeal cookies in the fridge for up to 5 days.
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You'll need the following items to make this recipe successfully. Add block
- Medium size saucepan -- non-stick is our favorite and large enough to accommodate the ingredients.
- Measuring spoons
- Parchment paper - may use wax paper but we prefer parchment.
- Medium size cookie scoop - may also use a Tablespoon but the scoop is easier
- Baking sheet
- Wooden spoon -- for mixing.
👩🏻🍳Tips for success
You can replace the maple syrup with granulated sugar or honey in the same amount.
When the directions say to bring the mixture to a boil, it means that you see the sugar mixture boiling in the middle, not just little bubbles on the edge of the saucepan.
We prefer using parchment paper versus wax paper because wax paper has a tendency to tear easier than the parchment.
Although you don't need a cookie scoop to successfully make the recipe, it does help to get consistency in your no-bake oatmeal treat.
Let the cookies cool completely before storing them. They will be less likely to stick.
✴️ How to store
Layer the pumpkin oatmeal spice cookies in an airtight container and keep in the fridge for up to 5 days. Put a sheet of parchment paper between the cookie layers.
These are frequently asked questions about the no-bake pumpkin cookies.
Yes! I keep them in the freezer up to 30 days.
If your cookies are too soft and not set up that means you didn't cook the cookie mixture long enough. In order for the cookies to harden properly the mixture must be boiled until it reaches a temperature of 230°F. This is approximately 1 ½ minutes on medium heat.
Yes you can.
A well-sealed plastic container will not only prevent air getting at the cookies, it will prevent them from breaking as well.
📚 Related Recipes
If you like old-fashioned oatmeal cookies you'll love these:
- Apple Cinnamon Oatmeal Muffins -- healthy and nutritious muffins that are loaded with autumn flavors. We add vanilla protein powder to boos the nutrition in the breakfast muffin!!
- Baked Oatmeal With Bananas and Berries -- tastes so good it's almost a dessert for breakfast. Put a dollop of whipped cream or vanilla yogurt on top, you'll want to eat this for breakfast every morning.
If you're looking for a richer cookie full of cinnamon flavor, our Brown Butter Snickerdoodle fit the bill.
Every year I can't wait for Fall and all of the delicious flavors.
I don't know why but there isn't a law against using lots of cinnamon, pumpkin pie spice, and apple pie spice during the year is there?
A lot of no bake cookies feature peanut butter but not ours. This recipe is great for most cookies lovers.
I know you're going to love these no-bake cookies without peanut butter. They're a favorite of our family and I'm sure they'll be a favorite of yours too. This is the perfect time to make them.
If you love this recipe, pleas give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Pumpkin Spice No Bake Cookies Without Peanut Butter
- ½ cup pumpkin puree (NOT pumpkin pie filling)
- ½ cup unsalted butter 1 stick at room temperature
- 3 Tablespoon maple syrup
- ¼ cup milk
- ¼ cup light brown sugar packed in cup
- 1-½ teaspoons pumpkin pie spice May add up to 2 teaspoons if you want more of a pumpkin pie spice taste.
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups quick oats the 1 minute variety.
- Line a baking sheet with parchment paper or wax paper. Set aside.
- In a medium size saucepan over medium heat mix the pumpkin puree, butter, maple syrup, milk, brown sugar, pumpkin spice, salt, and vanilla extract.
- Heat and stir constantly until all the ingredients are melted and you have a smooth mixture. About 2 minutes cooking time.
- Bring the sugar mixture to a full rolling boil and boil for 1 minute stirring occasionally so it does not stick to the bottom. ***(see notes below)
- Take the saucepan off the heat and add the oats all at once.
- With a large wooden spoon or heatproof rubber spatula mix all the easy cookie ingredients together until the oats are covered with the pumpkin mixture.
- Take a medium cookie scoop and scoop the cookie dough into balls. Place them on the prepared cookie sheet. ***(see notes below)
- You may keep them in the round ball shape or your may gently press on them so they look like a thick round classic cookie recipe.
- Let the chewy cookies come to room temperature.
- Store in an airtight container and keep in the fridge for up to 5 days.