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So simple, these no-bake pumpkin oatmeal cookies are rich, chewy, and pretty much the perfect low-effort autumn sweet treat. They’re flourless and egg-free, plus super easy to make vegan with the right chocolate chips. Made with less than 10 ingredients and no baking at all, these pumpkin cookies will be a hit with the whole family!
Before You Get Started
- Make sure you’ve got a can of 100% pure pumpkin and not pumpkin pie filling! Canned pie filling is already sweetened and spiced, which will throw off the other ingredients in your cookies.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Prep the Wet ingredients.
In a large saucepan over medium heat, melt the coconut oil, then add the maple syrup, peanut butter, and pumpkin purée. Stir everything together until the peanut butter’s melted and all the ingredients are fully combined. Be careful not to let anything burn here!
Add the Dry Ingredients.
Take the saucepan off the heat and let the mixture cool slightly, then add the vanilla extract, cinnamon, salt, and rolled oats. Keep stirring just until everything’s combined, then add the chocolate chips (if you’re using them) and gently fold them into the cookie mix.
Scoop.
I like to use a cookie scoop with a release handle, but a tablespoon will work just fine. Scoop 1-tablespoon portions of cookie mix onto a baking sheet lined with parchment paper. Leave space between each scoop to allow for the cookies to spread, but they shouldn’t spread much.
Wait.
The hardest part of the recipe! Pop the baking sheet of cookies into the fridge and let them chill for an hour or so, until they’re firm. Enjoy your pumpkin cookies chilled or at room temperature!
What I Love About This Recipe
- One bite of these chewy pumpkin cookies will have you saying “oh my gourd!” They’re rich and sweet and perfectly spiced, with hints of maple and earthy rolled oats. All from less than 10 ingredients!
- I love pumpkin pies and other seasonal treats as much as the next person, but sometimes an autumn craving hits when I just don’t have the time or energy for an involved baking endeavor. These are the perfect solution! It takes less than 15 minutes to mix them up, then it’s just a matter of waiting for them to cool and set up. No baking and basically no effort.
- As far as desserts go, pumpkin oatmeal cookies are really pretty nutritious! There’s no flour and no gluten, no dairy (outside of the chocolate chips, which are optional), 1g of protein per cookie, no refined sugar (again, depending on the chocolate).
Did You Know? Oats are great for lactation! They’re one of several foods known as galactagogues which are believed to help increase milk production and promote lactation. Consider that permission to stock up on these pumpkin lactation cookies during your postpartum prep!
Recipe Variations
- Mix-Ins: I love chocolate chips in my pumpkin oatmeal cookies – clearly – but there are a ton of different mix-ins you could use instead! Chia seeds or flax seeds, raisins or dried cranberries, slivered almonds, chopped pistachios, white chocolate chips or butterscotch chips… Or you can nix the mix-ins entirely and enjoy the simplicity of the pumpkin no-bake cookies on their own.
- Sweeteners: The maple flavor of the syrup plays off the pumpkin and oats so well, but other sweeteners will work here, too! Replace the syrup with honey, brown sugar, white sugar, coconut sugar, or your favorite keto-friendly sweetener. Keep in mind, you may need to adjust the amounts of the sweetener, oil, peanut butter, or oats to get the taste and texture right.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
No-Bake Pumpkin Oatmeal Cookies
Equipment
- large baking sheet
- parchment paper
- Large saucepan
- Silicone spatula or large wooden spoon
- 1-inch cookie scoop with release handle
- refrigerator
Ingredients
- 1 tablespoon refined coconut oil
- 6 tablespoons 100% pure pumpkin purée see Notes
- ¼ cup pure maple syrup
- 2 tablespoons creamy peanut butter see Notes
- ½ tablespoon pure vanilla extract
- ¼ teaspoon ground cinnamon or pumpkin pie spice
- 1 pinch salt
- 1 cup rolled oats
- ½ cup chocolate chips optional
Instructions
- Line baking sheet with parchment paper and set aside.
- Place large saucepan on stovetop over medium-high heat. Add 1 tablespoon refined coconut oil and let oil melt completely, swirling and tilting saucepan occasionally to distribute oil across surface.
- Once oil has melted, add 6 tablespoons 100% pure pumpkin purée, ¼ cup pure maple syrup, and 2 tablespoons creamy peanut butter. Stir ingredients together until peanut butter has melted and ingredients are fully combined.
- Remove saucepan from heat. Add ½ tablespoon pure vanilla extract, ¼ teaspoon ground cinnamon, 1 pinch salt, and 1 cup rolled oats to pumpkin mixture and stir well until ingredients are fully incorporated.
- Optional: Add ½ cup chocolate chips to mixture and gently fold in until just incorporated.
- Let mixture cool enough to handle, then use 1-inch cookie scoop with release handle to portion cookie batter onto prepared baking sheet, leaving space between each scoop to allow for spreading.
- Once entire pumpkin mixture has been portioned into individual cookies, place filled baking sheet in refrigerator, ensuring baking sheet sits flat. Refrigerate cookies 1 hour minimum.
- When ready to serve cookies, remove baking sheet from refrigerator. Carefully peel cookies off of parchment paper and transfer to serving plate or airtight container. Serve cookies chilled or at room temperature.
- Peanut Butter: Use a peanut butter that only contains peanuts, or peanuts and salt. Avoid any with added sweeteners or other unnecessary ingredients. They may throw off the flavor and texture of the cookies.
- Pumpkin: Be sure to use canned pumpkin purée (a.k.a. 100% pure pumpkin) and not pumpkin pie filling. Canned pie filling contains added sweeteners and spices which will affect the flavor of the cookies.
- Storage: Store leftover cookies in an airtight container at room temperature up to 5 days, in the fridge up to 7 days, or in the freezer up to 3 months.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Other Perfectly Pumpkin Recipes
- No Bake Pumpkin Cheesecake
- Pumpkin Caramel Macchiato
- Creamy Homemade Pumpkin Ice Cream
- Air Fryer Pumpkin Seeds
- Paleo Pumpkin Breakfast Bake (Sweet Potato, Apple, Vanilla Bean)
- Rich Pumpkin Bisque
- Keto Pumpkin Cheesecake
- Gluten Free Pumpkin Bread
- Pumpkin Muffins with a Spiced Crumb Topping
- Homemade Pumpkin Spice Creamer Recipe
- Pumpkin Seed Butter
- Healthier Pumpkin Cookies with a Maple Glaze
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These are SO GOOD!!! I love no-bake chocolate oatmeal cookies so as soon as I saw a pumpkin version, I knew I had to make them. They’re delicious!
We’re so happy you loved them! Thanks for sharing, Nicole! 😊