Description
Delicious and easy Pumpkin No-Bake Cookies that combine the warm flavors of cinnamon, nutmeg, and allspice with creamy pumpkin and oats. Ready in just 20 minutes, these soft-batched treats require no oven and are perfect for a quick autumn-inspired snack or dessert.
Ingredients
Scale
Main Ingredients
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup butter
- 1/2 cup canned pumpkin
- 3 1/2 cups quick-cooking oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1 tsp vanilla extract
Instructions
- Combine Wet Ingredients: In a medium saucepan, combine the sugar, milk, butter, and canned pumpkin. Stir constantly over medium heat and bring the mixture to a boil.
- Cook to Soft Ball Stage: Once boiling, continue cooking for about 10 minutes until the mixture reaches the soft ball stage — approximately 235°F — or until a small drop forms a soft ball when dropped into cold water.
- Add Dry Ingredients and Mix: Remove the saucepan from heat and stir in the quick-cooking oats, cinnamon, nutmeg, allspice, salt, chopped walnuts if using, and vanilla extract. Mix thoroughly until well combined.
- Form Cookies: Drop the mixture by spoonfuls onto a sheet of waxed paper. Allow the cookies to rest at room temperature until they cool and set properly.
Notes
- For a nut-free version, omit the walnuts.
- Make sure to stir constantly while heating to prevent the mixture from burning.
- You can substitute quick-cooking oats with old-fashioned oats but the texture may be chewier.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
