Dairy-Free, Dessert, Gluten-Free, Snack, Vegan, Vegetarian

“Forget-That-Oven” Pumpkin Cookies

IMG_4910 If you search “no-bake pumpkin cookies,” most recipes use a pumpkin pie pudding mix and no real pumpkin. Uh, what? No, I would not like pudding in what are supposed to be pumpkin cookies — I think I’ll pass. What happened to going back to the basics? After turning to one of my favorite healthy dessert blogs, I discovered another winning recipe from Chocolate-Covered Katie; she used real pumpkin in a tasty, but obviously simple way. I originally made these No Bake Pumpkin Cookies substituting coconut sugar and coconut oil for sugar and vegetable oil (because why not try new things?), but I felt the coconut oil and sugar together overwhelmed the flavor, and the tropical notes did not mix with pumpkin pie spice. Thus, I recommend the recipe below, swapping the vegetable for coconut oil since it’s less refined. I especially recommend using the added chocolate and pecans — a delicious way to have real pumpkin and still have cookies!

Ingredients (makes about 30 small cookies).

  • 1 ½ c oats
  • 1 c oat flour *
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/3 c sugar
  • 1/2 t cinnamon
  • 1/2 t pumpkin pie spice
  • 2/3 c canned pumpkin, heaping
  • 1 T unsweetened vanilla almond milk (optional — I’ve had some good feedback that they’re just as good without!)
  • 2 T coconut oil, melted
  • 1 t vanilla extract
  • Pecans, chopped (optional)
  • Mini dark chocolate chips (optional)

* NOTE: in a food processor or small blender, pulverize oats until they are powder-like to create oat flour.


  1. Combine all dry ingredients (oats to spices) in a large bowl. Stir well.
  2. In a smaller bowl, combine all liquid including pumpkin (pumpkin to vanilla). Mix well. Add liquid ingredients to dry ingredients. Mix with a fork or wooden spoon until ingredients are fully combined.
  3. Form dough into small balls.
    • Optional: make half of dough “plain” pumpkin cookies and then add mini dark chocolate chips and chopped pecans to other half of dough.
  4. Place pumpkin cookie balls in the fridge to firm up for about 1 hour.
  5. Once firm, form balls into cookies by pressing down on the cookie ball with the back of a spoon.
  6. Continue storing cookies in a covered container in the fridge for one week to maintain freshness.
  7. Serve and enjoy!

Suggested Pairings.

Adapted from Chocolate-Covered Katie‘s “No-Bake Pumpkin Cookies.”


No Bake Pumpkin Cookies shown above with mini dark chocolate chips & chopped pecans added.


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