Make these warm, comforting pumpkin cookies for a healthy breakfast, afternoon snack, or a quick dessert for the Fall season! This is an easy, no-bake recipe that you can prepare in just 10 minutes.
Would you like to make these healthy no-bake pumpkin cookies? Get all the information you need here!
Table of Contents
- 1 Why You'll Love These Healthy Pumpkin Cookies
- 2 Pumpkin Cookies Recipe
- 3 Ingredients and Substitutions
- 4 How to Make No-Bake Pumpkin Cookies
- 5 Useful Tips for Making Pumpkin Cookies with Chocolate Chips
- 6 Variations
- 7 What to Serve with Pumpkin Cookies
- 8 FAQS
- 9 How to Store
- 10 Other Pumpkin Recipes to Enjoy
- 11 Pumpkin Cookies
Why You'll Love These Healthy Pumpkin Cookies
- No-bake: No oven or fancy baking equipment is needed for these pumpkin cookies with chocolate chips. Enjoy a fuss-free preparation this holiday season!
- Nutrient-rich: You don’t have to compromise on health with this treat. Featuring wholesome ingredients, like oats and pumpkin puree, you can feel good about indulging. They are vegan and also a clean-eating treat!
- Texture-packed: The combination of chewy oats, creamy peanut butter, and rich chocolate chips is irresistible.
- Allergy-friendly: This recipe can be easily adapted to meet virtually any dietary preferences or needs, such as egg, dairy, nuts, soy, and gluten-free diets.
Pumpkin Cookies Recipe
This pumpkin cookie recipe is exactly what you need on your fall baking list! They’re full of sweet, warming notes that will make you want to prepare a double batch!
Made with creamy pumpkin puree and nut butter, chewy old-fashioned oats, and mini chocolate chips, they offer the perfect blend of textures and flavors. Plus, it’s a great way to use up any extra puree you have on hand from other holiday baking to prevent food waste.
Instead of baking, I opted for a simple freezing method. This not only saves cooking time but is also more energy-efficient, making it a win-win! Best served chilled, these cookies are perfect for a refreshing treat on a crisp autumn day.
Ingredients and Substitutions
- 1 2⁄3 cups rolled oats (you may use quick oats, but the texture will differ slightly).
- 1⁄3 cup pumpkin puree (NOT pumpkin pie filling) - Sweet potato puree can make a good alternative if pumpkin is not available. NOTE: Pumpkin pie mix has added sugar, milk, and spices. I you want, find out how to cut and peel a pumpkin.
- 1⁄4 cup peanut butter, runny/drippy – preferably sugar-free (TIP: Melt it in the microwave for a few seconds) – I used a “no sugar added” peanut butter - Almond or cashew butter will also work. Use sunflower or pumpkin seed butter for a nut-free option.
- 2 tablespoons melted coconut oil (You can also use melted butter or vegan butter).
- 2 tablespoons brown sugar (or coconut sugar for a vegan recipe)
- 3 tablespoons maple syrup, Agave nectar, or honey (if you don’t need them to be strictly vegan) will also work.
- 3⁄4 teaspoon pumpkin pie spice (Or, make your own with a mixture of cinnamon, nutmeg, cloves, and ginger. You may use simply ground cinnamon!).
- 1⁄3 cup mini chocolate chips (non-dairy if vegan) – OPTIONAL: Plus an extra 1⁄4 cup if you would like to melt them and drizzle over the cookies. Just make sure to use mini chocolate chips as regular ones can make these cookies crumble. Or you may replace it with chopped nuts.
How to Make No-Bake Pumpkin Cookies
1. Combine all the ingredients in a large bowl, except the chocolate chips. Stir until well combined!
2. Then, fold in chocolate chips, making a fairly wet cookie batter. NOTE: They will still firm up as it sits in the freezer.
3. Line a baking sheet with parchment paper and scoop out some of the cookie mixture with an ice cream scoop (a 2.5-inch scooper). Using wet hands, form a ball between your hands, squeezing it tightly. TIP: If the mixture doesn’t stick together, add a small amount of maple syrup or peanut butter, depending on how sweet you want your cookies to be.
4. Place all no-bake cookies on the parchment paper, making sure to leave a couple of inches between each cookie ball.
5. Lay another sheet of parchment paper over the top of the balls and then gently press the balls down slightly to flatten their tops using the palm of your hands. They will be chubby with flattened tops.
6. Remove the top layer of parchment paper and place the sheet pan in the freezer for at least 15 minutes or until they are firm. The longer they sit, the firmer they will get! NOTE: If you want, you can melt extra chocolate chips (about ¼ cup) and then drizzle over the cookies. In this case, place the cookies in the fridge for about 3-5 minutes to set. Enjoy right away or store them in an airtight container in the fridge or freezer!
Useful Tips for Making Pumpkin Cookies with Chocolate Chips
- Double-check that you’re using 100% pumpkin puree, not pumpkin pie filling. For an authentic flavor, you can even try making your own fresh pumpkin puree at home.
- If you're a fan of spice, add a pinch of extra pumpkin pie spice for a more aromatic flavor.
- Ensure each cookie is the same size by using a cookie scoop.
- Keep a bowl of water nearby to wet your hands occasionally. This prevents the mixture from sticking to your palms too much as you roll them.
- Use a piping bag or a freezer bag with the corner cut off for a neater chocolate drizzle.
- Allow the cookies to sit at room temperature for a couple of minutes before serving for the best texture.
- Use mini chocolate chips for these pumpkin cookies. Larger chocolate chips tend to make them more crumbly.
- Always check the labels of your chocolate chips and other ingredients if you’re catering to strict vegans or other dietary restrictions.
Variations
There are many different iterations of this pumpkin chocolate chip cookie recipe, some baked, some stuffed, and some rolled in cinnamon sugar. Here are a few variations:
- Pumpkin cheesecake cookies: If you love pumpkin cookies and cheesecake, this variation is for you! The base is a typical pumpkin cookie dough but with a dollop of cheesecake filling baked right into the center, offering creaminess in every bite.
- Pumpkin spice cookies: Amplify the spice factor with extra pumpkin spice in your cookies. Include a blend of cinnamon, nutmeg, ginger, and cloves, which together define the classic 'pumpkin spice' flavor. These are great for those who can't get enough of that fall spice blend.
- Pumpkin cookies with cream cheese frosting: You can elevate your pumpkin cookies with a tangy and sweet cream cheese frosting on top. The frosting complements the cookie's soft texture and enhances its overall flavor profile.
- Pumpkin cookies with chocolate chips: This variation is similar to this base recipe but with an increased emphasis on the chocolate factor. These cookies can be made with dark, milk, or even white chocolate chips, and they can be baked or unbaked.
- Pumpkin sugar cookies: This version merges classic sugar cookies with pumpkin-forward flavors. The cookies are often rolled in cinnamon sugar before baking, giving them a nice crunch on the outside and a soft, pumpkin-filled center.
What to Serve with Pumpkin Cookies
Although pumpkin cookies are great on their own, here are a few ways to elevate your cookie-eating experience:
- Whipped cream: A dollop on top or on the side makes for a creamy complement.
- Vanilla ice cream: Perfect for serving with warm pumpkin cookies. You can also make a pumpkin cookie ice cream sandwich.
- Caramel or chocolate drizzle: A sweet, sticky drizzle pairs well with the earthy flavors of pumpkin.
- Cinnamon: Boost the warm, spiced flavor profile with an extra sprinkle of cinnamon.
- Hot chocolate or a latte: For a cozy, complementary drink pairing, serve your pumpkin cookies with a side of hot chocolate, matcha latte, iced vanilla latte, caramel apple cider, or a pumpkin spice latte.
FAQS
These no-bake pumpkin cookies are primarily made of old-fashioned oats, pumpkin puree, peanut butter, coconut oil, brown sugar, maple syrup, pumpkin pie spice, and optionally, mini chocolate chips.
Yes, these pumpkin oatmeal cookies are healthy because they contain natural ingredients like pumpkin puree and oats, which provide essential nutrients and fiber. Additionally, they have no added refined sugars and rely on maple syrup for a touch of natural sweetness.
These easy pumpkin cookies offer a soft texture while also being slightly chewy, thanks to the inclusion of rolled oats and the fact that they aren’t baked in the oven.
As long as you ensure the old-fashioned oats used are certified gluten-free, these pumpkin cookies can be gluten-free. However, always double-check labels and be cautious of cross-contamination if you have severe gluten sensitivities.
Yes, these pumpkin cookies are vegan if you opt for non-dairy chocolate chips. Most dark chocolate is “accidentally vegan,” which means it naturally doesn’t contain milk or milk ingredients.
Yes, since these are no-bake pumpkin cookies, refrigerating them helps in setting their shape and maintaining their firmness, allowing them to hold together better when served.
How to Store
- Fridge: Store them in an airtight container in the fridge for up to 5 days.
- Freezer: Place your pumpkin cookies in a freezer-sealable bag in a single layer and remove as much air as possible. Freeze them for up to 2 months. Let them sit at room temperature for 2-4 minutes before serving.
Other Pumpkin Recipes to Enjoy
PIN AND ENJOY!
Pumpkin Cookies
Equipment
- 1 bowl
- 1 microwave to melt chocolate (OPTIONAL)
- 1 cookie sheet
- 1 freezer
Ingredients
- 1 ⅔ cups old-fashioned oats Use certified gluten-free oats! These can be substituted with quick oats, but the texture will differ slightly.
- ⅓ cup pumpkin puree NOT pumpkin pie filling - Sweet potato puree can make a good alternative if pumpkin is not available. NOTE: Pumpkin pie mix has added sugar, milk, and spices.
- ¼ cup peanut butter runny/drippy – preferably sugar-free (TIP: Melt it in the microwave for a few seconds) – I used a “no sugar added” peanut butter - Almond or cashew butter will also work. Use sunflower or pumpkin seed butter for a nut-free option.
- 2 tablespoon melted coconut oil You can also use melted butter or vegan butter.
- 2 tablespoons brown sugar or coconut sugar for a vegan recipe. Or use Brown Swerve to make them low-carb!
- 3 tablespoon maple syrup Agave nectar or honey (if you don’t need them to be strictly vegan) will also work. Use sugar-free make syrup for making them low-carb.
- ¾ teaspoon pumpkin pie spice Or, make your own with a mixture of cinnamon, nutmeg, cloves, and ginger. You amy use simply ground cinnamon!.
- ⅓ cup mini chocolate chips non-dairy if vegan or sugar-free for a low-carb recipe – OPTIONAL: Plus an extra ¼ cup if you would like to melt them and drizzle over the cookies. Just make sure to use mini chocolate chips as regular ones can make these cookies crumble. Or you may replace it with chopped nuts.
Instructions
- Combine all the ingredients in a large bowl, except the chocolate chips. Stir until well combined!
- Then, fold in chocolate chips, making a fairly wet cookie batter. NOTE: They will still firm up as it sits in the freezer.
- Line a baking sheet with parchment paper and scoop out some of the cookie mixture with an ice cream scoop (a 2.5-inch scooper). Using wet hands, form a ball between your hands, squeezing it tightly. TIP: If the mixture doesn’t stick together, add a small amount of maple syrup or peanut butter, depending how sweet you want your cookies to be.
- Place all no-bake cookies on the parchment paper, amkeing sure to leave a couple of inches between each cookie ball.
- Lay another sheet of parchment paper over the top to the balls and then gently press the balls down slightly to flatten their tops using the palm of your hands. They will be chubby with flatten tops.
- Remove the top layer of parchment paper and place the sheet pan in the freezer for at least 15 minutes or until they are firm. The longer they sit, the firmer they will get! NOTE: If you want, you can melt extra chocolate chips (about ¼ cup) and then drizzle over the cookies. In this case, place the cookies in the fridge for about 3-5 minutes to set. Enjoy right away or store them in an airtight container in the fridge or freezer!
Recipe Notes
- Fridge: Store them in an airtight container in the fridge for up to 5 days.
- Freezer: Place your pumpkin cookies in a freezer-sealable bag in a single layer and remove as much air as possible. Freeze them for up to 2 months. Let them sit at room temperature for 2-4 minutes before serving.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
The post was first published on September 19, 2016.
John/Kitchen Riffs says
Cookies for breakfast? I'm in! And no-bake cookies are the best. Particularly when they have loads of flavor, as these do. Really good -- thanks.
Deb|EastofEdenCooking says
Cookies for breakfast sound like the best plan! And yes, any leftovers would make a wonderful afternoon snack. And yes to all the pumpkin spice, especially the home made kind!
Mi Vida en un Dulce says
Ohhh...I like it...sometimes I just don't want to turn on the oven 🙂
Ala says
I LOVE no-bake cookies. Totally bookmarked this--talk about something to rival the popularity of the Starbucks Pumpkin Spice Latte 😉 thanks for sharing, Denise!