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several whole pumpkin cookies on a table.
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5 from 2 votes

Pumpkin Cookies

Make these warm, comforting pumpkin cookies for a healthy afternoon snack or a quick treat for the Fall season! This is an easy, no-bake recipe that you can prepare in just 10 minutes. These are vegan and gluten-free!
Prep Time 10 minutes
Cook Time 0 minutes
Resting time 15 minutes
Total Time 25 minutes
Servings 8 cookies
Calories193.7 kcal
Cost $ 0.55 per cookie


  • 1 bowl
  • 1 microwave to melt chocolate (OPTIONAL)
  • 1 cookie sheet
  • 1 freezer


  • 1 ⅔ cups old-fashioned oats Use certified gluten-free oats! These can be substituted with quick oats, but the texture will differ slightly.
  • 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!.
  • 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.


  • 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

All the ingredients (including the optional ones) are included in the nutrition facts calculation. 
  • 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.


Calories: 193.7kcal | Carbohydrates: 22.4g | Protein: 4.2g | Fat: 11g | Saturated Fat: 5.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.6g | Sodium: 53mg | Potassium: 132.9mg | Fiber: 2.9g | Sugar: 4.3g | Vitamin A: 1589.2IU | Vitamin C: 0.5mg | Calcium: 19.2mg | Iron: 1.4mg

** 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.

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