Pumpkin Spice No-Bake Cookies: The 15-Minute Fall Treat You Need Right Now
By Jason Griffith
Introduction
If you love the classic no-bake cookie but crave that irresistible pumpkin spice flavor the moment the leaves start to turn, you’ve come to the right place. Consider this the perfect mashup: the chewy, comforting texture of an oatmeal cookie meets the warm, spiced flavor of a slice of pumpkin pie.
The best part? These Pumpkin Spice No-Bake Cookies are ready in about 15 minutes of active time. No preheating, no oven checking, and no waiting for a warm-up—just a quick boil on the stovetop and then a little rest on the counter. They’re absolutely addicting, travel well, and are the ideal low-effort, high-reward autumn treat.
Why I Love This Recipe
I’ve been making regular no-bake cookies for years—they’re a household favorite (check out my classic recipe: These Old-School No-Bake Cookies Never Fail Me (and I’ve Made Them 100 Times)). But once September hits, I have to find a way to work pumpkin spice into everything.
This version is everything I love about the original, with a few key differences. Adding the pumpkin puree and the perfect blend of cinnamon and nutmeg infuses the entire cookie with that cozy, fall feeling. They come out beautifully moist and the spice blend is potent without being overwhelming. They satisfy that deep-seated craving for a comforting seasonal dessert in a fraction of the time it takes to bake a cake or a pie.
Ingredients
This simple recipe uses common pantry staples—the only special item you might need is the pumpkin puree!
| Ingredient | Amount | Notes |
| Butter | 21 cup (1 stick) | Salted or unsalted is fine. |
| Sugar | 143 cups | Granulated sugar is best for this. |
| Milk | 21 cup | I use 2% or whole milk. |
| Pumpkin Puree | 31 cup | Not pumpkin pie filling. Just pure canned pumpkin. |
| Vanilla Extract | 1 teaspoon | Pure vanilla extract is always worth the cost. |
| Ground Cinnamon | 21 teaspoon | Essential for that classic spice flavor. |
| Ground Nutmeg | 41 teaspoon | Use fresh-grated if you have it for the best flavor! |
| Quick Oats | 3 cups | See notes for using old-fashioned oats. |
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Swaps and Notes
- Oats: For a chewier cookie, swap the quick oats for old-fashioned rolled oats (sometimes called large flake oats).
- Spices: If you don’t have separate cinnamon and nutmeg, you can use 1 teaspoon of a good quality pumpkin pie spice blend instead.
- Dairy-Free: You can try substituting the butter with a dairy-free butter stick and the milk with a non-dairy alternative like almond or soy milk, though the setting time may be slightly different.
- Flavor Boost: Feel free to add 21 cup of chopped pecans or walnuts for an extra layer of crunch and autumn flavor. (These nuts are a great pairing for my These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert!)
Step-by-Step Instructions
Follow these simple steps for perfect, chewy, and spiced no-bake cookies every time.
- Combine Wet Ingredients: In a medium saucepan, combine the butter, sugar, milk, and pumpkin puree. Place the saucepan over medium heat.
- Bring to a Boil: Stir the mixture constantly as the butter melts and the sugar dissolves. Once the mixture starts a gentle, rolling boil, set a timer and let it boil for exactly 1 minute. Do not over-boil, as this can prevent the cookies from setting properly.
- Remove and Stir in Flavorings: Remove the saucepan from the heat immediately. Stir in the vanilla extract, ground cinnamon, and ground nutmeg. Mix until everything is fully incorporated.
- Add Oats: Quickly stir in the 3 cups of quick oats. Mix well using a sturdy spoon or spatula until all of the oats are evenly coated with the pumpkin mixture.
- Drop and Cool: Working quickly, drop rounded spoonfuls of the mixture onto a sheet of parchment paper (or wax paper). You should get about 12-15 cookies.
- Set: Let the cookies cool completely and set up for about 20 to 30 minutes. Once they are no longer sticky to the touch, they are ready to eat!
Tips for Success
- The Boil Time is Crucial: That 60 seconds is the golden rule. Boiling too long will make your cookies dry and crumbly; boiling for less than a minute can leave them too soft or runny. Set a timer!
- Parchment Paper is Your Friend: The hot mixture will stick to bare plates or baking sheets. Always use parchment or wax paper for easy removal.
- Work Fast: Once you take the pumpkin mixture off the heat and add the oats, it starts to set up quickly. Have your parchment paper ready on the counter so you can scoop the cookies immediately.
- Upgrade the Topping: For an extra beautiful presentation and flavor, melt a small amount of white chocolate or cream cheese frosting and drizzle it over the cookies once they have completely set.
Serving Suggestions and Pairings
These cookies are fantastic on their own as a quick snack, but they also shine when paired with the right autumn drinks and desserts.
- Coffee: They go perfectly with a hot cup of black coffee or, even better, a homemade Pumpkin Spice Latte.
- Beverages: Pair them with a tall glass of cold milk or something a little more fun, like This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days to cut the richness.
- Dessert Bar: Serve them alongside other simple fall treats like my These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake On Repeat or the easy, crowd-pleasing This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
Nutritional Information Per Serving
(Estimates based on approximately 12 servings)
| Nutrient | Amount |
| Calories | ≈ 250 kcal |
| Total Fat | ≈ 10 g |
| Saturated Fat | ≈ 6 g |
| Total Carbohydrates | ≈ 38 g |
| Sugars | ≈ 30 g |
| Protein | ≈ 3 g |
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Note: These are approximations and will vary based on specific ingredient brands and exact serving size.
Storage and Leftover Tips
No-bake cookies are one of the best desserts for making ahead of time.
- Countertop: Store the cookies in an airtight container at room temperature for up to 5 days. Make sure they are fully set before stacking them, or use a piece of parchment paper between layers.
- Freezing: For long-term storage, flash-freeze the individual cookies on a baking sheet until solid, then transfer them to a freezer-safe zip-top bag or container. They will keep for up to 3 months. Thaw them at room temperature for about 30 minutes before serving.
More Recipes You Will Love
If you’re a fan of easy, comforting snacks and desserts that use oats or pumpkin, you need to try these next:
- For the Oat Lovers: These No-Bake Peanut Butter Oatmeal Bars Are My Favorite Snack to Keep On Hand
- For the Fall Fans: This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat
- For the Dessert Crowd: These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
- For the Classics: These Old-School No-Bake Cookies Never Fail Me (and I’ve Made Them 100 Times)
Final Thoughts
These Pumpkin Spice No-Bake Cookies are a must-make for your fall baking list—even if you don’t actually have to bake them! They capture all the best flavors of the season with zero stress.
Try them out and let me know in the comments: Do you prefer quick oats or old-fashioned oats in your no-bake cookies? Tag me on Instagram with your photos, and follow @ChefManiac for more simple, show-stopping recipes!
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