Pumpkin No-Bake Cookies
A delightful twist on the classic cookie treat, these Pumpkin No-Bake Cookies capture the essence of fall with their warm pumpkin flavors, simplicity, and chewy texture.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use pure canned pumpkin or homemade for richer flavor.
- 1/4 cup maple syrup or honey Opt for maple syrup for a deep, warm sweetness; honey adds a floral touch.
- 1 teaspoon vanilla extract Use pure vanilla extract for richer flavor.
Dry Ingredients
- 1 cup rolled oats Quick oats or old-fashioned work equally well.
- 1/2 cup chocolate chips Semi-sweet or dark chocolate for a balance of sweetness.
- 1/2 teaspoon pumpkin spice A warm blend of cinnamon, nutmeg, and ginger.
- 1 pinch salt Enhances the flavors.
Instructions
Preparation
- In a large mixing bowl, combine 1 cup pumpkin puree, 1/4 cup maple syrup (or honey), and 1 teaspoon vanilla extract. Mix until smooth.
- Stir in 1 cup rolled oats, 1/2 teaspoon pumpkin spice, 1/2 cup chocolate chips, and a pinch of salt until well incorporated.
- Using a tablespoon or cookie scoop, scoop out the mixture and form small cookie shapes. Place them on a parchment-lined baking sheet.
- Refrigerate the cookies for at least 30 minutes to allow them to firm up.
- Serve as a quick snack or dessert.
Notes
Keep cookies in an airtight container in the fridge for up to a week; they’re great chilled. Can be prepped ahead of time and stored for up to 3 days before scooping.