Best Pumpkin Spice No Bake Cookies

Here is my favorite pumpkin spice no bake cookies recipe, with warm fall spices, oats, and all the cozy flavors you love, but without having to turn on the oven.

These no bake cookies are perfect for busy weeknights when you want something sweet but don’t have time to bake. I love making these with the kids because they’re so simple and ready to eat in just 30 minutes. Plus, who doesn’t want pumpkin spice cookies in October?

What Kind of Pumpkin Puree Should I Use?

For these no-bake cookies, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of your cookies. Look for canned pumpkin puree in the baking aisle, and brands like Libby’s are reliable choices that work well in recipes. If you have leftover pumpkin puree after making these cookies, it keeps in the fridge for about a week or you can freeze it in ice cube trays for future baking projects.

Options for Substitutions

These no-bake cookies are pretty forgiving when it comes to swaps, so here’s what you can try:

• Pumpkin puree: If you’re out of pumpkin puree, try mashed sweet potato or butternut squash puree. You could also use applesauce, though you’ll lose that fall flavor – just add a bit more pumpkin spice to compensate.
• Coconut oil: Butter works great here, or you can use any neutral oil like vegetable or canola. If using solid coconut oil, make sure it’s softened first for easier mixing.
• Peanut butter: Any nut or seed butter will work – almond butter, cashew butter, or sunflower seed butter for those with nut allergies. Just make sure it’s the same consistency as your original peanut butter.
• Rolled oats: Stick with rolled oats for the best texture – quick oats will make the cookies too mushy, and steel-cut oats won’t soften properly since these aren’t baked.
• Pumpkin spice: Make your own by mixing ¼ tsp cinnamon, a pinch of nutmeg, and a tiny pinch of ginger and cloves. Or just use cinnamon alone if that’s all you have.
• Brown sugar: White sugar works fine, or try maple syrup (use about 3 tablespoons and reduce the pumpkin puree slightly to balance the moisture).

Watch Out for These Mistakes While Cooking

The biggest mistake with no-bake cookies is not cooking the mixture long enough, which leads to cookies that never set properly – make sure to bring the pumpkin puree, coconut oil, brown sugar, and peanut butter to a rolling boil and let it bubble for at least 60-90 seconds.

Another common error is working with coconut oil that’s too cold or too hot; if it’s solid, gently warm it until just melted, and if your kitchen is very warm, let the mixture cool slightly before adding the oats so they don’t get mushy.

To ensure your cookies hold together well, press them firmly when shaping and don’t skip the resting time – they need at least 30 minutes to set completely before you can move them.

If your cookies seem too wet after mixing, add a bit more oats, and if they’re too dry, add an extra tablespoon of pumpkin puree to help bind everything together.

What to Serve With Pumpkin Spice No Bake Cookies?

These cookies are perfect on their own, but they pair beautifully with a warm cup of coffee or chai tea that complements those cozy pumpkin spice flavors. I love serving them alongside a glass of cold milk for dipping, especially since the oats and peanut butter make them sturdy enough to hold up to dunking. They also make a great addition to a fall dessert spread with apple cider or hot chocolate. For something a little different, try crumbling them over vanilla ice cream or yogurt for a fun autumn-inspired treat.

Storage Instructions

Store: These pumpkin spice no bake cookies keep really well in an airtight container at room temperature for up to a week. I like to layer them between pieces of parchment paper so they don’t stick together. They actually taste even better after sitting for a day because all those fall flavors have time to meld together.

Refrigerate: If you want them to last longer or prefer a firmer texture, pop them in the fridge for up to 2 weeks. The coconut oil will make them a bit more solid when chilled, which some people really love. Just let them sit out for a few minutes before eating if you want them softer.

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container with parchment between layers. They thaw quickly at room temperature in about 10-15 minutes, making them perfect for when you need a quick fall treat or want to prep ahead for the holidays.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1250
• Protein: 16-20 g
• Fat: 58-64 g
• Carbohydrates: 150-160 g

Ingredients

• 1/2 cup canned pumpkin (I use Libby’s)
• 1/3 cup coconut oil or butter (melted)
• 1/3 cup brown sugar (packed)
• 2 cups old-fashioned oats (I prefer Bob’s Red Mill)
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp pumpkin pie spice (freshly ground preferred)
• 2 tbsp creamy peanut butter

Step 1: Prepare Your Workspace and Dry Ingredients

• 2 cups old-fashioned oats
• 1/4 tsp salt
• 1/2 tsp pumpkin pie spice
• 1/4 tsp vanilla extract

Line a baking sheet with parchment paper and set it nearby.

In a medium bowl, whisk together the oats, salt, pumpkin pie spice, and vanilla extract.

This dry mixture will be ready to combine with the warm pumpkin base, so preparing it first means you won’t have to rush while the pumpkin mixture cools.

I like to use freshly ground pumpkin pie spice rather than pre-ground—it makes a noticeable difference in flavor intensity.

Step 2: Cook the Pumpkin Base

• 1/2 cup canned pumpkin
• 1/3 cup coconut oil or butter
• 1/3 cup brown sugar
• 2 tbsp creamy peanut butter

In a medium saucepan over medium heat, combine the canned pumpkin, melted coconut oil (or butter), brown sugar, and peanut butter.

Stir constantly until the mixture comes to a gentle simmer, about 3-4 minutes.

This heating step helps the brown sugar dissolve completely and allows the peanut butter to incorporate smoothly, creating a cohesive base.

Once simmering, remove from heat and let it cool for 2-3 minutes—you want it warm but not steaming when you add the oats.

Step 3: Combine and Set the Cookie Dough

• pumpkin mixture from Step 2
• dry ingredient mixture from Step 1

Pour the slightly cooled pumpkin mixture from Step 2 over the dry ingredient mixture from Step 1 and stir vigorously until well combined.

The mixture should be thick but spreadable—it will continue to firm up as it cools.

I find that waiting those few minutes for the pumpkin base to cool slightly prevents the oats from cooking unevenly, which can create a grainy texture.

Once combined, let the mixture rest for 1-2 minutes to allow the oats to absorb some of the moisture.

Step 4: Shape and Set the Cookies

• cookie dough from Step 3

Using a small spoon or cookie scoop (about 1-2 tablespoons per cookie), drop portions of the dough onto your prepared parchment-lined baking sheet.

Gently press each mound into a rounded, cookie-like shape with the back of the spoon or your fingers.

Space them about 1 inch apart since they won’t spread during cooking.

Allow the cookies to cool and set at room temperature for 30-45 minutes, or refrigerate for 15-20 minutes if you’re in a hurry.