Easy, but incredibly delicious, these fall inspired no bake cookies take just 15 minutes to make. Despite only having 6 ingredients, these cookies are perfectly spiced in every bite.
(4.76 stars from 58 ratings)
Tuesday October 5, 2021
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Butter Oatmeal Pumpkin Pumpkin Spice Sea Salt Caramel Chips
Easy, but incredibly delicious, these fall inspired no bake cookies take just 15 minutes to make. Despite only having 6 ingredients, these cookies are perfectly spiced in every bite.
Tuesday October 5, 2021
(4.76 stars from 58 ratings)
Butter Oatmeal Pumpkin Pumpkin Spice Sea Salt Caramel Chips
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These cookies are so quick and easy, I am going to keep this post quick and easy too. Six ingredients, 15 minutes, one pot, and some patience as they set in the fridge is all you need to make these delicious fall cookies! I promise these will become your new favorite no-bake cookie. Even my husband (who doesn't really like pumpkin -- yes really) agreed that these are amazing. I worked really hard to make sure these pumpkin spice no bake cookies were as easy as possible while still being absolutely delicious and I have to say, after many failed attempts, I nailed it.
One word: delicious. More specifically a delicious, perfectly spiced, pumpkin pie flavored oatmeal cookie. They have a soft, chewy texture without being gloopy or sticky. Imagine an oatmeal cookie crossed with a pumpkin pie with subtle notes of caramel, but better - way better.
There are only 6 ingredients:
butter - this is the base of the cookie and helps them set
brown sugar - I like to use brown sugar as it gives a deeper flavor and has more moisture to help keep the cookies chewy
pumpkin - canned pumpkin works great for this
sea salt caramel chips - the secret ingredient in these cookies that makes them a step above the rest; you can also use butterscotch, white chocolate or your favorite baking chips
oats -this is the main part of the cookie - quick oats work best
pumpkin pie spice - gives the delicious flavor of fall with one easy spice blend - cinnamon can be subbed, or your favorite fall spice blend will work great too
These are the easiest cookies you will ever make
step one: squeeze the pumpkin out to remove excess moisture (this is very important; if you do not remove excess moisture your cookies will not set properly)
step two: add the squeezed pumpkin to a large sauce pan along with butter, sugar, baking chips and pumpkin pie spice and stir and heat until just starting to simmer, stirring often to prevent burning. Mixture should be smooth and sugar should be dissolved
step three: remove from heat; stir in the oatmeal until well coated
step four: carefully drop by heaping tablespoon onto lined baking sheets and allow to chill in fridge for 20 minutes, or until the cookies are solid (mixture will be quite hot so be carefuly not to touch it!)
I use a triple layer of paper towel and gather my pumpkin inside and gently squeeze to get the majority of the liquid out. the pumpkin will be close to half its volume when finished and it should look slightly pasty. Be careful not to squeeze too much because the paper towel can rip. If this happens you can always cover with another layer of paper towel. This is a very important step and it is absolutely worth it to take the time to squeeze the pumpkin. Without proper moisture removal these cookies were very sticky and messy even after sitting in the fridge overnight.
You need some sort of baking chip to help these firm up; I find chocolate takes over the flavor slightly but in a pinch chocolate chips could be used. Other options that won't overpower the pumpkin spice flavor include butterscotch, white chocolate, or even cinnamon chips if they are available in your area.
These cookies are fresh for about 4-5 days when kept in an airtight container in the fridge. Extra cookies can be frozen for up to 3 months in a freezer safe container. Cookies are best enjoyed straight from the fridge or at room temperature, however they will be softer.
Easy, but incredibly delicious, these fall inspired no bake cookies take just 15 minutes to make. Despite only having 6 ingredients, these cookies are perfectly spiced in every bite.
(4.76 stars from 58 ratings)
Using paper towel, gently squeeze out extra moisture from the pumpkin; you will have roughly half to two thirds of the pumpkin left after squeezing
Add the pumpkin to a large sauce pot over medium heat along with sugar, butter, baking chips, and pumpkin pie spice
Heat until mixture starts to simmer, about 5-8 minutes, stirring frequently
Remove from heat, add the oats and stir until fully coated
Drop cookie mixture by heaping tablespoon onto a lined baking sheet, then refrigerate until set, about 20-30 minutes
What Others Have Said
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Haley Rayburn
Monday October 18, 2021They are definitely amazing. But its a lot easier to use coffee filters instead of paper towels to drain some of the pumpkin moisture! Will definitely make these again.
Natalie
Monday October 18, 2021Thanks for the tip! Glad you enjoyed the cookies
Beth
Monday October 18, 2021Printed
Natalie
Monday October 18, 2021I’d love to hear how they turn out!
Remington Rebecca
Monday October 18, 2021Very healthy
ReplyRemington Rebecca
Monday October 18, 2021auntie em
Monday October 18, 2021Delicious! I did make a couple small changes to your recipe. I added a little more cinnamon and ground cloves...you know...just because I could! I love spices! :D I put a tsp of vanilla in with the oatmeal. I think I will try some rum flavour next time. Again, just because I can! lol And I added a cup of unsweetened oatmeal, which stirred in easily with the oatmeal and added more fiber. Definitely a keeper recipe! Thank you so much for sharing! :)
Natalie
Monday October 18, 2021Thank you for letting me know! Glad you enjoyed it. I'd love to hear how the rum ones turn out ;)
Misty
Sunday October 17, 2021I’m excited to try these because I have celiac, and they sound delicious! Do you have to keep them refrigerated after the cookies are set? Thank you!
Natalie
Sunday October 17, 2021I’d love to hear how you like them!! I like to keep mine in the fridge, they last longer that way, but you can keep them at room temp for a couple of days after making.
James Mann
Saturday October 16, 2021Is the 2/3 cup pumpkin puree measured before squeezing out the moisture or after squeezing out the moisture ?? Where does one find sea salt caramel baking chips ?
Natalie
Saturday October 16, 2021The 2/3 cup of pumpkin is before squeezing out the moisture. when you are finished there will be about 1/2 cup remaining. as for the caramel chips, I found them in the baking aisle of my local grocery store, next to the chocolate chips. If you can't find them, white chocolate, or butterscotch chips make a great substitution!
James Mann
Saturday October 16, 2021Thank You
Kelsey
Friday October 15, 2021I made these and they did not disappoint, delicious and very easy to make!!
Natalie
Friday October 15, 2021Yay! I’m so glad you found them easy and yummy :)
Donna Ralston-Cramer
Tuesday October 12, 2021Excellent
Natalie
Tuesday October 12, 2021Glad you liked them!
Linda English
Tuesday October 12, 2021Thank you so much for sharing this recipe
Natalie
Tuesday October 12, 2021You're welcome! I hope you try it and love them!!