Description
Delight in these classic Pumpkin No-Bake Cookies, a perfect autumn treat that combines creamy pumpkin with warm spices and hearty oats. Ready in just 20 minutes without the need for an oven, these cookies offer a quick and comforting dessert option that’s both easy to make and deliciously satisfying.
Ingredients
Scale
Wet Ingredients
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup butter
- 1/2 cup canned pumpkin
- 1 tsp vanilla extract
Dry Ingredients
- 3 1/2 cups quick-cooking oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
Optional
- 1/2 cup chopped walnuts
Instructions
- Combine Ingredients: In a medium saucepan, combine the sugar, milk, butter, and canned pumpkin. Stir constantly over medium heat to prevent burning and ensure the ingredients melt and blend smoothly.
- Boil Mixture: Bring the mixture to a boil, then continue cooking for about 10 minutes until it reaches the soft ball stage, approximately 235°F. You can test this by dropping a small amount of the mixture into cold water – it should form a soft, pliable ball.
- Mix Dry Ingredients: Remove the saucepan from heat. Stir in the quick-cooking oats, cinnamon, nutmeg, allspice, salt, chopped walnuts (if using), and vanilla extract until the mixture is well combined and evenly coated.
- Form Cookies: Drop spoonfuls of the mixture onto a sheet of waxed paper to form individual cookies. Allow them to cool and set at room temperature until firm but chewy.
Notes
- Ensure you stir constantly during boiling to avoid burning the mixture.
- Use the cold water test to accurately determine when the mixture reaches the correct temperature for perfect cookie texture.
- For a nut-free version, simply omit the walnuts.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
