Pumpkin Spice No-Bake Cookies Recipe

After much thought, and taking into consideration the many complaints about how tricky this reccipe is, we have created a much easier, virtually fail-proof, pumpkin no-bake cookie recipe which I encourage you to check out here.
This pumpkin spice no-bake cookies recipe is the perfect compliment to your Fall recipe repertoire!
Image shows several cookies with text that reads "Pumpkin Spice No-Bake Cookies"

So guys, I’ve really been on a roll here with this pumpkin desserts thing. My husband brought home several cans of pumpkin the other day when he stopped by the store to pick up bananas, and well, I can’t just let them sit idle now, can I? Nope!

My latest experiment has been pumpkin no-bake cookies. I’m a sucker for no-bake cookies, I even made a healthy version so I could indulge my sweet tooth more often. I figured that if they could be made with chocolate, surely they can be made with pumpkin too, right? Well, they sure can! The process is a little different – more like making fudge from scratch, and putting oatmeal in it – and of course, dropping it with a spoon rather than spreading it in a pan.

Like the pumpkin spice hot chocolate recipe I shared a few weeks ago, these cookies are wonderfully sweet and spicy, and taste just like fall should taste. 

Try these delicious, easy cookies today!


Pumpkin Spice No-Bake Cookies

If you love pumpkin spice, these delicious no-bake pumpkin spice cookies are just for you!

  • Author: Elise


  • 1/2 cup pumpkin purée
  • 2/3 cup milk
  • 2 cups sugar
  • 2T. Butter
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 1/2 cups oatmeal
  • 1 teaspoon vanilla

Equipment needed


Combine first four ingredients in a medium-sized sauce pan.

  1. Heat over medium heat, stirring until sugar is dissolved.
  2. Clip candy thermometer to the side of pan.
  3. Bring mixture to soft ball stage (234º).
  4. Remove from heat, and let cool 15 minutes or so.
  5. Add vanilla, and pumpkin pie spice, and beat syrup vigorously until it becomes opaque and begins to crystalize. An immersion blender is perfect for this step, but a fork works nicely too.
  6. Stir in oats, and drop by the spoonful onto parchment paper.
  7. Let cool.
  8. Enjoy!

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Image shows a couple of cookies, next to piece of apricot, with text that reads "Apricot No-Bake Cookies"Apricot No-Bake Cookies

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No-Bake Stained Glass Cookies

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  1. You didn’t specify when to add in the pumpkin pie spice. I’m assuming it is when the oatmeal is added. Regular rolled oats or quick- cooking?

    1. Sorry about that! You would add it with the vanilla. I like to use quick oats because they’re less chewy than regular, but either one will work.

  2. These look delicious! Do you think I could substitute the sugar with stevia, coconut sugar, honey, or brown rice syrup?

    1. I’m not sure about coconut sugar, but stevia won’t create the chemical reactions that sugar will, so they wouldn’t set up.

      Sorry I can’t be much help!

  3. Pingback: 13 Spooktacular Pumpkin Recipes - Spooky Shadows
      1. Well I must’ve done them wrong. They aren’t setting and the only way I can see how to eat them would be with a spoon ????

  4. Nice to have a No Bake Cookie, especially in the summer when you don’t want to turn on your oven, but want a Sweetness of a cookie with a nice cup of tea. Thanks for sharing…

  5. Why let it cool so long before adding oats,vanilla and pumpkin spice? Doesn’t that make them hard like the chocolate ones get when removed from heat?

    1. It’s more similar to making fudge from scratch. You let it cool for a bit, then beat it until it turns opaque and begins to chrystilize before adding the oats and quickly dropping the cookies. Otherwise they tend to stay a bit gooey.

  6. Mine did not harden. Not sure what I did wrong. Saved the dough and trying to figure out what to do with it because it tastes great but not a cookie.

    1. It may be a temperature issue. In order for the to harden, it’s vitally important that the syrup reach the soft ball stage. In addition, beating the syrup as it cools crystallizes the sugars helping them to harden. Hope that helps! 🙂

    2. Try spooning it over ice cream, or spread over a spice cake and top with whipped cream. You could even reheat it and pour over French toast.

  7. I have tried this recipe twice. The first time when I added the oatmeal it was to crumbly to drop. I added a little water but then the cookies did not set up. The second time I used a candy thermometer to be sure I was at 234 degrees. As soon as I added the spice and vanilla it seized up and became crumbly. Can’t figure out what I did wrong unless it should be cooked less and add spice, vanilla and oatmeal without the 15 min. cooling period.

  8. I tried to make these, but when I got to the “let it cool” stage before mixing in the oats, it immediately turned hard and crunchy. No cookies for me 🙁 what did I do wrong? My candy thermometer said the temp was right, so I’m not sure what went wrong.

  9. Wow I must have really messed something up or my candy thermometer does not work! Lol! I could not get the temp to 234 after 35 minutes! Hard as a brick! Can’t get the pan clean! Lol! Off to buy a new candy thermometer. I may have to throw my pan out unless soaking it will break it down. Help!!

    1. Hmmm, that is odd! If the syrup turned hard as a brick, it had to be hotter than 234…

      As far as your pan goes, simmering water and baking soda in it should dissolve the hard sugar.

  10. Soooo I have made these Pumpkin no bakes 2x now & I can’t get them to set up…. very frustrated!! HELP!!!!????

    1. Sorry you’re having trouble!

      A couple of things:

      1.) Are you sure you’re getting the syrup up to soft ball?
      2.) Are you beating the syrup until it’s opaque after it’s cooled down a bit?

      If both of those things are on point, try taking the syrup up to 235-236º and see how that goes.


  11. I found this recipe to be WAY too difficult. I lost track of how long it took to cook as I went by the directions and tried to get the mixture to cook on medium heat. I finally turned it to high heat, then turned it down after it began to boil. I was stirring it constantly (even though I wasn’t instructed to), it was splattering and cooked down too much for the amount of oats it calls for as when I added them, they barely Incorporated into the mix.

    Elise, can you please be more specific about what temperature (does not boil on medium heat, unless you heat it at a higher temperature before) and the (at least guesstimated) time for cooking, and if you need to constantly stir?

    Mine were setting up as soon as the oats were added. When I took them off the parchment paper they looked extremely dry and not very appetizing.

  12. Yum! I’m hoping to make these for a Halloween party – do you know approximately how many servings one batch makes?

  13. I have made these twice now and followed the instructions exactly. Both times after cooling and adding the vanilla and spice before I could add the oats they were hard. I give up and will not be trying these again. 🙁 very disappointed as I love everything pumpkin.

  14. Can you make these in a very low carb. Version. I am on a high fat low carb weight loss program. Please help. I do sometimes have a sweet tooth

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