Healthy No-Bake Pumpkin Oatmeal Cookies

Jump to Recipe Print Recipe

Forget the oven! You can make these chewy, fall-inspired no bake pumpkin cookies in less than 20 minutes no heat required. These cookies are soft & chewy with hints of pumpkin spice and sweet chocolate chips. This simple one bowl recipe will be the perfect treat for your fall festivities!

What you’ll love about this recipe:

Easy – This is an easy recipe to whip up for the kids (or yourself)- all in one large mixing bowl. Perfect for the fall season!
Flavorful – These cookies have a fall twist with pumpkin flavor and spices. They’re chewy, naturally sweetened, and soooo good!
Healthy– These cookies contain healthier, simple ingredients with no refined sugar.
Vegan, dairy-free, & gluten-free

Get in the fall spirit with these easy no bake cookies that combine fall flavors into one delicious bite!

These no bake pumpkin cookies are not overly pumpkin-flavored, but have just the right amount pumpkin spice and touch of sweetness from the maple syrup and chocolate chips.

Looking for more delicious oat recipes? Try out my 3-Ingredient banana oatmeal muffins , Healthy blueberry granola bars or Cinnamon roll granola!

🎃Ingredients

Ingredient notes

Old fashioned oats: These work best for these cookies but you could also trial it with quick cooking oats
Pumpkin pie spice: This spice mixture contains cinnamon, ginger, cloves, and nutmeg. If you cannot find this, you can simply use cinnamon and will still have great flavor.
Peanut butter: For best results, use a creamy peanut butter (that is runny/dripping). I love a good natural peanut butter like this one.
Mini chocolate chips: The “mini” size works best for this recipe so the cookies can stick together better. Large, regular-sized chocolate chips are more likely to cause it to crumble and not stick together well. These non-dairy ones from Enjoy Life are a great addition in this recipe!

See recipe card for full ingredient list or ingredients and quantities.

Pumpkin pie filling vs pureed pumpkin

There is a difference between pumpkin pie filling and puree which can affect the flavor of the recipe.

Pumpkin pie filling contains pumpkin with added sugars, milk, and other ingredients.

Pumpkin purée, on the other hand, contains only pumpkin without other added ingredients.

For these no-bake pumpkin cookies, I recommend pumpkin puree for the best flavor without the addition of other sugars, milks, etc. We will add our own seasonings and sweetners to the recipe.

▶︎Love pumpkin? Try out my Pumpkin hummus that’s savory, creamy, and perfect for fall! You will also love this Sage and Apple Harvest Pumpkin Soup!

🔄Substitutions

Don’t have an ingredient? Don’t worry!

No maple syrup? Use agave, honey (if not vegan), or you could even try brown sugar.
Use quick oats instead of old fashioned.

📝Step-by-Step Instructions

Step 1: Add all the ingredients (old fashioned oats, maple syrup, vanilla extract, pumpkin puree, coconut oil, pumpkin pie spice, and salt) except mini chocolate chips to a large bowl. Stir until combined.

Step 2: Fold mini chocolate chips into pumpkin mixture.

Step 3: Using a spoon or ice cream scooper for equal measurement, form the cookie ball in your hands. Lay them out in a single layer (1-2 inches apart) on a parchment paper lined baking sheet. (I used a small pan because this only creates ~ 8 cookies).

Allie’s Tip: If they start to stick to your hands, simply get your hands slightly damp.

Step 4: Place a piece of parchment paper on top of the cookie balls and gently press the palm of your hand onto each ball to flatten it slightly into small cookie shapes. (Don’t make it a pancake!)

Step 5: Peel off top layer of parchment paper and place pumpkin cookies in the freeze for 15 minutes to set. Enjoy!

Tip: In my opinion, these no bake pumpkin oatmeal cookies taste best chilled in the fridge or freezer rather than room temperature!

❓Recipe FAQs

How do I store these cookies?

I recommend keeping them in the fridge or freezer. They are actually amazing in the freezer (my preferred way to enjoy them). They last in the fridge up to 5 days in an airtight container or in the freezer up to 3 months!

Can I use quick oats for this recipe?

Yes, you can swap out old-fashioned oats for quick oats and your cookie will still be chewy and delicious!

Can I use regular chocolate chips instead of mini?

I recommend using mini chocolate chips for this recipe. They are the perfect size for this cookie and larger chocolate chips tend to make this cookie more likely to crumble. *You can also omit chocolate chips if you prefer.

▶︎Got extra mini chocolate chips in your pantry? Try out my Peanut butter banana oatmeal bars with chocolate chips or fudgy brownie baked oatmeal!

stacked no bake pumpkin cookies with a baking sheet and pumpkin behind them.

Pro Tips

I recommend using mini chocolate chips for this recipe. They are the perfect size for this cookie and larger chocolate chips tend to make this cookie more likely to crumble. *You can also omit chocolate chips if you prefer.
Make sure to use pumpkin puree and not pumpkin pie mix – these are different! (Pumpkin pie mix has added sugar, milk, and spices).
Wet your hands slightly when rolling these cookies into balls. It helps so they don’t stick to your hands.

▶︎Use up that extra pumpkin puree by making some creamy pumpkin hummus! It’s a fall favorite with creamy pumpkin, sage, and other spices. Try out these vegan pumpkin waffles for delicious fall breakfast!

⇨ The Best Fall Recipes ⇦

▶︎For another amazing fall treat, try out these Apple Crisp Bites!