Healthy No-Bake Pumpkin Oatmeal Cookies
You will love these festive fall-inspired no-bake pumpkin cookies that are extremely easy to make in just one bowl! They're chewy with hints of pumpkin, spices, and a touch of sweetness!
Servings: 8 cookies
Calories: 133kcal
Equipment
- Parchment Paper
- Baking sheet or large plate
Ingredients
- 1 ⅔ cups old-fashioned oats
- ⅓ cup pumpkin puree
- ¼ cup runny/drippy peanut butter* unsalted
- 2 tablespoon melted coconut oil
- 2 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice*
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips non-dairy if vegan
Instructions
- In a large bowl combine all the ingredients except chocolate chips. Stir until combined.1 ⅔ cups old-fashioned oats, ⅓ cup pumpkin puree, ¼ cup runny/drippy peanut butter*, 2 tablespoon melted coconut oil, 2 tablespoon maple syrup, ½ teaspoon pumpkin pie spice*, ¼ teaspoon salt
- Fold in chocolate chips. The mixture will be fairly wet but will firm up as it sits in the freezer.⅓ cup mini chocolate chips
- Line a baking sheet or a large plate with parchment paper. Scoop out some of the oatmeal mixture (either with a spoon or an ice cream scoop- I used a 2.5 inch scooper) and form a ball between your hands. Squeeze the ball tightly. If the mixture is not sticking together, add a small amount of maple syrup or peanut butter.Place on the parchment paper. Repeat this step with the rest of the mixture, leaving a few inches between each balls. Allie's Tip: Wet your hands slightly as you are making the cookie balls to help prevent sticking. * I was able to make 8 cookies.
- Lay another sheet of parchment paper over the top to the balls. Using your palm GENTLY press each ball down slightly to flatten it. Don't make it into a pancake!
- Remove the top layer of parchment paper. Please your cookies in the freezer for at least 15 minutes to firm them up. The longer they sit, the firmer they will be.
- Enjoy right away or store in the fridge or freezer!
Notes
⭐️Don't use clumpy, bottom-of-the-jar peanut butter for this. I love a natural, runny peanut butter. In this recipe I use an unsalted one and add ¼ teaspoon of salt to the recipe. If yours is salted, consider omitting the salt addition below.
⭐️ Pumpkin pie spice is a mixture of cinnamon, nutmeg, cloves, and ginger. It is available at most grocery stores. If you don't have access to it, you can either make your own homemade pumpkin pie spice or simply use just cinnamon - it will still taste great!
Other tips:
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- 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. I love non-dairy Enjoy Life chocolate chips. *You can also omit chocolate chips if you prefer.
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- Make sure to use pumpkin puree and not pumpkin pie mix - these are different! (Pumpkin pie mix has added sugar, milk, and spices).
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- Wet your hands slightly when rolling these cookies into balls. It helps so they don't stick to your hands.
Nutrition
Calories: 133kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 113mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1606IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.4mg