No Bake Pumpkin Cookies
No Bake Pumpkin Cookies are soft, chewy, and filled with the flavors of fall! Only whole ingredients used and they are gluten free, dairy free, and vegan friendly!
So making no bake cookies during the holiday may come as a surprise considering everyone’s oven is going to be on overload. If you have ever tasted the classic no bake chocolate cookies with peanut butter and oats, you are going to love the pumpkin version!
We are only going to be adding a little bit of pumpkin puree, which means you are going to have extra leftovers if you buy a can. In that case, enjoy these other pumpkin treats so it doesn’t go to waste!
- Pumpkin Chocolate Chip Snack Cake (5 Ingredients)
- Gluten Free Greek Yogurt Pumpkin Muffins
- Pumpkin Almond Flour Cookies {Vegan}
- Healthy Pumpkin Bars with Healthy Cream Cheese Icing
- Whole Wheat Pumpkin Bread
- Paleo Pumpkin Bread (Gluten Free, Dairy Free, Grain Free, Oil-free)
If you love no bake recipes, you are in luck – so do I! I always keep a few no bake cookie dough bites and pumpkin protein balls on hand. As far as the freezer goes you can find this 3 ingredient peanut butter fudge, and if I am craving candy I like to make oatmeal peanut butter cookie dough cups, which look exactly like Reese’s!
Why We Love These Pumpkin Cookies
- Easy to make
- No cooking required
- Great for the fall and holiday season
- Can be eaten for breakfast or dessert
- Made in the blender, which means easy cleanup!
Ingredients Needed
- rolled oats – if you need these cookies to be gluten free don’t forget to check the label on the oats
- almond flour – can swap for oat flour, but avoid substituting coconut flour as it is more absorbent and the other ingredients would need adjust as well.
- medjool dates – tightly pack the dates when you measure, this is where a lot of the natural sweetness comes from
- almond butter – you want to use the natural drippy kind. Avoid using nut butters that are crunchy or grainy in texture.
- pumpkin puree – do not substitute for pumpkin pie filling. It’s not the same and will change the texture or even ruin the cookies. However, you can use homemade pumpkin puree if you prefer.
- vanilla extract
- ground cinnamon
- salt
- chocolate chips – feel free to use regular size or mini chocolate chips. You can also use white chocolate chips if you would like.
How to Make No Bake Pumpkin Cookies
Place all of the ingredients into a food processor high speed blender. Blend until the dough forms.
Add more salt or spices for your desired taste.
Fold in the chocolate chips, then shape the cookie dough balls into cookies.
Serve immediately, or keep in the refrigerator for later.
Tips for Making and Storing
- Keep leftover cookies in an airtight container for up to 10 days in the refrigerator.
- If desired, fold in walnut or pecans before shaping into cookies.
- Using a cookie scoop makes things easier.
- The almond butter can be swapped for another nut butter of choice.
- You can also drizzle the tops with additional almond butter, chocolate drizzle, or sprinkle a little coarse sugar.
More Delicious Healthy Cookie Recipes:
- Steel Cut Oatmeal Cookies
- Healthy Gluten Free Carrot Cake Cookies
- Gluten Free Nutella Thumbprint Cookies
- Healthy S’mores Cookies (Gluten-free, Flourless)
- Chocolate Caramel Chip Cookies
- Gluten Free Gingerbread Cookies
- Healthy Oatmeal Breakfast Cookies with Chocolate Chips
No Bake Pumpkin Cookies
Ingredients
- 1 cups rolled oats
- ½ cup almond flour
- 1 cup medjool dates tightly packed (~14 dates)
- ½ cup almond butter
- ¼ cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup chocolate chips
Instructions
- Add all of your ingredients to a food processor or blender and mix until dough forms. Taste and adjust salt, spices or sweetness to desired taste.
- Fold in chocolate chips.
- Shape into cookies and serve immediately or place in the fridge to store for later.
- Store in an airtight container in your fridge for up to 10 days.
