Description
These easy and delicious No-Bake Cookies capture the warm flavors of fall with pumpkin, oats, and peanut butter.
Ingredients
- 1/2 cup canned pumpkin puree
- 1/3 cup coconut oil or butter
- 1/3 cup packed brown sugar
- 2 tablespoons creamy peanut butter
- 2 cups old-fashioned rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
Instructions
- Start by lining a baking sheet with parchment paper and set it aside.
- In a small saucepan over medium-high heat, combine the pumpkin puree, coconut oil, brown sugar, and peanut butter.
- Bring the mixture to a rolling boil, stirring occasionally, then let it bubble for 60 to 90 seconds.
- Remove the saucepan from heat and let it cool for 2 to 3 minutes.
- In a medium mixing bowl, combine the oats, salt, pumpkin pie spice, and vanilla extract.
- Pour the slightly cooled pumpkin mixture over the oat mixture and stir thoroughly until well combined.
- Using a spoon or cookie scoop, drop portions of the mixture onto the prepared baking sheet.
- Gently press each cookie to flatten slightly for even setting.
- Allow cookies to cool and set at room temperature for 30 minutes, or refrigerate for 10 to 15 minutes for a firmer texture.
- Store your cookies in an airtight container for up to one week.
Notes
These cookies can be enjoyed with a warm cup of chai or coffee. Optional: drizzle with caramel or serve with ice cream.