“🍂 Pumpkin Spice No Bake Cookies 🍪

“ Pumpkin Spice No Bake Cookies

Ingredients

1 cup (90g) old-fashioned rolled oats (not instant)

½ cup (120g) pure pumpkin purée (unsweetened, not pie filling)

½ cup (128g) smooth natural nut butter (peanut, almond, or cashew — drippy is best)

¼ cup (85g) pure maple syrup or raw honey (adjust to taste)

1 tsp pumpkin pie spice (or blend your own: ½ tsp cinnamon + ¼ tsp ginger + ⅛ tsp nutmeg + ⅛ tsp cloves)

½ tsp pure vanilla extract

⅛ tsp fine sea salt

Instructions

Prep Your Pan: Line a baking sheet or large plate with parchment paper or a silicone mat. Set aside—this prevents sticking and makes cleanup effortless.

Combine Base Ingredients: In a medium bowl, add the rolled oats, pumpkin purée, and nut butter. Using a sturdy spatula or wooden spoon, stir until the mixture begins to clump together and looks evenly moistened.

Sweeten & Spice: Pour in the maple syrup (or honey), pumpkin spice, vanilla extract, and salt. Mix vigorously for 1–2 minutes until everything is fully incorporated and the texture resembles thick, sticky cookie dough. Taste and adjust sweetness or spice if desired.

Portion & Shape: Scoop out rounded tablespoons of the mixture (a small cookie scoop works perfectly). Drop onto your prepared surface, then gently flatten and shape each mound into a 1.5-inch round cookie—about ½-inch thick. Don’t worry about perfection; rustic is charming.

Chill to Set: Transfer the tray to the refrigerator. Let the cookies firm up for at least 30 minutes. For best texture and easy handling, 45–60 minutes is ideal.

Serve & Store: Once chilled, cookies will hold their shape beautifully. Enjoy straight from the fridge! Store leftovers in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.