Pumpkin No-Bake Cookies Recipe

Pumpkin No-Bake Cookies are a quick and easy treat that combines the comforting flavors of fall spices with the chewy texture of oats. Perfect for when you’re short on time, these cookies don’t require an oven, making them a convenient option for any occasion. The addition of pumpkin gives them a soft, moist texture and a festive touch.

Ingredients

• 2 cups sugar
• 1/2 cup milk
• 1/2 cup butter
• 1/2 cup canned pumpkin
• 3 1/2 cups quick-cooking oats
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional)
• 1 tsp vanilla extract

Directions

1. In a medium saucepan, combine sugar, milk, butter, and canned pumpkin. Cook over medium heat, stirring constantly until the mixture comes to a boil.
2. Once boiling, continue cooking for 10 minutes, or until the mixture reaches the soft ball stage (about 235°F on a candy thermometer).
3. Remove the saucepan from heat and quickly stir in oats, cinnamon, nutmeg, allspice, salt, walnuts (if using), and vanilla extract until fully combined.
4. Drop spoonfuls of the mixture onto waxed paper or a parchment-lined baking sheet. Let the cookies cool and set completely before serving.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 24 cookies

Variations

1. Chocolate Pumpkin Twist: Add 1/4 cup cocoa powder to the sugar mixture for a chocolate-pumpkin flavor.
2. Nut-Free Option: Omit the walnuts and replace them with sunflower seeds or pumpkin seeds for a nut-free variation.
3. Spice Boost: Increase the amount of cinnamon, nutmeg, or allspice for a more pronounced spiced flavor.
4. Cranberry Pumpkin Cookies: Add 1/2 cup dried cranberries for a chewy, fruity contrast.
5. Gluten-Free Version: Use certified gluten-free oats to accommodate dietary restrictions.

Storage and Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. Refrigerate to extend freshness for up to 10 days.
• Freezing: Place the cookies in a single layer in a freezer-safe container, separating layers with waxed paper. Freeze for up to 2 months.
• Reheating: These cookies do not require reheating but can be brought to room temperature from the fridge or freezer before serving.

10 Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned pumpkin?
   Yes, but make sure it is pureed and has a similar consistency to canned pumpkin.
2. What is the soft ball stage?
   It is a temperature (235°F-240°F) at which sugar syrup forms a soft, pliable ball when dropped into cold water.
3. Can I use old-fashioned oats instead of quick-cooking oats?
   Quick-cooking oats work best, but you can pulse old-fashioned oats in a food processor for a similar texture.
4. Can I reduce the sugar in this recipe?
   Reducing sugar may affect the consistency and setting of the cookies. Experiment with caution.
5. What can I substitute for butter?
   You can use margarine or coconut oil as a substitute for butter.
6. Can I make these vegan?
   Yes, substitute milk with plant-based milk, butter with vegan butter, and ensure the sugar is vegan-friendly.
7. How long do they take to set?
   The cookies usually set within 30 minutes at room temperature.
8. Can I add other mix-ins?
   Yes, try adding chocolate chips, shredded coconut, or raisins for variety.
9. Why didn’t my cookies set properly?
   Ensure the mixture reaches the correct temperature (soft ball stage) to allow proper setting.
10. Can I make smaller or larger cookies?
    Absolutely! Adjust the spoonful size to your preference and adapt the yield accordingly.

Conclusion

Pumpkin No-Bake Cookies are a delightful, no-fuss dessert perfect for any pumpkin lover. With a blend of comforting spices and a chewy texture, these cookies are as easy to make as they are to enjoy. Whether you’re looking for a quick snack or a unique treat to share, this recipe offers endless possibilities for customization and enjoyment.

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