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A no bake cookie with white chocolate chips and oats.
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Pumpkin No Bake Cookies

This easy Pumpkin No Bake Cookies recipe is made with oatmeal, chocolate chips, pumpkin pie spice, and vanilla pudding mix! They have all the must-have pumpkin flavors in a soft and chewy no-bake cookie! If you have 10 minutes you can make pumpkin spice no bake cookies!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 36 Cookies
Calories 143kcal
Author Amy

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • ¾ cup butter 1 1/2 sticks
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 3.4 ounces instant vanilla pudding mix dry pudding mix only
  • cups quick oats
  • 1 teaspoon pumpkin pie spice
  • sea salt to taste optional
  • 1 1/2 cup chocolate chips

Instructions

  • Line a baking sheet with wax paper or parchment paper. A lined cookie sheet makes for easy cleanup! Either will work. Set aside.
  • Add dry ingredients (vanilla pudding, pumpkin pie spice, and oats) to a large mixing bowl. Stir.
  • Add sugars, butter, and evaporated milk to a medium saucepan. Stir the mixture occasionally to combine sugars and butter. Continue stirring while bringing the ingredients to a full rolling boil (a vigorous boil that doesn't stop when stirred) over medium-high heat. This will take a few minutes. Once the mixture is boiling reduce the temperature to medium heat (it needs to be hot enough to maintain a full rolling boil). Boil at a full rolling boil for 1 1/2 minutes.
  • Once the liquid has been at a full rolling boil for 1 1/2 minutes remove it from the stovetop. Add vanilla extract. Pour the liquid over the dry ingredients in the large bowl. Stir to coat oats with liquid. Let rest for a couple of minutes. The oats will soak up some of the caramel-y liquid. It will also cool a little bit so when you add the chocolate chips they won't melt as badly.
  • Add semi-sweet, milk, or white chocolate chips and quickly stir to combine. Try to quickly and gently stir just a little bit or else the chocolate chips will completely melt and look messy!
  • Using a cookie scoop drop the pumpkin mixture onto the lined baking sheet. Let rest for about an hour to cool and set. Store in an airtight container.

Notes

It's important to make sure the butter, sugar, and milk come to a full rolling boil. I guess that means it's important to know what a full rolling boil is. A rolling boil is when the liquid reaches a temperature where it's at a vigorous boil that doesn't stop when it's stirred. For this recipe, we'll slowly and gradually bring the wet ingredients to a rolling boil. This will help the cookies set up so they aren't too gooey. Getting the full rolling boil down is the hardest part of this recipe! Once you've got it they'll be perfect!
You can use different kinds of instant pudding mix. Butterscotch, cheesecake, and French vanilla are all great options. 
Store cookies in an airtight container. You can store it in the refrigerator if you want the cookies a little more firm. 

Nutrition

Calories: 143kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 57mg | Potassium: 43mg | Fiber: 1g | Sugar: 14g | Vitamin A: 144IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.5mg