These easy no bake cookies are made with pumpkin. Non bake cookies are a quick and easy solution!
When I say I’m getting a new oven, what I mean is, I’m taking the oven that’s been in my brother’s garage for 2 years.
I mean, some people like to go to the store, compare features, pick their favorite appliance, and purchase it new. But not me.
Our dining set used to belong to my parents. Our bed was a wedding gift. Our dresser used to belong to my parents. Our hide-a-bed couch used to belong to Robb’s parents. Our piano used to belong to my grandparents. Our car was 11 years old when we bought it. Even our television was a gift. I’m not so sure the kids were ours originally.
Strike that. Yes I am. I have fond memories of pregnancy, labor, delivery and postpartum recovery.
Fond.
I just want to be sure you are not deceived when you see me writing about my “new oven” on my Facebook page, or pinning tips about cleaning glasstop stoves.
While I’m waiting to get my old oven out and my new oven in, I’m making stovetop cookies. Easy, fast, delicious, no-bake, stovetop cookies. With pumpkin for fall.
My only lament with this cookie is that it’s a touch gooier than I like. I think a no-bake cookie should have a little firmer texture, right out of the fridge. I suppose you could add more oats, or more fillers, things like coconut, pumpkin seeds, dried cranberries, or pecans. Add enough fillers and you can even call them breakfast.
One disclaimer: You might notice that my no-bake cookies are a slightly different shape than many others you’ve seen. This is because instead of plopping them onto wax paper, I prefer to grease my mini-muffin pan and plop them in there instead. I totally think you should try it.
You’re reading one of my top ten most popular posts! Check out the others here:
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- ½ cup butter
- ½ cup milk
- ½ cup pumpkin puree
- 2 cups sugar
- ½ tsp. pumpkin pie spice
- ¾ cup chopped walnuts or pecans
- 3 cups rolled oats
- ¾ cup quick oats
- Melt butter over medium heat. Add milk, pumpkin, and sugar, and stir to combine. Increase temperature to medium-high, and heat until boiling, stirring occasionally.
- Remove from heat and add nuts and oats. Stir until oats are completely coated.
- Drop spoonfuls onto wax paper, or into a greased mini-muffin pan. Refrigerate about an hour before serving.
- Store cookies in the fridge.
These look great, I may try them this weekend. Stopping by from Foodie Friday 🙂
This is my new favorÍte site. Found it through your link at The Bloggess. Pumpkin No-Bakes? Best idea ever!
Aw, thanks Taran! I aim to please. Glad to have you here!
The min muffin tin idea is brilliant! Great looking cookies. And I’m looking forward to seeing what you’ll be baking first in your new old oven. 😉 Thanks for this.
These look so good! Gotta love no-bake 😉 I am totally big on hand-me-downs myself, there are few things in my home that were purchased “new”. I am a lover of yard sales 🙂 At least the oven is new to you! (P.S. I know what you mean about fond memories of child birth…how could we ever forget??? Even if we want to…)
This recipe is so amazing, that it was one of the most-visited link at the last Sweet Saturday link party! You’re featured today, stop by and grab a button: http://jessica-healthymommyhealthybaby.blogspot.com/2012/11/apple-pie-smoothie.html. Thanks for linking up 🙂
Nice pictures too!
Having made no-bake chocolate cookies often, I’ve learned that it’s necessary to heat to a rolling boil (where stirring doesn’t cause it to stop boiling) and cook it at least 3 minutes like that. Essentially, what you’re making is a fudge, so while I don’t know if it’s “Soft ball stage” or something else on a candy thermometer, you need to get it to a certain temperature for the sugar to want to harden as it cools. That said, I did this recipe in the style I normally do, I didn’t boil the pumpkin, instead adding it after the 3 minutes as I normally do with peanut butter in that recipe. I didn’t have a good way to refrigerate them, so they’re on a marble slab that I use for cooling and they haven’t set solidly. They taste good… but they’re hard to eat. The mix was pretty thin compared to the batch of chocolate cookies I made right after. I wonder if it would work better with less milk and/or butter. Obviously, pumpkin has more moisture than peanut butter.) So I don’t have the answer, but maybe my experience with the other recipe gives you some ideas.
Just made these, and I’m thinking the same thing. I was thinking about trying to find a pumpkin hot cocoa powder or a pumpkin pudding mix to use instead of puree. It smells and looks delicious, but I may have to leave them out overnight to see if they’ll set at all.
They really don’t “set” in the traditional sense. This cookie really requires refrigeration. I keep them in the fridge and eat them straight from there.
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I noticed the recipe calls for 1/2 tsp. Pumpkin Pie Spice, however no where does it mention when to add this…when has anyone else mixed this in?? Also I just thought I’d mention that I do not use rolled oats in any of my recipes so I am going to use all quick oats…The only no-bakes I normally make are peanut butter, in which my recipe calls for 3/4 cup butter, 1/2 cup milk, and 3 cups sugar, also it only calls for a rapid boil for one minute…Guess we shall see how this works…Michael Reilly…perhaps they don’t cool to a hard set which is why it calls for being kept in the fridge? Will post my results shortly!
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I will certainly try Pumpkin No-Bake Cookies,
and I am always looking for other Pumpkin
recipes, Pumpkin Muffins etc.
Thanks for sharing.
Carol,
Calm and Carry On…
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Would I be able to microwave the ingredients? Do they need to boil?
I love these now. So with that I will share how I fixed the problem with them setting up. I used a half cup of sweetened condensed milk. Rapid boil for about 10 min. Once it started to boil I turned it to low. I did add a tsp of vanilla right before I added the oats and nuts. PS I cooked the spices in with the pumpkin mixture. Thanks and enjoy.