These no bake pumpkin pie cookies are soft, moist and chewy and taste like pumpkin pie filling in cookie form. They don’t require any baking or cooking. The cookies are just 3 ingredients and don’t need any flour, eggs, butter or oil. The cookies also store well.
These cookies really satisfy my craving for pumpkin pie. I also love that these cookies don’t require any baking. I’ve been baking a lot lately but needed a break from the oven.
- Pumpkin pie mix or pumpkin puree
- Quick Oats
Pumpkin Pie Mix: I have made these with both canned pumpkin pie mix and pumpkin puree. If you like the flavor of fall spices, I recommend you use the pumpkin pie mix or add 1/2 tsp pumpkin pie spice to the pumpkin puree. You can also just use plain pumpkin puree if you want pumpkin cookies without the spices.
Dates: You will need medjool dates. Medjool dates are a larger date variety and they contain a lot of soft flesh which is what is needed to make a date paste. The date paste acts as the base for these cookies and also provides natural sweetness.
Quick Oats: Quick oats provide some texture and absorbs the excess moisture that comes out of the pumpkin puree.
How to Make No Bake Pumpkin Cookies
The dates are first pulsed in a food processor until they become the consistency of a thick paste. Use a paper towel to lightly dab at the pumpkin to absorb some of its excess moisture before adding it in. This will keep your cookies from being too moist. Add in the oats along with the pumpkin and mix until a thick cookie dough forms.
Use a cookie scoop to scoop out the dough and place onto a baking sheet lined with parchment paper. Press down on the dough balls until they become thick round disks. Place the cookies into the fridge or freezer to set.
More No Bake Cookie Recipes
- 3 Ingredient No Bake Peanut Butter Chocolate Chip Cookies
- 3 Ingredient No Bake Lemon Cookies
- 3 Ingredient No Bake Chewy Oatmeal Cookies
3 Ingredient No Bake Pumpkin Pie Cookies
- 1 cup (148 g) pitted and halved medjool dates
- 1/4 cup (62 g) canned pumpkin pie mix or pumpkin puree (56 g)
- 1/2 cup (46 g) quick oats
- Line a large cookie sheet with parchment paper.
- Add dates to a food processor. Pulse until dates form a smooth paste. You will need to scrape down the sides of your food processor a few times with a spatula to help your food processor mix the dates. Your date paste should pull away from the sides of the food processor and roll up into a ball when done.
- Measure your pumpkin. Using a sheet of paper towel, lightly press on the surface of the puree so that the paper towel absorbs some of the moisture from the pumpkin. Your paper towel should only be lightly applied so that the pumpkin does not stick to the paper towel. Move to another dry part of your paper towel and repeat. Do this about 4-5 times or until the paper towel is no longer immediately getting soaked.
- Add the pumpkin and oats into the food processor and pulse until a thick dough forms. Make sure to pause and scrape the dough from the sides and bottom of the food processor with a spatula to help mix the ingredients completely. The dough should be a little sticky but not too wet or sticky to work with.
- Use a 1 tbsp cookie scoop to scoop out cookie dough. Place onto your prepared baking pan, spacing the dough balls 1 inch apart. Press down on the dough balls with the back of a metal spoon or the palm of your hand until they form a thick round disk. Use your fingers or the spoon to smooth the edges of the cookies. The cookies will not change shape so shape them how you want the final outcome to be.
- Place cookies in the fridge for about 30 minutes to an hour to let them firm up. The cookies will not change form. Placing them in the fridge just makes them more sturdy to hold. Store uneaten cookies in the fridge.
- If your dates are no longer moist and soft, you will need to rehydrate them before using. Soak them in warm water for about 15 minutes or until soft. Pat dry the dates with a paper towel (you don't want any extra moisture in the recipe) and then add them to the food processor.
- Dates need to be pitted and halved before measuring them
- These make small cookies (about 2-3 bites each). If you wish, you can make them bigger by using a bigger cookie scoop.
- If you make the cookies with pumpkin pie mix they will taste more like pumpkin pie. If you make them with plain pumpkin puree, it will taste more like no bake cookies with a mild pumpkin flavor.
- If you don't have pumpkin pie mix but want your cookies to taste more like pumpkin pie, you can use pumpkin puree and add 1/2 tsp of pumpkin pie spice to your cookie dough.
- Make sure to lightly pat the pumpkin puree or pumpkin pie mix with the paper towel. This will keep the dough from being too wet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.