Easy, but incredibly delicious, these fall inspired no bake cookies take just 15 minutes to make. Despite only having 6 ingredients, these cookies are perfectly spiced in every bite.
Tuesday October 5, 2021
(4.75 stars from 20 reviews)
Butter Oatmeal Pumpkin Pumpkin Spice Sea Salt Caramel Chips
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These cookies are so quick and easy, I am going to keep this post quick and easy too. Six ingredients, 15 minutes, one pot, and some patience as they set in the fridge is all you need to make these delicious fall cookies! I promise these will become your new favorite no-bake cookie. Even my husband (who doesn't really like pumpkin -- yes really) agreed that these are amazing. I worked really hard to make sure these pumpkin spice no bake cookies were as easy as possible while still being absolutely delicious and I have to say, after many failed attempts, I nailed it.
One word: delicious. More specifically a delicious, perfectly spiced, pumpkin pie flavored oatmeal cookie. They have a soft, chewy texture without being gloopy or sticky. Imagine an oatmeal cookie crossed with a pumpkin pie with subtle notes of caramel, but better - way better.
There are only 6 ingredients:
butter - this is the base of the cookie and helps them set
brown sugar - I like to use brown sugar as it gives a deeper flavor and has more moisture to help keep the cookies chewy
pumpkin - canned pumpkin works great for this
sea salt caramel chips - the secret ingredient in these cookies that makes them a step above the rest; you can also use butterscotch, white chocolate or your favorite baking chips
oats -this is the main part of the cookie - quick oats work best
pumpkin pie spice - gives the delicious flavor of fall with one easy spice blend - cinnamon can be subbed, or your favorite fall spice blend will work great too
These are the easiest cookies you will ever make
step one: squeeze the pumpkin out to remove excess moisture (this is very important; if you do not remove excess moisture your cookies will not set properly)
step two: add the squeezed pumpkin to a large sauce pan along with butter, sugar, baking chips and pumpkin pie spice and stir and heat until just starting to simmer, stirring often to prevent burning. Mixture should be smooth and sugar should be dissolved
step three: remove from heat; stir in the oatmeal until well coated
step four: carefully drop by heaping tablespoon onto lined baking sheets and allow to chill in fridge for 20 minutes, or until the cookies are solid (mixture will be quite hot so be carefuly not to touch it!)
I use a triple layer of paper towel and gather my pumpkin inside and gently squeeze to get the majority of the liquid out. the pumpkin will be close to half its volume when finished and it should look slightly pasty. Be careful not to squeeze too much because the paper towel can rip. If this happens you can always cover with another layer of paper towel. This is a very important step and it is absolutely worth it to take the time to squeeze the pumpkin. Without proper moisture removal these cookies were very sticky and messy even after sitting in the fridge overnight.
You need some sort of baking chip to help these firm up; I find chocolate takes over the flavor slightly but in a pinch chocolate chips could be used. Other options that won't overpower the pumpkin spice flavor include butterscotch, white chocolate, or even cinnamon chips if they are available in your area.
These cookies are fresh for about 4-5 days when kept in an airtight container in the fridge. Extra cookies can be frozen for up to 3 months in a freezer safe container. Cookies are best enjoyed straight from the fridge or at room temperature, however they will be softer.
Using paper towel, gently squeeze out extra moisture from the pumpkin; you will have roughly half to two thirds of the pumpkin left after squeezing
Add the pumpkin to a large sauce pot over medium heat along with sugar, butter, baking chips, and pumpkin pie spice
Heat until mixture starts to simmer, about 5-8 minutes, stirring frequently
Remove from heat, add the oats and stir until fully coated
Drop cookie mixture by heaping tablespoon onto a lined baking sheet, then refrigerate until set, about 20-30 minutes
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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