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No Bake Pumpkin Oatmeal Cookies

 

Once falls rolls around, I am a little (just a little) Pumpkin Obsessed!  So our go to cookie – the Chocolate No Bake Cookie – gets a revamp with pumpkin flavors as well.  Using a pumpkin spice pudding mix and pumpkin spice, these little cookies are great for an afterschool snack or bedtime treat for your family!  If you can’t get enough of pumpkin like me, we also have a Pumpkin Mini menu for you to stock your freezer!

If you like this recipe you might want to check out all pumpkin recipes! We have more – Pumpkin RecipesPumpkin Pinterest Board, and a Pumpkin Freezer Menu.

No Bake Pumpkin Oatmeal Cookies

Lisa @ onceamonthmeals.com

Ingredients:

Directions:

In a saucepan, combine sugars, butter and milk.  Bring to a boil.  Boil 2 minutes.  Remove from heat and add in the pudding mix, stirring to combine completely.  Add in pumpkin pie spice, vanilla and oats.  Stir to combine and let stand for 5 minutes.  Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.  Store in airtight container.

Freezing Directions:

Follow directions above.  When completely cool, transfer to gallon sized freezer storage bag.

Servings: 36 cookies

**conversion chart image provided by Erik Spiekermann

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131 Responses to “No Bake Pumpkin Oatmeal Cookies”

  1. Jessica McKnight says:

    I think you left out the butter measurement :)

  2. stacey says:

    Will be trying these tonight and linking up to my blog. These look so good! I’m on a pumpkin kick too. Thanks for sharing!!!

    Gluedtomycrafts.blogspot.com

  3. Rebecca says:

    Where do I find the instant pumpkin spice pudding mix? Is there a brand?

  4. Jen says:

    These look awesome and I would love to make them for my son for after school…do you think I could sub applesauce or honey for some of the sugar, or would that affect how they set up?

  5. Natalie says:

    I saw this and was so hoping it had real pumpkin in it. That would make a healthy breakfast “cookie”! Maybe I’ll try it that way.

    • Jenny says:

      I was hoping so too! If you try it, please post results!

      • Nancy says:

        I am going to try these asap! You know that, logically speaking, using pumpkin in the recipe “should work” in place of part, or all of, the peanut butter in the original recipe because the base is essentially the same as regular no bakes except for using brown sugar in there as part of the base. I think that I would also use the pudding mix because it is what would help flavor and “set” the cookie up. What a wonderful idea for pumpkin!

    • Mary says:

      I did make this recipe, adding 1/3 cup canned pumpkin to it, as no store around me had the pumpkin pudding mix. It made the cookies a little gooier that I like, but they eventually set up fine. Next time I will reduce the milk slightly to offset the extra moisture from the canned pumpkin.

  6. Melissa says:

    I am not one for making home baked cookies, however I too love pumpkin and these looked easy and delicious! I made these cookies this morning and have a few suggestions. I followed the recipe, however the cookies are overbearingly sweet! Since the instant pumpkin spice pudding mix has sugar in it, I don’t believe you need 1.5 cups of white sugar and .5 cups of brown sugar. Since I’m not sure which sugar was the issue, I suggest you begin the recipe by melting the butter and milk and then add the pudding mix. Taste the mixture and if you believe you need more sugar, then add it by taste test. Or begin with only 0.5 cups of white sugar and 1/3 to 1/4 brown sugar.

    Oatmeal cookies are typically not this sweet and I feel it’s also too much sugar for children. I am a huge lover of sweets and even this was too much for me. If I make it again by switching it up a bit, I’ll be more then happy to let you know how it came out!

    • Kelly says:

      Thanks for the tips Melissa!

      • Melissa says:

        I made the cookies again without the white sugar and with much less brown sugar. Once I added the pudding mixture, the ingredients never did quite mix together. I’m not sure what the issue was, but I ended up baking them for 15 minutes.

        • Kimberly says:

          I wondered about pulling the sugar out, and how they would set. The sugar being boiled and then cooling again is what helps the cookies set up, like making fudge. Without the sugar, nothing is left to set up the cookies. Great idea about baking them though.

        • Kathy says:

          Boiling the sugar mixture is what allows tne cookies to harden while cooling down. You need the sugar

        • Holly says:

          you can remove the brown sugar, but without the white it does not ever set up hard enough. Maybe you can do it with 1 cup of sugar, but I do not think you can omit it all

        • Starr says:

          The sugar is important. Boiling it causes it to caramelize and aids in setting up. If you boil too long they are crumbly. Not boiled long enough causes them to be runny. I don’t know about substituting honey or applesauce since boiling them will not help in set up.

        • Shelle says:

          Try raw organic or organic coconut sugar

  7. SUSAN says:

    I am going to make these but can’t use the pudding mix because it has hydrogenated oils in it and I won’t eat that or feed it to my family. To make anything a pudding, just use modified corn starch and I’ll try the real pumpkin also.

    Pudding
    Ingredients

    Non Fat Milk, Water, Sugar, Modified Corn Starch, Vegetable Oil (contains one or more of the following: Palm Oil, Partially Hydrogenated Palm Oil, Sunflower Oil, Partially Hydrogenated Soybean Oil), Cocoa (Processed with Alkali), Less than 2% of: Salt, Calcium Carbonate, Sodium Stearoyl Lactylate, Artificial Flavors, Color Added. CONTAINS: MILK

  8. Lori says:

    I just made these using the advice of Melissa. I used 1/2 cup white and 1/4 cup brown sugar. I used sugar free cheesecake flavored pudding (what I had on hand) and extra pumpkin pie spice. They turned out great! Yum!

  9. Jennifer says:

    I made these and they were very good. I used 1 cup of white sugar vs. the full amount and will probably use a little less next time. I was just curious if I did something wrong because they were soft and not did not harden at all hardly. Are they supposed to be that soft and mushy? Taste was good but the texture surprised me. Thanks for your insight.

    • Melissa says:

      I think the consistency has something to do with the sugars because I had the same issue the second go around (when I cut out all that sugar). I baked the second batch to harden them.

    • Kitty says:

      Alot depends on the temperature outside. To much humidity and they will not set correctly, they will be soft and kind of mushy, sticky.

  10. Mary Ann says:

    On the standard no bake chocolate oatmeal cookies, you can get the hardening just the way you want it if you want to do the soft or hard ball test. Put a drop of the boiling ingredients in cold water and keep testing until it is hard ball. Brown sugar makes it softer than white. Sometimes I will make them softer but it is harder to execute.
    I tend to want the pumpkin in there too, will have to work on that…

  11. Kailyn says:

    I saw one of the other posters said that they were a little too sweet for them… I’m a beginning no-baker, so this might be a stupid question, but do you think you could eliminate some of the sugar and substitute some flour instead?

    • lisa says:

      I am not sure how the sub of flour would make the consistency of the cookie turn out. If you experiment with it – please let us know your results!

      • Linda says:

        I have a fudge recipe that uses flour and graham crackers, so i think it could work. I’m curious about the measurements. I never saw amounts written like that before. The bottom line is what counts.

    • Kathy says:

      Not flour but maybe a little cornstarch mixture

    • Starr says:

      No.no bake cookies don’t use flour. You can decrease the amount of sugar but don’t add flour. The sugar, boiled properly, caramelized and sets up the cookies. Boiled too long they are crumbly. Not boiled long enough they are runny or too soft.

  12. Amber says:

    Hi Lisa!

    I was super excited to find your recipes as I love no bakes but my kids are allergic to peanut butter. I was thrilled to see this recipe did not require any type of nut butter. I made these today and they are a wonderful fall treat. would you mind if I shared this on my blog as long as I posted a link back to this link?

    Blessings,
    Amber Mullins

  13. Lauren says:

    After reading the comments about the trials and tribulations regarding the sugar, I tried this recipe last night with honey to see if I could have any luck.
    I completely left out the 1.5 cups of white sugar and just boiled the butter, brown sugar, & milk (I used vanilla flavored almond milk for more natural sweetness & flavor)
    After adding the pudding mix (I used french vanilla pudding mix with 2 tsp of pumpkin pie spice), I added about 2 tablespoons of honey. I mixed that well together before adding in the oats and everything hardened & held together perfectly!!
    The cookies are to die for – just the right amount of sweetness and a little healthier than using white sugar. I will definitely be making many more of these with honey!

    • Terry says:

      Perfect! Thank you!!

    • Tiffany says:

      How much honey did you use? Did you use 1.5C to replace the sugar or less? I was looking at the recipe and as much of a sweet tooth as I have it just looked like way too much sugar even for me. Plus I’d love to send some with my kids in their lunch boxes.

  14. Jessica Foster says:

    I tried making these, following the directions exactly, and mine never hardened. They are just a bowl of mush??? Are you suppose to prepare the pudding mix?? I just dumped the package in. Just wondering what I could have possibly done wrong??

    • lisa says:

      Jessica-
      No – you don’t make the pudding per the package directions. The cookie should harden after you have placed them on the waxed paper and let them cool.

  15. Frankie says:

    I made these and though they are a bit sweeter than my family likes, we still loved them! We would eat just one and then wait awhile before we ate another! So maybe that is a good thing! Now that I want to make more, I can’t find the pudding. Problem with living in a small town is not being able to find all the ingredients you want, or once found, may never find them agaiin! LOL!

  16. Becky says:

    If you use the pumpkin spice pudding mix do you also add the 1 tsp. of pumpkin pie spice or can this be omitted?

  17. Emily says:

    Lauren, when you substituted with honey, how much did you use? Still the 1.5 cup in lieu of white sugar?

    • Lauren says:

      I only used about 2-3 tablespoons of honey because it’s much more concentrated than white sugar. Just that little bit helped hold everything together nicely in lieu of the sugar, I had no trouble with the cookies hardening.

    • renee says:

      Can I use pumpkin from a can and omit something else??

  18. [...] or treat and it will be ready for you when you get home! These No Bake Pumpkin Oatmeal Cookies by Once a Month Mom are perfect to prepare and sit aside while you take the kids trick or treating and it will be done [...]

  19. Bethany says:

    Made tonight and used Lauren’s substitution of honey! Hubby said really good! Planning on giving them to my sister-in-law when they stop by with our niece. I like to give them something besides only candy. Thank you for sharing!

  20. Brandi says:

    Is there a way to substitute real pumpkin instead of the pudding mix? I am a beginner baker, but would love to make these with what I have on hand without going back to the grocery.

    • lisa says:

      Brandi – I am not sure how substituting real pumpkin instead of the pudding mix will turn out. IF you do try it – we would love to hear how it works!

  21. Renee says:

    I made these tonight and they are very good! I used honey instead of the sugar and they turned out delicious.

    {Also, jello brand pumpkin spice pudding mix does not contain milk or any hydro oils so you may have been looking at a different brand}

  22. Carrie says:

    I don’t think boiling for only 2 minutes is enough. I had to toss an entire batch because they didnt set. When I have made no bakes in the past, I have always boiled for 3 minutes. Maybe shoot for a longet boil if I make them again.

    • Don B says:

      I always use a thermometer when making no bakes,you must heat the sugar mixture to 230 degrees or the cookies will not set.

    • cookingmamaw says:

      I love these, but I never boil the mixture for more than 1 minute. I have a gas stove and if I boil it for the required time, the cookies crystalize. I wait for the mixture around the edges, not in the center, to get a good boil going and then time it for 1 minute. Also, I don’t use the brown sugar at all. I use 2 c. white sugar. Absolutely delicious and perfect every time. I’m wondering if the gas stove has anything to do with it.

  23. Barb says:

    Usually no bake cookies depend on cooking time & mixing after removing from heat. Some rec. tell you exact min to stir the mixture. almost like a fudge. Also there is no peanut butter to mix in that adds time to mixing ingredients. The honey addition sound the way to go 2 cup of sugars is just over the top to me.

  24. Maxa says:

    I have had trouble with no bakes setting if I used a sugar blend instead of regular sugar.

  25. Maureen says:

    what is the measurement for the brown sugar. You have 0.5 cups.
    Thank you

  26. Lisa Dever says:

    Melissa, these look delicious and I can’t wait to make them. I make a pie with the Pumpkin Spice instant pudding. Use a pkg of the pudding, 1/2 cups milk, 1 tsp pumpkin pie spice. Whisk together. Then fold in an 8 oz carton of Cool Whip (I use Light Cool Whip). Pour into a graham cracker shell and refrigerate at least 2 hours to set up.

  27. Amber says:

    My boys & I just made these. I subbed vanilla pudding mix & (homemade) pumpkin pie spice-because that’s what I had on hand. Super easy & the kids love them. Thanks for the great recipe!

  28. Machelle says:

    TIP: If you ever try to make these on a cloudy or rainy day they will not set up.(typically they are the same concept as making candy or caramel popcorn). You might try cooking them longer. Just an FYI

  29. Cora says:

    Can you use pumpkin puree instead of the pudding?

    • lisa says:

      I would sub a different flavor of pudding. I am not sure if they would set up without the pudding. However if you do try it – let us know how it works!

  30. Talua says:

    Any suggestions if they have completely cooled and have not hardened? I followed the recipe exactly how it says. Thanks

  31. Robin says:

    I found the pumpkin pudding at Big Lots…

  32. Kathleen says:

    How do you think banana pudding would work as that is all I have. Thanks

  33. Kellie says:

    0.66 to what cup?

    Thanks!

  34. Carla says:

    Is there a sugar free substitute that works for these? My husband is a diabetic or does it not work with sweetners?

    • Kelly says:

      Carla these are definitely a sugary treat. I am working on a paleo version right now but they still will have maple syrup in them.

  35. Russ says:

    This can also be made with any instant flavor, just don’t add the pumpkin spice to it. My kids love these with Butterscotch flavor. I have found that parchment paper works better.

  36. Melissa says:

    The reason everyone has issues with the cookies not hardening has to do with the cook time. It is extremely important the ingredients are boiled for 2 minutes, or until they reach the soft ball stage. The heat changes the chemical structure and allows the cookies to set up. Don’t add flour unless you plan to bake them.
    Hope this all helps!

  37. Mallory says:

    I’m so excited to make these. I’m curious what the shelf life is? If I make them tonight or tomorrow night for a Saturday tailgate, do you think they will last and taste as good? Just curious……

  38. Lucy says:

    I made these with half the sugar boiled three min. And used white chocolate pudding. They turned out great.

  39. sheila says:

    what is white sugar ? is it different than regular granulated sugar ?

  40. Beckie says:

    I want to make these really bad but cannot figure out the measurements even with the chart!! Please help!! Thank you.

  41. Susan says:

    Well…I tried it with pureed pumpkin…about 1/2 cup. I used the same amts of milk,butter,vanilla,pudding,oats, and spice, 1/2 C sugar, 1/4 C brown sugar,and 1 TBSP of honey. I did boil it to 210 degrees by candy thermometer, although I think 200 would have been sufficient. It set up well…I thought they were going to be too crumbly..but no, they were fine.

  42. Lisa Hiscock says:

    These are awesome ,Every one love them. Thanks for share them.

  43. Pam Begoske says:

    Can you tell me what .66 cups milk is in oz? Thank you

  44. Charla says:

    I know it says to use quick cooking oats. but if you don’t have them and only the old fashion do you think it will make a difference?

  45. Carol says:

    Mine tasted sugary for some reason after they set up and cooled, other than that I loved them!

  46. Liz says:

    Made these using Jello pudding, Cheesecake flavor. Delicious tasting – however, they did not set up very well (rainy day!). Seemed to be too much butter – chocolate no bakes have only 1/2 C. Next time I will reduce the butter to 1/2 C.

  47. Pam says:

    Since I’ve been recently diagnosed with type 2 diabetics, I’ve been searching for recipes … This was a great one! Substitute stevia for sugars and use sugarfree pudding! Yum!

  48. Chrys Meatyard says:

    It helps to use a cast iron skillet versus a saucepan. You have to let the mixture rest for 5 minutes because it takes time for the oats to absorb the liquid…the mixture gets thicker the longer it rests, thus, the cookies set up better. Use unsalted butter, not margarine. They are yummy!

  49. Mary says:

    Made these using Jello vanilla pudding and pumpkin pie spice. I cut the white sugar to 1 cup and followed the recipe except boiled the mixture for 3 minutes. Set up fine and taste yummy!

  50. [...] No Bake Pumpkin Oatmeal Cookies (I’m making these this [...]

  51. [...] Ingredients: (from Once a Month Meals) 1½ cups white sugar ½ cup brown sugar 3/4 cup butter 2/3 cup milk 1 (3.4 oz) box instant pumpkin [...]

  52. linda says:

    Okay — if you get sidetracked and return to find a “firmed up” mess; don’t panic, just warm up in microwave and then add some additional milk and stir up real well until you get a shiny mixture. Then drop onto wax paper! Mine are perfect after setting-up overnight — I started making late in the day.

  53. Ena says:

    These are fantastic!!!! I wanted to make extra but I didn’t have another vanilla pudding mix so I decided to make it with chocolate pudding mix and let me tell you it’s DELICIOUS!!! had issues with them sitting properly because of high humidity.

  54. Do you need 1 tsp. Pumpkin pie spice plus 1 tbl. Pump. Pie spice also?

    • Lisa says:

      If you are substituting a vanilla pudding mix for the pumpkin pudding mix – you will need to add 1 Tbsp extra of pumpkin pie spice. If you are using the pumpkin pudding mix, you will only need the 1 tsp.

  55. Tena says:

    I have never made “No Bake” cookies before and wondered about the milk. Is it possible to use either dried reconstituted milk or canned evaporated milk or coconut milk? My hubby is allergic to fresh milk.
    Thank you

  56. sharon says:

    Has anyone tried using pumpkin butter??

  57. Morgan says:

    Can you substitute the butter for fat free yogurt? Or something else less fattening? And use real pumpkin instead of pudding? Thanks!

  58. Reba says:

    How much milk in oz. Please.

  59. Kitty says:

    Where is the oatmeal? The recipe I see has none??

  60. Shari says:

    What can be substituted for instant pudding? I don’t use instant because of all the chemicals. Thanks!!!

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