Freezer Meal Recipes / Snack / No Bake Pumpkin Oatmeal Cookies

No Bake Pumpkin Oatmeal Cookies

Using a pumpkin spice pudding mix and pumpkin pie spices, these little cookies are great for an afterschool snack or bedtime treat for your family!
18 Servings Meet The Cook Print
No Bake Pumpkin Oatmeal Cookies

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan, combine sugars, butter and milk.
  2. Bring to a boil. Boil 2 minutes.
  3. Remove from heat and add in the pudding mix, stirring to combine completely.
  4. Add in pumpkin pie spice, vanilla and oats.
  5. Stir to combine and let stand for 5 minutes
  6. Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.
  7. When completely cool, transfer to gallon sized freezer bag.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Allow to come to room temperature and serve.

226 Comments

Join the discussion
        1. Robin – if you scan through the comments, there are several that have tried using canned pumpkin with success!

      1. I just made these. I did not wait the 5 minutes before spooning out. They are very well formed and delicious as they are. I used the pumpkin pudding mix. Also sometimes the weather has a lot to do as for no bakes setting up. I never make no bakes on a rainy day. Thanks for the recipe definitely a keeper

        1. I totally made them on a rainy day. Wasn’t thinking about the weather, and it was so dreary that I just wanted something really homey. But they still taste amazing πŸ™‚

        1. 2/3 cup. If you scroll down to the very bottom of the recipe there is a conversion chart for handy reference.

    1. Rebecca – It is a seasonal pudding mix – Usually I find the Jello brand – but have seen store brands too. If you don’t find it – I would sub vanilla and use some extra pumpkin pie spice!

        1. Hi Rebecca, I found the Pumpkin Spice Pudding mix at my local Walmart on their holiday baking display last week. Hope you find it! Of course I forgot to get quick cooking oats though, so I’ll have to wait until next week to make mine. πŸ™

    2. Walmart had the pumpkin pudding back in Sept. I bought 24 boxes and took 24 boxes back. I’d rather now get the vanilla and add the pumpkin spice. Can’t be any worse. BTW…. haven’t seen it at walmart again since.

  1. 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?

        1. I made pumpkin banana oatmeal cookies and they were great. I replaced the sugar with Stevie and some brown sugar and honey. They were wonderful. Afterwards I decided to cut them in forth as pumpkin bites because they are rich though not overly sweet. Are also great for breakfast bites.

    1. Subbing a liquid for a solid will definitely affect set up. Prob use less of another liquid if you use some liquid sweetner

  2. 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.

      1. 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!

    1. 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.

  3. 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!

      1. 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.

        1. 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.

        2. 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

        3. 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.

        4. My thinking with the sugar, is if you use the sugar free vanilla pudding with the extra pumpkin pie spice that would help eliminate much of the added sugar. I never use real sugar pudding anymore. Just an idea!

    1. Hi Melissa, I know your thread is two years old but thought I would reply because I just made this recipe and I completely agree. WAY too much sugar. I boiled the mixture for two minutes at a rolling boil once it began and the cookie end result seems kind of grainy and way too sweet πŸ™ I’m really disappointed as I was so excited to make them. I’m going to pawn them off on my husband’s co-workers as they love whatever he brings in! πŸ™‚

  4. 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 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

    1. I completely agree with you on the pudding mix. We also choose healthy options for our family and little ones. There is also quite a bit of sugar in these.

  5. 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!

  6. 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.

    1. 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.

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

  7. 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…

  8. 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?

    1. 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!

      1. 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.

    2. 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.

  9. 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

    1. I make no bakes all the time with no peanut butter! I just increase the amount of oats I use. πŸ™‚ they turn out pretty awesome too!

  10. 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!

    1. 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.

  11. 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??

    1. 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.

    2. That is just the way of no-bake cookies. If it is humid out boil them longer or use a candy thermometer to gauge the cooking time. After a batch or two you get a knack for it. Unless your my daughter and then no-bakes are off limits!

  12. 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!

    1. 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.

      1. In the comments, someone mentions she used 1/2 cup canned pumpkin and then used a little less sugar and honey. Let us know how it turns out!

  13. 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!

  14. 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.

    1. 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!

  15. 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}

  16. 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.

    1. 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.

      1. Your method is very true to the traditional chocolate no-bake cookie. I have never boiled over 1 min either but you do have to get a good rolling boil before starting the timer.

  17. 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.

  18. 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.

  19. 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!

  20. 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

    1. 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!

    1. 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.

  21. 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.

  22. 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!

  23. 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……

    1. Hi Sheila! White sugar is the same as regular granulated sugar. We made the distinction since brown sugar was listed right next to it.

    1. Hi Beckie! You can just convert the decimals into fractions. For example, 1.5 cups is 1 and 1/2 cups. 0.67 is 2/3. Does that help some?

    2. 1 1/2 cups white sugar
      1/2 cup brown sugar
      3/4 cup butter
      2/3 cup milk
      1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 TBSP pumpkin pie spice)
      3 1/2 cups quick cooking oats
      1 tsp pumpkin pie spice
      1 tsp vanilla extract

  24. 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.

  25. 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?

  26. 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.

  27. 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!

  28. 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!

  29. 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!

  30. 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.

    1. Lol, speaking from experience? Great advice- I often walk off to do laundry, etc. I’m betting you and I aren’t the only ones. πŸ™‚

  31. 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.

    1. 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.

  32. 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

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

    1. Reba – if you scroll down to the very bottom of the post there is a handy conversion chart for your reference πŸ™‚

  34. To those people who are concerned about all the sugar, etc.: ‘No-bake cookies’ are really more of a candy (think fudge) than a cookie. (They are definitely not like a traditional oatmeal raisin cookie.) And, as others have said, the white sugar is necessary to get them to set up. I have not made these pumpkin ones yet (but I plan to!), but I have eaten/made the chocolate ones for 55 years. I use old-fashioned oats in mine. I like the texture, and the feeling that they are slightly more healthy. I would like to try adding actual pumpkin to this recipe. Can’t wait to try them!

    1. Thanks for this information. Planning on making these but was completely expecting a cookie result! Good to know this now so I can adjust my expectations rather than be upset at the results. What are your thoughts about the humidity factor? Many have said not to make on rainy or humid days….maybe I should just wait….

  35. hi I make original no bake cookies with the unsweetened cocoa was wondering can I take out the cocoa and add the pumpkin pie spice and make them that way?

  36. I did not find pumpkin pudding mix. Then realize I was out of pumpkin spice, so I made real pumpkin spice with cinnamon, ginger, and cloves. SO GOOD!! Such a delicious fall twist that I never would have thought of on my own.

  37. I am waiting for someone to offer up an answer to Shari’s question. I too don’t use instant pudding because of the non natural ingredients. Any ideas? Thanks!

  38. I want to know if I can make regular no bake cookies and omit the 1/4 cup unsweetened cocoa for pumpkin pie spice and do I use 2 tsps? I am definitely making these from your recipe today!!

  39. You will get better result if you use pure cane sugar. That goes for any time you make confections. I can’t explain the chemistry, but pure cane sugar works much better. The candy or confection will set up better than if you use the other kind of sugar.

  40. I couldn’t find the pumpkin pudding either so I used coconut cream pudding and omitted the pumpkin pie spice. They were incredible!

    1. Norma – I don’t think a cookie mix would set up like the pudding mix does, however if you do try it we would love to hear how it works!

  41. Not a huge fan of pumpkin but what sounds delish to me is either a vanilla or caramel no bake.any ideas on a recipe for that. I’m truly a beginner.

  42. How long does it usually take to set and become cookie-like? I followed all the directions to the letter and it’s been about half an hour but they’re still soft and tacky. Did I do something wrong?

      1. That’s what I did but I guess I’m going to have to keep them in there. If they’re taken out for a while, they go all floppy again.

  43. being a not very bright 73 yr old, I don`t know how to convert the amounts that are shown in the receipe. could they be put in u.s.a. measures? would greatly like it. thank you, this great grandma wants to make them.

  44. Just wondering if anyone knows if I could use coconut sugar in place of both the white and brown sugars? Has anyone tried yet?

  45. Im really looking frwd to making these. From reading all the comments,& being an RN, I plan to use raw coconut sugar, sugar in raw or bown sugar & Honey. With mult concerns about healthy alternatives, surpried no one mentioned coconut oil for butter. Has anyone had any success with this sub? When mixed with others, often, my fam doesnt seem to mind. We dont use butter much anymore. Thx in advance for any results/suggestions with this heart healthy sub:)

  46. I made these, they are yummy, but too sweet…all I can taste is sugar and the spices. I don’t taste pumpkin at all. Next time, I will use canned pumpkin instead of the pudding.

  47. I am sorry. I love pumpkin, but I thought these were terrible! I looked back to make sure I used the right ingredients and I did. I thought they were terrible, didn’t even taste like pumpkin! I would say don’t even try. Really. );

  48. I am so excited to try these. If you make them on a rainy day and they are too soft—pop them in the freezer. Then set how many you are wanting to eat—a few minutes before to thaw a little—otherwise they are hard as hockey pucks.

    1. You can also highlight the area you wish to print (left click mouse and drag through the area) the CTRL-P and click on <print selection=””>. At least I can do this with MY printer.

  49. I made these last week and they were ahead at a benefit dinner.now I want to make them again but I do not have quick oats all I have are old fashioned oats can I use those instead

    1. Susan – I have definitely used old fashioned oats in a pinch when I have been out of quick oats. They are a little chewier – but still delish!

  50. I think this recipe used to indicate that you could substitute vanilla pudding and an extra 1Tbsp pumpkin pie spice if you couldn’t find pumpkin spice pudding in stores. I haven’t been able to find pumpkin spice pudding for a while now so I think that’s a good piece of information to have.

    1. You are correct. Thanks for adding that here in the comments! The Pumpkin Spice Pudding Mix is a seasonal item, so you may have to hunt around for it. And check comments below for stores that carry it.

  51. These were way way too sweet. I completely eliminated the white sugar and added a few dates and they still made my teeth hurt and I didn’t feel great giving them to my kids. They also were really gooey. I love regular oatmeal cookies so I think I will stick with those.

    1. I’m sorry to hear these didn’t work out for you. Thank you for the feedback though. I would agree it’s hard to go wrong with a solid regular oatmeal cookie. Yum!

  52. Wish I would have read all these comments,I was expecting them to set up like regular No Bakes,way too soft and who wants to have to keep in fridge? Just my opinion. Any way to change recipe so they set up better???

    1. Mary, you could try playing with the ingredients a little and see if you can get them to set up how you want them. Perhaps add more oats? If you find a ratio you like let us know!

    2. Maybe try a No Bake cookie recipe, and instead of peanut butter, use pumpkin puree and add pumpkin pie spice… OMG. Now I wanna try that. I think it would bne amazing!! GOOD LUCK TO YOU!!

      1. I found this recipe. I am trying it: Pumpkin Spice No-Bake Cookies Recipe from: http://frugalfarmwife.com/arti…1/2 cup pumpkin purΓ©e
        2/3 cup milk
        2 cups sugar
        2T. Butter
        1 1/2 teaspoon pumpkin pie spice
        2 1/2 cups oatmeal
        1 teaspoon vanilla1. Combine first four ingredients in a medium-sized sauce pan.
        2. Heat over medium heat, stirring until sugar is dissolved.
        3. Clip candy thermometer to the side of pan.
        4. Bring mixture to soft ball stage (234ΒΊ).
        5. Remove from heat, and let cool 15 minutes or so.
        6. Add vanilla and beat syrup vigorously until it beomes opaque and begins to crystalize. An immersion blender is perfect for this step, but a fork works nicely too.
        7. Stir in oats, and drop by the spoonful onto parchment paper. Let cool. Enjoy!

    1. It’s a seasonal flavor, but if you don’t have any luck finding it after pumpkin spice items starts showing up you could also substitute vanilla pudding and an extra 1Tbsp pumpkin pie spice.

    2. The Pumpkin pie pudding mix is only found seasonally and I usually found it at Walmart. I would buy all they had and share with my friends that wanted also. LOL.I would try using the Butterscotch pudding flavor and try it. If it isn’t enough flavor then add more pumpkin spices.

  53. I think I am going to try something but I am going to see if I can make no bake cookies with white chocolate and add pumpkin spice to see how that sets up and see what I can do so the would be like the old fashion cookies and maybe by pass the stickyness and see what happens

    1. The pudding mix is necessary for this version, but we’ve had quite a few requests for a more healthy version, and so we are working on developing that! Hope that helps.

      1. Ok. Its Christmas Eve. Im broke, have no oven and I need a sweet treat. I have oatmeal, 1 can of pumpkin (already spiced up), milk, sugar, a stove and microwave…..any advice?

  54. I love the idea of these, but found them to be a too sweet for our tastes. Attempting a recreation using dates, maple flavoring, & coconut oil today. It seems perfect so far. Sugar, dairy, nut and gluten free. Mmmm! Thanks for the inspiration!

  55. I thought they were very sweet at first but the longer they set I thought the sweetness lessened….the pudding mix is a seasonal item..easier to find this time of year…

  56. I found pumpkin morsels but not pudding. I’m going to add them and I found caramel pudding mix that I’m going to add in place of the other. We’ll see….

Leave a Reply

Your email address will not be published.

Share150K
Tweet
Pin214K
+122
Share1