No Bake Pumpkin Oatmeal Cookies
18
Servings
8
Ingredients
297
Comments
Using a pumpkin spice pudding mix and pumpkin pie spices, these little cookies make a fun and festive afterschool snack or bedtime treat for your family!
18
Servings
8
Ingredients
297
Comments
Ingredients
- 1 ½ cups Sugar
- ½ cups Brown Sugar
- ¾ cups Butter
- ⅔ cups Milk
- 3 ⅓ ounces Pumpkin Spice Pudding Mix, Instant
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- 3 ½ cups Rolled Oats, Quick Cooking
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
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?
- In a saucepan, combine sugars, butter and milk.
- 3677693 Upgrade to a paid membership 59744 to unlock all instructions 60146
- 7203838 Upgrade to a paid membership 66996 to unlock all instructions 35556
- 9540417 Upgrade to a paid membership 757 to unlock all instructions 93188
- 3268534 Upgrade to a paid membership 25952 to unlock all instructions 80190
- 6602595 Upgrade to a paid membership 10965 to unlock all instructions 32797
- 6000713 Upgrade to a paid membership 40998 to unlock all instructions 52089
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- 7712130 Upgrade to a paid membership 21949 to unlock all instructions 24866
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
Nutrition Facts
- Servings Per Recipe
- 18 Servings
- Serving Size
- 2 cookies Amount Per Serving
- Calories
- 248
- Total Fat
- 9g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 21mg
- Sodium
- 82mg
- Total Carbohydrates
- 40g
- Fiber
- 2g
- Sugar
- 27g
- Protein
- 3g
- WW Freestyle
- 12
297 Comments
Join the discussionI think you left out the butter measurement š
Thank you Jessica! It is updated!
do you think canned pumpkin would work instead of the pudding?
Robin – if you scan through the comments, there are several that have tried using canned pumpkin with success!
I don’t think so, the pudding mix is like a starch, so it makes it thick and the pudding mix would normally be mix with 2 cups milk. But the cookie mix is only having you use 2/3 cup milk. So if you used real pumpkin it wouldn’t get thick and set up. And the pudding mix is were 90 % of the favor is coming from
No ,pudding thickens up
Robing I just tried pumpkin in a can and it doesn’t work they stay moist all the time and I tried to freeze them and it didn’t work so I had to throw them out
you probably could make these using vanilla pudding and extra pumpkin pie spice or cinnamon, nutmeg, cloves.
butter 0.75 = cup 3/4
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
Thank you for this tip! Great to know! š
Also don’t make rice krispy treats in very humid weather..
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 š
You’re so right about not making these or any candy too on a rainy day! They won’t set up! If you’re adding any liquid like milk or whatever–reduce the liquid because there’s already moisture in the air! I’ve never tried these, but as I love pumpkin, I’ll have to try these!
if yu make no bakes on a rainy day turn the heat oof after the boil, but leave the pan on the hot burner while you add vanilla (flavor) and oats. if yo’e using a heavy duty pan and gas stove with burner grates, the combined heat continues the cooking and they generally set up fine. Alternately, pour into a full sized cake pan and hide in a warmed oven for as long as you can stand to smell them! lol.
I made cooked fudge and no bakes whenever i wanted. One time i told my beloved Grandma June tgat i had made fudge that day. She looked at me and said it rained today! It wont set up. I said it did. I hadnt heard to not make it on rainy days. I just stirred til it boiled, let it boil til it got to the temperature. Let it cool to the temp. Best it, poured it, it hardened n i cut it into squares.
how much is 0.66 cup of milk for the no bake pumpkin oatmeal cookies thanks
2/3 cup. If you scroll down to the very bottom of the recipe there is a conversion chart for handy reference.
.66= 2/3
That would be 3/4 cup butter or 1 stick and 1/2 of another stick.
It says 3\4 cup
It says 3/4 cup of butter.
Is the pudding instant or one you cook?
Could I use butterscotch pudding?
I used butterscotch turned out yummy…couldnt find pumpkin pudding
3/4 cup itās there
Where do I find the instant pumpkin spice pudding mix? Is there a brand?
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!
Thanks…. I’ll keep and eye out for it. And if not will try the other suggestion :)… thank you, have a blessed day.
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. š
WalMart has it.
I ordered mine from Amazon. Our local grocery stores have never carried it.
Walmart has pumpkin spice pudding around Halloweenā¤ļø
I ordered it off of Amazon.
Rebecca,i found the puddin mix at walmart,if you have one.
How much more pumpkin spice would you use? I couldn’t find the jello ?
Jello just came out with pumpkin pudding, its really good! You can use it in this receipe!
I found it at Walmart
I always find the pudding mix at walmart, should be out next month
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.
Rebecca, I had to order it off of Amazon. Our local grocery stores donāt carry it any time if the year
Only at thanks giving. I looked last year before I figured it out
I could find the jello instant pumpkin spice mix only on Amazon in fall season . 12 stores I tried, to no avail.
You can also use vanilla pudding mix and add extra pumpkin pie spice if you can’t find the pumpkin spice pudding mix.
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?
Jen – I think you could sub honey for some of the sugar and it would taste delish!
Jen you can def use applesauce. It’s delish!
I made these and my kids loved them, but the second time I made them I added a banana, works great and it’s tasty š
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.
Subbing a liquid for a solid will definitely affect set up. Prob use less of another liquid if you use some liquid sweetner
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!!!
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.
I was hoping so too! If you try it, please post results!
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!
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.
I used 1/2 cup quick oats then some granola cereal works wonderful , so its not too runny!
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!
Thanks for the tips Melissa!
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.
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.
Boiling the sugar mixture is what allows tne cookies to harden while cooling down. You need the sugar
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
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.
Try raw organic or organic coconut sugar
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!
use sugar-free pudding then, you have to have sugar for it to set up. No bakes are sweet that is just the way they are.
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 š 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! š
Good tip!! Whenever I try a new recipe I always cut the sugar in half. If you have to thicken something up I add protein powder and a little chia seeds.
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
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.
And just about zero pumpkin
I was thinking the same thing…. I don’t use artificial ingredients either.
How much cornstarch?
I was thinking the same thing…. I don’t use artificial ingredients either.
How much cornstarch?
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!
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.
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.
Alot depends on the temperature outside. To much humidity and they will not set correctly, they will be soft and kind of mushy, sticky.
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…
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?
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!
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.
Not flour but maybe a little cornstarch mixture
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.
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
Amber –
Of course – feel free to share and link back to OAMM! So glad that your kids enjoyed them!
Thanks so much!
I make no bakes all the time with no peanut butter! I just increase the amount of oats I use. š they turn out pretty awesome too!
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!
Perfect! Thank you!!
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.
It says she used 2 Tablespoons of honey.
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??
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.
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!
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!
They don’t usually put the pumpkin pudding out until around October or November before Thanksgiving.
I found the pudding in an Amish store for those of you that have one in your area. Not sure, but I think they might carry it all year long as the Amish do so much baking..
Debbie Good !
If you use the pumpkin spice pudding mix do you also add the 1 tsp. of pumpkin pie spice or can this be omitted?
Becky – yes – you still use the 1 tsp of pumpkin pie spice.
Lauren, when you substituted with honey, how much did you use? Still the 1.5 cup in lieu of white sugar?
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.
Can I use pumpkin from a can and omit something else??
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!
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!
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.
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!
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}
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.
I always use a thermometer when making no bakes,you must heat the sugar mixture to 230 degrees or the cookies will not set.
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.
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.
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.
I have had trouble with no bakes setting if I used a sugar blend instead of regular sugar.
what is the measurement for the brown sugar. You have 0.5 cups.
Thank you
1/2 cup
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.
**oops that’s 1 1/2 cups milk, not 1/2 cup. Almond milk would work too.
That’s a great idea! Lisa do you mind letting me know how you found our recipe?
Lisa, what size graham cracker pie crust do you use? A 6 oz. or 9 oz.?
I want to try this pie! Thanks for sharing!
Amy which pie are you referring to? This is a recipe for cookies š
She was relying to the previus comment which was about making a pie
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!
How much pumpkin spice did you add to the vanilla pudding mix? Also is that all the pumpkin spice you used or did you also add what the recipe calls for?
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
Can you use pumpkin puree instead of the pudding?
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!
Any suggestions if they have completely cooled and have not hardened? I followed the recipe exactly how it says. Thanks
I would suggest maybe setting them in the refrigerator for awhile and see what happens?
I’m in the same boat, any recommendations?
I found the pumpkin pudding at Big Lots…
How do you think banana pudding would work as that is all I have. Thanks
Yes it would work if you don’t mind the banana flavor.
0.66 to what cup?Thanks!
HI Kellie, there is a conversion chart at the bottom of the post that might help but 0.66 cup is equal to 2/3 cup.
Is there a sugar free substitute that works for these? My husband is a diabetic or does it not work with sweetners?
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.
Try using Stevia cup for cup. It is healthy & safe for disbetics. Comes in a large bag like other sugar substitutes.
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.
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!
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……
Mallory – As long as you store them in an airtight container they should still be delicious on Saturday! Enjoy!
I made these with half the sugar boiled three min. And used white chocolate pudding. They turned out great.
what is white sugar ? is it different than regular granulated sugar ?
Hi Sheila! White sugar is the same as regular granulated sugar. We made the distinction since brown sugar was listed right next to it.
I want to make these really bad but cannot figure out the measurements even with the chart!! Please help!! Thank you.
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?
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 canāt 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
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.
Yeah Susan! Thank you for sharing your success!!
These are awesome ,Every one love them. Thanks for share them.
Can you tell me what .66 cups milk is in oz? Thank you
It’s 2/3 cup or 5 ounces. We have a handy chart here http://onceamonthmeals.com/wak…
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?
You may just have to cook a little longer on the stove.
will give it a try and let you know.
Mine tasted sugary for some reason after they set up and cooled, other than that I loved them!
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.
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!
Same amount of stevia for brown sugar also ?
awesome idea. we are trying to avoid sugars and I wondered an alternative way to make this. I completely forgot about stevia š
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!
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!
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.
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. š
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.
Do you need 1 tsp. Pumpkin pie spice plus 1 tbl. Pump. Pie spice also?
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.
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
Tena – you can certainly try any of those options. Let us know how they turn out!
I use evaporated milk all of the time in the regular no bakes and they turn out great.
Has anyone tried using pumpkin butter??
Can you substitute the butter for fat free yogurt? Or something else less fattening? And use real pumpkin instead of pudding? Thanks!
How much milk in oz. Please.
Reba – if you scroll down to the very bottom of the post there is a handy conversion chart for your reference š
2/3 cup of milk
Where is the oatmeal? The recipe I see has none??
Kitty – the recipe calls for 3.5 cups of quick cooking oats.
What can be substituted for instant pudding? I don’t use instant because of all the chemicals. Thanks!!!
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!
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….
Stephanie – I have found with any no bake, that the more humidity, the more issues I do tend to have with them setting up.
Do you add pudding mix dry or do you follow directions on pudding box?
Beverly – You just add the dry pudding mix.
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?
I am unsure how that would work – but if you do try it, we would love to hear how it turns out!
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.
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!
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!!
Lori – let us know if you try this method! We would love to hear how it turns out!
Has anyone used almond milk?
Almond milk should sub just fine in this recipe.
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.
I couldn’t find the pumpkin pudding either so I used coconut cream pudding and omitted the pumpkin pie spice. They were incredible!
Can you use a pumpkin spice cookie mix for the pudding mix?
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!
Can the milk be substituted with almond milk?
Yes you could certainly use almond milk instead.
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.
Eric – you could certainly sub the pumpkin pie pudding for a vanilla pudding and omit the spices.
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?
If you are experiencing difficulties with the cookies setting up, you can place in the refrigerator.
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.
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.
Dianna – if you scroll to the bottom of the recipe there is a conversion chart http://onceamonthmeals.com/wak… We certainly hope you enjoy these cookies!
Just wondering if anyone knows if I could use coconut sugar in place of both the white and brown sugars? Has anyone tried yet?
can u use margarine
You certainly can!
My advice would be to use stick margarine. That’s all I ever use in my no-bakes. Tried margarine from a tub one time and they never set up. Spreadable ismade to be soft.
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:)
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.
Delicious!!! These were such a hit at my friends birthday party!! Thank you! I would like to play around to add some more pumpkin flavor but overall easy and yummy!!! Linked to my blog! :)xo
-Jess
justjess.belsterling.com
Awesome recipe. Once I figureout the measurements. Lol
These cookies tasted wonderful but were sticky. What do you recommend?
Putting them in the fridge will help set them up a bit more.
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. );
These look amazing. My daughter loves no-bakes, and anything pumpkin. I can’t wait to try these.
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.
These are delicious! My kids, family, and co-workers gobbled them up. Had to make a second batch the next day!
Why do you have so many pages print out instead of just the recipe?
Thank you Janice for the suggestion – I am passing it on to our tech team for future updates!
You don’t, you can just write it down silly š
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.
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
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!
I mean a hit
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.
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.
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.
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!
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???
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!
I wonder if boiling longer would work? Don’t want to waste ingredients again!
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!!
I found this recipe. I am trying it: Pumpkin Spice No-Bake Cookies Recipe from: http://frugalfarmwife.com/arti…1/2 cup pumpkin purĆ©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 (234Āŗ).
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!
Thanks I’ll try this as I don’t use instant puddings & artificial ingredients due to severe food allergies.
Where does one find pumpkin pie pudding mix? I have never seen that flavor.
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.
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.
I got mine at Walmart but hurry because it sells fast
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
That sounds yummy too. Let us know how it turns out!
How much milk please?
2/3 cup of milk.
I USED VANILLA PUDDING AND EXTRA SPOON OF THE PUMPKIN SPICE I WAS NOT ABLE TO FINE THE PUMPKIN SPICE PUDDING
I’m not sure if this has been asked yet, is there any way to make this with out any pudding mix?
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.
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?
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!
I used the Butterscotch pudding and added an extra tsp of Pumpkin Pie Spice. I also added 1/2c of pumpkin. They are delicious!
So glad you liked then Sherry! And that was a great idea to add the pumpkin pie spice and pumpkin to butterscotch!
Can be easily ordered online…
https://www.amazon.com/s/ref=n…
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…
These are awesome!! Second time making these!
What is the yield.
Hi KC. Yield for this recipe is 18 servings of 2 cookies each. So 36 cookies in total.
You mean 2 servings of 18, right?
š
Could you add pumpkin morsels like the chocolate ones
What a delicious sounding addition! Have you seen these at your local grocery?
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….
Mmm! Pumpkin morsels sound delicious! I was able to do a quick amazon search and found some here for purchase. Maybe if these turn out to be a hit and you want to try the pumpkin pudding you can try these: https://www.amazon.com/s/ref=n…
wal mart is suppose to have it
Has anyone used soy milk and non-dairy butter. Would love to try these just wondering if they would set up
Way to much sugar. Can you make sugar free?
These Paleo Pumpkin Bites may be more to your liking: https://onceamonthmeals.com/recipes/paleo-pumpkin-bites/
I’m using Splenda sugar and brown sugar.
I found the pudding in an Amish Store for those of you that have one in your area, I think they might carry it all year because they do so much baking.
My pumpkin no bakes do not setup. Is that supposed to happen. You freeze them and then you can pick them up.
I’m sorry for that frustration. The cookies should set up. Here is a link to a video of making those cookies, if that might help: https://onceamonthmeals.com/videos/easy-pumpkin-no-bake-cookies/
Could you use canned pumpkin and corn starch (for thickner ) mixed together instead of pudding ?
That sounds like a reasonable substitution to play around with, but since we haven’t tried this we can’t say for sure if or how that would change the recipe. Please let us know how it turns out if you try it!
How much extra pumpkin pie spice should I use if Iām having to use the Vanilla pudding. No licking finding the pumpkin pudding mix.
Hi Leslie – You could try 1/2 teaspoon extra of pumpkin pie spice and do a taste test to see if it’s enough for your liking. Hope this helps!
Mine would not set
Cheryl, so sorry to hear you’re having difficulties getting your cookies to set! Looking through previous comments, it seems that there are quite a few contributing factors to getting no bakes to set! Try reducing your milk amount and/or having some more oats ready for step 4. Some say on a rainy day you’ll find that you want less liquid.
I made these today seen sticky
Yes, very sticky! ?
We made these and they were amazing!!! I recommend making these if you truly love pumpkin spice!
Glad you liked it!
I made these and they arent setting up . I put them in the freezer to hardnen but they wont any idea.
Linda, I am sorry to hear that you’re having a hard time getting these to set. You can try using more oats/less milk or other liquid. We’ve read member’s feedback stating that location and weather (high/low humidity) can really effect the setting time of No Bakes. Let us know if you found a way that works best for you! We’d love to hear it.
The comments make me laugh. They change the recipe and then wonders why they don’t turn out. If you don’t like the ingredients in the original recipe, then move on. I’m sure there’s recipes out there to suit your taste.
Who sells the pumpkin spice instant pudding ?
If you can’t find any at your local store, we might recommend checking Amazon. š
My daughter and granddaughter have a nut allergy. Traditional chocolate no-bake cookies use peanut butter. I bet chocolate pudding would make a good substitute for pumpkin to make chocolate no-bakes. Maybe add a few chocolate chips? How about butterscotch pudding and chips? Possibilities seem to be endless.
Hi Jennifer, we haven’t tested this recipe with substitutions, but they sound like great ones to make these nut free for your daughter and granddaughter! If you do try it out, let us know how it turns out for you!
Does anyone know how much 3 1/3 ounces = in cooking measurements? (IE Measuring spoons etc.)
Thanks
Hi Tara! 3 ounces is 6 Tablespoons, so 3 1/3 is about 6 2/3 Tablespoons. There are 2 Tablespoons in 1 fluid ounce. Happy cooking!
I have not been able to find pumpkin spice instant pudding.can u use vanilla pudding and add alittle more pumpkin spice?
We haven’t tried that but that sounds like a very reasonable substitution. Please let us know how it turns out for you!
3)4 cup butter
Unfortunately I did not love this recipe. Mine came out with super slimy texture and it called for too much sugar. Anyone else have this issue? I had to give it a try since the picture looked so good. Luckily I had left over ingredients and opted to find a different recipe with real pumpkin and got great results.
I am so sorry to hear that! Sometimes the weather has a lot to do when making a no bake cookie. I find that they are sticky or do not set up if it is too humid or on a rainy day. I have had these several times and 1 time they were sticky but still delicious!
All I have is old fashioned oats. Would they work?
Hi Shannon, we’ve definitely had other people use old fashioned oats with success. Some say they have cooked the mixture a little longer and the texture is a bit more chewy.
This was a total success all because of your guidance. Thank you so much for sharing this
Where do I get pudding mix?
Hi Linda, the Giant Eagle chain stores carry it. It’s a seasonal item so it’s best to check your local grocery stores. If you can’t locate it you could sub another flavor and add additional pumpkin pie spice.