Healthy Pumpkin Cookies (No Bake)
These pumpkin chocolate chip cookies take about 10 minutes to assemble and roll into cookie form, and then another 20-30 minutes in the freezer to firm up. Quick, easy, and ready to eat! You can sub in dried fruit in lieu of chocolate chips if you'd like (or raisins a la oatmeal raisin cookies).
Servings 12 cookies
Equipment
- 1 baking sheet
- 1 sauce pan
Ingredients
- 2.5 cups quick oats
- 1/3 cup pumpkin puree
- 2 tbsp salted butter
- 2 tbsp milk
- 1/3 cup light brown sugar
- 1/2 cup dark chocolate chips
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Flake salt to taste
Instructions
- Line a baking sheet with parchment paper
- Heat wet ingredients in a sauce pan: Add 1/3 cup pumpkin puree, two tablespoons butter, two tablespoons milk and 1/3 cup brown sugar to a small pan and warm over medium heat. Bring to a simmer, then boil for around 1 minute. Remove from heat and stir in vanilla extract.
- Meanwhile, add 2.5 cups quick oats to a bowl and stir in 1/2 tsp pumpkin pie spice.
- Pour the wet ingredients in the bowl of oats and mix well, ensuring all of the oats get wet.
- Stir in 1/2 cup chocolate chips.
- Shape into cookies: With clean, wet hands, pull out golf-ball size amounts of oat mixture and shape into ball. Then press flat to make a cookie. You may need to re-wet hands halfway through.
- Sprinkle with flaked salt (optional)
- Chill in freezer for at least 20 minutes or fridge for an hour until cookies are hardened enough to stick together. Store in the fridge.