No Bake Pumpkin Cookies
No bake pumpkin oatmeal cookies are soft, chewy, and drizzled with chocolate. They have oats, pepitas, and warming spices with just a hint of nut butter.
Servings: 18 cookies
Calories: 105kcal
Ingredients
- 2 cups quick-cooking oats
- ⅓ cup coarsely chopped pepitas Plus more for topping
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons butter
- ⅓ cup pumpkin puree
- ½ cup light brown sugar, packed
- 3 tablespoons almond butter
- ½ teaspoon vanilla extract
- 3 ounces semisweet chocolate chopped
Instructions
- In a mixing bowl combine oats, pepitas, pumpkin pie spice, cinnamon, and salt.
- In a saucepan over medium-high heat, combine butter, pumpkin puree, brown sugar, and almond butter. Bring mixture to a boil, stirring, and let boil 1 minute. Remove from heat and stir in vanilla extract.
- Pour cooked mixture over oats mixture and stir well to combine.
- Use a 2-tablespoon scoop to scoop cookie dough onto a baking sheet lined with parchment. Press each cookie to a flat round about ½-inch thick using the back of a spoon, or your fingers.
- In a microwave-safe bowl, melt chocolate and drizzle over the cookies. Top with chopped pepitas. Chill cookies until set, at least 30 minutes.
- Cookies can be stored in the fridge up to a week. Layer them between sheets of parchment in an airtight container. They can be left at room temperature up to a day.
Nutrition
Calories: 105kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 58mg | Potassium: 91mg | Fiber: 1g | Sugar: 8g | Vitamin A: 860IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 2mg
