🎃 Pumpkin Spice No-Bake Cookies 🍪
Ingredients
½ cup (1 stick / 113g) unsalted butter
½ cup (100g) granulated sugar
½ cup (110g) firmly packed light brown sugar
¼ cup (60ml) whole milk
¼ cup (60g) 100% pure pumpkin puree (not pumpkin pie filling)
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground ginger
⅛ tsp ground cloves
Pinch of fine sea salt
3 cups (270g) old-fashioned rolled oats
Instructions
Boil the Base
In a medium saucepan over medium heat, combine butter, granulated sugar, brown sugar, and milk. Stir frequently until the butter melts and the mixture comes to a full, rolling boil. Once boiling, let it bubble steadily for exactly 1 minute—set a timer.
Add Flavor & Spices
Remove the pan from heat. Immediately stir in pumpkin puree, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth and fully blended—no streaks of spice should remain.
Incorporate Oats
Add all the rolled oats at once. Stir vigorously with a silicone spatula or wooden spoon until every oat is evenly coated in the warm pumpkin mixture.
Portion & Shape
Line a baking sheet with parchment paper. Using a tablespoon or small cookie scoop, drop rounded portions of the mixture onto the sheet, spacing them about 1 inch apart. Gently flatten each mound slightly with the back of the spoon or your fingers for a more uniform shape.
Set & Serve
Let cookies rest at room temperature for at least 30 minutes to firm up. They should hold together cleanly when lifted. Store in an airtight container once fully set.
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