No Bake Pumpkin Cookies (kid-friendly!)

Easy healthy No Bake Pumpkin Cookies made with whole grain oats, nut butter, maple syrup and spices. No bake and kid-friendly for snacking all week long!

The no bake snack train is pullin' into the station! Pumpkin pie smoothies are following close behind, mmmhmmm. Believe me when I say you're going to FALL hard.

We're whipping up no bake chocolate chip pumpkin cookies today packed with pantry staples I know you've got on hand. Oats, almond butter, and maple syrup--oh my. Don't lie to me!

The Registered Dietitian in me goes crazy for delish healthy snacks, breakfasts on the go with coffee, or an after dinner delight. If you've got ten minutes, you've got time to bust these out. We can doooo this!

How to make no bake pumpkin cookies

All you need is one bowl and 5 minutes. Hooray!

1. In a large mixing bowl, combine oat flour, flax, pie spice and salt.
2. Add almond butter, maple syrup, pumpkin and vanilla. Fold in chocolate.
3. Form into balls, refrigerate, and devour!

Key ingredients and substitutions

• Oat flour: These cookies are packed with whole grain oatmeal for extra staying power and fab texture. You can snag oat flour at the store or make your own by grinding old fashioned oats in the NutriBullet.
• Pure maple syrup: My favorite natural liquid sweetener! Amazing flavor. You could also try agave or honey.
• Pumpkin: Canned pumpkin puree, not pumpkin pie filling. (Although that doesn't sound too shabby.)
• Almond butter: To add healthy fats, nutty flavor, and to bind the cookies together. I use the drippy kind (Kirkland brand from Costco is my go-to). Cashew butter would work also here, or tahini for a nut-free version.
• Ground flax: to help the cookies bind together plus a dose of fiber.
• Vanilla extract + pumpkin pie spice: Fall flavor galore.
• Salt: To bring out the sweetness. Never skip the salt!
• Chocolate chips: Pumpkin and chocolate is an under-rated combo, folks.

What makes these cookies healthy?

One wee cookie has nearly 4 grams of plant protein and 3 grams of filling fiber to help stabilize blood sugar. The epic combo of whole grain oats plus oodles of healthy fats from the nut butter and flax mean these cookies will stick with ya. 

Pumpkin is also an excellent bioavailable source of vitamin A, which supports eye health. Half a cup packs 120% of the daily value!

Can I make my own oat flour?

Of course you can! Start with good ol' old fashioned oats and simply grind them in the blender until you reach a fine powder. Then measure out the 1 ½ cups of flour.

How to store

You can keep cookies on the counter in an air tight container for up to 2 days. Store cookies in the fridge for up to a week to extend their shelf life. (I like them right out of the freezer, too.)

You may notice the pumpkin flavor will heighten as they sit and get a nice fridge nap!

How to make pumpkin pie spice

Making DIY pumpkin pie spice is easy. For 1 tablespoon, use 1 ¾ teaspoon cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice.

Can you freeze?

Yes! Place on a lined baking sheet in an even layer. Once frozen, transfer to a freezer-safe bag. They will stay fresh for up to three months. You can thaw them on the counter when you’re ready to eat or microwave them individually!

More pumpkin recipes to adore

• Pumpkin Pie Smoothie
• Fluffy Vegan Pumpkin Muffins
• Flourless Pumpkin Bread
• Healthy Pumpkin Bars
• Pumpkin Pie Bars with Pecan Cookie Crust

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Photos by The Nutritious Kitchen.