previous postnext post No Bake Pumpkin Oatmeal Cookies Print Once falls rolls around, I am a little (just a little) Pumpkin Obsessed! So our go to cookie – the Chocolate No Bake Cookie – gets a revamp with pumpkin flavors as well. Using a pumpkin spice pudding mix and pumpkin spice, these little cookies are great for an afterschool snack or bedtime treat for your family! No Bake Pumpkin Oatmeal Cookies Lisa @ onceamonthmeals Ingredients: 1.5 cups white sugar 0.5 cups brown sugar 0.75 cups butter 0.66 cups milk 1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 TBSP pumpkin pie spice) 3.5 cups quick cooking oats 1 tsp pumpkin pie spice 1 tsp vanilla extract Directions: 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. Store in airtight container. Freezing Directions: Follow directions above. When completely cool, transfer to gallon sized freezer storage bag. Servings: 36 cookies **conversion chart image provided by Erik Spiekermann This entry was posted on Wednesday, September 26th, 2012 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. 47 Responses to “No Bake Pumpkin Oatmeal Cookies” Jessica McKnight says: September 26, 2012 at 11:14 am I think you left out the butter measurement :) reply lisa says: September 26, 2012 at 11:27 am Thank you Jessica! It is updated! reply Tammey says: November 22, 2012 at 11:29 am butter 0.75 = cup 3/4 reply stacey says: September 26, 2012 at 12:05 pm 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!!! Gluedtomycrafts.blogspot reply Rebecca says: September 26, 2012 at 12:11 pm Where do I find the instant pumpkin spice pudding mix? Is there a brand? reply lisa says: September 26, 2012 at 12:22 pm 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! reply Rebecca says: September 26, 2012 at 12:55 pm Thanks…. I’ll keep and eye out for it. And if not will try the other suggestion :)… thank you, have a blessed day. reply Laura says: October 6, 2012 at 11:20 am 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. :( Jen says: September 26, 2012 at 3:10 pm 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? reply lisa says: September 26, 2012 at 8:50 pm Jen – I think you could sub honey for some of the sugar and it would taste delish! reply Natalie says: September 26, 2012 at 7:54 pm 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. reply Jenny says: September 26, 2012 at 10:48 pm I was hoping so too! If you try it, please post results! reply Melissa says: September 29, 2012 at 12:45 pm 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! reply Kelly says: October 2, 2012 at 12:30 pm Thanks for the tips Melissa! reply Melissa says: October 11, 2012 at 8:37 pm 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. reply SUSAN says: October 1, 2012 at 12:47 pm 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 a 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 reply Lori says: October 2, 2012 at 10:00 pm 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! reply Jennifer says: October 6, 2012 at 11:05 pm 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. reply Melissa says: October 11, 2012 at 8:42 pm 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. reply Mary Ann says: October 9, 2012 at 12:20 pm 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… reply Kailyn says: October 13, 2012 at 11:22 am 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? reply lisa says: October 14, 2012 at 12:59 pm 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! reply Amber says: October 15, 2012 at 3:02 pm 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 reply lisa says: October 16, 2012 at 8:43 am Amber - Of course – feel free to share and link back to OAMM! So glad that your kids enjoyed them! reply Amber says: October 16, 2012 at 9:01 am Thanks so much! reply Lauren says: October 24, 2012 at 2:27 pm 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! reply Jessica Foster says: October 26, 2012 at 9:12 am 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?? reply lisa says: October 28, 2012 at 1:42 pm 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. reply Frankie says: October 26, 2012 at 10:45 am 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! reply Becky says: October 27, 2012 at 10:23 pm If you use the pumpkin spice pudding mix do you also add the 1 tsp. of pumpkin pie spice or can this be omitted? reply lisa says: October 28, 2012 at 1:41 pm Becky – yes – you still use the 1 tsp of pumpkin pie spice. reply Emily says: October 29, 2012 at 1:07 am Lauren, when you substituted with honey, how much did you use? Still the 1.5 cup in lieu of white sugar? reply Lauren says: October 29, 2012 at 5:48 pm 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. reply After Trick or Treating Treats! » Three Loud Kids says: October 29, 2012 at 1:40 pm [...] or treat and it will be ready for you when you get home! These No Bake Pumpkin Oatmeal Cookies by Once a Month Mom are perfect to prepare and sit aside while you take the kids trick or treating and it will be done [...] reply Bethany says: October 30, 2012 at 10:54 pm 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! reply Brandi says: November 2, 2012 at 1:30 pm 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. reply lisa says: November 4, 2012 at 1:00 pm 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! reply Renee says: November 14, 2012 at 10:38 pm 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} reply Carrie says: December 29, 2012 at 6:46 pm 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. reply 101 Fall Freezer Meals | OAMC from Once A Month Meals says: September 8, 2013 at 10:00 am [...] No Bake Pumpkin Oatmeal Cookies [...] reply Barb says: September 16, 2013 at 1:39 pm 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. reply Maxa says: September 16, 2013 at 5:14 pm I have had trouble with no bakes setting if I used a sugar blend instead of regular sugar. reply Maureen says: September 16, 2013 at 5:25 pm what is the measurement for the brown sugar. You have 0.5 cups. Thank you reply lisa says: September 16, 2013 at 8:59 pm 1/2 cup reply Lisa Dever says: September 16, 2013 at 10:39 pm 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. reply Lisa Dever says: September 16, 2013 at 10:40 pm **oops that’s 1 1/2 cups milk, not 1/2 cup. Almond milk would work too. reply Kelly says: September 17, 2013 at 9:08 am That’s a great idea! Lisa do you mind letting me know how you found our recipe? reply Leave a Reply Name (required) Mail (will not be published) (required) Website After hitting submit your comment will await moderation. Search for: Get the OAMM Daily Update in your inbox! © 2009-2013 Once A Month Mom, LLC. Google+ previous postnext post No Bake Pumpkin Oatmeal Cookies Print Once falls rolls around, I am a little (just a little) Pumpkin Obsessed! So our go to cookie – the Chocolate No Bake Cookie – gets a revamp with pumpkin flavors as well. Using a pumpkin spice pudding mix and pumpkin spice, these little cookies are great for an afterschool snack or bedtime treat for your family! No Bake Pumpkin Oatmeal Cookies Lisa @ onceamonthmeals Ingredients: 1.5 cups white sugar 0.5 cups brown sugar 0.75 cups butter 0.66 cups milk 1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 TBSP pumpkin pie spice) 3.5 cups quick cooking oats 1 tsp pumpkin pie spice 1 tsp vanilla extract Directions: 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. Store in airtight container. Freezing Directions: Follow directions above. When completely cool, transfer to gallon sized freezer storage bag. Servings: 36 cookies **conversion chart image provided by Erik Spiekermann This entry was posted on Wednesday, September 26th, 2012 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. 47 Responses to “No Bake Pumpkin Oatmeal Cookies” Jessica McKnight says: September 26, 2012 at 11:14 am I think you left out the butter measurement :) reply lisa says: September 26, 2012 at 11:27 am Thank you Jessica! It is updated! reply Tammey says: November 22, 2012 at 11:29 am butter 0.75 = cup 3/4 reply stacey says: September 26, 2012 at 12:05 pm 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!!! Gluedtomycrafts.blogspot reply Rebecca says: September 26, 2012 at 12:11 pm Where do I find the instant pumpkin spice pudding mix? Is there a brand? reply lisa says: September 26, 2012 at 12:22 pm 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! reply Rebecca says: September 26, 2012 at 12:55 pm Thanks…. I’ll keep and eye out for it. And if not will try the other suggestion :)… thank you, have a blessed day. reply Laura says: October 6, 2012 at 11:20 am 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. :( Jen says: September 26, 2012 at 3:10 pm 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? reply lisa says: September 26, 2012 at 8:50 pm Jen – I think you could sub honey for some of the sugar and it would taste delish! reply Natalie says: September 26, 2012 at 7:54 pm 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. reply Jenny says: September 26, 2012 at 10:48 pm I was hoping so too! If you try it, please post results! reply Melissa says: September 29, 2012 at 12:45 pm 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! reply Kelly says: October 2, 2012 at 12:30 pm Thanks for the tips Melissa! reply Melissa says: October 11, 2012 at 8:37 pm 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. reply SUSAN says: October 1, 2012 at 12:47 pm 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 a 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 reply Lori says: October 2, 2012 at 10:00 pm 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! reply Jennifer says: October 6, 2012 at 11:05 pm 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. reply Melissa says: October 11, 2012 at 8:42 pm 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. reply Mary Ann says: October 9, 2012 at 12:20 pm 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… reply Kailyn says: October 13, 2012 at 11:22 am 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? reply lisa says: October 14, 2012 at 12:59 pm 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! reply Amber says: October 15, 2012 at 3:02 pm 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 reply lisa says: October 16, 2012 at 8:43 am Amber - Of course – feel free to share and link back to OAMM! So glad that your kids enjoyed them! reply Amber says: October 16, 2012 at 9:01 am Thanks so much! reply Lauren says: October 24, 2012 at 2:27 pm 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! reply Jessica Foster says: October 26, 2012 at 9:12 am 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?? reply lisa says: October 28, 2012 at 1:42 pm 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. reply Frankie says: October 26, 2012 at 10:45 am 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! reply Becky says: October 27, 2012 at 10:23 pm If you use the pumpkin spice pudding mix do you also add the 1 tsp. of pumpkin pie spice or can this be omitted? reply lisa says: October 28, 2012 at 1:41 pm Becky – yes – you still use the 1 tsp of pumpkin pie spice. reply Emily says: October 29, 2012 at 1:07 am Lauren, when you substituted with honey, how much did you use? Still the 1.5 cup in lieu of white sugar? reply Lauren says: October 29, 2012 at 5:48 pm 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. reply After Trick or Treating Treats! » Three Loud Kids says: October 29, 2012 at 1:40 pm [...] or treat and it will be ready for you when you get home! These No Bake Pumpkin Oatmeal Cookies by Once a Month Mom are perfect to prepare and sit aside while you take the kids trick or treating and it will be done [...] reply Bethany says: October 30, 2012 at 10:54 pm 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! reply Brandi says: November 2, 2012 at 1:30 pm 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. reply lisa says: November 4, 2012 at 1:00 pm 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! reply Renee says: November 14, 2012 at 10:38 pm 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} reply Carrie says: December 29, 2012 at 6:46 pm 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. reply 101 Fall Freezer Meals | OAMC from Once A Month Meals says: September 8, 2013 at 10:00 am [...] No Bake Pumpkin Oatmeal Cookies [...] reply Barb says: September 16, 2013 at 1:39 pm 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. reply Maxa says: September 16, 2013 at 5:14 pm I have had trouble with no bakes setting if I used a sugar blend instead of regular sugar. reply Maureen says: September 16, 2013 at 5:25 pm what is the measurement for the brown sugar. You have 0.5 cups. Thank you reply lisa says: September 16, 2013 at 8:59 pm 1/2 cup reply Lisa Dever says: September 16, 2013 at 10:39 pm 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. reply Lisa Dever says: September 16, 2013 at 10:40 pm **oops that’s 1 1/2 cups milk, not 1/2 cup. Almond milk would work too. reply Kelly says: September 17, 2013 at 9:08 am That’s a great idea! Lisa do you mind letting me know how you found our recipe? reply Leave a Reply Name (required) Mail (will not be published) (required) Website After hitting submit your comment will await moderation. Search for: Get the OAMM Daily Update in your inbox! © 2009-2013 Once A Month Mom, LLC. Google+ previous postnext post No Bake Pumpkin Oatmeal Cookies Print Once falls rolls around, I am a little (just a little) Pumpkin Obsessed! So our go to cookie – the Chocolate No Bake Cookie – gets a revamp with pumpkin flavors as well. Using a pumpkin spice pudding mix and pumpkin spice, these little cookies are great for an afterschool snack or bedtime treat for your family! No Bake Pumpkin Oatmeal Cookies Lisa @ onceamonthmeals Ingredients: 1.5 cups white sugar 0.5 cups brown sugar 0.75 cups butter 0.66 cups milk 1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 TBSP pumpkin pie spice) 3.5 cups quick cooking oats 1 tsp pumpkin pie spice 1 tsp vanilla extract Directions: 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. Store in airtight container. Freezing Directions: Follow directions above. When completely cool, transfer to gallon sized freezer storage bag. Servings: 36 cookies **conversion chart image provided by Erik Spiekermann This entry was posted on Wednesday, September 26th, 2012 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. 47 Responses to “No Bake Pumpkin Oatmeal Cookies” Jessica McKnight says: September 26, 2012 at 11:14 am I think you left out the butter measurement :) reply lisa says: September 26, 2012 at 11:27 am Thank you Jessica! It is updated! reply Tammey says: November 22, 2012 at 11:29 am butter 0.75 = cup 3/4 reply stacey says: September 26, 2012 at 12:05 pm 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!!! Gluedtomycrafts.blogspot reply Rebecca says: September 26, 2012 at 12:11 pm Where do I find the instant pumpkin spice pudding mix? Is there a brand? reply lisa says: September 26, 2012 at 12:22 pm 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! reply Rebecca says: September 26, 2012 at 12:55 pm Thanks…. I’ll keep and eye out for it. And if not will try the other suggestion :)… thank you, have a blessed day. reply Laura says: October 6, 2012 at 11:20 am 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. :( Jen says: September 26, 2012 at 3:10 pm 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? reply lisa says: September 26, 2012 at 8:50 pm Jen – I think you could sub honey for some of the sugar and it would taste delish! reply Natalie says: September 26, 2012 at 7:54 pm 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. reply Jenny says: September 26, 2012 at 10:48 pm I was hoping so too! If you try it, please post results! reply Melissa says: September 29, 2012 at 12:45 pm 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! reply Kelly says: October 2, 2012 at 12:30 pm Thanks for the tips Melissa! reply Melissa says: October 11, 2012 at 8:37 pm 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. reply SUSAN says: October 1, 2012 at 12:47 pm 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 a 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 reply Lori says: October 2, 2012 at 10:00 pm 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! reply Jennifer says: October 6, 2012 at 11:05 pm 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. reply Melissa says: October 11, 2012 at 8:42 pm 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. reply Mary Ann says: October 9, 2012 at 12:20 pm 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… reply Kailyn says: October 13, 2012 at 11:22 am 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? reply lisa says: October 14, 2012 at 12:59 pm 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! reply Amber says: October 15, 2012 at 3:02 pm 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 reply lisa says: October 16, 2012 at 8:43 am Amber - Of course – feel free to share and link back to OAMM! So glad that your kids enjoyed them! reply Amber says: October 16, 2012 at 9:01 am Thanks so much! reply Lauren says: October 24, 2012 at 2:27 pm 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! reply Jessica Foster says: October 26, 2012 at 9:12 am 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?? reply lisa says: October 28, 2012 at 1:42 pm 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. reply Frankie says: October 26, 2012 at 10:45 am 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! reply Becky says: October 27, 2012 at 10:23 pm If you use the pumpkin spice pudding mix do you also add the 1 tsp. of pumpkin pie spice or can this be omitted? reply lisa says: October 28, 2012 at 1:41 pm Becky – yes – you still use the 1 tsp of pumpkin pie spice. reply Emily says: October 29, 2012 at 1:07 am Lauren, when you substituted with honey, how much did you use? Still the 1.5 cup in lieu of white sugar? reply Lauren says: October 29, 2012 at 5:48 pm 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. reply After Trick or Treating Treats! » Three Loud Kids says: October 29, 2012 at 1:40 pm [...] or treat and it will be ready for you when you get home! These No Bake Pumpkin Oatmeal Cookies by Once a Month Mom are perfect to prepare and sit aside while you take the kids trick or treating and it will be done [...] reply Bethany says: October 30, 2012 at 10:54 pm 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! reply Brandi says: November 2, 2012 at 1:30 pm 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. reply lisa says: November 4, 2012 at 1:00 pm 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! reply Renee says: November 14, 2012 at 10:38 pm 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} reply Carrie says: December 29, 2012 at 6:46 pm 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. reply 101 Fall Freezer Meals | OAMC from Once A Month Meals says: September 8, 2013 at 10:00 am [...] No Bake Pumpkin Oatmeal Cookies [...] reply Barb says: September 16, 2013 at 1:39 pm 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. reply Maxa says: September 16, 2013 at 5:14 pm I have had trouble with no bakes setting if I used a sugar blend instead of regular sugar. reply Maureen says: September 16, 2013 at 5:25 pm what is the measurement for the brown sugar. You have 0.5 cups. Thank you reply lisa says: September 16, 2013 at 8:59 pm 1/2 cup reply Lisa Dever says: September 16, 2013 at 10:39 pm 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. reply Lisa Dever says: September 16, 2013 at 10:40 pm **oops that’s 1 1/2 cups milk, not 1/2 cup. Almond milk would work too. reply Kelly says: September 17, 2013 at 9:08 am That’s a great idea! Lisa do you mind letting me know how you found our recipe? reply Leave a Reply Name (required) Mail (will not be published) (required) Website After hitting submit your comment will await moderation. Search for: Get the OAMM Daily Update in your inbox! © 2009-2013 Once A Month Mom, LLC. Google+
Posted on: Tue, 17 Sep 2013 14:44:23 +0000
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