Pumpkin Spice Cookies – No Bake Gluten Free Pumpkin Cookies

In case you didn’t notice it, fall is on the way. On social media that means months of everything pumpkin! Today’s pumpkin recipe are these delicious pumpkin spice cookies. They are sweetened with pure maple syrup and contain gluten free oats for a clean eating treat.These no bake pumpkin spice cookies are super easy to make and clean eating. They are gluten free and vegan and super tasty. #pumpkinrecipes #nobakecookies

Making these pumpkin spice cookies

Pumpkin spice is something that I use all the time in the fall. There are few herbs or spices that give such an instant mood setting feeling. I’ve used the spice in pumpkin spice oatmeal, mummy truffles, and lots of other ways. It gives food a pumpkin pie flavor in seconds.

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I love no bake desserts. They are ready in just minutes, don’t heat up the kitchen and always very popular at any gathering. Today’s recipe calls for a yummy mixture of heart healthy ingredients. I swapped out the sugar for maple sugar, and the butter for coconut oil. Sunflower seed nut butter gets used instead of normal peanut butter and gluten free oats rounds out the list.  Oh, and did I mention pumpkin? Pumpkin puree gets combined with nutmeg and cinnamon for a lovely fall flavor.ingredients for pumpkin spice cookies

You can use canned pumpkin puree, or you can make your own fresh pumpkin puree. It’s very easy to do! Start by melting  your coconut oil in a saucepan (or in the microwave) and stir in the maple syrup, sunflower nut butter and pumpkin puree. Mix well until the batter is nice and smooth.combining wet ingredients for cookies

Now stir in the spices, salt and vanilla extract and everything gets mixed well.Add spices to batter

In go the hearty goodness of the gluten free oats and give it all a good mix to incorporate the pumpkin mixture throughout the oats. The mixture will be quite stiff.Mixing in the rolled oats

I used a small cookie scoop to give me just the right size. Just scoop them onto a cookie sheet lined with parchment paper.  The recipe makes 30 cookies in a flash. Place the cookie sheet in the fridge to allow the cookies to set.Scooping the no bake pumpkin cookies

That’s all there is to these no bake pumpkin spice cookies.

Time for a taste test!

The cookies are chewy and hearty with a hint of sweetness and the savory flavor of the spiced pumpkin. The nut butter gives a nice peanuty addition to the flavors that is lovely.Take a bite of this pumpkin spice cookies

The next time you have a pot luck or need to take cookies to school for your child’s class, mix up a batch of these pumpkin spice cookies. They are full of the flavors of fall, super easy to make and ready in a flash.pumpkin spice cookies

And you will love knowing that you are serving a sweet treat that is gluten free, clean eating, vegan, and dairy free. A win win win combination! I got 30 cookies out of this recipe, with just under 90 calories each.nutrition label for pumpkin cookies

Don’t you just love recipes that come together quickly, are good for you and super tasty? Try some of these no bake pumpkin spice cookies today!These no bake pumpkin spice cookies are super easy to make and clean eating. They are gluten free and vegan and super tasty. #pumpkinrecipes #nobakecookies

Pumpkin Spice Cookies - No Bake Gluten Free Pumpkin Cookies
 
Prep time
Total time
 
Serves: 30
Ingredients
  • 2 tbsp coconut oil
  • ½ cup maple syrup
  • ¼ cup sunflower nut butter
  • ¾ cup pumpkin puree
  • 2 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • A pinch of sea salt
  • 4 cups gluten free rolled oats
Instructions
  1. Line baking sheet with parchment paper and set aside.
  2. In a large saucepan over medium-high heat, melt the coconut oil.
  3. Add the maple syrup, sunflower nut butter and the pumpkin puree. Stir until well combined and smooth.
  4. Remove from the heat, stir in the vanilla extract, cinnamon, nutmeg salt and rolled oats.
  5. Using a small cookie scoop, place the cookie mixture on the prepared baking sheet.
  6. Cool in the refrigerator for at least an hour, then enjoy!
  7. Store in an airtight container in the fridge for a week.
 

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