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So Yum Recipes

No-Bake Chocolate Pumpkin Cookies Easy and Quick Treat

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- 1 cup canned pumpkin puree - 2 cups rolled oats - ½ cup unsweetened cocoa powder - ½ cup natural peanut butter (or almond butter) - ½ cup honey or maple syrup - 1 tsp vanilla extract - ½ tsp cinnamon - ¼ tsp nutmeg These main ingredients form the heart of the cookies. Canned pumpkin puree gives a rich flavor and moist texture. Rolled oats add chewiness and fiber. Unsweetened cocoa powder brings in that deep chocolate taste. Natural peanut butter or almond butter binds it all together and adds healthy fats. Honey or maple syrup sweetens the mix, while vanilla extract adds warmth. Cinnamon and nutmeg spice things up with sweet, earthy notes. - ¼ cup chocolate chips - Chopped nuts or seeds (for garnish) Optional ingredients let you customize your cookies. Chocolate chips bring extra sweetness and chocolate flavor. Chopped nuts or seeds add a nice crunch and can enhance nutrition. You can use whatever you like or have on hand. Each cookie has about 150 calories. You’ll get around 5 grams of fat, 2 grams of protein, and 10 grams of sugar. The oats and pumpkin provide good fiber, helping you feel full. These cookies are a tasty way to enjoy healthy ingredients. Mixing the wet ingredients Start by grabbing a large mixing bowl. Add 1 cup of canned pumpkin puree and ½ cup of peanut butter or almond butter. Mix these two until they are smooth and well blended. Then, add ½ cup of honey or maple syrup and 1 teaspoon of vanilla extract. Stir until everything is evenly combined. Combining the dry ingredients In a separate bowl, whisk together 2 cups of rolled oats, ½ cup of unsweetened cocoa powder, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of salt. Make sure to mix well so that all the dry ingredients are combined. How to drop spoonfuls of dough Once your wet and dry mixtures are ready, gradually stir the dry mix into the wet mix. The batter should feel thick and slightly sticky. Now, using a tablespoon or cookie scoop, drop spoonfuls of the dough onto a parchment-lined baking sheet. Shaping the cookies While dropping the dough, shape them into cookie forms as you go. You can make them round or slightly flat, depending on your preference. Refrigeration process Place the baking sheet with your cookie dough in the fridge. Let them chill for at least 30 minutes. This helps them firm up and hold their shape. Serving suggestions Once set, serve your cookies cold. Arrange them nicely on a plate and feel free to sprinkle some chopped nuts or seeds on top for added texture. Enjoy them as is, or add a dollop of whipped cream for a fun twist! To get the right texture, mix the pumpkin and peanut butter well. You want a smooth blend. When you add the dry mix, don’t rush. Stir it in slowly until it’s thick and sticky. If the mix feels too dry, add a bit of honey or maple syrup. For extra flavor, try adding spices like ginger or cloves. You can also swap in other nut butters for a twist. One common mistake is overmixing the dough. This can make the cookies tough. Mix just until combined. Another error is not chilling the cookies long enough. They need at least 30 minutes in the fridge to firm up. If you skip this step, they may fall apart. If you need nut-free options, use sunflower seed butter instead of nut butter. For a vegan treat, swap honey for maple syrup. This keeps the cookies sweet and plant-based. You can also check for vegan chocolate chips if you want to add some chocolatey goodness. {{image_2}} You can change the taste of your cookies by adding spices. Try a pinch of ginger or cloves for warmth. These spices add a nice kick and make the cookies more fun. You can also switch up nut butters. If you like almond butter, use it instead of peanut butter. This change gives the cookies a different flavor while keeping them creamy. Looking for a different sweetener? You can use agave syrup or brown sugar. Both options work well in this recipe. For those who need gluten-free options, swap regular oats for gluten-free oats. This way, you can enjoy the cookies while meeting your dietary needs. To make your cookies shine, pair them with drinks. A warm cup of coffee or a glass of cold milk works great. For a creative touch, arrange the cookies on a pretty plate. Sprinkle chopped nuts or seeds on top. You can even add a dollop of whipped cream on the side for a special treat. Enjoy! To keep your no-bake chocolate pumpkin cookies fresh, use an airtight container. This helps prevent them from drying out or picking up odors. Place a layer of parchment paper between the cookies to avoid sticking. I recommend storing them in the fridge. They will stay nice for up to one week. You can freeze these cookies for longer storage. To freeze, place them in a single layer on a baking sheet. Once they are firm, transfer them to a freezer-safe bag or container. Make sure to squeeze out as much air as you can. When you want to enjoy them, thaw them in the fridge overnight. This keeps the texture just right. These cookies stay fresh for about one week in the fridge. If frozen, they can last up to three months. For the best taste and texture, try to enjoy them sooner rather than later. Yes, you can easily make these cookies vegan. To start, swap the honey for maple syrup. This keeps the sweetness while making it plant-based. For the butter, use almond butter or another nut-free option like sunflower seed butter. Check that your chocolate chips are dairy-free too. With these swaps, you still get a tasty treat without any animal products. No-bake cookies last for about one week in the fridge. To keep them fresh, store them in an airtight container. If you want to enjoy them longer, you can freeze them. Just make sure to separate layers with parchment paper. When you want to eat them, let them thaw in the fridge for a few hours before serving. Using fresh pumpkin is a great option! Start by cutting the pumpkin in half and removing the seeds. Bake the halves cut-side down at 350°F for about 45 minutes or until soft. After cooling, scoop out the flesh and mash it until smooth. This fresh pumpkin will give your cookies a vibrant flavor. Just make sure to measure out one cup for the recipe. These no-bake cookies are simple and fun to make. They use canned pumpkin, oats, and nut butter for a healthy treat. Follow the steps carefully, and you'll avoid common mistakes. Don't hesitate to try different flavors and toppings to make these cookies your own. Remember to store leftovers right to keep them fresh. Enjoy experimenting with this recipe and share your results. I hope you find joy in your baking journey!

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Looking for a quick and easy treat? These No-Bake Chocolate Pumpkin Cookies are your answer! With just seven main ingredients, you can whip up delicious cookies in no time. Perfect for fall, these treats combine the rich flavor of chocolate with the warm spice of pumpkin. Join me as I guide you through the simple steps to create these tasty delights that everyone will love!

Ingredients

Main Ingredients

– 1 cup canned pumpkin puree

– 2 cups rolled oats

– ½ cup unsweetened cocoa powder

– ½ cup natural peanut butter (or almond butter)

– ½ cup honey or maple syrup

– 1 tsp vanilla extract

– ½ tsp cinnamon

– ¼ tsp nutmeg

These main ingredients form the heart of the cookies. Canned pumpkin puree gives a rich flavor and moist texture. Rolled oats add chewiness and fiber. Unsweetened cocoa powder brings in that deep chocolate taste. Natural peanut butter or almond butter binds it all together and adds healthy fats. Honey or maple syrup sweetens the mix, while vanilla extract adds warmth. Cinnamon and nutmeg spice things up with sweet, earthy notes.

Optional Ingredients

– ¼ cup chocolate chips

– Chopped nuts or seeds (for garnish)

Optional ingredients let you customize your cookies. Chocolate chips bring extra sweetness and chocolate flavor. Chopped nuts or seeds add a nice crunch and can enhance nutrition. You can use whatever you like or have on hand.

Nutritional Information

Each cookie has about 150 calories. You’ll get around 5 grams of fat, 2 grams of protein, and 10 grams of sugar. The oats and pumpkin provide good fiber, helping you feel full. These cookies are a tasty way to enjoy healthy ingredients.

Step-by-Step Instructions

Preparation Steps

Mixing the wet ingredients

Start by grabbing a large mixing bowl. Add 1 cup of canned pumpkin puree and ½ cup of peanut butter or almond butter. Mix these two until they are smooth and well blended. Then, add ½ cup of honey or maple syrup and 1 teaspoon of vanilla extract. Stir until everything is evenly combined.

Combining the dry ingredients

In a separate bowl, whisk together 2 cups of rolled oats, ½ cup of unsweetened cocoa powder, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of salt. Make sure to mix well so that all the dry ingredients are combined.

Forming the Cookies

How to drop spoonfuls of dough

Once your wet and dry mixtures are ready, gradually stir the dry mix into the wet mix. The batter should feel thick and slightly sticky. Now, using a tablespoon or cookie scoop, drop spoonfuls of the dough onto a parchment-lined baking sheet.

Shaping the cookies

While dropping the dough, shape them into cookie forms as you go. You can make them round or slightly flat, depending on your preference.

Chilling and Serving

Refrigeration process

Place the baking sheet with your cookie dough in the fridge. Let them chill for at least 30 minutes. This helps them firm up and hold their shape.

Serving suggestions

Once set, serve your cookies cold. Arrange them nicely on a plate and feel free to sprinkle some chopped nuts or seeds on top for added texture. Enjoy them as is, or add a dollop of whipped cream for a fun twist!

Tips & Tricks

Making the Perfect Cookies

To get the right texture, mix the pumpkin and peanut butter well. You want a smooth blend. When you add the dry mix, don’t rush. Stir it in slowly until it’s thick and sticky. If the mix feels too dry, add a bit of honey or maple syrup. For extra flavor, try adding spices like ginger or cloves. You can also swap in other nut butters for a twist.

Common Mistakes to Avoid

One common mistake is overmixing the dough. This can make the cookies tough. Mix just until combined. Another error is not chilling the cookies long enough. They need at least 30 minutes in the fridge to firm up. If you skip this step, they may fall apart.

Substitutions for Special Diets

If you need nut-free options, use sunflower seed butter instead of nut butter. For a vegan treat, swap honey for maple syrup. This keeps the cookies sweet and plant-based. You can also check for vegan chocolate chips if you want to add some chocolatey goodness.

Variations

Flavor Variations

You can change the taste of your cookies by adding spices. Try a pinch of ginger or cloves for warmth. These spices add a nice kick and make the cookies more fun. You can also switch up nut butters. If you like almond butter, use it instead of peanut butter. This change gives the cookies a different flavor while keeping them creamy.

Ingredient Swaps

Looking for a different sweetener? You can use agave syrup or brown sugar. Both options work well in this recipe. For those who need gluten-free options, swap regular oats for gluten-free oats. This way, you can enjoy the cookies while meeting your dietary needs.

Serving Suggestions

To make your cookies shine, pair them with drinks. A warm cup of coffee or a glass of cold milk works great. For a creative touch, arrange the cookies on a pretty plate. Sprinkle chopped nuts or seeds on top. You can even add a dollop of whipped cream on the side for a special treat. Enjoy!

Storage Info

Storing Leftovers

To keep your no-bake chocolate pumpkin cookies fresh, use an airtight container. This helps prevent them from drying out or picking up odors. Place a layer of parchment paper between the cookies to avoid sticking. I recommend storing them in the fridge. They will stay nice for up to one week.

Freezing Cookies

You can freeze these cookies for longer storage. To freeze, place them in a single layer on a baking sheet. Once they are firm, transfer them to a freezer-safe bag or container. Make sure to squeeze out as much air as you can. When you want to enjoy them, thaw them in the fridge overnight. This keeps the texture just right.

Shelf Life

These cookies stay fresh for about one week in the fridge. If frozen, they can last up to three months. For the best taste and texture, try to enjoy them sooner rather than later.

FAQs

Can I make these cookies vegan?

Yes, you can easily make these cookies vegan. To start, swap the honey for maple syrup. This keeps the sweetness while making it plant-based. For the butter, use almond butter or another nut-free option like sunflower seed butter. Check that your chocolate chips are dairy-free too. With these swaps, you still get a tasty treat without any animal products.

How long do no-bake cookies last?

No-bake cookies last for about one week in the fridge. To keep them fresh, store them in an airtight container. If you want to enjoy them longer, you can freeze them. Just make sure to separate layers with parchment paper. When you want to eat them, let them thaw in the fridge for a few hours before serving.

Can I use fresh pumpkin instead of canned?

Using fresh pumpkin is a great option! Start by cutting the pumpkin in half and removing the seeds. Bake the halves cut-side down at 350°F for about 45 minutes or until soft. After cooling, scoop out the flesh and mash it until smooth. This fresh pumpkin will give your cookies a vibrant flavor. Just make sure to measure out one cup for the recipe.

These no-bake cookies are simple and fun to make. They use canned pumpkin, oats, and nut butter for a healthy treat. Follow the steps carefully, and you’ll avoid common mistakes. Don’t hesitate to try different flavors and toppings to make these cookies your own. Remember to store leftovers right to keep them fresh. Enjoy experimenting with this recipe and share your results. I hope you find joy in your baking journey!

- 1 cup canned pumpkin puree - 2 cups rolled oats - ½ cup unsweetened cocoa powder - ½ cup natural peanut butter (or almond butter) - ½ cup honey or maple syrup - 1 tsp vanilla extract - ½ tsp cinnamon - ¼ tsp nutmeg These main ingredients form the heart of the cookies. Canned pumpkin puree gives a rich flavor and moist texture. Rolled oats add chewiness and fiber. Unsweetened cocoa powder brings in that deep chocolate taste. Natural peanut butter or almond butter binds it all together and adds healthy fats. Honey or maple syrup sweetens the mix, while vanilla extract adds warmth. Cinnamon and nutmeg spice things up with sweet, earthy notes. - ¼ cup chocolate chips - Chopped nuts or seeds (for garnish) Optional ingredients let you customize your cookies. Chocolate chips bring extra sweetness and chocolate flavor. Chopped nuts or seeds add a nice crunch and can enhance nutrition. You can use whatever you like or have on hand. Each cookie has about 150 calories. You’ll get around 5 grams of fat, 2 grams of protein, and 10 grams of sugar. The oats and pumpkin provide good fiber, helping you feel full. These cookies are a tasty way to enjoy healthy ingredients. Mixing the wet ingredients Start by grabbing a large mixing bowl. Add 1 cup of canned pumpkin puree and ½ cup of peanut butter or almond butter. Mix these two until they are smooth and well blended. Then, add ½ cup of honey or maple syrup and 1 teaspoon of vanilla extract. Stir until everything is evenly combined. Combining the dry ingredients In a separate bowl, whisk together 2 cups of rolled oats, ½ cup of unsweetened cocoa powder, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of salt. Make sure to mix well so that all the dry ingredients are combined. How to drop spoonfuls of dough Once your wet and dry mixtures are ready, gradually stir the dry mix into the wet mix. The batter should feel thick and slightly sticky. Now, using a tablespoon or cookie scoop, drop spoonfuls of the dough onto a parchment-lined baking sheet. Shaping the cookies While dropping the dough, shape them into cookie forms as you go. You can make them round or slightly flat, depending on your preference. Refrigeration process Place the baking sheet with your cookie dough in the fridge. Let them chill for at least 30 minutes. This helps them firm up and hold their shape. Serving suggestions Once set, serve your cookies cold. Arrange them nicely on a plate and feel free to sprinkle some chopped nuts or seeds on top for added texture. Enjoy them as is, or add a dollop of whipped cream for a fun twist! To get the right texture, mix the pumpkin and peanut butter well. You want a smooth blend. When you add the dry mix, don’t rush. Stir it in slowly until it’s thick and sticky. If the mix feels too dry, add a bit of honey or maple syrup. For extra flavor, try adding spices like ginger or cloves. You can also swap in other nut butters for a twist. One common mistake is overmixing the dough. This can make the cookies tough. Mix just until combined. Another error is not chilling the cookies long enough. They need at least 30 minutes in the fridge to firm up. If you skip this step, they may fall apart. If you need nut-free options, use sunflower seed butter instead of nut butter. For a vegan treat, swap honey for maple syrup. This keeps the cookies sweet and plant-based. You can also check for vegan chocolate chips if you want to add some chocolatey goodness. {{image_2}} You can change the taste of your cookies by adding spices. Try a pinch of ginger or cloves for warmth. These spices add a nice kick and make the cookies more fun. You can also switch up nut butters. If you like almond butter, use it instead of peanut butter. This change gives the cookies a different flavor while keeping them creamy. Looking for a different sweetener? You can use agave syrup or brown sugar. Both options work well in this recipe. For those who need gluten-free options, swap regular oats for gluten-free oats. This way, you can enjoy the cookies while meeting your dietary needs. To make your cookies shine, pair them with drinks. A warm cup of coffee or a glass of cold milk works great. For a creative touch, arrange the cookies on a pretty plate. Sprinkle chopped nuts or seeds on top. You can even add a dollop of whipped cream on the side for a special treat. Enjoy! To keep your no-bake chocolate pumpkin cookies fresh, use an airtight container. This helps prevent them from drying out or picking up odors. Place a layer of parchment paper between the cookies to avoid sticking. I recommend storing them in the fridge. They will stay nice for up to one week. You can freeze these cookies for longer storage. To freeze, place them in a single layer on a baking sheet. Once they are firm, transfer them to a freezer-safe bag or container. Make sure to squeeze out as much air as you can. When you want to enjoy them, thaw them in the fridge overnight. This keeps the texture just right. These cookies stay fresh for about one week in the fridge. If frozen, they can last up to three months. For the best taste and texture, try to enjoy them sooner rather than later. Yes, you can easily make these cookies vegan. To start, swap the honey for maple syrup. This keeps the sweetness while making it plant-based. For the butter, use almond butter or another nut-free option like sunflower seed butter. Check that your chocolate chips are dairy-free too. With these swaps, you still get a tasty treat without any animal products. No-bake cookies last for about one week in the fridge. To keep them fresh, store them in an airtight container. If you want to enjoy them longer, you can freeze them. Just make sure to separate layers with parchment paper. When you want to eat them, let them thaw in the fridge for a few hours before serving. Using fresh pumpkin is a great option! Start by cutting the pumpkin in half and removing the seeds. Bake the halves cut-side down at 350°F for about 45 minutes or until soft. After cooling, scoop out the flesh and mash it until smooth. This fresh pumpkin will give your cookies a vibrant flavor. Just make sure to measure out one cup for the recipe. These no-bake cookies are simple and fun to make. They use canned pumpkin, oats, and nut butter for a healthy treat. Follow the steps carefully, and you'll avoid common mistakes. Don't hesitate to try different flavors and toppings to make these cookies your own. Remember to store leftovers right to keep them fresh. Enjoy experimenting with this recipe and share your results. I hope you find joy in your baking journey!

No-Bake Chocolate Pumpkin Cookies

Indulge in the fall flavors with these no-bake chocolate pumpkin cookies! Made with wholesome ingredients like pumpkin puree, rolled oats, and cocoa powder, these cookies are both easy to make and deliciously satisfying. Perfect for a quick treat or a fun cooking project, you’ll love the rich taste and nutritious profile. Click to discover the simple recipe and treat yourself to these delightful bites!
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Ingredients
  

1 cup canned pumpkin puree

2 cups rolled oats

½ cup unsweetened cocoa powder

½ cup natural peanut butter (or almond butter)

½ cup honey or maple syrup

1 tsp vanilla extract

½ tsp cinnamon

¼ tsp nutmeg

A pinch of salt

¼ cup chocolate chips (optional)

Chopped nuts or seeds (for garnish, optional)

Instructions
 

In a large mixing bowl, combine the canned pumpkin puree and peanut butter (or almond butter) until smooth and well blended.

    Add the honey (or maple syrup) and vanilla extract to the pumpkin mixture and mix until evenly combined.

      In a separate bowl, whisk together the rolled oats, cocoa powder, cinnamon, nutmeg, and a pinch of salt.

        Gradually stir the dry mixture into the wet mixture until fully incorporated. The batter should be thick and slightly sticky.

          Fold in the chocolate chips if using, ensuring they are evenly distributed throughout the batter.

            Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto a parchment-lined baking sheet, shaping them into cookie shapes as desired.

              Refrigerate the cookies for at least 30 minutes to firm up.

                Once set, serve chilled and enjoy!

                  Prep Time: 15 minutes | Total Time: 45 minutes (includes chilling) | Servings: About 12 cookies

                    - Presentation Tips: Arrange the cookies on a decorative plate and sprinkle with chopped nuts or seeds for added texture. Serve these cookies with a dollop of whipped cream on the side for an indulgent twist!

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