No Bake Pumpkin Pie Cookies

Melissa King No Bake Bites, Recipes

I am obsessing over all things pumpkin.  How about you?  These no bake pumpkin pie cookies cookies are no exception.  They are so good.  My picky 4 year old loved them and she claims to hate pumpkin.  Lol.

pumpkin-pie-cookies-my-whole-food-life

These no bake pumpkin pie cookies can be made in minutes with almost no dishes to do after.  This is a super easy recipe you can make with your kids.  These pumpkin cookies are vegan, gluten free and paleo.  Can it get better?  I hope you enjoy them as much as we did.

No Bake Pumpkin Pie Cookies

No Bake Pumpkin Pie Cookies

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Prep Time 10 min Serves 12 balls     adjust servings

Ingredients

Instructions

  1. In the food processor , grind up the almonds, pecans, pepitas and spices. 
  2. Then add in the dates and continue to pulse. 
  3. Lastly add in the pumpkin and pulse until a dough starts to form. 
  4. When the dough is formed, roll into balls and stick in the fridge for 30-60 minutes to firm up.

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Recipe Notes

I rolled mine into balls and flattened then with my palm once they had firmed up. It’s an easy recipe to do with your kids. I got about 10-12 balls out of my batch. Store them in the fridge or even freeze them for longer storage. Enjoy!

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71 thoughts to “No Bake Pumpkin Pie Cookies”

  4. i didnt have cloves so used some pumpkin pie spice & i used prunes instead of the dates. They arent very sweet. Would those 2 make that big of a difference in that?
    Reply
  6. Love this recipe, both my great niece are allergic to eggs and dairy products, so I'm always looking for things they can eat and I can make for them.
    Reply
  8. Unfortunately one of our kids is severely allergic to nuts. Could you recommend any substitutions to almonds and pecans?? Thank you :)
    Reply
  10. sounds delicious! I have a question about canned pumpkin vs. fresh pumpkin. The canned pumpkin is pre-baked and puréed then sweetened. Fresh pumpkin needs to be baked and puréed. If I use fresh should I sweeten it? Or are you referring to raw canned pumpkin and raw fresh pumpkin?
    Reply
    1. If using raw pumpkin, it needs to be roasted and pureed before using in this recipe. You can also use canned cooked pumpkin. I don't believe it is sweetened at all though. I suppose you can add more sweetener if you like.
      Reply
  15. I added coconut to mine. The taste is great and my daughter loves them (she was eating the "dough" by the fingerfull before I even got to form the actual balls). However, they did not quite firm up like your pictures look. Are they still supposed to be a quite soft? I also made a batch for the freezer, so maybe that batch will firm up a bit more.
    Reply
  16. Hi, I want to know what the recipe is for the bar pictured on the left side of your homepage banner. It shows a glass container of almonds in the background. Thank you.
    Reply
    1. So many people have asked about that this week. They are Coconut Cream Larabars and they are amazing! https://mywholefoodlife.com/2013/02/11/coconut-cream-larabars/
      Reply
    2. @ Cheri: Yes, I often use Deglet Nor for these kinds of recipes. You'll need to use slightly more of them, since they're generally smaller than Medjools. If you're using the ones from Costco, they are MUCH more dry than the Medjool, so you can keep that in mind too. The dryness could actually be a good thing, especially if you're using homemade pumpkin puree, which is more watery than canned pumpkin.
      Reply
  19. Pingback: Pecan Pumpkin Cookies | Spinach 4 Breakfast

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