But I have had my issues with no-bake cookies. Yep. You read that right: No bake cookies. You know that traditional combination of sugar, cocoa, peanut butter and oats? They turn out too soft. Or they have the consistency of a rock.
Jill seems to have inherited my inability to make a consistent no bake cookie. (Sorry, Eric. I know you like them.) So when I saw the recipe for No Bake Pumpkin Cookies on someone's Facebook page, I was skeptical. They have similarities to the traditional chocolate no bakes: Throw some sugars and butter and milk into a saucepan on the stove and then add in some oats.
But the recipe also called for a box of pudding mix. And it gave a time frame for boiling the mixture. I have surmised that part of my issue with traditional no bake cookies is the lack of cooking time on many of the old recipes.
So, I tried them. And we liked them. They ended up turning out so well that they made it onto an assorted cookie tray for a PEO luncheon I served yesterday. (I wish I'd taken a photo of the cookie tray, but I didn't think of that until I woke up in the middle of the night and said to myself, "You should have taken a photo of that fall cookie tray." )
Oh well. Can't win 'em all. But you will win compliments with this easy recipe.
No Bake Pumpkin Cookies
1/2 cup brown sugar
3/4 cup butter
2/3 cup milk
1 box instant pumpkin spice pudding mix
3 1/2 cups quick cooking oats
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
Note: If you can't find instant pumpkin spice pudding mix, use instant vanilla pudding and 1 tablespoon pumpkin pie spice. (I happened to find one lone box of pumpkin pudding mix on a shelf. It was like it was meant to be for me to try this recipe!)
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. Makes about 36.
Another note: I used a cookie scoop to form my cookies, and I ended up with 33 cookies. I like the uniformity that a cookie scoop gives, and I think it's quicker, less messy and easier.
***Today, I'm linked to Wake Up Wednesdays. Click on the link for lots of other tested recipes.