Wednesday, October 2, 2013

No Bake: No Kidding!

I can make a pie. I have kneaded and shaped dozens of crescent rolls. I can get a meal on the table in 30 minutes or less, and, if you ask me to then pack it up and take it to the field, I can do that, too.

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 1/2 cups white sugar
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. 


  1. My family loves the chocolate no bakes, and I JUST happen to have a box of pumpkin spice pudding in my pantry! I think I will try these this afternoon. Thanks for sharing at Wake Up Wednesday! ~ MamaGing.com

    1. Thanks so much for stopping by and taking time to comment. Hope they turn out great for you, too!

  2. These sound awesome and they're gluten free too! (as long as the pudding is gluten free)

    1. I need to check the label to see if the pudding is gluten free.

  3. Any idea how to adapt the recipe if I don't have quick cooking oats?

    1. I think you could add dry cereal or even old-fashioned oats. Or you could substitute coconut. I think any of those things would work, though I haven't tried it.