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No-Bake Pumpkin Brownie Oatmeal Cookies

Name: No-Bake Pumpkin Brownie Oatmeal Cookies
Prep time: 1 h 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1¼ cups dark chocolate chips; 1 tablespoon pure pumpkin; ½ cup pure pumpkin puree; ⅓ cup vegan butter; ½ cup plant milk; ½ cup coconut sugar; ½ cup sunflower seed butter; 1 teaspoon pure vanilla; 3 cups gluten-free old fashioned oats; chocolate chips for garnish

Published byGina Fontana onNovember 11, 2023January 29, 2025 Updated onJanuary 29, 2025

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These No-Bake Pumpkin Brownie Oatmeal Cookies are the best gluten-free, vegan, no-bake cookies and are so easy to make! Real pumpkin gets combined with vegan butter, sunflower seed butter, coconut sugar, plant milk, melted chocolate and vanilla then poured over gluten-free oats. Chill until set and enjoy these no-bake, naturally sweetened cookies!

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Table of Contents

You know when you make a cookie recipe two times in one week it’s a good one! This no-bake cookie recipe was actually an accident! I was in the middle of making my Pumpkin Cookie Dough Crunch Bars and I messed up the chocolate layer (weird, right?! How do you mess up melting chocolate chips?! 🤣) I put a tablespoon of pumpkin puree in the chocolate chips to melt together to make a pumpkin chocolate that turned more into a pumpkin brownie mixture (not runny at all). I didn’t want to waste it, so instead- these No-Bake Pumpkin Brownie Oatmeal Cookies were born!

When I took a bite of one of these delicious cookies I thought they tasted like a mix between a brownie and an oatmeal cookie… so, No-Bake Pumpkin Brownie Oatmeal Cookies is what I’m calling them.

no-bake pumpkin brownie oatmeal cookies stacked on top of one another

The Cookie Ingredients

Chocolate chips. For this recipe I used Enjoy Life Mini Chocolate Chips (worked great garnished on top as little minis too!). But you can use regular dairy-free chocolate chips- either dark or semi-sweet.

Pumpkin. You will need ½ cup plus 1 tablespoon of pure pumpkin puree, NOT pumpkin pie mix.

Vegan butter. My go-to vegan butter for baking is Miyoko’s European style cultured butter. A lot of stores carry it. If you can’t find it, you can use another plant based butter that will harden when chilled. Don’t use a soft butter spread- I’m afraid they won’t set up right. You can also use coconut oil if preferred.

Plant milk. I used soy milk, but you may also use oat, cashew, almond, flax, etc. If you use coconut milk, it might make the cookies harder than mine turned out, but they would probably still taste amazing.

Coconut sugar. It’s pretty common to find coconut sugar at grocery stores, but if you aren’t able to, you can purchase this one on Amazon. I like using coconut sugar in my baking (and no-baking!) recipes because I find coconut sugar doesn’t give me that sugar high feeling and is also unrefined- seemingly more natural. I didn’t pick up on any coconut flavor in these cookies, but if you prefer you can use date or maple sugar as well.

Sunflower seed butter. I like to use sunflower seed butter because it’s more allergy-friendly and nut-free, but if you would prefer to use another nut/seed butter that would be ok. Just note, it will change the taste of the cookies slightly. Try to use unsweetened seed/nut butter to keep the sugar content of these cookies down.

Vanilla. Make sure to use pure vanilla extract and not imitation vanilla.

Oats. I used One Degree Organic Foods Organic Sprouted Rolled Oats. I like these oats because they are gluten-free, organic, and also glyphosate free. You could also probably use quick oats, but I haven’t tried that so I cannot guarantee the same results.

no-bake pumpkin brownie oatmeal cookies stacked on top of one another vertically on a plate

How to Make These No-Bake Cookies

Melt the dark chocolate chips and 1 tablespoon of pure pumpkin puree covered in the microwave for about 1 minute, until melted. Stir.

In a medium saucepan, add the pumpkin, butter, milk, sugar, seed butter, vanilla and heat until everything is melted and bubbling.

no-bake pumpkin brownie oatmeal cookies stacked on top of one another, the top one with a bite taken out of it

In a large bowl, add the oats and pour the saucepan mixture over top. Add the melted chocolate with pumpkin and stir to combine, until all the oats are covered. Scoop batter onto a parchment-lined baking sheet either with a cookie scoop or spoon, allow them to cool 5 minutes, then flatten into rounds with a spoon. Garnish with chocolate chips, and place in the fridge to continue to set up (preferably overnight).

Keep stored in an airtight container in the fridge.

a close up of no-bake pumpkin brownie oatmeal cookies stacked on top of one another, the top one with a bite taken out of it

Let me know what you think about this easy, healthy, no-bake cookie recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover these No-Bake Pumpkin Brownie Oatmeal Cookies! Tag me on Instagram, Facebook, or Pinterest if you make them!