If you’re looking for the perfect pumpkin no bake cookies, these no-bake gluten free pumpkin cookies are just for you!
Whether you’re looking for gluten free no bake cookies, low sugar no bake cookies, or easy no bake pumpkin cookies, this recipe will not disappoint! With only 6 ingredients, your no bake gluten free pumpkin cookies will be ready in no time!
Why I love these easy no-bake pumpkin cookies
While the rest of the country is starting to experience Fall like temperatures and enjoying all things pumpkin spice, we’re still hitting 90+ degree days down here in Texas. So the best way to still enjoy those fall flavors is to make pumpkin no bake cookies! They’re super simple and don’t involve heating up my kitchen any more!
How to get no-bake cookies to harden
The best way to get no bake cookies to harden is to stick them in the refrigerator. Some recipes may harden on their own, but most need to be chilled. These gluten free no bake cookies will harden when you refrigerate them.
How to make no-bake cookies from scratch
To make no bake cookies from scratch, you need a wet base (we use pumpkin puree, nut butter, and maple syrup for these low sugar no bake cookies), and a dry mix in to absorb the liquid (this recipe uses coconut flour, but another common no bake cookie liquid absorber is oats).
How to make pumpkin no bake cookies
First, you want to have all of your ingredients out and ready to go. Here’s the equipment you’ll need for pumpkin no bake cookies:
- A large bowl
- Microwave (possibly)
- Whisk
- Rubber spoon or spatula
- Storage container
- Fork
Combine your nut butter (I prefer to use almond butter in this recipe), maple syrup, pumpkin puree, and vanilla extract in a large bowl and whisk them together thoroughly to combine. It will be very thick so you may have to work those muscles to mix it together. If your almond butter is too thick, microwave it before mixing.
Add in your coconut flour and cinnamon and mix to combine with your rubber spoon or spatula until a thick dough (that you can shape into balls) forms. If the dough is too thin, add more coconut flour 1 Tbsp at a time.
Carefully shape the dough into about 16 balls and press each ball flat with a fork or with your hand so they make nice little round cookies. Arrange the cookies in a single layer and freeze before enjoying. You can store them in an airtight container in the freezer for up to 3 months. (You’ll want to let them thaw for 10-15 minutes before enjoying.)
Try these other no-bake fall desserts too!
Orange no bake cheesecake cups
Low sugar no bake brownie bites
No bake carrot cake energy balls
Low Sugar Chocolate Chip Cookie Dough Bites
No-Bake Gluten-Free Pumpkin Cookies
Ingredients
- 1 cup nut butter I prefer almond butter for these
- ½ cup maple syrup
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup coconut flour
- 1 tbsp cinnamon
Instructions
- Combine your nut butter (I prefer to use almond butter in this recipe), maple syrup, pumpkin puree, and vanilla extract in a large bowl and whisk thoroughly to combine. If your almond butter is too thick, microwave it before mixing.
- Add in your coconut flour and cinnamon and mix to combine until a thick dough (that you can shape into balls) forms. If the dough is too thin, add more coconut flour 1 Tbsp at a time.
- Carefully shape the dough into ~16 balls and press each ball flat with a fork or with your hand. Arrange the cookies in a single layer and freeze for at least 4 hours. Store in an airtight container in the freezer for up to 3 months.
- When ready to enjoy a cookie, remove as many as you want from the freezer and let thaw for 10-15 minutes before enjoying.
