No-Bake Gluten-Free Pumpkin Cookies

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pumpkin cookies on white plate with cinnamon sticks and mini pumpkin

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!

stack of three pumpkin cookies

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!

pumpkin cookies with cinnamon sticks and mini pumpkin

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. 

pumpkin cookie with grey gel nail polish

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).

no bake pumpkin cookies and mini pumpkin

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.)

no bake pumpkin cookies on white dish towel

Try these other no-bake fall desserts too!

Orange no bake cheesecake cups

Simple pecan energy bites

Low sugar no bake brownie bites

No bake carrot cake energy balls

Low Sugar Chocolate Chip Cookie Dough Bites

plate of pumpkin cookies with mini pumpkin
If you’re looking for the perfect pumpkin no bake cookies, these no-bake gluten free pumpkin cookies are just for you!
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Prep Time: 10 minutes
Freeze time: 2 hours
Total Time: 2 hours 10 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: no bake gluten free pumpkin cookies
Servings: 16 cookies
Carbohydrates: 16g

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.

Notes

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

Nutrition

Serving: 1cookie | Calories: 162kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 19mg | Fiber: 4g | Sugar: 7g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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