No Bake Pumpkin Pie Flavored Cookies Recipes

NO-BAKE PUMPKIN COOKIES

No-Bake Pumpkin Cookies image

Everyone will love this delicious recipe for no-bake pumpkin oatmeal cookies. You'll love that it only takes 30 min! It's a tasty and easy recipe for both experienced and novice cookie-makers. They don't require any baking, refrigeration, or cookie shaping, just heat the sugar, cream and butter mixture, add to the dry ingredients and drop the dough onto a cookie sheet. In addition to the peanut butter and pumpkin flavor, we also included a delicious toffee surprise for an extra kick of flavor.

Provided by Madison Mayberry Hofmeyer

Categories Dessert

Time 30m

Yield 20

Number Of Ingredients 10

Ingredients

4 cups old-fashioned oats
1 cup creamy peanut butter
1/4 cup canned pumpkin (not pumpkin pie mix)
1 cup toffee bits
2 cups sugar
1/2 cup heavy whipping cream
1/2 cup unsalted butter
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt

Steps:

Line cookie sheets with waxed paper. In large bowl, mix oats, peanut butter, pumpkin and toffee bits; set aside.
In 1-quart saucepan, heat sugar, cream and butter to a vigorous boil. Boil 1 minute 30 seconds, stirring frequently. Remove from heat; stir in vanilla, pumpkin pie spice and salt.
Pour over oat mixture in bowl; quickly mix well.
Immediately drop by heaping tablespoonfuls onto cookie sheets; cool completely. Carefully remove from waxed paper to serve.

Nutrition Facts : Calories 350, Carbohydrate 42 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 22 g, TransFat 0 g

NO BAKE PUMPKIN PIE I

No Bake Pumpkin Pie I image

This is a delicious no bake pie with a graham cracker crust.

Provided by Cathy

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 (15 ounce) can pumpkin puree

Steps:

In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 50.9 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 525.8 mg, Sugar 40 g

NO-BAKE PUMPKIN ICEBOX CAKE

No-Bake Pumpkin Icebox Cake image

Spiced pumpkin ice cream, crunchy pecans, and ginger cookies are layered together and frozen to create a fall-inspired spin on the classic icebox cake.

Provided by Brenda | A Farmgirl's Dabbles

Categories Dessert

Time 25m

Number Of Ingredients 9

Ingredients

1.5 quarts good quality vanilla ice cream - I like to use a good French vanilla or "Old Fashioned" vanilla ice cream
1 package ginger snaps - I use a 12 oz. package of Archway for a thicker cookie OR 16 oz. package of Nabisco for a thinner cookie with a sharply crisp bite (see links at the end of the recipe card). Or try with my favorite Chewy Ginger Molasses Cookies for a soft & chewy bite, absolutely delightful!
1 can (15 to 16 ounces) pumpkin purée (not pumpkin pie filling that is already pre-spiced)
1 cup sugar
1 cup chopped roasted & salted pecans - I use the ones from Trader Joe's!
1 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

Set the ice cream out to soften as you gather the rest of the ingredients.
Line the bottom of a 9" x 13" pan with a single layer of ginger snaps. Set aside.
In a medium bowl, combine pumpkin puree, sugar, pecans, salt, ginger, cinnamon, and nutmeg.
Place ice cream and pumpkin mixture in the bowl of a stand mixer and mix on low speed until evenly combined.
Spread half the pumpkin ice cream mixture over the ginger snaps layer. Top with another layer of ginger snaps. Finish by spreading the remaining pumpkin ice cream mixture over the top.
Cover and place in freezer for at least 5 hours. To serve, cut into individual pieces and garnish with dollops of sweetened whipped cream. Add a sprinkling of cinnamon or chopped pecans, if desired.

Nutrition Facts : Calories 122 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 95 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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