These healthy, no-bake chocolate-pumpkin cookies feel decadent without relying on rich ingredients. They’re sweet and chocolatey without being over the top. Oh, you don’t even need to turn on the oven!
Pumpkin is another American tradition that still feels foreign to me. In Australia, pumpkin occasionally makes its way into a baked dinner or a soup, but that’s about it. Pumpkin-infused desserts, drinks, and decorations simply aren’t a thing.
Nevertheless, it’s hard not to be swayed by pumpkin madness come September in the US. Even in San Francisco where Autumn is comparably weak, there are already bins of gourds in every supermarket.
An Easy, Ovenless Fall Dessert
Feeling Fall-inspired, I picked up two cans of pumpkin puree at the supermarket. And after a long week, I decided it was time for a pick-me-up dessert recipe on the blog. These three-bite babies delivered on all levels.
Made from oats, peanut butter, maple syrup, and pumpkin, these cookies are gluten-free, vegan and delicious. The pumpkin adds a healthy hit of vitamin A and carotenoids, which supports vision and immunity. The best bit of all? You don’t even need to turn on the oven. Happy (not) baking!
No-Bake, Chocolate-Dipped Pumpkin Cookies
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 18–20 cookies 1x
- Category: dessert, cookies, snack, gluten-free, vegan, dairy-free
Description
These healthy, no-bake chocolate-pumpkin cookies feel decadent without relying on rich ingredients. They’re sweet and chocolatey without being over the top. Oh, you don’t even need to turn on the oven!
Ingredients
- 1/2 cup peanut butter
- 1/2 cup canned pumpkin
- 2 tbsp coconut oil
- 1/2 cup maple syrup
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 3 cups GF quick-cooking oats (more about the health benefits of oats here)
- 2/3 cup 70% dark chocolate chips
- 1 tsp coconut oil
Instructions
- Line two half sheet pans (or one full) with parchment paper.
- Add the peanut butter, pumpkin, coconut oil, maple syrup, salt, vanilla and cinnamon to a medium saucepan.
- Place the saucepan on the stove, and turn the stove on to medium heat. Melt the ingredients together, stirring frequently, until a smooth paste slightly thicker than applesauce forms.
- Remove the saucepan from the heat, and add the quick-cooking oats to the pumpkin-peanut butter paste. Stir until all the ingredients are well-combined.
- Using an ice-cream scoop, spoon balls of the oat mixture on to the lined sheet pans. Flatten each ball gently with the back of a fork or your fingers.
- Refrigerate the cookies until firm (roughly 30 minutes).
- Melt the chocolate chips, and coconut oil together in the microwave or on low heat on the stove. Allow the chocolate to cool slightly. (Piping hot chocolate will disintegrate the cookies).
- Dip the cookies into the chocolate one-by-one and return to the parchment paper. Work quickly to stop the cookies from falling apart from prolonged contact with heat.
- Insert the trays back into the fridge until the chocolate hardens.
- Store the cookies in the fridge or freezer. Enjoy as a delicious, healthy sweet treat.
Nutrition
- Serving Size: 1 cookie
