Spiced Pumpkin & Oatmeal No Bake Cookies
One of my favorite cookies to make is a no bake cookie, and I think one of my hubby’s favorite to eat also. I say that because when I make them they disappear as fast as I am making them. I love grabbing all my ingredients and such right from Amazon. Check out all the ingredients I used for these cookies.
Farmers Market Organic Pumpkin-Puree-16 ozMcCormick Ground Cinnamon, 18 ozSimply Organic Nutmeg Ground CERTIFIED ORGANIC 2.3oz. bottleFrontier Natural Products Cloves, Ground, 1.36-OunceDomino Premium Pure Cane Sugar, Light Brown, 2 lbC&H Pure Cane Sugar, Granulated White, 4 lbSmucker’s Sundae Syrup, Caramel Flavored Syrup, 20 ozLAND O LAKES BUTTER SALTED SWEET CREAM 16 OZ PACK OF 2HORIZON MILK ORGANIC 2% REDUCED FAT 64 OZ PACK OF 2Watkins Original Extract, Baking Vanilla, 11 Ounce (Packaging may vary)Celtic Sea Salt, Fine Ground, 8 OunceBob’s Red Mill, Whole Grain Rolled Oats, Gluten Free, 32 ozAmazonBasics 3-Piece Baking Sheet SetReynolds Kitchens Cookie Baking Sheets Parchment Paper (Non-Stick, 22 Sheets)Wilton 2105-459 Excelle Elite 3-Tier Cooling Rack, 15 7/8
1 c. pumpkin puree
2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. clove
1/4 c. brown sugar
1/4 c. granulated sugar
1/2 c. caramel
4 TB. butter
1/2 c. milk
2 tsp. vanilla extract
1/4 tsp. sea salt (plus extra to sprinkle on tops of cookies)
3 c. oats
1. Combine pumpkin puree and spices in saucepan over medium heat. Bring to a slow boil then reduce to low.
2. Add sugars, caramel, butter and milk and cook until mixture comes to a boil, bring to low heat. Stir until
smooth, making sure sugar is fully dissolved. Add vanilla extract and sea salt, mix until combined.
3. Stir in oats, one cup at a time until completely coated in pumpkin mixture.
4. Place tablespoon-sized balls onto parchment paper and sprinkle with sea salt. Let come to room
temperature for about an hour before serving or place in refrigerator or freezer until cool.
(Makes approx. 1.5 dozen cookies)