These peanut butter pumpkin no bake cookies are perfect sweet little morsels to satisfy your sweet tooth without giving you a huge blood sugar crash afterwards. They’re quick and easy to make — they would be perfect for any holiday dinner!
My best friend got married this weekend, and like any good Pittsburgh wedding, it had a huge cookie table filled with more cookies than you could ever possibly need. In short, it was amazing. 😉 She requested that I make these cookies for the cookie table — they’re one of her current favorites! I had no idea what I was making hardly since she just sent me the recipe, but boy, are they tasty! They’re definitely going into my rotation for a quick treat from now on.
Because I can’t talk about my beautiful best friend, Lex’s wedding without sharing a photo — here is us on the big day. Her wedding was Great Gatsby themed, so we were all at our flapper best. Didn’t she look absolutely stunning?! We won’t even talk about how terrified I was to wear bright red lipstick. Hah!
These cookies are made with peanut butter, pumpkin, some pumpkin spice, and a wonderful caramel sauce and toffee chips to hold them all together. The protein from the peanut butter keeps you from totally crashing after having a couple of these — otherwise, the sweetness would totally get you! If you’re going to go with some heavy sugar, you should always pair it with a good protein. 🙂
For the wedding, I made three recipes of these and ended up with 14 dozen tablespoon-sized cookies. They’re the perfect size to give you a little something sweet without being too much. AND it makes lots of them, which is always a good thing!
These cookies would be the perfect addition to your Thanksgiving dessert spread, and they don’t take long to make at all — get going! 😉
What is your favorite cookie to make for holiday get togethers?
- 4 cups oats
- 1 cup peanut butter
- 1/4 cup canned pumpkin
- 1 cup toffee bits (I used chocolate covered toffee bits)
- 2 cups sugar
- 1/2 cup heavy whipping cream
- 1/2 cup butter
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Line 2-3 cookie sheets with parchment paper or wax paper.
In a large bowl, stir the oats, peanut butter, pumpkin, and toffee bits together. Set aside.
In a medium saucepan, heat the sugar, cream, butter over medium heat, bringing to a rolling boil. Boil for about 2 minutes, stirring frequently. Remove from the heat, and stir in the vanilla, pumpkin pie spice, and salt.
Pour the caramel mixture over the oat mixture and stir well, mixing until well coated.
Scoop the dough out by the tablespoon onto the prepared cookie sheets. Space about 1 inch apart, but you can squeeze way more on the cookie sheets than with normal cookies, as they won't really spread.
Allow to cool completely before removing from the cookies sheets to serve. Store in an airtight container.