No Bake Pumpkin Oatmeal Cookies Food

HEALTHY PUMPKIN-OATMEAL BAKE

Steps:

• For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter.
• Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine.
• For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt.
• Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes.
• Cool on a rack for 10 to 15 minutes. Serve warm.

OATMEAL PUMPKIN COOKIES

Steps:

• Preheat oven to 350°F Combine the flour, oats, baking soda, cinnamon and salt; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PUMPKIN SPICE COOKIES

Steps:

• In a saucepan combine white sugar, brown sugar, butter & milk.
• Turn heat on to medium and bring to a boil.
• Boil for 2 minutes then remove pan from heat.
• Add dry vanilla pudding powder and pumpkin pie spice and mix well.
• Add vanilla and quick oats, half cup at a time until completely mixed in.
• Let mixture sit for 5 minutes then using a small cookie scoop or a spoon, spoon out mixture onto wax paper until cool.

NO BAKE OATMEAL COOKIES

Steps:

• Combine butter, sugar, milk, and salt in pan.
• Bring to a boil and boil for 1 minute.
• Put oats, cocoa, nuts, and vanilla in bowl.
• Pour butter mixture over dry mixture.
• Mix well and drop onto waxed paper.

NO BAKE PUMPKIN OATMEAL COOKIES

Steps:

• In a saucepan, combine sugars, butter and milk. Bring to a boil.
• Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely.
• Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes.
• Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely. Store in airtight container.
• Freezing Directions: Follow directions above. When completely cool, transfer to gallon sized freezer storage bag.

NO-BAKE PUMPKIN COOKIES

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.

NO BAKE PUMPKIN OATMEAL COOKIES

Steps:

• Bring to a boil in a medium sauce pan both sugars, butter and milk, boil for 2 minutes. Remove from heat and add dry pudding mix, stir completely and add oatmeal and vanilla. Let it sit for 5 minutes and drop by rounded tablespoons onto wax paper and cool completely. I use a small ice cream scoop.

NO BAKE PUMPKIN OATMEAL COOKIES RECIPE - (4.4/5)

Steps:

• Directions: In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely. Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely. Store in airtight container. Freezing Directions: Follow directions above. When completely cool, transfer to gallon sized freezer storage bag. Servings: 36 cookies