No Bake Pumpkin Cookies with cream cheese frosting. Made with pumpkin puree, spices and sweetened condensed milk. They are soft and chewy, almost fudge-like and come together in minutes!
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I won't lie. Fall isn't my favorite season. In the pacific northwest it typically means chilly temperatures, rain and wind. Definitely sweaters and boots season. But as I type this I am looking out the window with the low sun coming in and the colors changing on my outdoor plants. I get the pull of this season, but still long for the heat and sunshine of summer.
That being said, I'm welcoming fall with this easy to make fall dessert recipe. If you've tried my cookie butter bars or lemon raspberry bars, you know how darn easy this one is! If pumpkin spice isn't your thing, maybe you'd like no bake gingerbread cookie butter cookies instead.
what are no bake pumpkin cookies?
This pumpkin cookie recipe uses graham crackers, sweetened condensed milk, pumpkin puree, pumpkin spices, butter and vanilla to create soft, chewy, perfectly spiced no bake pumpkin cookies. Big E says they taste just like pumpkin roll.
The recipe is flexible; even though I created them into cookies, you could also make them as cookie bars. The texture of the cookies is super soft and almost fudge-like. They are downright addicting!
ingredients needed
- Graham crackers ~ crushed to crumbs. I use my Cuisinart food processor to make the crushing easy peasy. The finer you crush the crackers, the more fudge-like the texture of the cookies will be. If graham crackers are hard to find, digestive biscuits are a good substitute.
- Sweetened condensed milk ~ provides sweetness and acts as a binder of the cookies.
- Pumpkin puree ~ make sure you are using pure pumpkin and not pumpkin pie filling. The puree needs to be blotted to remove most of the moisture. Otherwise the cookies are really sticky!
- Unsalted butter ~ used in both the cookies and the cream cheese frosting.
- Pure vanilla extract ~ provides flavor in both the cookies and frosting.
- Pumpkin pie spice, cinnamon and nutmeg ~ these three spices combine to give the pumpkin spice flavor.
- Cream cheese {not shown} ~ for the cream cheese frosting.
- Confectioners' sugar {not shown} ~ also known as powdered sugar or icing sugar for the frosting.
how to remove the moisture from pumpkin puree
Measure the pumpkin puree, then place it on a paper towel lined plate. Use another couple paper towels to pat the pumpkin dry. We want to remove moisture so the pumpkin spice layer isn’t too wet and sticky.
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how to make the pumpkin cookies
Start by lining a 9x9 baking pan with parchment paper. Then crush the graham crackers to crumbs. If you don't have a food processor you can also crush them in a zip-top bag with a rolling pin.
Then mix the pumpkin pie spice, cinnamon and nutmeg with the crushed graham crackers in a medium to large mixing bowl.
In a small saucepan, heat the sweetened condensed milk, butter and pumpkin puree over low heat until the butter melts. The pumpkin puree may have some small clumps to it, but do your best to combine it with the mixture.
Once everything is melted together, remove the pan from the heat and stir in the vanilla. Then add the pumpkin sweetened condensed milk mixture to the graham crackers and mix it all together.
Finally, press the mixture into the prepared baking pan and chill the cookies while you make the cream cheese frosting.
soft and creamy cream cheese frosting
Using a stand mixer with the paddle attachment or a hand held mixer, beat the butter until creamy. Then add cream cheese and vanilla and mix until well combined. Scrape up and down the bowl, then add the confectioners’ sugar. Mix on low until the sugar is incorporated, then beat on medium high until the frosting is smooth and creamy.
putting the cookies together
Now that the no bake pumpkin cookies have chilled a little and the frosting is prepared, let's put these cookies together.
First, lightly score the cookie shapes with a biscuit cutter or knife. You do not want to cut all the way through yet.
Then pipe swirls of the cream cheese frosting on the cookies, using the scored shapes as your guide. I used a size 10 piping tip to achieve the look in these photos.
Now chill the cookies for at least 2 hours until they have firmed up. Once the cookies and frosting are chilled, you can use the same cutter to fully cut through the cookies and remove them from the dough. I just trimmed the remaining pieces into small rectangles and squares and piped a little extra cream cheese frosting on those pieces.
how to store no bake cookies
Store any leftovers well covered in the refrigerator. They will stay fresh for 4-5 days.
You can freeze for up to 2 months {in an airtight container} as well. Let them thaw overnight in the refrigerator or on the counter, if your kitchen isn't too hot. They are also quite delicious straight from the freezer!
Remember to snap a picture and tag me on Instagram if you make these No Bake Pumpkin Cookies with Cream Cheese Frosting. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more easy recipes with pumpkin puree
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
No Bake Pumpkin Cookies with Cream Cheese Frosting
Made with pumpkin puree, spices and sweetened condensed milk. They are soft and chewy, almost fudge-like and come together in minutes!
Ingredients
Pumpkin Spice Layer
- 1 - 14.4 oz box graham crackers, crushed to crumbs (408g)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, cut into cubes (113g)
- 1 - 14 ounce can sweetened condensed milk (396g)
- ¼ cup pumpkin puree, patted dry (60g)
- 2 teaspoons pure vanilla extract
Cream Cheese buttercream
- ½ cup unsalted butter, room temperature (113g)
- 2 ounces cream cheese, room temperature (56g)
- 1 teaspoon pure vanilla extract
- 1 ½ cups confectioners’ sugar (180g)
Instructions
- For the pumpkin spice cookies: Line a 9x9 baking pan with parchment paper, being sure to leave a little overhang.
- Crush your graham crackers into crumbs. I like to use my food processor for this job. (The finer you crush the crackers, the more fudge-like the texure will be). Add the crumbs to a large bowl and mix with the pumpkin pie spice, cinnamon and nutmeg. Set aside.
- Measure the pumpkin puree, then place it on a paper towel lined plate. Use another couple paper towels to pat the pumpkin dry. We want to remove moisture so the pumpkin spice layer isn’t too wet and sticky.
- In a small saucepan, heat the unsalted butter, dried pumpkin puree and sweetened condensed milk over low heat until the butter is melted. There may be some small clumps of pumpkin puree and that's okay, just do your best to combine the mixture. Remove the pan from the heat and stir in the vanilla. Pour the sweetened condensed milk mixture over the crushed graham crackers and mix until well combined.
- Press the dough into the prepared baking pan and chill while you make the cream cheese frosting.
- For the cream cheese frosting: Using a stand mixer with the paddle attachment or a hand held mixer, beat the butter until creamy. Then add cream cheese and vanilla and mix until well combined, about 3-4 minutes. Scrape up and down the bowl, then add the confectioners’ sugar. Mix on low until the sugar is incorporated, then beat on medium high for another 3 minutes until the buttercream is smooth and creamy.
- Spread the frosting over the chilled pumpkin spice mixture in an even layer. Or, use a small biscuit cutter (I used a 2 inch round) to score circles over the pumpkin spice layer and pipe the cream cheese buttercream in swirls on top of each scored cookie. I used a size 10 piping tip. Don’t cut all the way through the cookie yet as we want the mixture to chill longer before fully cutting.
- Chill a minimum of 2 hours before slicing and serving. The cookies are a little soft and sticky, but firm up nicely when chilled.
Notes
Store any leftovers well covered in the refrigerator for 4-5 days. You can freeze for up to 2 months {in an airtight container} as well.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 77mgCarbohydrates: 22gFiber: 1gSugar: 16gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
Kathleen Pope
Love that these are no=bakes and so easy too! They will be on our table soon!
Tasia
Yay! Thank you Kathleen!
Michelle
These pumpkins are adorable with that delicious cream cheese swirl! Yum!
Tasia
Thank you Michelle!
Josiah - DIY Thrill
These pumpkin cookies look so soft, I love how easy they are to make!
Tasia
Thank you Josiah! So easy to make and the finer you crush the graham crackers, the softer the cookies are.
Ben | Havocinthekitchen
I love this kind of no bake treats, so these cookies are right up my alley. Loving the addition of real pumpkin and spices (and of course, cream cheese frosting!)
Tasia
Thank you Ben! I know you'd love this one!