Spiced Pumpkin & Oatmeal No-Bake Cookies

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Pumpkin spice and everything nice. That's the smell flooding kitchens across America right now, including my own. Though I have to be honest, I jumped the gun back in late August and made pumpkin bread. (Cook's Illustrated published a brilliant new version that is my new go-to.)

After my friends, family and coworkers devoured my Brown Butter & Dulce de Leche No-Bake Cookies, I knew I had to play around with more no-bake cookie recipes. What better flavor to introduce to the no-bake cookie than pumpkin.

These no-bakes are more snack than dessert, but equally addictive and a tad more sophisticated in flavor. The pumpkin is deep as I reduced the puree down by half on the stovetop. My chosen way of spicing pumpkin is with a heavy dose of cinnamon elevated with smaller amounts of nutmeg and clove. The aroma of spiced pumpkin immediately fills your home. Sweetness comes in the from sugar and dulce de leche, just think of it as a way to use up the rest of your can after making my other no-bake cookies.

Top the cookies off with a bit of fleur de sel for balance and call it fall. Tasters told me these were reminiscent of pumpkin pie mixed with their favorite granola bar. They have that sort of wholesome quality to them. Give my Spiced Pumpkin & Oatmeal No-Bake Cookies a try this fall.

Spiced Pumpkin & Oatmeal No-Bake Cookies
by Becky of Project Domestication


Ingredients:
1 c. pumpkin puree
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. clove
1/4 c. brown sugar
1/4 c. granulated sugar
1/2 c. dulce de leche
4 TB. butter
1/2 c. milk
2 tsp. vanilla extract
1/2 tsp. fleur de sel (or sea salt of your choice) + more for topping
3 c. oats



Directions:
Combine pumpkin puree and spices in saucepan over medium heat. Bring to a slow boil then reduce to low. Let cook and reduce on stovetop until mixture is about 1/2 cup. Add sugars, dulce de leche, 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 fleur de selt, mix until combined. Stir in oats, one cup at a time until completely coated in pumpkin mixture.

Place tablespoon-sized balls onto parchment paper and sprinkle with fleur de sel. Let come to room temperature for about an hour before serving or place in refrigerator or freezer until cool.


Other pumpkin recipes you may like:
Pumpkin Whoopie Pie Cookies on Project Domestication
Pumpkin Toffee Cookies with Salted Caramel Glaze on Two Peas and Their Pod
Pumpkin Apple Streusel Cake on Vintage Mixer
Pumpkin Gnocchi with Sage Butter on Project Domestication
Pumpkin Pie Milkshake on Completely Delicious
Pumpkin Stuffed with Everything Good on Project Domestication