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No-Bake Vegan Pumpkin Cookies

Get into the Fall spirit with these No-Bake Vegan Pumpkin Cookies! They take only 10 minutes to make, are mess-free and healthy, contain energy-boosting ingredients, and are the perfect guilt-free bites! 

Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Keyword pumpkin cookies, quick bites, vegan snack
Prep Time 10 minutes
Total Time 10 minutes
Servings 20 cookies
Calories 104 kcal
Author Anjali Lalani

Ingredients

For Cookies:

For Dipping In Chocolate (optional, but highly recommended):

  • 4-5 oz. chocolate , chopped (or chocolate chips)

Instructions

  1. Add all the ingredients listed under Cookies above in a large mixing bowl.  Add more pumpkin spice if you prefer. 

  2. Mix completely with a large spoon. Cover and place in fridge for 30 minutes to chill. 

  3. Line a baking sheet with parchment paper.

  4. Remove cookie mixture from fridge. Using a cookie scooper, scoop out semi-sphere shapes into the palm of your hand. Note that if you are not planning to dip in chocolate, feel free to roll each cookie into a ball-shape in the palm of your hands. Otherwise keep one side flat (semi-sphere).

  5. Lightly press around the cookie to make sure the shape holds and the mixture sticks together. 

  6. If you are not dipping in chocolate, place the no-bake cookie balls into an air-tight container and store in the fridge. 

To Dip In Chocolate (recommended):

  1. If you are dipping in chocolate, place each formed semi-sphere cookie on the parchment paper. Place them in the fridge while you melt the chocolate. 

  2. Using a double broiler method (or your method of choice), melt the chocolate completely until it's pour-able (be careful not to over melt or burn the chocolate).

  3. Dip the flat part of each cookie into the melted chocolate, catch any dripping chocolate, and place immediately back on the parchment paper (flat chocolate side down). 

  4. Repeat with the remaining cookies, working fast, and place back in the fridge to allow the chocolate to harden. 

  5. Store the finished cookies in an air-tight container in the fridge and enjoy!

Recipe Notes

Nutrition Information below does not include the chocolate for dipping.

 

These cookies taste great with or without the chocolate. I'd highly recommend the chocolate, but only a little dipped at the bottom like shown in the photographs (otherwise the chocolate flavor takes over). My preferred method for melting chocolate is the double broiler method.

 

For gluten-free, be sure to specifically use gluten-free rolled oats.

 

For the pecans, measure the quantity out after finely chopping. I used my hand blender + chopper/grinder attachment, and pulsed whole pecans until I got them down in size.

 

Nutrition Facts
No-Bake Vegan Pumpkin Cookies
Amount Per Serving
Calories 104 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Sodium 3mg0%
Potassium 100mg3%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 955IU19%
Vitamin C 0.3mg0%
Calcium 23mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.