Pumpkin No Bake Cookies

No bake pumpkin pudding no bakes are a fun and flavorful way to put a fall spin on a classic afterschool snack!

Pumpkin Pudding No-Bake Cookies: A Perfect Fall Treat

As the leaves turn golden and the air gets crisp, there’s nothing better than indulging in seasonal pumpkin treats. From lattes to pies, pumpkin flavors dominate fall baking, but sometimes, we want a quicker, easier option that doesn’t require turning on the oven. Enter pumpkin pudding no-bake cookies! These delightful little treats capture the cozy flavors of autumn with minimal effort.

The Magic of No-Bake Cookies

No-bake cookies have been a staple in home kitchens for decades. Originating as an easy, budget-friendly dessert, these cookies gained popularity during the mid-20th century when quick oats and instant pudding became household staples. Unlike traditional cookies, no-bake versions rely on a combination of stovetop cooking and refrigeration to set, making them perfect for busy days or when you just don’t feel like baking.

Why Pumpkin?

Pumpkin is synonymous with fall, bringing warmth and nostalgia to every bite. It’s not only delicious but also packed with nutrients like fiber, vitamin A, and antioxidants. The addition of pumpkin pudding in no-bake cookies enhances their creamy texture while infusing them with that beloved seasonal taste. Combined with ingredients like oats, spices, and a touch of sweetness, these cookies deliver the essence of autumn in every bite.

Pumpkin pudding no bake cookies

Makes 3 dozen

Ingredients:

½ cup of butter

2 cups of sugar

⅔ cup of milk

1 tsp vanilla

4 ½ c of quick cook oats

1 box of instant pumpkin pudding (3 ounce box)

A pinch of salt

Directions:

Line your countertop with foil or parchment paper.

In a medium saucepan combine butter, sugar and milk.

Bring to a rapid boil, over medium high heat.

As the mixture begins to bubble and boil, begin stirring continuously.

As the mixture comes to a rapid boil that you cannot stir away, set a timer for 1 minute.

Allow to boil for one minute.

Remove from heat.

Add vanilla, oats and instant pumpkin pudding.

Stir to combine.

Drop by the spoonful onto the lined work area.

 

Allow the cookies to dry for 90 minutes before removing.

Store in an airtight container for up to 5 days.

The Perfect Treat for Any Occasion

Whether you're hosting a cozy gathering, packing a lunchbox treat, or just craving something sweet, pumpkin pudding no-bake cookies fit the bill. They’re simple, quick, and require just a handful of ingredients. Plus, they store well in the fridge, making them a great make-ahead option for the season.

So, the next time you’re in the mood for a fall-inspired dessert but don’t want to spend hours baking, whip up a batch of these pumpkin pudding no-bake cookies. They’re a deliciously effortless way to savor the flavors of autumn!

Find more great cookie recipes here: 

Chocolate Espresso Cookies

Maple Brown Sugar Cookies

Golden Graham Cookies

Oatmeal Chocolate Chip Cookie Bars

My go to recipe for a sweet treat is oatmeal chocolate chip bars! My family loves them and they are so easy I can whip them up in under an hour. I keep a few in the freezer to pull out for emergency dessert on a long day, just in case the cookie jar is empty!

I love oatmeal. It is one of those foods I didn't develop an appreciation for until I was in my 40's. Now I love it for breakfast like this brown sugar overnight oatmeal recipe. I use it in sensory activities with the kids and of course, I make snacks like oatmeal chocolate chip bars with it!

You will love this recipe because it is made with simple ingredients you likely have in your pantry, and it is so easy!

Oatmeal Chocolate Chip Blondies

Makes 16 servings

½ c melted butter, cooled 

½ c light brown sugar, packed

¼ c granulated sugar

1 egg

1 tsp vanilla

½ tsp baking soda

½ tsp baking powder

¾ c flour

1 c old fashioned oats

1 c chocolate chips

Directions:

Line an 8x8 pan with parchment paper.

Preheat the oven to 350.

Add brown sugar, granulated sugar and melted butter to a large mixing bowl.

Mix until smooth.

Add egg and vanilla and mix until evenly combined.

Add baking soda and baking powder to the batter.

Add flour and oatmeal, mix until well combined.

Add chocolate chips and stir until mixed throughout the batter.

Pour the batter into the parchment lined pan.

Bake for 28-30 minutes, or until the edges are golden brown, be careful not to overbake or the cookies will be very chewy.

Allow to cool before cutting.

Make 4 cuts across the blondies and turn, then make 4 more cuts.

Makes 16 servings. 

You can wrap these in parchment and place in a freezer bag and freeze to enjoy later.

Find more favorite recipes here:

3 Ingredient Biscuits

Maple Brown Sugar Cookies

Homemade Coleslaw Dressing

Peanut Butter Chicken and Noodles

Loaded Baked Potato Soup

Big Batch Chocolate Chip Cookies Without Butter

Big Batch Chocolate Chip Cookies (No Butter!): A Perfect Treat for Any Occasion

Chocolate chip cookies are a timeless favorite, but what if you’re out of butter or looking for a different twist? These big batch chocolate chip cookies swap out butter for Crisco, resulting in a cookie that’s soft, chewy, and perfect for sharing. Whether you’re baking for a crowd or just want to stock up on homemade treats, this recipe delivers delicious results every time.

Why Use Crisco Instead of Butter?

Crisco, or vegetable shortening, has been a baking staple for generations. Unlike butter, it creates a cookie that stays soft for longer while giving it a slightly crisp edge. It also helps maintain a consistent texture, making it a great choice for large batches. Plus, since it’s dairy-free, it’s an excellent option for those avoiding dairy products.

The Benefits of a Big Batch Recipe

Making a big batch of chocolate chip cookies means you’ll always have enough to share. Whether you’re baking for a party, a bake sale, or just filling the cookie jar for your family, having plenty of cookies on hand is never a bad thing. These cookies store well and can even be frozen for later enjoyment.

Perfect for Any Occasion

Soft, chewy, and packed with chocolate chips, these cookies are ideal for every situation. Pair them with a glass of milk, take them to a gathering, or simply enjoy them as a sweet treat any time of day. The Crisco ensures they stay fresh and delicious for days, making them a go-to recipe for busy bakers.

So, if you’re looking for a chocolate chip cookie recipe that’s easy, delicious, and perfect for big batches, give these no-butter cookies a try. You might just find a new favorite way to bake this classic treat!

 Big Batch Butter Less Chocolate Chip Cookies

Makes 50 cookies

Ingredients

2 cups of shortening

4 room temperature eggs

2 cups of dark brown sugar, packed

1 cup granulated sugar

3 teaspoons of pure vanilla extract

5 ½ cups of flour

1 teaspoon of salt

2 teaspoons of baking soda

3 ½ cups of chocolate chips

Directions:

Preheat your oven to 350 degrees.

Line several cookie sheets with parchment paper.

In the bowl of your stand mixer, combine the shortening and both white and brown sugar.

Mix on medium speed for one minute.

Add the eggs and vanilla to the mixing bowl, mix on medium speed until well combined.

Remove the bowl from the stand.

Add the flour, baking soda and salt and mix by hand until all ingredients are blended.

Add the chocolate chips and stir by hand.

Scoop out dough with a 2 tablespoon cookie scoop, or you can do this by hand if needed.

Place the cookies about 3” apart on a cookie sheet.

Bake for 8-10 minutes or until the edges are light golden brown and the tops look just a little shiny.

Allow the cookies to cool on the cookie sheet for 5 minutes before moving them to a cooling rack.

Store at room temperature for 4 days or in the freezer for 4 months.

Find more great recipes here:

Chocolate Espresso Cookies

Foolproof Biscuits

Homemade Coleslaw Dressing

Peanut  Butter Instant Pot Noodles

Cinnamon Maple Blondies Recipe

Looking for a delicious and easy dessert recipe? Look no further than these Cinnamon Maple Blondies! These chewy, sweet treats are perfect for any occasion. Whether you're looking for a quick snack or a dessert to impress your guests, these blondies are sure to please. 

 

Tips for the Best Cinnamon Maple Blondies

• Use quality ingredients: Using high-quality ingredients will make a big difference in the flavor of your blondies.
• Don't overmix the batter: Overmixing the batter can result in tough blondies. Mix just until the dry ingredients are incorporated.
• Let them cool completely: Letting the blondies cool completely before cutting will help them hold their shape.
• Store leftovers: Store leftover blondies in an airtight container at room temperature for up to 3 days.

Cinnamon Maple Blondies

Makes 16 blondies

Ingredients:

½ c melted salted butter, cooled 

½ c dark brown sugar

½ c granulated white sugar

2 eggs, room temperature

1 tbsp maple extract

1 c flour

¼ tsp baking soda

Topping:

1 tsp cinnamon

¼ c granulated sugar

Icing:

1 tbsp milk

¾ c powdered sugar

1 tsp maple extract

1 tbsp softened butter

Directions:

Line an 8x8 baking dish with parchment paper.

Preheat the oven to 350.

Combine melted, cooled butter with brown and granulated sugar. 

Stir until well combined.

Add eggs and mix well.

Add baking soda and flour and stir until there are no clumps of flour.

Pour into your prepared pan.

Mix the cinnamon and sugar topping and sprinkle over the top of the batter.

Bake for 35 to 40 minutes or until the edges are golden brown and the center is still a little doughy.

Remove from the oven and allow to cool for 45 minutes to an hour.

Mix your glaze ingredients together and beat with a whisk.

The glaze will be runny; drizzle it over the top of the blondies and allow to set for 15-30 minutes.

Remove the parchment paper from the pan and make four cuts then turn the paper and cut four more times to make 16 squares.

These stay fresh in a cookie jar for 2 days, or you can store them in the fridge for up to 5 days.

Enjoy your delicious Cinnamon Maple Blondies!

Get more great dessert recipes here:

Tasty Homemade Donut Recipes

Brown Sugar Cookies

Chocolate Covered Cherry Cookies

Foolproof Biscuits

Classic Beef Bourguignon

Give a classic dish like beef bourguignon a yummy twist for a family pleasing dinner. This recipe tastes fancy, but is actually quite easy to make. The most difficult part of making this time tested dish at home is having the patience to wait for a few hours while your house fills with the most mouthwatering aromas!

While this dish was inspired by Julia Child's, I have made a few simple changes to make the recipe work with what I had on hand. My family loved the results and I believe your family will too. With tender chunks of beef and the most saucy gravy, this dish offers stick to your ribs comfort food with each bite.

While I didn't use pearl onions as Julia Child would have, I thought the cherry tomatoes were a perfect change and it allowed me to put some of the produce I had in my fridge to work without having to buy anything special for the dish. With grocery prices being so high, it is great to have recipes you can adapt to what you already have at home.

Ingredients:

1 tablespoon olive oil

2 ounces bacon, coarsely chopped

1 pound of beef or even ham 

1 carrot 

1 white onion

3 garlic cloves

1 pinch coarse salt and freshly ground pepper

3/4 tablespoon flour

7 cherry tomatoes

2 cups red wine

2 cups beef or vegetable broth 

1 tablespoon tomato paste

2 tablespoons fresh parsley, finely chopped (separate)

1 bay leaves

1/3 pound fresh mushrooms

1 tablespoons butter.

1. Cut the bacon into large pieces. In a large, heavy-bottomed saucepan, fry the bacon in 1/2 tablespoon olive oil for about 3 minutes, until crisp and browned. Place the bacon on a serving platter. 

2. Blot the beef with a paper towel. Cut into large pieces Fry the beef in the bacon fat over high heat on all sides. Send the beef to the bacon.

3. Melt the butter in a frying pan. Add chopped garlic clove and mushrooms cut in half. Saute until golden. Set the mushrooms aside.

4. Place sliced carrots and chopped onion in the pan until transparent. Add 1-2 cloves of chopped garlic and cook for another minute. At this point, if you have a lot of fat, the excess fat can be drained . We add a little fat. Return the bacon and meat to the pot.

5. Season with 1/4 teaspoon coarse salt and a pinch of ground pepper. Add the cherry tomatoes, chiles, cherry tomatoes, bay leaf, parsley, and flour. Pour in the wine and enough broth to cover the meat. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1.5-2 hours, stirring occasionally, until the meat begins to fall apart. Add the prepared mushrooms 5 minutes before the end of cooking. Turn off the heat and leave the dish on the stove for 15 minutes to allow all the flavors to blend.

Tips: 

If the gravy is a bit runny, dilute flour in water and add it at the end of cooking the stew. If it is thick, dilute it with wine.

The dish becomes tastier on the second and third day. Take this into account when planning your menu

Dry spices and spicy ingredients can be varied.

Serve Beef Bourguignon with fresh bread, potatoes, mashed potatoes, rice or noodles. 

Enjoy!

Find more great recipes here:

Foolproof Biscuits

Maple Brown Sugar Cookies

Homemade Coleslaw Dressing 

Peanut Butter Chicken and Noodles