We love this pumpkin stir-scoop-done cookie recipe created for us by Allergy Dragon — just in time for Halloween and Thanksgiving! You don’t even to turn on the oven to enjoy sweet success making these.

By Guest Author: Allergy Dragon

“Life is short. Eat cookies for breakfast.”

–Attributed to Cookie Monster

When fall arrives, I’m pumpkin obsessed because, beyond being an amazing superfood filled with vitamins and nutrients, it makes recipes moist and delicious. These allergy-friendly cookies are spiced with cinnamon, nutmeg, ginger, and allspice and can do triple duty as snacks, a quick breakfast, or a dessert for your holiday gatherings.

When I make cookies I always pour extra love into them for my family who manages multiple, severe food allergies, celiac disease, and alpha-gal. Making my own cookies gives me peace of mind because I know every ingredient that goes into them and there’s not a chance of cross-contact — not on my watch, not in my kitchen.

Allergy-Friendly Pumpkin No-Bake Cookies

(Makes approx. 18 to 32 cookies per batch, depending on scoop size)

Ingredients

4 cups of gluten-free Oats (*See tips)
2 cups Brown Sugar (*See tips)
1 15-oz can of Pumpkin Puree
½ cup of solid Palm Shortening or Coconut Oil (*See tips)
½ teaspoon of each ground Spice: cinnamon, ginger, nutmeg, and allspice, OR, 2 tsp. of pumpkin pie spice
½ teaspoon of Salt
½ teaspoon of Cream of Tartar (optional) (*See tips)

Let’s get started!

Line a sheet pan or platter with parchment paper to set the cookies on as you make them.
In a medium saucepan, combine the Pumpkin Puree, Brown Sugar, Shortening, Spices, Salt, and Cream of Tartar (optional). Stir constantly over medium-high heat until the Brown Sugar is completely dissolved.
Once the Brown Sugar dissolves, remove the mixture from the heat and combine with the Oats in a large mixing bowl. Make sure the ingredients are well blended. (*See tips)
Allow the mixture to cool for 10 minutes before scooping.
Scoop up the mixture with a 2 tablespoon measuring spoon (about 2 oz; an ice cream scoop works, too!) and place onto the prepared parchment-lined pan or platter. Or you can scoop by hand and mold to the desired shape.
Allow to fully cool and set at room temperature. This takes approximately 30 minutes. (*See tips)

Tips

(1) A word about Oats: You can use rolled Oats or Quick Oats. Cookies made with Quick Oats will have a softer texture.

(2) A word about Sugar: To make the cookies slightly less sweet you can reduce the Brown Sugar by ½ a cup. You can also substitute Maple Sugar or Coconut Sugar 1:1 for the Brown Sugar. For a no-sugar cookie, you can use Monk Fruit Sweetener or Allulose, substituting either one 1:1 for the Brown Sugar.

(3) A pointer on technique: I like to measure out my Oats into a large mixing bowl, then add the warm, pumpkin mixture to the Oats. I mix everything in the large bowl so the wet and dry ingredients can be well-blended.

(4) Palm Shortening & Coconut Oil alternatives: You can also use your favorite vegan buttery spread or real butter to make the cookies. The key is that the fat you use must be solid at room temperature.

(5) Using Cream of Tarter (or not)?: Cream of Tartar is a leveling agent and will make your cookies set slightly faster with a classic ‘no-bake cookie’ texture (where cookie meets cookie dough). It is optional in this recipe because the cookies will set well without it. (The texture will be slightly different without the Cream of Tartar, though still a good cookie!)

(6) Add-in Ideas: You can add raisins or chocolate chips if you feel inspired, though they will make the already sweet cookies even sweeter. Your call!

(7) Weather warning: If a high humidity day, it may take longer for the cookies to set. If you’re in a hurry, you can pop them in the refrigerator for a short time to hurry along the setting process.

(8) Storing the cookies: The cookies can be refrigerated for up to 5-days in an airtight plastic container before they dry out. They can also be frozen for up to a month in an air tight container to get your pumpkin fix beyond the fall season.

“Cookie is the answer. Who cares what the question is?”

–Unknown

More Recipes To Feed Your Pumpkin Obsession

Bon appetit!

In case you didn’t know, I hold classes 1 to 2 times a month and you can find the schedule of upcoming classes here. The classes are offered in person and via zoom. If you’ve registered, you’ll be able to access a recording after the class to review the lesson. I can also teach individual custom classes virtually.

I invite you to come learn with me.

Chef Martha Morgan (aka Allergy Dragon) is a specialty diet and allergy chef who shares tips, tricks and best recipes from almost 30 years of professional cooking experience.

About the Author: Chef Martha provides support in the kitchen to everyone with food allergies, food intolerances, and specialty diets. Her expertise includes providing a full range of cooking guidance in the kitchen from technique, to finding safe products, to handling those new products, to creating (or re-creating as the case may be) recipes.

Connect with Allergy Dragon at her website and on social media on Instagram (@allergy_dragon), Facebook (@allergydragon), and LinkedIn, and follow Allergy Dragon on YouTube.

Credits: MBR Imaging and the Allergy Dragon test kitchen

Pumpkin No-Bake Cookies: Allergy-Friendly and Easy!