Go Back
–+ servings
Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies for Cozy Fall Moments

Delight in these Pumpkin Coffee Cake Cookies, perfect for cozy fall moments, with simple ingredients and no baking required.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups rolled oats or quick oats
  • 1 cup nut butter almond or sunflower seed butter for nut-free option
For Sweetness
  • 1/2 cup maple syrup honey works as an alternative
For Deliciousness
  • 1 cup chocolate chips dark, semi-sweet, or dairy-free varieties

Equipment

  • Mixing Bowl
  • Spatula
  • Baking tray
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, add 2 cups of rolled oats, 1 cup of nut butter, and ½ cup of maple syrup. Stir until well combined.
  2. Gently fold in 1 cup of chocolate chips into the oat mixture.
  3. Using a tablespoon, portion out the cookie dough onto a lined baking tray, aiming for about 12 cookies.
  4. Flatten each cookie scoop to about ½ inch thick and refrigerate for at least 30 minutes.
  5. After chilling, serve the cookies cold or at room temperature.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 2mgIron: 5mg

Notes

Store cookies in an airtight container in the fridge for up to one week. They can also be frozen for up to three months.

Tried this recipe?

Let us know how it was!