Be forewarned.
These bad boys masquerade around as healthy-lookin’ fellas, what with all those thickly rolled oats, walnuts and pepitas {naked pumpkin seeds} – not to mention the beta-carotene packed pumpkin puree – but don’t be fooled.
They’re all sorts of bad. In a good way, of course.
They’re stickier and gooier than your average no-bake cookie, which is part of the reason I stuck with the sugar. Experimenting with agave, brown rice syrup or honey {which resulted in a goopy no-bake last time I tried it) with this type of cookie just isn’t worth it. So “white death” it was. Morbid nickname compliments of my father-in-law.
My dislike for the substance certainly didn’t stop me from eating, um…5…okay fine, 9 {cough, cough}…of them. Hypocrite what?
NINE!
Darn it.
Just so happens my accountability has been driving around on a 4-wheeler for the past few days in the snowy mountains of Kentucky with a bunch of other guys, and our little loin-fruit haven’t caught on to the fact that when mommy’s head is buried deep into the cupboards for an extended period of time…she’s not actually looking for anything. It also usually involves chewing. Haven’t noticed that either {phew}.
I’m sure I’ll only get away with this for another few years, so I’m capitalizing on the opportunity.
Don’t judge.
Pumpkin No-Bake Cookies
Ingredients:
- ½ cup of butter, melted
- ½ cup of milk
- ½ cup of pumpkin puree
- 1 ½ cups of sugar
- ½ tsp. of pumpkin pie spice {or apple pie spice}
- ½ tsp. of ground cinnamon
- ½ tsp. of ground allspice
- ½ cup of pepitas {shelled pumpkin seeds – I used roasted & salted!}
- ¾ cup chopped walnuts or pecans
- 3 ½ cups old fashioned oats
- ½ cup quick oats
Directions:
- Combine melted butter, milk, pumpkin, sugar and spices in a saucepan and stir well over medium heat. Increase temperature to medium-high, and heat until boiling, stirring occasionally.
- Remove from heat and pour over oats {in a large bowl}. Stir until oats are completely coated.
- Fold in pepitas and nuts.
- Drop spoonfuls onto wax paper and refrigerate for about an hour before serving.
- Or eat immediately with reckless abandon. Tell no one. Or post it on Facebook. It’s your call.
- Store any remaining cookies in the fridge.
Recipe tweaked slightly from Jen’s Favorite Cookies
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